Semolina Halva with Fig Molasses and Figs
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Recipe-Ingrediants
Semolina Halva with Fig Molasses and Figs
An easy, quick, fasting-friendly, and delicious halva for all occasions. You've probably enjoyed the traditional halva with almonds and raisins, but have you ever tried halva with fig molasses and pieces of figs? The classic ratio is 1-2-3-4, but because it turns out somewhat sweet for my taste, we'll adjust the proportions a bit. The mom's style measurement is to use the same cup for all ingredients. If you like the idea, there's nothing left but to make it!
Our Ingredients:
• 1 cup Oil (½ olive oil, ½ vegetable oil)
• 1 cup Fine semolina
• 1 cup Coarse semolina
• ½ cup Fig molasses (CUMA)
• 2 cups Chopped sugar
• 4 cups Water
• ½ cup Dried figs, finely chopped
• ½ cup Almonds
• 1 stick Cinnamon
• ½ tsp Ground cinnamon
• ? tsp Ground cloves
• 1 Orange zest
Directions
1. In a small saucepan, prepare the syrup. Combine water, fig molasses, sugar, cinnamon stick, orange zest, and let the syrup boil for 5 minutes. Remove from heat and strain out any solid ingredients.
2. In a deep pot, heat the oil and add the fine semolina. Toast the semolina until it turns golden brown.
3. Add ground cinnamon, ground cloves, almonds, and chopped figs to the toasted semolina. Mix well and remove the pot from the heat.
4. Using a spoon, slowly pour the warm syrup into the toasted semolina mixture. Be cautious as the mixture might splatter due to the temperature difference. Stir quickly and thoroughly to incorporate the syrup.
5. Place the pot back on the heat and continue stirring until the semolina swells and pulls away from the sides of the pot.
6. Pour the mixture into a mold while it's still warm. Lift the mold slightly and tap it gently to release any trapped air bubbles. Smooth the surface by pressing down.
7. Allow the halva to cool down. Once cooled, place a plate on the mold's base and carefully invert the mold onto the plate. The halva should come out of the mold.
8. Decorate the halva as desired. Enjoy your delicious creation!
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