1. Dissolve the sugar in the water and milk and bring it to a bare simmer. 2. Boil for 5 minutes and remove from heat. 3. At the same time, brown the semolina in the oil on medium-high heat, stirring continuously. 4. This should take 4-5 minutes. Add the nutmeats for the last 2-3 minutes to toast them slightly. 5. When the semolina has taken a golden brown colour, add the syrup to it (taking care not to burn your hands, as this bubbles and steams up excessively- be prepared!), turn down the heat and keep stirring until you get a kind of thick porridge. Continue cooking until the mixture is very thick and pulls away from the sides of the pan as you stir. 6. Spoon into a buttered or oiled bundt pan and pack down with the back of a spoon. Let it cool. (I use a silicone bundt pan for this - eliminates the need to grease, and my halvah comes out in a pretty pattern). 7. Unmold onto a platter and sprinkle with more walnuts, toasted sesame (optional) and cinnamon. 8. You should not put this dessert in the refrigerator. 9. It can keep for a few days outside the refrigerator, assuming you can gather enough will power not to eat it all at once. 10. Some oil may start to drain off after a day or so, but this is to be expected, just dab it away with some kitchen paper. ---------------------------------------------------------------------------
Nutrition
Ingredients
