Ingredients:

• 1 cup of fine semolina
• 1 cup of course semolina
• 2 cups of sugar
• 4 cups of water
• 1/2 tsp of rosewater
• 1 cup of oil
• Powder cinnamon
• Roasted half peeled almonds,
• Pistagios or pine nuts (Optional)

Method:

• Heat up the oil in a sauce pan large enough to hold all ingredients.
• Add both kinds of semolina and stir constantly until it browns slightly.
• In the meantime in another sauce pan you heat up the water.
• Add the sugar, the rosewater and stir to melt the sugar.
• Heat up the syrup for about 10 minutes.
• When the semolina has brown slightly pour in the sugar syrup.
• At this point sprinkle with cinnamon powder and add the any of the nuts you prefer (Optional).
• Stir continuously the halva until it thickens.
• One way to know that the halva is ready is when it does not stick to the sauce pan walls.
• Remove from the heat and pour it into a form.
• When the halva is cooled down, remove from the form by placing a flat dish over the form and turn it upside down.
• Sprinkle with some powder cinnamon.
• Garnish with some more nuts of your choice and it is ready to be served.