Christmas Spiced Semolina Halva with Clementine Glazing and Walnuts

Recipe by Carolina Doriti

Christmas Spiced Semolina Halva

150 ml light olive oil or sunflower oil (other vegetable oils will do)

50 gr fine semolina

200 gr thick semolina

170 gr light brown sugar

400 ml water

100 gr freshly squeezed clementine juice

Rind from 1 lemon cut into slivers, not grated

2 tbs Biomadika organic Sage Flower Water

Zest from 1 unwaxed clementine

1 cinnamon stick

2-3 whole cloves

50 gr crushed walnuts

Christmas Spiced Semolina Halva

For the Clementine Glaze

Juice and zest from 1 unwaxed clementine

1 1/3 cup powdered sugar

1 tablespoon Biomadika organic Sage Flower Water

 

To garnish  

Powdered cinnamon

2 tablespoons ground walnuts

Christmas Spiced Semolina Halva

In a small sauce pan add the water, sugar, cinnamon stick, cloves and lemon zest. Gently simmer for 15 minutes. Remove from heat and mix in the clementine juice. Strain the syrup and keep it hot.

In a large saucepan heat the oil and add in the semolina (both coarse and fine). Toast the semolina, stirring constantly with a wooden spoon, for about 8 minutes until it starts turning light brown in color. Add in the clementine zest and crushed walnuts and stir.

Remove the semolina from the heat and very carefully add in a small amount of the hot syrup into the semolina as you are constantly stirring with the wooden spoon. Add in all the syrup. This splatters everywhere as a reaction with the water syrup and the hot oil and it’s burning hot! Place back on heat while stirring until it thickens. Mix in the sage flower water. Pour it into a mold or cake tin to set and cover with a clean towel. Allow it to cool and set for 30 minutes before you remove it from the cake tin.

 

For the Clementine Glaze

In a bowl mix the sage flower water with the clementine juice and zest. Gradually mix in the sugar until it goes thick and creamy.

Drizzle the glaze on top of the semolina halva. Sprinkle with the walnuts and the powdered cinnamon