Peanut butter semolina halva
1 cup fine wheat semolina
1 teaspoon ground mahalep seeds
¼ cup of peanut butter
¼ cup of oil
2 cups of water
1 cup of brown sugar
1 pinch of ground cardamom
1 cinnamon stick
½ teaspoon ground cinnamon
½ teaspoon of galangal or ground ginger
6-7 saffron strands
30 g raw peanuts
30 to 40 g of raisins
Make a syrup from the sugar and water. Combine the 2 in a saucepan and bring to a boil. Flavor the syrup with all the spices of the second group. Boil for 2-3 minutes and let rest 5 to 10 minutes to infuse.
Dry roast the peanuts in a non-stick pan or in the oven (without salt), then let cool and discard the skin.
Dry roast the semolina and mahalep in a deep saucepan while stirring. When the mixture begins to give off a pleasant smell of cooked flour, add the peanut butter and oil. Stir vigorously to grease the semolina well.
Then stir in the syrup in a thin stream until the semolina absorbs it all. Remove the cinnamon stick and pop in the peanuts and raisins. Cook until the semolina halva thickens.
Oil a suitable sized baking dish (or individual molds) and spread over the halva semolina in an even layer. Smooth with the back of an oiled or water-soaked spoon. Let cool completely, covering the dish with a piece of baking paper and a kitchen towel.
Serve the semolina halva at room temperature, cut into square portions or removed from its individual small mold. Decorate to taste.