INGREDIENTS
For the halva:
- 220 g sunflower oil
- 360 g coarse semolina
- 250 g fresh pineapple, diced
- 70 g cashews, lightly toasted
- 80 g desiccated coconut
For the syrup:
- 1,000 ml water
- 600 g sugar
- 2 star anise
- 1 strip orange peel
EQUIPMENT
- Heavy bottom saucepan
- Small saucepan for the syrup
- Wooden spoon
- Halva mold or cake pan
- Kitchen scale
METHOD
- In a small saucepan, combine water, sugar, star anise and orange peel.
- Simmer for 5 minutes and keep the syrup hot. Remove aromatics.
- Heat the sunflower oil in a heavy bottom saucepan over medium heat.
- Add the semolina and toast for 6–8 minutes, stirring constantly, until golden.
- Add pineapple, cashews and coconut. Stir for 1–2 minutes.
- Slightly remove from heat and carefully pour in the hot syrup, stirring continuously.
- Return to low heat and cook until the halva thickens and pulls away from the sides.
- Transfer to a mold, press lightly and smooth the surface.
- Let cool for 30 minutes, then unmold.
NOTES
- Do not overcook the halva or it will dry out.
- Lime zest can be added for extra freshness.
