4 – 4 ½ cups water

2 ½- 3 cups sugar

1 cinnamon stick

The rind of one lemon

6-8 cloves

1 cup melted unsalted butter or vegetable oil

2 cups coarse semolina

½ cup coarsely chopped pine nuts

½ tsp lemon grated lemon rind

1 tsp vanilla powder

Garnish

 

Cinnamon

3 oz almonds, blanched and roasted

 

Follow the instructions labeled on the package of semolina to obtain the correct proportion of water needed.  Put the water and the sugar in a large pan and stir over medium heat until dissolved.  Add cinnamon, lemon peel and cloves.  Cover and boil the syrup for 5 minutes.  Remove the spices and add vanilla powder.  Heat the butter in heavy pan and add the semolina and brown over medium heat, stirring constantly until golden brown.  Keep in mind, the browner the semolina, and the heavier the halva.  A few minutes before the end of browning, add almonds.  Carefully pour semolina into the hot syrup stirring constantly.  Add lemon rind and stir the mixture over medium heat until all syrup is absorbed and semolina is soft.  Halva is ready when it falls off the spoon cleanly.  Remove from heat.  Cover pan with towel and then cover with lid.  Allow to sit for 15 minutes and then spoon halva into 3-pint mold or individual molds.  Pack tightly in mold and serve with roasted almonds.