There’s just something so celebratory about a semolina pudding. It’s one of those Indian dishes that work wonderfully as both starter and dessert.
For Eid this year, I partnered with Stork Bake to develop this semolina halva with almonds and vanilla. Visit the Stork Bake recipe site for more recipes.
Photography: Hein van Tonder
Semolina Halva With Almonds and Vanilla
(developed for Stork Bake)
- 1 cup Stork Bake
- 1 cup Slivered Almonds
- 2 and ¾ cups Semolina
- 3 cups Light Coconut Milk
- 1 cup Sugar (and a little more to taste)
- Scrapings of Two/Three Vanilla Pods
- 45g Pistachio Nuts
- 1 can Dessert Cream
- Melt the Stork Bake in a pan and stir in the almonds to lightly toast for a few seconds.
- Add the semolina. Over medium heat, stir the mixture until the semolina browns.
- Lower the heat and pour in the coconut milk and sugar. Stir until the mixture combines.
- Cover the pan with a dish towel and place the lid over to form a seal, with the edges of the towel folded up over the pot lid.
- Simmer for about ten minutes or until the coconut milk has been absorbed.
- Stir in the scrapings of the two vanilla pods. Cover the pan again, remove from heat and leave to rest for about an hour before serving.
- Serve spooned into bowls with a topping of dessert cream and crushed Pistachio Nuts. The halva can also be shaped using a mould and served on a plate.