I needed to save this modified recipe somewhere.
- Slowly bring the sugar, water, milk and cardamom pods/powder to the boil over low heat.
- Cook the semolina on high heat in a frying pan stirring continuously until the it turns golden brown.
- Add the sugar mixture to the semolina and stir continuously, achieving the dough-like consistency of halva. Don’t forget to strain out the cardamom pods.
“Real” halva is made with ghee and nuts.