Semolina halva cake with pistachios recipe Posted on 29 July 2011 This semolina halva cake was one of the delicious dishes we made on a cooking course weekend with celebrity chef Reza Mahammad at African Relish in Prince Albert. This cake was one of my favourite dishes from the whole weekend – its subtle flavour and delicate sweetness sets it apart from other puddings. Ingredients ½ tsp saffron strands soaked with 2 tbsp hot milk for 20 – 25 minutes 450ml milk 200g sugar 90g butter 150g semolina 80g shelled slivered pistachio nuts 30g raisins soaked in warm water until plump, then drained Method Lightly grease a cake tin and set aside. Using a saucepan, heat the milk with the sugar over a medium-high heat until the sugar dissolves completely. Keep warm and pour in the saffron infused milk to it. In a separate pan melt the butter and cook for a couple of minutes until it starts to smell beautifully buttery then add the semolina and mix well with a wooden spoon. Cook over a low heat stirring continuously until the semolina turns golden brown but not burnt. Now carefully pour the warm milk mixture to the semolina and stir vigorously until it comes away from the sides of the pan. It should have a smooth thick porridge like consistency. Remove from the heat. Add the pistachio and raisins, then pour into the cake tin. Cover and leave to rest in a warm place for approximately 10-15 minutes. Serve with either clotted cream or yoghurt or simply on its own! Recipe by Reza Mahammad Photo by Joseph C Lawrence Related Posts 3 Wine estates to visit in KwaZulu Natal 31 May 2023 The Cape may be the wine capital of South Africa, but you can still enjoy... read more 11 alcohol-free drinks for the sober curious 26 May 2023 Ocsober and Dry January are all good and well, but how about a permanent shift... read more Treat yourself to a one-of-a-kind fine dining experience in Franschhoek 20 March 2023 If you love a unique fine dining experience, you'll want to treat yourself to the... read more PREV ARTICLE NEXT ARTICLE
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