• 1 ½ cups (300g) assorted spoon sweets (citron, green citron, walnut, and bergamot), rinsed, drained, and finely chopped
• 1 cup (230ml) sunflower oil
• 1 cup (170g) blanched and coarsely chopped almonds
• 1 ½ cups (360g) sugar
• 3 tablespoons (45g) cornflour
• ½ cup (115ml) rose water
• 1 cinnamon stick
• 1 tablespoon (8g) zest from citron or orange
• 7 ½ cups (1875ml) water
METHOD
1. Wet a round 24 cm diameter, 9 cm high mold and turn it upside down to let the water drain out. This will help our halva release more easily. In a bowl, place the spoon sweets and sprinkle them with the cornflour. Stir and set aside. In another bowl, mix the sugar with the citron or orange zest. This way, our sweet will be better flavored.
2. In a saucepan, pour the sunflower oil and when it heats up, toast the almonds for about 2 minutes. Stir occasionally so they brown evenly. Add the semolina and continue toasting for another 2 minutes approximately. Pour in the water, sugar, cinnamon, and rose water. Boil until it starts to thicken.
3. Remove the cinnamon stick and add the spoon sweets. Stir quickly and pour the halva into the mold. Let it cool for 5-6 hours or overnight, and then serve. We can garnish the halva with extra pieces of the spoon sweets we used.
