• 1 cup (170g) blanched and coarsely chopped almonds
• ½ cup (125ml) rose water
• 1 cinnamon stick
• 7 ½ cups (1875ml) water
METHOD
1. Choose the spoon sweets you like. (Personally, I like citron (bitter orange), green citron, walnut, and bergamot). Rinse them, drain them, and chop them finely.
2. Wet a round mold, 24 cm in diameter and 9 cm high. Turn it upside down to let the water drain out. This will help our halva release more easily. In a bowl, place the chopped spoon sweets and sprinkle them with the cornflour. Mix and set aside. In another bowl, mix the sugar with the citron or orange zest. This way the sugar will be flavored and the citrus aroma will spread everywhere.
3. In a saucepan, pour the sunflower oil and when it heats up, lightly toast the almonds for about 2 minutes. Stir occasionally so they brown evenly. Add the semolina and continue toasting for another 2 minutes or so.
4. Pour in the water, sugar, cinnamon, and rose water. When it starts to thicken, stir vigorously for 3 minutes. Remove the cinnamon stick and add the spoon sweets. Stir so that the spoon sweets are evenly distributed throughout the mixture and pour the halva into the mold.
5. Set aside to cool for 5 - 6 hours or overnight. Serve by garnishing with spoon sweets.
