Semolina Halva or “Sujir Mohonbhog” is immensely popular in Bangladesh. It’s good enough to enjoy as breakfast or serve at elegant brunch for both adults and kids.The traditional Halva adds nuts and raisins, as well as spices like cinnamon and cardamom. This deliciously simple version has orange juice and is served with a dollop of Nutella.
By Lail Hossain
You’ll find version of this soft, succulent and rich halva in Greek and Middle Eastern cuisine also. If you have never tried semolina (a.k.a farina, cream of wheat, Malt-O-Meal, suji, sooji) halva before, you will be surprised by the scrumptiousness of this simple dessert.
- 4 tablespoons butter or ghee or oil
- 3 green cardamom
- 2-3 cinnamon sticks, each about 1 inch long
- 1 cup semolina
- 3 tablespoons sugar
- 1 cup orange juice
- 1 cup water
- For garnish:
- 4 teaspoon Nutella
- 2 teaspoon nuts (almonds, cashews, pistachios)
- On low heat, melt spread in a pan. Add cardamom and cinnamon.
- Add semolina in the pan and sauté until slightly golden, about 3-4 minutes.
- Add sugar and mix well.
- Increase the heat to medium and add the orange juice. Stir constantly and add water.
- Constantly stir until sticky and a mass pulls away from the pan.
- Let cool a little and ladle on 4 serving bowls.
- Serve with a dollop of Nutella, nuts and berries.
Lail Hossain finds cooking to be an explosion of creativity. She is enthusiastic about modifying a laborious step of an old recipe, and experimenting with different ethnic recipes by adding her own spin to it yet keeping the recipes simple, healthy, and delicious. Originally from Bangladesh, Lail shares her journey of food, creativity and family in her blog "With A Spin". She is also very passionate about highlighting Bangladeshi cooking to the international culinary space.