Helva

Method

Heat the butter in a heavy-bottomed pan over medium heat, then add the semolina and toast gently for 5-7 minutes, stirring constantly until lightly golden and fragrant. In a separate saucepan, warm the milk and water together with the cloves, then slowly pour this mixture into the toasted semolina whilst stirring continuously to avoid lumps. Add the sugar and salt, then reduce the heat to low and continue stirring for 8-10 minutes until the mixture thickens and pulls away from the sides of the pan. Fold in the sliced almonds and most of the pine nuts, reserving some for garnish, and stir in the cinnamon. Pour the helva into a serving dish, smooth the surface, and arrange the remaining pine nuts and almonds on top in a decorative pattern. Allow to cool slightly before serving, as it will firm up further as it cools.