Christmas Halva

1In a large saucepan, melt the butter over medium heat.

2Add the semolina (1 cup) to the saucepan and toast it until golden brown, stirring constantly to prevent burning (about 5-7 minutes).

3In a separate small saucepan, combine the water (1 cup) and sugar (1 cup). Bring to a simmer over medium heat, stirring until the sugar (1 cup) completely dissolves to make a syrup.

4Slowly pour the hot syrup into the toasted semolina (1 cup) while stirring continuously to avoid lumps.

5Carefully add the milk (1 cup) to the semolina (1 cup) mixture, stirring constantly until well combined.

6Add the chopped nuts (½ cup), ground cinnamon (½ tsp), cloves, nutmeg, and cardamom to the mixture, stirring to distribute the flavors evenly.

7Continue to cook the halva over low heat, stirring frequently until the mixture thickens to a creamy consistency (about 10-15 minutes).

8Remove the halva from the heat and let it rest for a few minutes.

9Garnish the halva with raisins (¼ cup) and additional nuts before serving.

10Serve the Christmas halva warm or at room temperature as a festive dessert.