Halva with Semolina

To make Halva with Semolina, you'll need to first make the syrup.

Combine the sugar, honey, and water in a saucepan. Bring to a light boil over medium-high heat, until the sugar and honey have dissolved.
Do not stir.

Add the cinnamon powder and orange peel, lower heat to medium-low, and simmer together for about 5-6 minutes.

Remove from the heat, remove the orange peel, and set aside.

Heat the two oils in a large, deep pot over medium heat, and add the semolina.

Cook, stirring with a wooden spoon, until the semolina becomes a golden brown. This will take a few minutes so be patient (10 minutes or more).

Once the semolina is a golden brown, adjust the heat to a medium-low setting. Using a ladle, slowly add the syrup to the semolina, stirring quickly after each ladleful.

Add cinnamon, orange zest, (and raisins if using). Stir over medium heat for another 10 minutes or so, or until the halva comes away from the sides of the pot.

Remove from heat and cover with a towel. After 15 minutes, spoon into a bundt pan or make individual servings by using a muffin tin (no need to grease).

Allow the halva to set at room temperature (about an hour and a half).

Turn the bundt pan on a serving plate and wait a few seconds for it to fall down on its own. You can also help the halva come out by patting the bottom of the pan a little bit.

Sprinkle with cinnamon powder and toasted slivered or sliced almonds, walnuts, or pistachios.

Note: I prefer adding the nuts as a garnish instead of adding them during the cooking process.