Recently this sweet came to my mind out of the blue. I used to like it a lot when I was a kid, but similar to other childhood dishes this one was forgotten too.
Semolina “halva” is quite known in Southeastern Europe , however looks like it is mostly typical for India, Nepal, Pakistan and surrounding countries.
In Bulgaria it’s normally made in a very simple way – semolina is baked or fried in a pan (depending on how much fat is used) and then sugar syrup is added. Some people add nuts or raisins, but it’s not mandatory.
I decided to try a slightly more sophisticated version now. I used dark brown sugar and added biscuits for an additional taste.
Because I wanted to make this pudding vegan, I chose Oreo biscuits, which are being claimed as vegan, or at least 99% vegan. They also matched pretty well to the muscovado taste.
I love semolina, but many people hate it. If you are not one of them, surely you will enjoy my version of this pudding.
150g muscovado sugar
2 tbs olive oil
3-4 Oreo biscuits
In a medium sauce pan combine around 500 ml water and the muscovado sugar and bring to boil. Stir to dissolve the sugar faster. When the water starts boiling, add the vanilla extract and remove the syrup from the fire.
Heat the olive oil in a pan and add the semolina. Lower the heat and start stirring it. Be careful because it can burn if not mixed well enough. When the semolina becomes golden brown, remove from heat and pour the hot syrup on top. Be very careful, because it will boil violently and might burn you.
Mix very well and return to heat. Continue stirring until the pudding becomes thicker, but still not firm. Remove from heat and spoon it in cups or glasses. Half fill them and add some crushed Oreo biscuits over the pudding. Cover with another layer of semolina and sprinkle more biscuits on top. Leave the cups covered with a towel for 1-2 hours. When the pudding is not hot any more, cover each cup with plastic wrap. Keep them in the fridge.