Greek Halva - cooking recipe

Ingredients

1 cup sliced almonds
1 cup semolina
5 cups water
1 cup sugar
1/2 teaspoon masticha
1 teaspoon sugar
oil, to coat a pudding mould

Preparation

Grind the mastica with the teaspoon of sugar until it is a powder.
Fry the almonds in a saucepan until they are golden brown.
Remove 1/4 of the almonds (to decorate the pudding at the end).
Add the semolina to the pan and heat for a minute.
Add the water and the sugar and gradually bring to a boil, stirring all the time.
When thickened add the mastica and the sugar.
When the semolina is ready, it will bubble and be quite thick.
Pour the mixture into a greased pudding mould and chill in the fridge for a couple of hours before serving.
Turn out onto a plate and decorate with the reserved almonds.