Cream of Wheat Halvah

1. 1

   In a heavy medium saucepan, melt the butter over moderate heat.

2. 2

   Add the almonds and cook until lightly colored, about 5 minutes.

3. 3

   Using a slotted spoon, transfer the almonds to a plate.

4. 4

   Add the Cream of Wheat to the saucepan and cook, stirring constantly, until lightly browned, about 10 minutes.

5. 5

   In a second medium saucepan, combine the milk, water and granulated sugar.

6. 6

   Cook over moderate heat until bubbles appear around the edge, stirring to dissolve the sugar.

7. 7

   Gradually add the hot milk mixture to the Cream of Wheat and whisk over low heat until smooth and thick, about 5 minutes.

8. 8

   Remove from the heat and stir in the almonds.

9. 9

   Cover with a towel and let stand for 20 minutes.

10. 10

    Spoon the mixture into a 9 1/2-inch ring mold and smooth the surface.

11. 11

    Let stand until cool.

12. 12

    Cover and refrigerate until cold.

13. 13

    To serve, invert the halvah onto a large platter.

14. 14

    Sift the confectioners' sugar and cinnamon over the top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.