Semolina halva with milk

Method

1. Melt the butter, colour the pine nuts, then add the semolina and toast it patiently over a low flame for 12–15 minutes.

   Why This step is the recipe. As the semolina toasts, the Maillard reaction builds that nutty aroma; add the milk too early and you get something sweet with no smell at all.

   Maillard is running Amino acids have met reducing sugars. The crust, the roasted flavour and that smell all come from here. no way back

2. Dissolve the sugar in the milk and pour it warm over the semolina, slowly. It will spit as it hits.

   Why Cold milk on hot semolina makes the starch seize into lumps. Warm milk lets the granules swell evenly.

   Starch gelatinised The granules soaked up water, swelled and burst into a network. It has thickened, and it will firm further as it cools. no way back

   A gluten web is forming Gliadin and glutenin hydrated into an elastic net. This is what will hold the gas. no way back

   Too much starch. It will set into a rubbery gel once cool — add more liquid.

3. Stir until the liquid is gone, take it off the heat and rest it for 15 minutes with a cloth under the lid.

   Why During the rest, the remaining steam evens out the semolina and the grains separate. That famous loose, grainy texture happens in these fifteen minutes.

   Starch gelatinised The granules soaked up water, swelled and burst into a network. It has thickened, and it will firm further as it cools. no way back

   A gluten web is forming Gliadin and glutenin hydrated into an elastic net. This is what will hold the gas. no way back

   Too much starch. It will set into a rubbery gel once cool — add more liquid.