Cherry Halwa

• 4 tablespoons olive oil
• 1 bay leaf
• 1 teaspoon ground cardamom (grind the seeds from fresh green cardamom if available)
• 1 cup semolina
• 3/4 cup sugar
• 8-10 cherries pitted and halved (or 1/4 cup of dried cherries)
• 2 cups water
• 2 tablespoons almonds toasted and chopped roughly plus a few extra toasted almonds for garnish
• 1/2 cup milk or condensed milk (optional)

1. Measure all your ingredients first--you won't be able to multi-task when you are making the dish!
2. In a small pot add water and sugar and heat until the sugar dissolves. rnTurn off the heat and set aside.
3. In a flat bottomed skillet add oil and heat on medium.rnAdd the bay leaf and semolina.rnKeep stirring the semolina to brown it slowly without burning.rnAfter about10 minutes, add the cardamom to the semolinarnKeep stirring for another 8 to 10 minutes until the semolina turns a golden brown color. (This requires patience...it will brown, just give it some time!)
4. Once the semolina has browed, keep stirring and slowly add the sugar water syrup into the semolina.rnIncrease the heat to bring the mixture to a simmer and stir continuously until all the liquid is absorbed.rnFold in the cherries and chopped almonds (leave a few whole almonds for garnish).rnTurn off the heat and remove the bay leaf.rnTransfer to a serving dish, garnish with a few almonds.rnTop with warm milk for a richer taste (fit for the gods!)rnThe halwa is delicious served hot or cold.

olive oil, bay leaf, ground cardamom, semolina, sugar, cherries, water, milk

Taken from food52.com/recipes/5335-cherry-halwa (may not work)