1 c. olive oil
3 c. semolina, or substitute 3 c. white cornmeal
2 c. sugar
3 c. milk combined with 1 c. water

In a heavy 10 to 12 inch skillet, heat the oil over moderate heat until a light haze forms above it. Pour in the semolina in a slow, thin stream, stirring constantly. Reduce the heat to low and, stirring occasionally, simmer for 20 minutes or until all the oil has been absorbed and the meal turns a light golden color. Add the sugar and then gradually stir in the milk and water mixture. Continue cooking for about 10 minutes longer, stirring constantly until the mixture is thick enough to hold its shape almost solidly in the spoon. Watch for any sign of burning and regulate the heat accordingly.

Pour the halva into an ungreased 6 x 10 x 2 inch baking dish, spreading it and smoothing the top with a metal spatula or the back of the spoon. Cool until firm. Just before serving, cut the halva into 1-inch squares. Makes 60 one- inch square candies.