Persian Halva

Ingredients:
1 cup semolina
1 cup almond milk (or any plant-based milk of your choice)
1/2 cup maple syrup (adjust according to taste)
1/4 cup coconut oil (or vegan butter)
1/4 cup chopped nuts (such as almonds, pistachios, or walnuts)
1/4 teaspoon ground cardamom
Pinch of saffron threads (optional, for color and flavor)
Pinch of salt
Instructions:
Heat the coconut oil (or vegan butter) in a large skillet over medium heat.
Add the semolina to the skillet and toast it, stirring constantly, until it turns golden brown and gives off a nutty aroma. This should take about 5-7 minutes.
In a separate saucepan, heat the almond milk over medium heat until it starts to simmer.
Slowly pour the hot almond milk into the skillet with the toasted semolina, stirring constantly to prevent lumps from forming.
Add the maple syrup, ground cardamom, saffron threads (if using), and a pinch of salt to the skillet. Continue to cook, stirring constantly, until the mixture thickens and pulls away from the sides of the skillet. This should take about 5-7 minutes.
Once the halva has reached the desired consistency, remove it from the heat and transfer it to a serving dish.
Sprinkle chopped nuts over the top of the halva and let it cool for a few minutes before serving.