Greek Halva

Directions

1. 1
   Grind the mastica with the teaspoon of sugar until it is a powder.
2. 2
   Fry the almonds in a saucepan until they are golden brown.
3. 3
   Remove 1/4 of the almonds (to decorate the pudding at the end).
4. 4
   Add the semolina to the pan and heat for a minute.
5. 5
   Add the water and the sugar and gradually bring to a boil, stirring all the time.
6. 6
   When thickened add the mastica and the sugar.
7. 7
   When the semolina is ready, it will bubble and be quite thick.
8. 8
   Pour the mixture into a greased pudding mould and chill in the fridge for a couple of hours before serving.
9. 9
   Turn out onto a plate and decorate with the reserved almonds.