Comforting semolina halva

" This halva isn’t sexy or pretty but it is delicious and a favourite. Traditionally, this halva would be made on holy days as a prasad, an offering to the gods, which once blessed we would eat. It is a really quick-to-make pudding in a world where desserts can take hours or even a day. I remember as children we used to love watching Wimbledon and would always watch the finals at our cousins on the Sunday. It was often the case that we would support opposing players and the atmosphere would get really competitive. There was always a crescendo of noise and tension as the match came to the end; feathers would be ruffled and egos bruised. My aunt (or mother, I can’t remember) would bring out this halva and we would bury our differences in this delicious, humble but comforting pudding. It is simple but we all love it. This is based on my mother recipe and the gram flour is a secret, really delicious, addition. You can spruce the halva up (if you double the recipe) by spooning the pudding into a small cake tin and allowing it to set. Cut into squares or diamonds and serve with some plain or spiced ice cream. We usually eat this in small bowls, but you can double the quantities for larger portions. " Anjum Anand, Anjum's Australian Spice Stories