A great cake recipe for any occasion:
Be sure to cook this halava down to the required consistency so that it firms up as it cools. An even fuller halava results if you replace the milk with whipped cream and use pistachios or cashews.
First, mix the 3 ingredients in a saucepan and heat over medium heat. Adjust the temperature so that the mixture cooks gently for 15 minutes. Stir occasionally at first, then stir more often as the mixture thickens. When the mixture is uniform and separates from the bottom of the pot, place it on a greased tray or baking sheet to cool. When the halava is still hot, you can also use it as a topping on a cake. Wet your hands and shape the halava into a rectangle 2.5 cm thick. When it is firm enough, cut it into pieces and decorate each piece with half a roasted cashew nut. Carefully remove the cut pieces from the baking sheet with a thin spatula and arrange on a plate to serve.
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