Samani halva

• 1 kg wheat seeds
• 1 kg butter
• 100 g turmeric
• 4 kg all-purpose flour
• 2 kg whole-wheat flour
• 3 cups ground fennel
• 500 g cinnamon
• 100 g ginger
• 2 tbsp. black pepper
• 100 g cardamom
• 6.5 kg sugar

Preparation:

• A kilo of wheat seeds is germinated in a tray for 5-6 days.
• The wheat sprouts are then chopped and some cold water is added. The wheat sprouts are then squeezed and drained.
• The juice is mixed with flour.
• A kilo of butter is melted in a copper container.
• Turmeric is added.
• The dough is added into the container.
• 1-2 hours later, fennel is added and mixed well.
• After being constantly stirred with a long-handled wooden paddle, cinnamon, pepper, ginger and cardamom are added.
• After being cooled down, sugar is added.
• The cooled mass is shaped by hand into flattened egg shapes and rolled in hazelnuts and walnuts.