GREEK HALVA RECIPE (SEMOLINA PUDDING)
Save&Share the Greek Halva recipe 😋
Ingredients
For the semolina Halva
• 1/2 cup olive oil
• 1/2 cup corn oil
• 2 cups semolina
• 1/2 tsp clove (powder)
• 1 tsp cinnamon (powder)
• 1/4 of a cup blond raisins (optional)
• 1/2 cup almond slivers (optional)
For the syrup
• 3 cups of sugar
• 4 cups of water
• 1 cinnamon stick
• 1 whole clove (optional)
• zest of 1 lemon
Preparation:
• Start by preparing the syrup. Add all the ingredients into a pan over high heat and bring to the boil. Boil until the sugar has dissolved and the syrup slightly thickens. Set aside, but keep warm.
• In the meantime, roast the almond silvers into the oven at 180 C. Although the traditional Greek halva recipe doesn’t include almonds, it’s always a nice addition, which gives extra flavour and crunchiness.
• Heat the oil in a large pot and add gradually the semolina. Stir constantly with a wooden spoon to allow the semolina to absorb the oil. When the semolina starts to bubble, turn the heat down and allow to toast until golden while constantly stirring.
• Remove the pot from the stove and pour in, slowly, the warm syrup. Don’t forget to remove the lemon peel, cinnamon and clove!
• Stir with a wooden spoon and return the pot on the stove. Add the halva spices.
• Cook the halva (whilst stirring) until the mixture thickens and pulls away easily from the sides of the pan.
• Remove the pot from the stove, add the raisins and half of the roasted almond slivers and blend. Cover the halva with a towel and let it rest for 10 minutes. Pour the mixture into a pudding mold or into individual bowls.
• Allow the halva to cool for about 1 1/2 hour before serving. Garnish with some cinnamon powder and sprinkle with the rest almond slivers.
Enjoy!
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