Halva A Greek Sweet Using Semolina Recipes
GREEK HALVA (A SEMOLINA PUDDING)
This is another recipe for halva, my mum's recipe. It's one of the most common desserts in Greece and perfect for a lent. You can add in it raisins, almonds, pecan, pine nuts, its up to you!
Provided by katia
Categories Dessert
Time 30m
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Brown the semolina in the oil on medium - high heat stirring continuously for 3 minutes.
- Add the sugar, the nuts (if using) and continue stirring for another 4 minutes.
- When the semolina has taken a brown colour add the hot water. (Be careful, there are bubbles and steam!)
- Turn the heat down and continue stirring until the mixture is very thick and its pulls away from the sides of the pan as stirring.
- Spoon into a bundt pan, on in small bowls and unmol onto a platter on onto individuals plates.
- Sprinkle with more nuts and cinnamon.
Nutrition Facts : Calories 280.7, Fat 12.2, SaturatedFat 1.7, Sodium 1.5, Carbohydrate 41.4, Fiber 0.8, Sugar 27.8, Protein 2.4
SWEET SEMOLINA: HALVA
Steps:
- Heat oil in a medium pot on medium-high heat. Add the semolinas and almonds and stir constantly until the semolina is cooked and golden brown, about 20 minutes. Remove from heat.
- In a small pot, mix the water, sugar, lemon half, cloves, and cinnamon. Place on high heat and bring to a boil. Turn heat to medium-high heat and simmer until sugar has dissolved, about 6 minutes. Pass through a sieve and discard lemon and spices.
- Carefully, pour the syrup over the semolina and stir until well blended. Cover the pot and let sit to absorb, about 10 minutes.
- Spoon the mixture into 3 1/2 to 4-ounce ramekins and let cool. Unmold onto a plate and sprinkle with cinnamon.
HALVA (A GREEK SWEET USING SEMOLINA)
Make and share this Halva (A Greek Sweet Using Semolina) recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 20m
Yield 15-18 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve the sugar in the water and milk and bring it to a bare simmer.
- Boil for 5 minutes and remove from heat.
- At the same time, brown the semolina in the oil on medium-high heat, stirring continuously.
- This should take 4-5 minutes. Add the nutmeats for the last 2-3 minutes to toast them slightly.
- When the semolina has taken a golden brown colour, add the syrup to it (taking care not to burn your hands, as this bubbles and steams up excessively- be prepared!), turn down the heat and keep stirring until you get a kind of thick porridge. Continue cooking until the mixture is very thick and pulls away from the sides of the pan as you stir.
- Spoon into a buttered or oiled bundt pan and pack down with the back of a spoon. Let it cool. (I use a silicone bundt pan for this - eliminates the need to grease, and my halvah comes out in a pretty pattern).
- Unmold onto a platter and sprinkle with more walnuts, toasted sesame (optional) and cinnamon.
- You should not put this dessert in the refrigerator.
- It can keep for a few days outside the refrigerator, assuming you can gather enough will power not to eat it all at once.
- Some oil may start to drain off after a day or so, but this is to be expected, just dab it away with some kitchen paper.
Nutrition Facts : Calories 382.5, Fat 20.9, SaturatedFat 3.2, Cholesterol 4.5, Sodium 17.2, Carbohydrate 45.5, Fiber 1.4, Sugar 26.9, Protein 5.1
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- To prepare this delicious Greek halva recipe, 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.
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