Sweet semolina halva
Olive oil and semolina based halva is a Greek traditional sweet recipe, which is handed down from generation to generation. Some women call halva the ”one-two-three-four” dessert, based on the tradition prescription. That is: one part olive oil, two parts semolina, three sugar (or sweetener) and four parts water.
Servings: 8-10
You need:
- 150g finely ground semolina
- 150g coarsely ground semolina
- 350g caster sugar
- 200g sunflower oil
- 900g water
- 1 cinnamon stick (5cm)
- 2 cloves or 2 lemon peels
- 80g Corinthian raisins (optional)
- 30g walnuts, chopped (optional)
Steps:
For the syrup: In a small pot combine all the ingredients and bring to a boil until the sugar has dissolved, about 6 minutes. Discard lemon peels and spices. Set aside.
Heat the oil in a separate pot. Add the semolina, constantly stirring with a wooden ladles until it turns golden-brown. Add the Corinthian raisins. CAREFULLY, pour the syrup over semolina with a soup ladle (one by one).
Continue cooking, always by stirring constantly until it is absorbed.
Put the halva while hot in a large mold or individual silicone baking/muffin cups. Set aside and let cool. Unmold onto a plate. Sprinkle with cinnamon, walnuts and serve.
mycookingsecrets thoughts:
Halva (or halvah) is not only a proper dessert for the fasting period, when feeling the need to eat something sweet, but could be a pleasant ending after your celebration/every-day meal.
Category: Desserts
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