Semolina pudding-Halvas

 

 

You will need: 
 
1 cup oil (olive oil or for a lighter taste sunflower oil)
2 cups ground semolina
100g blanched almonds or shelled walnuts, partially chopped 
for the syrup: 
2 cups sugar (or 1 cup sugar and 1 cup honey)
3.5 cups water
1 cinnamon stick
 
Preparation:
 
Place the syrup ingredients in a small pot and let them boil for a couple of minutes (until the sugar is melted). Remove cinnamon and set aside but keep warm. In a large pot add the oil and when it is hot pour in the semolina. Reduce the heat to medium and using a wooden spoon stir constantly. The semolina will gradually start turning gold and then darker and darker until it burns. The colour really is matter of taste: the darker the halva the heavier the taste. Towards the end of the cooking time add the nuts and let them toast a little bit. Now comes the “tricky” part: you will need to pour the syrup into the very hot semolina. However it will bubble and spatter everywhere so you need to be a little bit away from the pot when you do that. When you have poured all of the syrup into the semolina return the pot to the fire and stir until the halva starts to thicken. The final consistency should be that of a runny dough.
Pour the halva into your pan of choice (a loaf pan or individual bowls) and let it cool a little bit before serving. You can dust it with some extra cinnamon if you want and decorate with almond. Enjoy it hot or even to a natural temperature.

 

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