Greek Halva
Once we talk about Halva, Indians would jump on their toes saying, "Yes, we know all about this sweet." Yes of course we do. But this Halva is a semolina pudding that is sweetened with syrup and studded with nuts and raisins. It is a dessert that has Arabic origins but has been adopted into the Greek culture and is widely served during fasting periods because there are no eggs or dairy in the recipe. This recipe gives us an idea about the bonding between ancient cultures and customs, which ties two different countries, despite of their Geographical boundaries.
Preparation Time : 10 minutes
Cooking Time : 30 minutes
Difficulty : Very Easy
Serves : 8 - 10
Ingredients:
- 2 cups of coarse Semolina (substitute Farina)
- 1/2 cup Vegetable Oil
- 1/4 cup Olive oil
- 1/4 cup Walnuts, chopped coarsely
- 1/4 cup Pine nuts (Chilgoze) (opt out if you don't get it, or substitute with Almonds)
- 1/4 cup Raisins
For the syrup:
- 4-1/2 cups Water
- 2-1/2 cups Sugar
- 1/2 cup Honey
- 3 small pieces Cinnamon stick
- 3-4 whole Cloves
- 2-inch piece of Orange peel
- Ground Cinnamon for dusting
Method :
Prepare the syrup:
1 ) In a medium saucepan, add the water, sugar, honey, cinnamon sticks, cloves, and orange peel.
2) Put it on Medium heat and bring to boil.
3) Boil for 5 minutes then lower the heat and simmer gently.
4) Remove the cinnamon, clove and orange peel before pouring. Strain in a clean bowl and set aside.
5) In another larger saucepan, over medium high heat, add the oil and heat until shimmering.
6) Add the coarse semolina and cook, stirring frequently to prevent sticking. Cook the semolina in the oil until the grains begin to toast and turn a deep golden colour.
7) Remove the pot from the heat and carefully add the hot syrup to the semolina mixture. The semolina is going to sizzle, bubble, and spatter so be careful not to burn yourself. Mix it well.
8) Stir in the walnuts, raisins, and pine nuts/almonds and continue to cook until the semolina absorbs all the liquid.
9) Cover the pot tightly and set aside to cool for 10-15 minutes.
10) Spoon the mixture into a pudding mold or into individual ramekins. Allow the pudding to cool to room temperature before serving.
11) To serve, sprinkle with cinnamon and some more chopped nuts (if desired).
1 ) In a medium saucepan, add the water, sugar, honey, cinnamon sticks, cloves, and orange peel.
2) Put it on Medium heat and bring to boil.
3) Boil for 5 minutes then lower the heat and simmer gently.
4) Remove the cinnamon, clove and orange peel before pouring. Strain in a clean bowl and set aside.
5) In another larger saucepan, over medium high heat, add the oil and heat until shimmering.
6) Add the coarse semolina and cook, stirring frequently to prevent sticking. Cook the semolina in the oil until the grains begin to toast and turn a deep golden colour.
7) Remove the pot from the heat and carefully add the hot syrup to the semolina mixture. The semolina is going to sizzle, bubble, and spatter so be careful not to burn yourself. Mix it well.
8) Stir in the walnuts, raisins, and pine nuts/almonds and continue to cook until the semolina absorbs all the liquid.
9) Cover the pot tightly and set aside to cool for 10-15 minutes.
10) Spoon the mixture into a pudding mold or into individual ramekins. Allow the pudding to cool to room temperature before serving.
11) To serve, sprinkle with cinnamon and some more chopped nuts (if desired).
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ReplyDeleteThank you Tina for your wonderful advice.
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