Halva (A Greek Sweet Using Semolina)

"This is a type of pudding, very popular here in Greece. Economical to make and tasty."
 
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photo by punkroqsk8rchic photo by punkroqsk8rchic
photo by punkroqsk8rchic
photo by punkroqsk8rchic photo by punkroqsk8rchic
Ready In:
20mins
Ingredients:
9
Serves:
15-18
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ingredients

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directions

  • 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.

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Reviews

  1. This is a good recipe for halvas. I just made some tonight. I used to make halva back when I was in Athens, Greece, and the recipe my mother taught me was very similar to the one I saw here by Evelyn (instead of olive oil we used butter).
     
  2. I made this for Christmas Eve at my house. It came out beautiful.
     
  3. This halva recipe is excellent. Not sickly sweet [which is probably due to the milk] and very easy to make. Definitely hit the spot well and no complaints from the kids either.
     
  4. Very easy and very tasty. I put 2 cups of sugar instead of 3, 3 is too sweet.
     
  5. Delicious and unusual flavor and texture. I made a third of the recipe to try it. Next time will follow suggestion and use some butter in place of some of the oil. Would also make a good filling for pastry/fruit.
     
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Tweaks

  1. This is a good recipe for halvas. I just made some tonight. I used to make halva back when I was in Athens, Greece, and the recipe my mother taught me was very similar to the one I saw here by Evelyn (instead of olive oil we used butter).
     
  2. Delicious and unusual flavor and texture. I made a third of the recipe to try it. Next time will follow suggestion and use some butter in place of some of the oil. Would also make a good filling for pastry/fruit.
     

RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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