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
GREEK HALVA
This was a recipie in 'My Greek Kitchen' shown on t.v. Thank you Evelyn/Greece for telling me what it is called. This is eaten at times of fasting in Greece.
Provided by wizkid
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Grind the mastica with the teaspoon of sugar until it is a powder.
- Fry the almonds in a saucepan until they are golden brown.
- Remove 1/4 of the almonds (to decorate the pudding at the end).
- Add the semolina to the pan and heat for a minute.
- Add the water and the sugar and gradually bring to a boil, stirring all the time.
- When thickened add the mastica and the sugar.
- When the semolina is ready, it will bubble and be quite thick.
- Pour the mixture into a greased pudding mould and chill in the fridge for a couple of hours before serving.
- Turn out onto a plate and decorate with the reserved almonds.
Nutrition Facts : Calories 320.5, Fat 8.1, SaturatedFat 0.6, Sodium 4.4, Carbohydrate 57.3, Fiber 2.9, Sugar 34.7, Protein 6.8
GREEK HALVA
The traditional semolina based Greek halva recipe is often referred as "1:2:3:4″, as it calls for one unit oil, two semolina, three sugar and four water. So simple! If you haven't tried semolina Greek halva before, you will be surprised by the delicious taste of those 4 humble ingredients, when combined.. When preparing a Greek halva recipe, the semolina is firstly toasted in oil, bringing an irresistible smell and then soaked in hot syrup, with the aromas and blends of cinnamon and clove. Simply delicious! So if you are looking for a delicious no-dairy, no-butter and egg-free dessert, that's the one!
Provided by roshanesilva0801
Time 20m
Yield Makes 1 cake
Number Of Ingredients 7
Steps:
- In a pot, add the 4 cups of water, 8 cups sugar, 8 cinnamon stick, 8 cloves, and bring to boil for 5 minutes, turn off the heat and add the honey.
- In a deep pot, on medium to high heat add the extra virgin olive oil and 2 cups of semolina. Constantly stir with a wooden spatula until the color changes from a golden blonde to a golden brown.
- Once the color changes add the 1 tablespoon ground cinnamon. Stir.
- Very carefully, slowly add small amounts of the simple syrup to the semolina (the hot syrup will steam and splatter so be careful).
- On a medium-low heat, continually stir until the mixture thickens. Add the almonds and stir.
- Transfer to a cake pan and let it cool. Turn over onto a cake platter and dust with cinnamon.
GREEK HALVA WITH ALMONDS
This is a traditional greek dessert, but unlike most of the recipes on this site, uses butter instead of oil. I like to heat a bit up and pour milk over it and have it for breakfast. Please note that cooking time doesn't include time for cooling (since technically it's good hot too).
Provided by C. Taylor
Categories Dessert
Time 20m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- In a pot, mix water, sugar and cinnamon stick and bring to a boil. Remove cinnamon stick.
- Meanwhile, in a large pot over medium heat, melt butter and then add the cream of wheat and the almonds. Keep stirring until the semolina turns a golden brown, being careful it doesn't burn.
- CAREFULLY pour liquid into the semolina. It will bubble voilently. Mix it thoroughly and then pour the mixture into a mold. Let cool and then remove from mold.
Nutrition Facts : Calories 351.6, Fat 16.3, SaturatedFat 8.1, Cholesterol 32.5, Sodium 90.1, Carbohydrate 49.1, Fiber 1.7, Sugar 30.4, Protein 4.1
HALVA
Make and share this Halva recipe from Food.com.
Provided by truebrit
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil and cook the semolina in the oil until golden.
- Place the almonds to brown with the semolina.
- In the meantime, warm the water, but do not boil, and dissolve the sugar in it and throw in the lemon and the cinnamon stick.
- Pour the water into the semolina mix and stir well while pouring.
- Keep heating until the mixture becomes thick.
- Pour the mix into a Bundt pan and garnish with sesame seeds and cinnamon.
- Let stand and serve at room temperature.
Nutrition Facts : Calories 679.9, Fat 27.4, SaturatedFat 3.8, Sodium 3.4, Carbohydrate 105.8, Fiber 1.8, Sugar 74.9, Protein 5.3
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
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