Halva A Greek Sweet Using Semolina Recipes

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.

Steps:

• Heat oil in a medium pot on medium-high heat. Add the semolinas and almonds and stir constantly until the semolina is cooked and golden brown, about 20 minutes. Remove from heat.
• In a small pot, mix the water, sugar, lemon half, cloves, and cinnamon. Place on high heat and bring to a boil. Turn heat to medium-high heat and simmer until sugar has dissolved, about 6 minutes. Pass through a sieve and discard lemon and spices.
• Carefully, pour the syrup over the semolina and stir until well blended. Cover the pot and let sit to absorb, about 10 minutes.
• Spoon the mixture into 3 1/2 to 4-ounce ramekins and let cool. Unmold onto a plate and sprinkle with cinnamon.

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.

Steps:

• 1. Place butter and canola oil in a heavy-bottomed, wide skillet with a lid and melt over medium heat.
• 2. Add semolina and stir constantly on medium heat, until the semolina is cooked and golden brown, about 20 minutes.
• 3. Meanwhile, combine sweetened condensed milk and boiling water in a small saucepan and keep hot over medium low heat.
• 4. When the semolina develops its golden color, immediately add the hot milk (be careful, it may splatter) mixture through a sieve, mix, cover and let it cook on medium heat for about 15 minutes, stirring the halva every 5 minutes with a spatula.
• 5. Take the skillet off the heat, place a couple of paper towels over the skillet and secure by placing the lid. Let steep for 15-20 minutes until extra moisture is absorbed.
• 6. Stir pine nuts and pistachios into the halva. Put about 1/2 cup warm halva into each of four to six bowls.
• 7. You can top it with some ice cream.