Greek Halva (A Semolina Pudding)
photo by Annacia
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
18
ingredients
directions
- 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.
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Reviews
-
Good recipe. Though be warned this took me longer than 30 minutes. Almost 45. I thought it would be quick and easy but didn't realise I'd have to stand there stirring for so long. It took quite some time for the semolina to thicken and I admit I didn't wait until it started pulling away from the pot completely. Otherwise a good dish.
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I could never give Halva less than 5 stars as it is one of family's favourite desserts. This recipe of katia's is pretty standard, as there's a 1-2-3-4 set measure. 1 cup of oil, 2 cups semolina, 3 cups sugar, 4 cups water. Like me, katia has reduced the sugar, but I go even less - I can go anywhere from 1 3/4 cups to 2 cups, depending on how sweet we want it - never more than 2 cups. It is a wonderful dessert and very economical. When I made it, I packed it into a bundt cake pan to mold it into a pretty shape. Once cool, it slices into lovely pieces. Do not forget a sprinkle of cinnamon at serving.
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