Halva with semolina is a greek dessert widely enjoyed during Lent. Made from a mixture of roasted semolina, orange essence, and sweet syrup, this halva has a crumbly yet melt-in-your-mouth texture. Often enhanced with raisins and the nutty goodness of toasted almonds, halva is a delicious treat you'll find in every greek household.
To make Halva with Semolina:
Toast Almonds: Toast the almond slivers for about 5 minutes in a small frying pan. Set aside.
Make the Syrup: Combine four cups of water, sugar, cinnamon stick, orange peel, and cloves. Bring to a boil. Lower heat and simmer for five minutes without stirring. Set aside.
Cook Halva: Heat the olive oil in a large, deep pot over medium/high heat. Add the semolina and cook, stirring with a wooden spoon, until the semolina becomes a golden brown. This will take a few minutes so be patient (10 minutes or more).
Add the ground cinnamon, toasted almonds, and raisins (optional) and stir until incorporated. Remove the pot from the heat.
Remove the cinnamon stick, orange peel, and cloves from the syrup.
Using a ladle, slowly add the hot syrup to the semolina, stirring quickly after each ladleful.
Stir with a wooden spoon over medium heat for another 10 minutes or so, until you see the halva coming away from the sides of the pot.
Remove from heat and cover with a towel to let the halva settle. After 15 minutes, spoon into a bundt pan or make individual servings by using a muffin tin (no need to grease).
Allow the halva to set at room temperature for an hour or two.
Turn the bundt pan on a serving plate and wait a few seconds for it to fall down on its own. Pat the bottom of the pan to help it release.
Sprinkle with ground cinnamon and toasted slivered or sliced almonds.
Halva is wonderful either at room temperature or chilled.
Serve with coffee, tea, or ice cream!
See more delicious dessert recipes here.
Enjoy!
Servings 0