Indulge in the authentic flavors of Greece with this traditional Halva (Χαλβά) recipe. Made from coarse semolina, sugar, and a luscious syrup, this dessert is a staple in Greek households. Perfectly golden and aromatic, this Halva is simple yet decadent, promising a delightful end to any meal.
Ingredients
🌽 1 cup La Spagnola Corn Oil
🌾 2 cups MISKO Zaxarh Xondro Coarse Semolina
🍬 3 cups Sugar
💧 4 cups Water
🌰 1/4 to 1/2 cup Chopped Walnuts optional for garnish
🍋 1 thin slice Lemon optional for syrup
🌿 1/2 stick Cinnamon Stick optional for syrup
🎋 Cinnamon Powder for garnishing
Instructions
1- Prepare the Semolina Mixture:
- In a frying pan, heat 1 cup of La Spagnola corn oil over high heat until warm, then lower to medium heat.
- Stir in 2 cups of MISKO Zaxarh Xondro coarse semolina with a wooden spoon.
- Keep stirring until the semolina turns a rich golden brown.
- Add chopped walnuts, if desired, and continue to sauté briefly until nuts are slightly toasted.
- Ensure the semolina mixture is even in color and that the oil is absorbed.
2- Prepare the Syrup:
- In a stainless steel pot, combine 4 cups of water and 3 cups of sugar.
- Add a thin slice of lemon and half a cinnamon stick for added flavor, if desired.
- Bring the mixture to a boil and maintain the boil for 3-5 minutes until the syrup is formed.
3- Combine Mixtures:
- Slowly ladle hot syrup into the semolina mixture, stirring constantly.
- Expect a vigorous bubbling reaction.
- Continue stirring on low heat until the mixture thickens and pulls away from the pan's sides.
4- Rest and Mold:
- Turn off the heat, place a paper towel over the mixture, cover with a lid, and let rest for 1-2 minutes.
- Stir the mixture once more before scooping it into a Bundt pan or mold, pressing gently to shape.
- Allow cooling before unmolding the halva for serving.
Prep Time: Not specified
Cook Time: Not specified
Total Time: Not specified
Servings: Approximately 8
Equipment:
- Microwave Oven: Frigidaire Stainless Steel (for optional tasks)
- Electric Stove/Range: Frigidaire Stainless Steel
- Frying Pan: Stainless steel with a black handle
- Pot: Stainless steel with lid for syrup
- Wooden Spoon: For stirring
- Bundt Pan/Mold: Dark non-stick
- Spatula: Green for scraping
- Paper Towels: For resting halva
- Serving Plate: White, round
- Dessert Forks: Metal
Cooking Tips
- Use the 1-2-3-4 ratio for oil, semolina, sugar, and water for best results.
- Ensure constant stirring to prevent burning and ensure even cooking.
- The gradual addition of syrup helps manage the bubbling reaction and achieves the perfect consistency.
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Traditional Greek Halva (Χαλβά)
