Semolina halva with petimezi
Semolina halva with petimezi, or grape syrup, is a perfect vegan Greek dessert.
Equipment
- Cake mould
Ingredients
- 3 cups (750 mL) grape juice
- 3 cups (750 mL) water
- ½ cup (100 grams) sugar
- 2 cinnamon sticks
- 2 cups thick or course semolina
- ½ cup (125 mL) vegetable oil
- ½ cup (125 mL) olive oil
- 1 cup (140 grams) coarsely chopped walnuts
- ½ cup (125 mL) petimezi or grape syrup / molasses
- 1-2 tbsp sesame seeds
- cooking spray for the bundt pan
Instructions
- In a small pot bring to a boil the 3 cups water, 3 cups grape juice, 1/2 cup of sugar and the 2 cinnamon sticks.
- Once the sugar has dissolved, remove from heat and set aside.
- Prepare your bundt pan by spraying it lightly with cooking spray and sprinkle the bottom with the sesame seeds. Set aside.
- In a large pot, combine the 1/2 cup vegetable oil, 1/2 cup olive oil, and the 2 cups of coarse semolina.
- Cook over medium heat, stirring constantly to ensure that your semolina does not burn. Cook until the semolina is a light brown colour and it smell toasty.
- Add the 1 cup of chopped walnuts and cook along with the semolina for a minute. Remove from heat (but leave the element on).
- Very carefully add a ladle full of the water / grape juice liquid at a time to the cooked semolina. It will bubble and splatter initially. Slowly transfer all of the liquid to the semolina.
- Reduce heat to low medium and cook, stirring constantly, until the semolina thickens. When you run a spatula across the bottom of the pot you will notice the semolina separating and slowly coming back together.
- At this point, remove the pot from the heat and stir in the 1/2 cup of petimezi or grape syrup / molasses.
- Once the petimezi is fully incorporated, transfer the cooked semolina to your prepared bundt pan. Be sure to press down with the back of a spoon every so often to ensure that your halva takes the form of your pan - this is particularly important if your mould is intricate.
- Allow the halva to cool slightly and then transfer to the refrigerator until fully cooled and set.
- To serve the halva carefully invert your mould onto a serving platter or plate - the halva should come right out.
- You can drizzle with some additional petimezi if desired, and some chopped up walnuts.
- Enjoy!