Halva
Greek halva is a simple Greek vegan dessert made with semolina.
Servings: 24 pieces
Equipment
- medium sauce pot
- large sauce pot
- Bundt pan
Ingredients
- 6 cups (48 ounces or 1.42 liters) water
- 2 cups (400 grams) granulated sugar
- peel of one lemon
- peel of one orange
- 3 cinnamon sticks
- 4 cardamon pods
- 1 cup (250 mL) Greek olive oil
- 2 cups thick semolina
- 1/2 cup (75 grams) raisins
- 1 tbsp (15 mL) orange blossom water
Instructions
- In a medium saucepan combine the water, sugar, lemon and orange peels, cinnamon sticks and cardamon pods. Bring to a boil, reduce heat to a simmer, and simmer, covered, for approximately 5 minutes. Remove from heat and let cool. Remove spices and peels from the syrup and discard them.2 cups (400 grams) granulated sugar, 6 cups (48 ounces or 1.42 liters) water, peel of one lemon, peel of one orange, 3 cinnamon sticks, 4 cardamon pods
- In a large pot heat the olive oil and the semolina over medium heat. Stir well and cook, stirring constantly until the semolina starts to brown slightly and smells toasty. Move pot off of the burner for the next step.1 cup (250 mL) Greek olive oil, 2 cups thick semolina
- Very carefully, add the syrup to the pot with the semolina and oil. It will likely splatter, so be very careful and be sure that there are no children or pets near the oven. Once all of the syrup has been added, return the pot to the heat. Reduce heat to low-medium.
- Add in the raisins and the orange blossom water. Stir constantly. The mixture will thicken and begin to pull away from the sides as you stir it. When it has reached this consistency, remove from the heat and let it sit for a couple of minutes.1/2 cup (75 grams) raisins, 1 tbsp (15 mL) orange blossom water
- Ladle the mixture into a lightly greased mould, such as a bundt pan or a jell-o mould. You can use any mould you like, so long as it is heat resistant. Let the halva cool and refrigerate for at least one hour. Remove from mould and cut into serving pieces.
- Enjoy!