The traditional durum semolina based Greek halva recipe is often referred to as “1:2:3:4″, as it calls for one unit oil, two semolina, three sugar and four water. So simple! If you haven’t tried semolina Greek halva before, you will be surprised by the delicious taste of those 4 humble ingredients, when combined.. here’s my version!
Halvas (Semolina Pudding)
- 2 cups Olympian Durum Semolina
- 1 cup Oil (olive oil or for a lighter taste sunflower oil)
Blanched almonds or shelled walnuts, coarsely ground.
- 3.5 cups Water
- 2 cups Sugar
- 1 Cinnamon stic
- 2 Cloves
- 2 Cardamon pods
- Lemon or orange rind (optional)
- Place the syrup ingredients in a small pot and let them boil for a couple of minutes.
- Remove cinnamon, cloves and rind and set aside but keep warm.
- In a large pot add the oil and when it is hot pour in the semolina. Reduce the heat to medium and using a wooden spoon stir constantly.
- The semolina will gradually start turning gold and then darker and darker until it burns. The colour really is matter of taste: the darker the halva the heavier the taste. Towards the end of the cooking time add the nuts and let them toast a little.
- Pour the syrup into the very hot semolina. Keep your distance from the pot as it may splatter from the heat.
- When you have poured all of the syrup into the semolina return the pot to the fire and stir until the halva starts to thicken. The final consistency should be a runny dough.
- Pour the halva into your pan of choice (you can use a bundt pan, or a loaf pan or even serve it in individual bowls) and let it cool a little bit before serving. You can dust it with some extra cinnamon if you want and decorate with almond slivers.