Greek Halva A Semolina Pudding Food

GREEK HALVA (A SEMOLINA PUDDING)

Steps:

• Brown the semolina in the oil on medium - high heat stirring continuously for 3 minutes.
• Add the sugar, the nuts (if using) and continue stirring for another 4 minutes.
• When the semolina has taken a brown colour add the hot water. (Be careful, there are bubbles and steam!)
• Turn the heat down and continue stirring until the mixture is very thick and its pulls away from the sides of the pan as stirring.
• Spoon into a bundt pan, on in small bowls and unmol onto a platter on onto individuals plates.
• Sprinkle with more nuts and cinnamon.

GREEK HALVA

Steps:

• Grind the mastica with the teaspoon of sugar until it is a powder.
• Fry the almonds in a saucepan until they are golden brown.
• Remove 1/4 of the almonds (to decorate the pudding at the end).
• Add the semolina to the pan and heat for a minute.
• Add the water and the sugar and gradually bring to a boil, stirring all the time.
• When thickened add the mastica and the sugar.
• When the semolina is ready, it will bubble and be quite thick.
• Pour the mixture into a greased pudding mould and chill in the fridge for a couple of hours before serving.
• Turn out onto a plate and decorate with the reserved almonds.

HALVA (A GREEK SWEET USING SEMOLINA)

Steps:

• Dissolve the sugar in the water and milk and bring it to a bare simmer.
• Boil for 5 minutes and remove from heat.
• At the same time, brown the semolina in the oil on medium-high heat, stirring continuously.
• This should take 4-5 minutes. Add the nutmeats for the last 2-3 minutes to toast them slightly.
• When the semolina has taken a golden brown colour, add the syrup to it (taking care not to burn your hands, as this bubbles and steams up excessively- be prepared!), turn down the heat and keep stirring until you get a kind of thick porridge. Continue cooking until the mixture is very thick and pulls away from the sides of the pan as you stir.
• Spoon into a buttered or oiled bundt pan and pack down with the back of a spoon. Let it cool. (I use a silicone bundt pan for this - eliminates the need to grease, and my halvah comes out in a pretty pattern).
• Unmold onto a platter and sprinkle with more walnuts, toasted sesame (optional) and cinnamon.
• You should not put this dessert in the refrigerator.
• It can keep for a few days outside the refrigerator, assuming you can gather enough will power not to eat it all at once.
• Some oil may start to drain off after a day or so, but this is to be expected, just dab it away with some kitchen paper.

GREEK HALVA

Steps:

• In a pot, add the 4 cups of water, 8 cups sugar, 8 cinnamon stick, 8 cloves, and bring to boil for 5 minutes, turn off the heat and add the honey.
• In a deep pot, on medium to high heat add the extra virgin olive oil and 2 cups of semolina. Constantly stir with a wooden spatula until the color changes from a golden blonde to a golden brown.
• Once the color changes add the 1 tablespoon ground cinnamon. Stir.
• Very carefully, slowly add small amounts of the simple syrup to the semolina (the hot syrup will steam and splatter so be careful).
• On a medium-low heat, continually stir until the mixture thickens. Add the almonds and stir.
• Transfer to a cake pan and let it cool. Turn over onto a cake platter and dust with cinnamon.

DIVINE SEMOLINA DESSERT - SUJI HALVA

Steps:

• Combine the water, sugar and the soaked saffron in a 2-litre/quart saucepan. Place over moderate heat, stirring to dissolve the sugar.
• Bring to the boil, then reduce the heat to very low and cover with a tight-fitting lid.
• Melt the butter in a 2- or 3-litre/quart saucepan over low heat, stirring occasionally.
• Add the semolina, and slowly and rhythmically stir-fry the grains for about 20 minutes, or until they darken to a tan colour and become aromatic.
• Add the flaked almonds to the grains towards the end of the toasting process.
• Raise the heat under the syrup, add the cardamom and the sultanas, and bring it to a rolling boil.
• Raise the heat under the semolina for 1 minute, stirring continuously.
• Remove the saucepan of semolina from the heat, and slowly pour the hot syrup into the semolina, stirring steadily.
• The grains may at first splutter, but will quickly cease as the liquid is absorbed.
• Return the halava to the stove and stir steadily over very low heat until the grains fully absorb the liquid, start to form into a pudding-like consistency, and pull away from the sides of the pan.
• Place a tight-fitting lid on the saucepan and cook over the lowest possible heat for 5 minutes.
• A heat-diffuser works well. Removed the covered saucepan from the heat and allow the halava to steam for an additional 5 minutes.
• Serve hot.