Greek halva

Greek halva

By
From
Encyclopedia of Food and Cookery
Makes
20 pieces

Ingredients

Quantity Ingredient
220g sugar
625ml water
125g butter
125g coarse semolina
2 tablespoons pine nuts or raw peanuts
1 teaspoon cinnamon
extra cinnamon, to dredge

Method

  1. Dissolve sugar in water and bring to the boil. Boil for 5 minutes, then set aside.
  2. Melt butter in a heavy saucepan and stir in semolina and nuts. Stir constantly over moderate heat for 10–15 minutes or until semolina is golden brown. Remove from heat.
  3. Reheat sugar syrup to boiling and pour into semolina, off the heat, stirring constantly. Add 1 teaspoon cinnamon and stir over low heat until smooth and bubbling. Cook very gently for 2 minutes. Turn off heat, cover pan with a clean folded dish towel and put lid on. Leave for 15 minutes.
  4. Spread halva in a lamington tin. Decorate top using tines of a fork to make a crisscross pattern. Sprinkle with cinnamon and leave until cool. Cut into 5 cm diamond shapes to serve.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again