Halva (Semolina sweetmeat)

Recipe from: 9/1/1993 12:00:00 AM
Ingredients 11
Servings 25
Time

Ingredients

  • 500
    g
    fine semolina
  • 125
    ml
    olive oil or clarified butter
  • 450
    g
    sugar
  • 750
    ml
    milk
  • 5
    cloves
  • 2
    sticks cinnamon
  • 15
    ml
    blanched nibbed almonds
  • 5
    ml
    rose water
  • 10
    ml
    brandy (optional)
  • 85
    g
    finely chopped pistachio nuts
  • cinnamon for dusting
 

Method

 
1. Heat the oil or butter in a frying pan over a low heat and fry the semolina gently, stirring frequently, until it begins to turn golden. Add the sugar, milk, cloves and cinnamon, rose water and brandy. 2. Cook for 10 minutes, stirring continuously, until the mixture begins to thicken. Add the almonds and continue cooking until a lump is formed when scooped up. Take care not to burn the mixture. 3. Remove cloves and cinnamon sticks. Pour into a lightly greased rectangular dish and smooth over the surface. Chill for about 3 hours until set. 4. Dust lightly with cinnamon and sprinkle chopped pistachio nuts over. Cut into small diamonds or squares. Serve with Greek coffee.
 

Read more on: starch  |  shallow-fry
 

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