Greek Halva- is what I call, the beauty of simplicity .The traditional semolina based Greek halva recipe is often referred as “1:2:3:4″, as it calls for one cup oil, two cups semolina, three cups sugars and four cups 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
Author: Nectaria
Servings: 10-12 people
INGREDIENTS
1 cup sunflower oil
2 cups coarse semolina
½ cup raisins
½ cup cranberries
For the Syrup:
3 cups sugar
4 cups water
½ tablespoon vanilla extract
2 cinnamon stick
Ground cinnamon (for dusting)
INSTRUCTIONS
To a medium saucepan, add the water, sugar, vanilla extract and cinnamon sticks. Boil for 5 minutes, remove cinnamon and set aside.
In another larger saucepan, over medium-high heat, add the oil and heat until shimmering. Add the coarse semolina and cook, stirring frequently to prevent sticking. Cook the semolina in the oil until the grains begin to toast and turn a deep golden color.
Remove the pot from the heat and very carefully, slowly add small amounts of the syrup to the semolina. The semolina is going to bubble, and spatter so be careful not to burn yourself
On a medium-low heat, continually stir until the mixture thickens. Add the raisins and cranberries and stir.
Transfer to a cake pan and let it cool. Turn over onto a cake platter and dust with cinnamon.