October 3, 2015
I have to admit that growing up halva was not one of my favourite desserts. I found it bland and just not appealing at all until I had my Koumbara’s mom’s halva and it was incredible!!! This recipe is so easy to remember because the ingredients are literally 1 cup of oil, 2 cups of fine semolina, 3 cups of sugar and 4 cups of water, 1:2:3:4. I add some spices and lemon zest to the syrup and serve drizzled with honey, cinnamon and a squeeze of lemon. The aromatic spices would make this a great dessert to add to your Thanksgiving table. Enjoy!!!
1 cup oil
2 cups fine semolina
3 cups sugar
4 cups water
1-½ cups sliced toasted almonds (other nuts can be used as well)
½ teaspoon cinnamon
1/8 teaspoon cloves
½ rind of lemon
- In a pot prepare the syrup by bringing the sugar, spices, lemon rind and water to a boil and let simmer for 3 minutes. Remove lemon rind and set aside.
- In a large heavy saucepan heat up oil and add semolina and cook over medium heat continuously stirring until semolina is a nice light golden brown colour (approx. 8-10 min) then stir in sliced toasted almonds and cook for another 2 min.
- Remove the pot from the heat and gradually (as the semolina oil mixture will bubble and could boil over) add the warm syrup to the semolina and almond mixture. Return to medium\low heat and stir continuously until the mixture thickens. The mixture will start to boil and bubble but keep stirring until it thickens and starts to pull away easily from the side of the saucepan.
- Spoon the mixture into a bunt pan or individual molds.
- Leave to cool and set for a about a 1 ½ hours (a cake mold will need more time) and serve with honey, cinnamon and a squeeze of lemon.