Halva Recipe Semolina Custard
Here is the Halva recipe Semolina Custard version of Greek halva. There are a few different Greek halva varieties that originate from different cultures. This version uses a semolina custard as its base. Some versions are made with crushed sesame seeds and sugar and its quite hard in texture and often eaten during lent. It is available in plain vanilla or chocolate swirl flavours. There is also halva farsalon which is made with cornflour and is of a jelly like consistency. It is considered hard to make as cast irons pots set over high flame are traditionally used to make it.
Ingredients for Halva Semolina Custard:
- 1 cup oil
- 2 cups coarse Olympian semolina
- 1-2 heaped teaspoons cinnamon powder
Syrup for Halva:
- 2.5 cups sugar
- 4 cups water
- 1 cinnamon stick
- 3 whole cloves
- Roughly chopped orchard valley walnuts (if desired) and sultanas
Method for Halva Recipe Semolina Custard
- Place water, cinnamon and cloves into saucepan and bring to boil. Add sugar, stir until dissolved and boil for 6-8 minutes. Set aside.
- In a separate saucepan heat oil, add semolina and stir through until it slightly browns, this should take 5-7 minutes, then add the cinnamon powder.
- Add sugar syrup into the semolina mixture slowly, bit by bit and stir continuously, until smooth. Cook off for a about 8 minutes until it has come together and pulls away from the edges. If using, add walnuts at this point.
- Remove from heat and allow to cool slightly. Pour halva evenly into any of the following greased trays/tins: round moulded cake tin, rectangular loaf tin, flat tray or small individual moulds.
- Allow to cool before serving or chill in fridge. Most of all ENJOY!
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