Menu
Ingredients
- 1 cup sunflower oil
- 2 cups coarse semolina
- 3 cups sugar
- 4 cups water
for the syrup:
- 1 cinnamon (stick)
- 3-4 cloves (stick)
- 1 lemon peel
Method
- In a saucepan boil the sugar, water, cinnamon, cloves and lemon peel for about 5 minutes on low heat. Do not make syrup but just melt the sugar. Remove cinnamon, cloves and lemon peel and keep it hot.
- Heat the sunflower oil in a deep saucepan over medium heat. Be careful not to burn.
- Add the semolina and roast it, stirring constantly with a wooden spoon (about 10 minutes). Do not stop stirring for a second because the halva would burn.
- When the mixture gets a blond color, remove from the heat and add SLOWLY the syrup. Be very careful as the mixture splashes and is hot.
- Lower the heat and put the pot back on. Stir for another 2-3 minutes until the halva starts to tighten.
- Pour into a classic cake pan with the hole (or whatever pan you want).
- Let it stand for about 20-30 minutes, so that it can be unmolded without any problem.
- Turn the form over on a plate and sprinkle some cinnamon powder (if you want).
Tips:
The halva tightens as it cools.
You can decorate with almonds, walnuts, raising, dry berries….
more recipes...
