Watch the Video:
Greek Halva: Semolina Pudding Cake
Yield:
10-12 servings
Ingredients
For the Syrup:
- 4 cups water
- 2 cup sugar
- 1 cup honey
- 1 cinnamon stick
- 4 cloves
- lemon or orange peel
- 1 teaspoon pure vanilla extract
For the Pudding:
- 2 cups semolina flour
- 1 cup light olive oil or vegetable oil
- 1/2 cup (or more) blanche almonds
- 1/2 cup (or more) raisins, cranberries or your fave dried fruit
- zest of 1 lemon/orange
- 1/2 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- pinch of salt
Garnish:
- ground cinnamon
- ground pistachios
Instructions
- Begin by making the syrup: Combine all of the syrup ingredients (except the vanilla and honey) in a small saucepan and bring to a boil. Once the sugar dissolves remove the pan from the heat and add the vanilla and honey. Set aside.
- In a wide pot or skillet, add the oil and semolina. Cook over low heat for about 10 minutes, stirring constantly until golden and toasted.
- Add the almonds and toast for 2-3 minutes.
- Add the dried fruit, cardamom, salt, zest, and cinnamon and turn the heat off.
- Pour the syrup into the pudding. Be very careful because it will boil VIGOROUSLY and will release LOTS of hot steam!!! Keep stirring.
- Cook the semolina pudding over medium-low-heat for 5-10 minutes. The pudding is ready as soon as all of the syrup is absorbed and the pudding releases from the sides of the pan. (see video)
- Transfer the halva into a mold and pack it tightly. Set aside to cool to room temperature and then carefully unmold it over a cake platter.
- Garnish with ground cinnamon or with pistachios and serve it with coffee and ice cream.
- Kali Orexi!
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