Niki Louca from My Greek Kitchen shares her favourite recipe for halva with The Greek Herald. You can follow her on Instagram @mygreekkitchen for more!
Ingredients:
- 1 cup slivered almonds
- 3-4 tablespoons light olive oil
- ¾ cup light olive oil (or vegetable oil)
- 2 cups coarse semolina
- 1 tsp cinnamon powder
For the syrup:
- 1 ¾ cup sugar
- 4 cups water
- 2 cinnamon sticks
- 2-6 tablespoons rose water
Method:
- In a medium non-stick deep pan, heat the 3-4 tablespoons of oil and gently fry the almonds till golden brown.
- Remove almonds from pan and place on absorbent kitchen paper.
- Place all the syrup ingredients together in a separate saucepan and place over the heat.
- Bring the syrup to a rapid boil for 2 minutes and then remove it from the heat. Add the rose water – as much or as little as you like.
- In the medium non-stick deep pan you used earlier, heat ¾ cup oil, and add the semolina. Stir constantly until lightly brown.
- Remove semolina from heat.
- Slowly and carefully, pour the boiling syrup to the semolina. Be very careful because it will boil rapidly and may spit – it can burn, so be careful. Put the semolina mixture back on low heat and fold in the almonds and cinnamon powder. Stir continuously until all the syrup is absorbed and the mixture thickens and leaves the sides of the pan.
- Place Halva into a mould tin or individual moulds and allow to cool. Once cooled turn out on a serving dish. Sprinkle with some more cinnamon and orange rind (optional). Cover with glad wrap, cool at room temperature and refrigerate for a couple of hours. You can also serve it warm.
Niki Louca runs cooking classes in Melbourne. For more or to book classes visit My Greek Kitchen at www.mygreekkitchen.com.au or Instagram @mygreekkitchen. You can email Niki at: niki@mygreekkitchen.com.au.
