Golden Walnut Semolina Halva

Halva (A Greek Sweet Using Semolina) Recipe

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Recipe Category: Dessert
Keywords: Greek, European, Kid Friendly, < 30 Mins, For Large Groups

Nutritional Information (per serving):

• Calories: 382.5
• Fat Content: 20.9g
• Saturated Fat Content: 3.2g
• Cholesterol Content: 4.5mg
• Sodium Content: 17.2mg
• Carbohydrate Content: 45.5g
• Fiber Content: 1.4g
• Sugar Content: 26.9g
• Protein Content: 5.1g

Ingredients:

• 1 tbsp olive oil
• 2 cups semolina
• 1 cup walnuts, chopped
• 2 tbsp pine nuts
• 2 cups sugar
• 2 cups water
• 2 cups milk
• Additional walnuts, toasted sesame seeds (optional), and cinnamon for garnish

Instructions:

1. Prepare Syrup:

   • In a saucepan, dissolve the sugar in the water and milk over medium heat. Bring it to a bare simmer, stirring occasionally.
   • Boil for 5 minutes, then remove from heat and set aside.

2. Toast Semolina and Nuts:

   • Meanwhile, heat olive oil in a separate large skillet over medium-high heat.
   • Add semolina and toast, stirring continuously, until it turns a golden brown color, about 4-5 minutes.
   • Add chopped walnuts and pine nuts to the skillet during the last 2-3 minutes of toasting, stirring to toast them slightly.

3. Combine and Cook:

   • Carefully pour the prepared syrup into the skillet with the toasted semolina and nuts. Be cautious as the mixture will bubble and steam vigorously.
   • Reduce the heat to low and continue stirring constantly until the mixture thickens into a thick porridge consistency. This should take about 5-7 minutes. The mixture should pull away from the sides of the pan as you stir.

4. Shape and Cool:

   • Spoon the cooked halva mixture into a buttered or oiled bundt pan, pressing it down evenly with the back of a spoon to pack it tightly.
   • Let it cool completely in the pan. If using a silicone bundt pan, cooling and unmolding will be easier and may produce a decorative pattern on the halva.

5. Serve:

   • Once cooled, carefully unmold the halva onto a serving platter.
   • Sprinkle with additional chopped walnuts, toasted sesame seeds (if using), and a dusting of cinnamon for garnish.

6. Storage:

   • Do not refrigerate the halva. It can be kept at room temperature for a few days, though it may develop some oil on the surface over time. Simply dab away any excess oil with kitchen paper before serving.

Enjoy this delicious Greek halva as a delightful dessert, perfect for sharing with family and friends! The combination of semolina, nuts, and syrup creates a rich and satisfying treat that is sure to be a hit, whether served after a meal or as a sweet snack during the day.