Halvah from semolina
Halvah from semolina
Ingredients
Instructions
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In a mortar, break the almonds into chunk pieces.
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Place a wide pot on the kitchen stove, add the olive oil alongside with the almonds and cook at high heat, for one minute, while mixing continuously.
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Add the semolina, lower the heat at medium to high and roast it for roughly 10 minutes, while mixing continuously, using a wooden ladle. The objective of the roasting is to have a nice, bright, brown color, not too much pale, but also not too much dark.
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Add the sugar and mix well, with fast movements, for a few seconds.
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Remove the pot from the heat and carefully add the water, while mixing with gently.
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Place the pot on the heat again, add cinnamon and start cooking the halvah, while mixing continuously, at medium to high heat, for roughly 10-12 minutes. Once the halvah is not getting stuck at the pot’s walls anymore, it means it is ready.
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Once ready, remove the pot from the heat, place the halvah in a cake pan of your liking.
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Using the back of a spoon, gently press the halvah’s surface, so there won’t be any air left, as it cools down.
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Let it cool down for 2-3 hours and then flip the cake tin.
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Serve with a bit of extra cinnamon powder.
Σημειώσεις
- Don’t overdo it with the roasting because the result might be bitter.
- You can add chestnuts, pine cone, raisins etc.
halvah, semolina, creams