Enjoying yesterday Greek evening with my friends, one of the dishes that I served was Semolina Halvah. I was happily surprised by the fact that friends from India and Bangladesh were familiar with the dessert and the taste. Maybe with some different inputs, the point is that we enjoyed and below you can find and prepare the receipe.
Semolina Halvah (Simigdalenios Halvas)
2 cups semolina
1 cup olive oil
2 cups brown sugar (if you want you can use white)
4 cups of water
1/2 cup of raisins
1/2 cup of walnuts
a peel of lemon
a peel of orange
1 spoon of cinnamon
In a large and deep pot, burn oil and pour semolina in it. Sauté it over low heat stirring continually with a wooden spoon. Low heat is important, otherwise semolina gets dark very easily but NOT cooked. We need semolina to get a light brown color. It will probably needs 10 minutes to be cooked. Then add walnuts, raisins, and cinnamon! Don’t forget to stir it continually. You will see the change in color and the hearty scent. This means it is cooked.
In parallel, we have to prepare syrup. Boil the water with sugar and peels of lemon and orange. When it will be boiled we remove it from fire.
Now it’s the dangerous part. Since both of them are very hot, when you pour the water into semolina mix partially, you will hear a big loud of boiling noise. Be careful from splashing!
Now you have to put it again on fire and stir continuously. When you will see that halvah is removing from walls of the pot that mean that halva is ready! =D
I like it hot, but you can serve it cold! You can serve it in small bowls or you can put it in a cake form.