Halva is one of my favorite desserts. As a kid I liked it so much so that I have accommodated the dosage in a tiny portion in order to prepare an instant portion halva in a briki (a small coffee pot used in Greece).
A few weeks ago I have tested the exceptional recipe of the amazing chef Akis Petretzikis. The result is WoW, the best halva ever!!
In my cooking there are influences of many cuisines that I love. So in this recipe the dosage of the traditional Greek recipe is respected, but the spices are according to my personal taste.
If you wish to try this recipe you can find the list of ingredients here below.
- 2/3 of a cup of sunflower oil
- a cup of super fine semolina
- a cup of couscous size semolina
- 3 cups of sugar
- 4 cups of hot water
- the zest of one orange
- 2-3 tbs of cinnamon
- 1/4 tsp of grated nutmeg
- 1 crushed cardamon seed
- 100 gr of chopped raw almonds
- 100 gr of chopped raw pistachios
- Boil the water and set it aside.
- In a non stick pan add the oil and the two types of semolina and start roasting in very low heat. Mix slowly. After 7-10 minutes your semolina should be toasted but not burned. Be patient in this stage, consider this part as your meditation moment of the day.
- Once the semolina toasted add the sugar and mix thoroughly. The sugar will melt instantly and liquify your mixture.
- Take the pan off the stove. Place it on a steady surface such as a table.
- Add slowly and with great precaution the water. Pay great attention because the water has the tendency to splash and you do not want to burn yourself.
- Add the spices, orange zest and chopped nuts in the mixture.
- Once the water added place your mixture on the stove again at very low heat and mix energetically.
- Your halva is ready when the mixture does not stick on the pan any more.
- You can place your halva in a cake mold in order to give it a specific shape and let it cool down. I personally prefer to place my halva in a large plastic container and scoop it with a spoon in a bowl.
- Before serving you can sprinkle some extra cinnamon and some chopped pistachios.
Your halva is ready, enjoy 🙂