Semolina Halva Cake Recipe

Greek Halvas: Semolina Pudding Cake Dimitras Dishes

WebMar 23, 2024 · Set aside. In a wide pot or skillet, add the oil and semolina. Cook over low heat for about 10 minutes, stirring constantly until golden …

Rating: 4.2/5(5)
1. Halvas is one of those Greek desserts that, in my humble opinion, is overlooked. Yes, it's not loaded with chocolate, cream or other decadent ingredients. It's simplicity is what draws me to love it more! Now, that said, my halvas is far from "simple"...... Other than being simple to prepare, it's loaded with so many lovely flavors like, cranberries, raisins, orange, cinnamon, just a hint of cardamom and nuts. Absolutely delicious!
2. Go ahead and give it a try! You can definitely substitute any of the dried fruit and nuts with your favorites. I've used pistachios (the salted variety are super delicious in sweet dishes), pine nuts, hazelnuts, raisins, dates, figs..... Have fun with it! I especially love serving this during the winter holiday season. It just makes me feel warm and fuzzy 🙂
3. Begin by making the syrup. Combine all of the ingredients (syrup ingredients) in a small sauce pan and bring to a boil. Reduce the heat to medium and cook for 5 minutes until the sugar is melted. Remove the spices and discard. Remove from the heat and set aside while preparing the pudding.
4. Heat the oil and add the semolina, salt and cardamom seeds. Keep stirring it until it develops a golden color. This will toast the semolina and give it a delicious flavor. Be very careful not to burn it! Keep stirring and cook it over medium heat.

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Greek Semolina Halva The Greek Foodie

WebJun 27, 2020 · Place a large skillet over medium-high heat and toast the almonds for 2-3 minutes. Transfer the almonds to a plate and set it …

Rating: 5/5(9)
1. In a medium frying pan, using medium heat toast the almonds for 2-3 min.
2. Add the olive oil in a medium pot. Add the semolina and sauté over medium-low heat. Mix continuously for about 4-5 minutes, until the semolina becomes golden brown. Take your time and don't rush.
3. Add the brown sugar, water, ground cinnamon, ground clove, and almonds. Stir for another 10 minutes until the mixture thickens and starts to bubble. You will know it is ready when it starts to pull away from the bottom of the pan. Remove from heat and cover pan with a kitchen towel. Let the semolina mixture cool down a little.
4. Brush a non-stick bundt cake pan with a little olive oil. Transfer the mixture into the bundt pan and press it lightly into the pan to fill the shape nicely with no gaps. Don't push it in too hard, you don't want the cake to be very dense. Cover bundt pan with a kitchen towel and let cake rest for 2-3 hours and be completely firm.

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