What makes a Greek Halva stand out from any other dessert is its strong aroma. It’s a dessert that originates from Constantinople (today’s Istanbul) so it’s full of Eastern spices. In fact, it is said that back then, when someone cooked Halva, its strong aroma would travel throughout the whole neighborhood.
And of course, cinnamon couldn’t be missing from a traditional Greek dessert. Other spices used in making this are ginger .You can make this using melted butter or ghee if you want a dairy flavor.
Specially Indians will surprised as this is sometimes taste like indian halva .So if you love to make eastern spiced Christmas dessert this recipe is for you.
Cooking time; 15 minutes
Ingredients
2 cups sugar or 1 cup of honey
5 cups water
2 cups coarse semolina
1 cup sunflower oil
150 g chestnuts
150 g pine nuts
150 g cranberries or raisins
1 tbsp. cinnamon
1 tbsp. ginger powder
Preparation
Boil water, sugar or honey and spices for 2-3 minutes.
Put the oil in a wide saucepan to heat .
Add the semolina little by little, stirring with a ladle.
Add the chestnuts, pine nuts, cranberries and continue mixing, being careful not to burn the mixture.
When the semolina takes on a dark blonde color, remove the pan from the heat.
Add the syrup and stir until absorbed.
Put the halva in a cake pan for at least 1-3 hours.
Unmold and serve.
You can decorate with any toppings like decorated it with praline and chocolate
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