Most versions of halvas (semolina pudding) call for oil - a pretty hefty helping of oil - but in this version, the semolina is browned in a dry skillet. As an added health bonus, the syrup is made with honey, water, and spices (without refined sugar). The result is a tasty 130 calories per 4 tablespoon serving (without adding optional additions or toppings).
Ingredients:
- 1 cup of semolina (or farina or cream of wheat)
- 3/4 cup of honey
- 2 small strips of lemon peel
- 5 whole cloves
- 1 stick of cinnamon
- 3 cups of water
- .
- OPTIONAL ADDITIONS (1-2 teaspoons of each)`
- golden raisins
- toasted almonds, coarsely chopped
- walnuts, coarsely chopped
- pine nuts
- .
- OPTIONAL TOPPINGS
- ground cinnamon
- crushed walnuts
Preparation:
Make the syrup: Add all ingredients except semolina to a saucepan and bring to a boil over medium heat. Boil for 5-6 minutes and remove from heat.
- Note: The syrup can boil over quickly so taking the extra time to bring it to a boil slowly over lower heat will save cleaning the stove later on.
Brown the semolina:
While the syrup is cooling, brown the semolina. In a dry skillet over medium heat, brown the semolina until it becomes dark gold (or the color of milk chocolate), stirring continuously - about 15 to 20 minutes. If using nuts and raisins, add for the last few minutes of browning.
Make the pudding:
(Remove cinnamon and cloves from the syrup.) Remove skillet from the heat (don't turn off the stovetop), and carefully pour syrup over the semolina. It will boil and spatter so take necessary precautions.
Return skillet to stove and stir vigorously until the mixture become creamy and thick and doesn't stick to the sides of the pan. Remove from the heat, cover with a clean dry towel, and allow to cool for 10 minutes.
Spoon the mixture into one or more molds (pudding, jello or cake type) or glass bowl and pat down with the back of a large spoon to fill the mold completely and create a level surface. Allow the halvas to cool and turn out onto a platter. Sprinkle with a little cinnamon and nuts if desired, and serve.
Yield: serves 12
Serving size: For this photograph, I spooned the mixture into a mini-muffin pan instead of other types of mold. Each of the 24 muffin molds held 2 tablespoons of halvas. Serving size was two pieces per person.