Greek Halvas-Semolina Pudding With Raisins And Nuts Recipe

Cooking Directions

• STEP 1.In a large saucepan, melt the butter over medium heat. Add the semolina and cook, stirring constantly, until it turns golden brown and fragrant.
• STEP 2.In a separate saucepan, bring the water and sugar to a boil. Slowly pour the hot syrup into the semolina mixture, stirring continuously to prevent lumps from forming.
• STEP 3.Reduce the heat to low and continue cooking the mixture, stirring constantly, until it thickens and pulls away from the sides of the pan. This should take about 10-15 minutes.
• STEP 4.Remove the pan from the heat and stir in the raisins and nuts. Mix well to evenly distribute the ingredients.
• STEP 5.Transfer the halvas to a serving dish or individual bowls. Allow it to cool slightly before serving. It can be enjoyed warm or at room temperature.
• STEP 6.To store, cover the halvas tightly with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days.
• STEP 7.Serve the Greek Halvas as a dessert on its own or with a dollop of Greek yogurt for added creaminess.

Cooking Tips

• Make sure to stir the semolina constantly while toasting it to prevent it from burning.
• When pouring the hot syrup into the semolina mixture, do it slowly and stir continuously to avoid lumps.
• Feel free to customize the recipe by adding your favorite nuts and dried fruits.
• For a richer flavor, you can use milk instead of water in the syrup.
• If the halvas becomes too thick, you can add a little bit of hot water or milk to loosen it up.

Storage and Serving

• Greek Halvas is best served warm or at room temperature.
• To store, cover the halvas tightly with plastic wrap or transfer it to an airtight container.
• It can be stored in the refrigerator for up to 3 days.
• Serve the Greek Halvas as a dessert on its own or with a dollop of Greek yogurt for added creaminess.