Halva is a very traditional divine dessert of various cultures & geographies. This version is from the Agean coast of Anatolia.
- Ready In:
- 1hr 15mins
- Melt the butter.
- Add semolina and pine nuts and roast by stirring for 10-15 min until pine nuts turn to light brown. (stove on medium heat).
- Add water, milk and sugar respectively wait until boiling bubbles are observed. (increase the heat level).
- Lower the heat (to low to medium) and stir occasionally untill the water runs out.
- Turn off the heat, cover the lid of the pot and let it cool down.
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I have looked at halva many times and been unsure about trying it, so now I can say that I have not only tried it, I made it to, and it was so easy to put together. If you like sweet, you will like this, it's very sweet. I served this with a blob of yoghurt, I am not sure if this is right but it was nice the two together. I think the cooking and prep time is way off other than that it was a good recipe. Made for PAC spring 2009.Reply