Halva with pine nuts, raisins and carob nut crumbs
A new recipe for halva from us, with a lot of love and passion. It’s time to try the classic halva…in a different way! We also added this something that will take off the recipe… crumbs from carob bites of Ntourountous.
What we will need:
- ¾ cup olive oil
- ¼ cup of corn oil
- 1 cup coarse semolina
- 1 cup fine semolina
- ½ cup raisins blonde
- ½ cup of pine nuts
- ½ grated cinnamon for serving
For the syrup:
- peel of half a lemon whole
- half orange peel
- 1 cinnamon stick
- 4 cups water
- 2 ½ cups sugar
- ½ glass of honey wine
- 2 tbsp. powdered sugar (optional)
- Carob bites Ntourountous
- Boil the syrup ingredients in a saucepan for 3-4 minutes.
- Put the olive oil and the corn oil in a second pot and sauté the semolina at a low temperature. We stir constantly because we do not want the semolina to burn. When it starts to take on color, add the pine nuts and continue to stir and sauté for another 2-3 minutes until it gets the desired color. The more we sauté, the darker and heavier the halva becomes. At the end, add the raisins.
- Turn off the heat and carefully and carefully add the hot syrup to the semolina with a ladle, stirring constantly. We need to be careful and to be a little far away because the hot syrup in the semolina blisters and splashes everywhere. After pouring all the syrup, put the pot on a very low heat again and stir until the halva stays dry and comes off the walls of the pot. Then the halva is ready.
- Pour the halva into a form, cover with a towel and leave to cool.
- Serve sprinkled with a little icing sugar (optional) a little grated cinnamon and grated carob nuts.