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 … otherwise! We also added this something that will take off the recipe… crumbs from carob bites of 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 us. 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. He wants us 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.
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