Greek Halva With Almonds Recipes

GREEK HALVA

This was a recipie in 'My Greek Kitchen' shown on t.v. Thank you Evelyn/Greece for telling me what it is called. This is eaten at times of fasting in Greece.

Provided by wizkid

Categories Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

Greek Halva image

Steps:

Grind the mastica with the teaspoon of sugar until it is a powder.
Fry the almonds in a saucepan until they are golden brown.
Remove 1/4 of the almonds (to decorate the pudding at the end).
Add the semolina to the pan and heat for a minute.
Add the water and the sugar and gradually bring to a boil, stirring all the time.
When thickened add the mastica and the sugar.
When the semolina is ready, it will bubble and be quite thick.
Pour the mixture into a greased pudding mould and chill in the fridge for a couple of hours before serving.
Turn out onto a plate and decorate with the reserved almonds.

Nutrition Facts : Calories 320.5, Fat 8.1, SaturatedFat 0.6, Sodium 4.4, Carbohydrate 57.3, Fiber 2.9, Sugar 34.7, Protein 6.8

Ingredients

1 cup sliced almonds
1 cup semolina
5 cups water
1 cup sugar
1/2 teaspoon masticha
1 teaspoon sugar
oil, to coat a pudding mould

GREEK HALVA WITH ALMONDS

This is a traditional greek dessert, but unlike most of the recipes on this site, uses butter instead of oil. I like to heat a bit up and pour milk over it and have it for breakfast. Please note that cooking time doesn't include time for cooling (since technically it's good hot too).

Provided by C. Taylor

Categories Dessert

Time 20m

Yield 15 serving(s)

Number Of Ingredients 6

Greek Halva With Almonds image

Steps:

In a pot, mix water, sugar and cinnamon stick and bring to a boil. Remove cinnamon stick.
Meanwhile, in a large pot over medium heat, melt butter and then add the cream of wheat and the almonds. Keep stirring until the semolina turns a golden brown, being careful it doesn't burn.
CAREFULLY pour liquid into the semolina. It will bubble voilently. Mix it thoroughly and then pour the mixture into a mold. Let cool and then remove from mold.

Nutrition Facts : Calories 351.6, Fat 16.3, SaturatedFat 8.1, Cholesterol 32.5, Sodium 90.1, Carbohydrate 49.1, Fiber 1.7, Sugar 30.4, Protein 4.1

Ingredients

1 cup butter
2 cups cream of wheat (semolina, not instant)
2 1/4 cups sugar
4 cups water
1 cup slivered almonds
cinnamon stick

More about "greek halva with almonds recipes"

GREEK HALVA RECIPE (SEMOLINA PUDDING WITH RAISINS)

Web Oct 29, 2013 Cook the halva (whilst stirring) until the mixture thickens and pulls away easily from the sides of the pan. Remove the pot from the …
From mygreekdish.com
4.8/5 (686)
Total Time 40 mins
Category Dessert
Calories 592 per serving

To prepare this delicious Greek halva recipe, start by preparing the syrup. Add all the ingredients into a pan over high heat and bring to the boil. Boil until the sugar has dissolved and the syrup slightly thickens. Set aside, but keep warm.
In the meantime, roast the almond silvers into the oven at 180C. Although the traditional Greek halva recipe doesn’t include almonds, it’s always a nice addition, which gives extra flavour and crunchiness.
Heat the oil in a large pot and add gradually the semolina. Stir constantly with a wooden spoon to allow the semolina to absorb the oil. When the semolina starts to bubble, turn the heat down and allow to toast until golden (whilst constantly stirring). The more you toast the mixture, the darker it will become. Just be careful not to over toast it, as the semolina will burn and the halva will become bitter.
Remove the pot from the stove and pour in, slowly, the warm syrup. Don’t forget to remove the lemon peel, cinnamon and clove!

Greek Halva With Almonds Recipes

GREEK HALVA

This was a recipie in 'My Greek Kitchen' shown on t.v. Thank you Evelyn/Greece for telling me what it is called. This is eaten at times of fasting in Greece.

GREEK HALVA WITH ALMONDS

This is a traditional greek dessert, but unlike most of the recipes on this site, uses butter instead of oil. I like to heat a bit up and pour milk over it and have it for breakfast. Please note that cooking time doesn't include time for cooling (since technically it's good hot too).

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