Q: Is making halva possible in a home kitchen? If so, could you provide a recipe? Many Thanks.
A: Yes it possible and it is not so hard actually, the two main types of halva are semolina based (popular in Iran, Turkey, Somalia, India, and Afghanistan) and tahini (sesame paste) based (popular in eastern Mediterranean and Balkan regions, in countries such as Bosnia and Herzegovina, Croatia, Romania, Serbia, Montenegro, Bulgaria, Russia, Greece Cyprus, Egypt, Iraq, Israel, Lebanon, Macedonia, Albania, Syria, Central Asia, Caucasus region and Turkey). Their are also halva’s made with other ingredients such as sunflower seeds, various nuts lentils, beans and vegetables like carrots and pumpkins.
425ml pint whole milk
3 T rosewater
1 vanilla pod, split/ 1T vanilla essance
1 t ground cardamom seeds
4 T caster sugar
125g coarse semolina
1-3 T butter
optional 1t of the following-chocolate slivers, pecan nuts, dried apricots, dates (nearly anything that you enjoy)
- Heat the milk, rosewater, vanilla pod, ground cardomom seeds and caster sugar in a pan over a medium heat for 4-5 minutes.
- Add the semolina and sultanas and cook, whisking continuously, for 5-10 minutes, or until the mixture has thickened. Remove from the heat and discard the vanilla pod (if using).
- Spoon the mixture into a deep baking tray. Set aside and allow to cool. once cooled place in the freezer for 5-10 minutes, or until set will make it easier to slice).
- Cut the halva into squares.
- Heat the butter in a frying pan over a medium heat. once hot and sizzeling add the halva squares and fry for 2-3 minutes, turning once, or until golden-brown on both sides.
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