Halva is a delicious, traditional pudding made with semolina flour, chopped nuts and sweet syrup – it’s charmingly delicate texture is just wonderful! Flavored with aromatic cinnamon, cloves and cardamom, halva is the perfect ending to any meal.
Halva Pudding [Vegan]
- 3 3/4 cups water
- 1/2 cup orange juice
- 1/4 cup brandy
- 2 cups sugar
- 1 cup agave
- 5 whole cloves
- 2 cinnamon sticks
- 2 cups coarse semolina flour
- 2/3 cup chopped nuts
- 2/3 cup light olive oil
- Add all syrup ingredients to pot, bring up to a low boil and cook for 5 minutes. Move off of the heat until ready to use.
- Heat olive oil in pan – a 3qt saucepan fits this recipe perfectly. To test whether your oil is hot enough or not, simply drop a small pinch of semolina into the pan. When it spits and fizzles, the oil is ready.
- Add the entire amount of semolina to the hot oil and stir well. Continue to cook on low heat for 5-7 minutes stirring frequently. Color should turn from a pale yellow to a light brown.
- Mix nuts into semolina and combine completely. Continue to cook on low heat for another 3-4 minutes to give the nuts a bit of time to toast.
- Add in all of your hot syrup at once and immediately begin stirring to incorporate all of the syrup completely and evenly. Remove pan from heat, cover and let sit for 10 minutes.
- Spoon halva into molds and allow to set for at least one hour. Un-mold and plate
- Top with chopped nuts, dried fruits, cinnamon, powdered sugar or any combination of these.
- You can make ahead, covered with plastic wrap and refrigerated, for 3-4 days and your halva will be just as tasty.
Make your syrup first and set it aside until you’re ready to mix it into the semolina. It should still be hot when you mix it in so try to make it right before you start cooking the semolina.