Mia Kouppa
https://miakouppa.comGreek carrot cake semolina halva
A Greek semolina halva inspired by the flavours of carrot cake. Made with course semolina, Greek olive oil and with the addition of carrots, pineapple, walnuts, cinnamon and nutmeg, this is a truly a special dessert.
Servings: 24 pieces
Calories: 264kcal
Equipment
- 1 small pot
- 1 large pot
- 1 heat resistant mould or baking pan
Ingredients
- 2 cups coarse or thick semolina
- 235 ml Greek olive oil
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 398 ml crushed pineapple including the juice
- 1½ cups chopped walnuts
For the syrup
- 6 cups water
- 2 cups grated carrots, packed
- 2 cups sugar
- 1 cinnamon stick
Instructions
Prepare the syrup
- In a medium saucepan combine all the ingredients for the syrup. Bring to a boil, reduce heat to a simmer, and simmer, covered, for approximately 5 minutes. Remove from heat and let cool.6 cups water, 2 cups grated carrots, packed, 2 cups sugar, 1 cinnamon stick
Prepare the semolina
- In a large pot heat the olive oil and the semolina over medium heat. Stir well and cook, stirring constantly until the semolina starts to brown slightly and smells toasty. This should take about 10-15 minutes. Move pot off of the burner for the next step.2 cups coarse or thick semolina, 235 ml Greek olive oil
- Very carefully, add the syrup one ladle at a time, to the pot with the semolina and oil. It will likely splatter, so be very careful and be sure that there are no children or pets near the oven. Once all of the syrup has been added, return the pot to the heat. Reduce heat to low-medium. Add in the pineapple, walnuts, ground cinnamon and nutmeg. Stir until everything is well combined.1 tsp cinnamon, ¼ tsp nutmeg, 398 ml crushed pineapple, 1½ cups chopped walnuts
- Stir constantly. The mixture will thicken and begin to pull away from the sides as you stir it. When it has reached this consistency, remove from the heat and let it sit for a couple of minutes.
- Ladle the mixture into a lightly greased mould, such as a bundt pan or a jell-o mould. You can use any mould you like, so long as it is heat resistant. Let the halva cool and refrigerate for at least one hour. Remove from mould and cut into serving pieces.
Notes
Halva will keep well in the refrigerator for up to 5 days.
Nutrition
Serving: 1g | Calories: 264kcal | Carbohydrates: 34g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 11mg | Potassium: 106mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1789IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg