Mia Kouppa

https://miakouppa.com

Marble halva

A marble (chocolate and plain) version of the classic Greek stovetop semolina dessert

Prep Time20

Cook Time20

Cooling time1

Total Time1 40

Course: Dessert

Cuisine: Greek

Diet: Vegan

Servings: servings

Calories: 315kcal

Author: Billie Bitzas

In a medium saucepan combine the water, sugar, cinnamon sticks and cardamon pods. Bring to a boil, reduce heat to a simmer, and simmer, uncovered, for approximately 5 minutes. Remove from heat and let cool. Remove spices from the syrup and discard them.
2 cups sugar, 6 cups water, 2 cinnamon sticks, 4 cardamom pods

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. Move pot off of the burner for the next step.
2 cups coarse semolina, 1 cup olive oil
Very carefully, add the syrup slowly 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. Keep the pot which contained the syrup handy - you will need it.
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 immediately transfer approximately half of the mixture to the pot which you made the syrup in. To this add the cocoa powder and stir immediately to incorporate the cocoa powder into the semolina. If it appears too dry and it is not incorporating well, add about 1/4 cup water.
⅓ cup cocoa powder

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. Alternate between the plain and the chocolate halva to create a marbling effect. Once you have filled your pan, use a rubber spatula or a knife to pierce through the mixture - you want to ensure that you don't have any air pockets. Smooth the top with the back of a spoon. Let the halva cool and refrigerate for at least one hour. Remove from mould and cut into serving pieces.
Enjoy!