Name: Semolina halva with orange and cocoa
Prep time: 15 min
Cook time: 30 min
Yield: 8
Ingredients: 1 cup vegetable oil (or half olive oil and half sunflower oil); 2 cups semolina (1 fine and 1 coarse); 2.5 cups sugar; 3.5 cups orange juice; 1 boiled orange; 1 cinnamon stick; ½ tsp ground cinnamon; 3 tbsp cocoa; pistachios; candied orange slices

Semolina halva with orange and cocoa

Servings

Preperation

15 minutes

Cooking

30 minutes

Waiting

30 minutes (boiling the orange)

In a small pot, add water and an orange and boil it until softened, about 30 minutes. Pierce it with a fork to check tenderness, remove it and let it cool.

Cut the orange in half, remove the seeds and blend it in a food processor.

In a pot, add the orange juice, sugar and cinnamon stick and bring to a boil. Lower the heat, boil for 2 minutes and remove from the heat.

In a heavy-bottomed pot, heat the oil and add the fine and coarse semolina. Toast until it develops a nice golden color.

Start adding the hot syrup ladle by ladle into the semolina, stirring constantly. Add the next ladle once the semolina absorbs the previous one.

When the syrup is finished, add the blended boiled orange and stir until fully incorporated.

The halva is ready when it pulls away evenly from the sides of the pot. Remove from the heat.

Spread 2/3 of the mixture into a halva mold.

To the remaining 1/3 left in the pot, add the cocoa and mix well until it gets an even brown color.

Spread the cocoa mixture over the halva and let it cool slightly.

Turn the mold upside down onto a serving plate and decorate with candied orange slices and pistachios.

Semolina halva with orange and cocoa

Servings

Preperation

Cooking

Waiting

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Semolina halva with orange and cocoa

Servings

Preperation

Cooking

Waiting

See more recipes:

Bougatsa

Banana bread

Baklava with pistachios and caramelized orange peels

Basque burnt cheesecake with overripe Strawberry coulis

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