When someone offers you halva, most often people are likely to think of the Middle Eastern dessert made with tahini and nuts. However the Greeks too have a wonderful dessert made with semolina or farina. I remember when I was younger my mom using Cream of Wheat, which in reality is a form of farina, to make this dessert. Now I try to always have on hand and box, so I can make halva at a moment's notice. And best of all the recipe is super easy to remember, although be sure to remember the correct ingredients to amounts, or you may end up with Halv-not. Short and so sweet, this recipe is as easy as 1, 2, 3, 4 and a knob of butter to finish it off!
Greek Halva
1 cup oil (light canola)
2 cups cream of wheat
3 cups sugar (ok to use less sugar ~2cups instead)
4 cups water
1 cup of almond slivers (toasted or raw)
~1-2 T butter
cinnamon
Heat water and sugar until sugar is dissolved. Boil at low heat for 5 minutes. Set aside.
In large pot, heat oil and stir in cream of wheat. Cook at medium heat until mixture thickens and turns slightly blond.
At this point lower heat or remove pot from direct heat and pour sugar mixture into cream of wheat mixture. Have either a lid to a pot or splash guard ready as it will splash a bit. (Protect yourself from unnecessary burns.) Put pot back on heat for a about 2 minutes and continue to stir.
Turn heat off, and continue to stir until mixture thickens. Stir in the almonds and butter.
Pour batter in a large mold or several small molds. There is no need to oil or butter the molds.
Refrigerate for at least an hour. Remove from mold and sprinkle with a light dusting of cinnamon and serve.
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