It's mid-afternoon and my husband suddenly declares that he feels like eating halva with coffee. Just like his mother use to make. It's a cool afternoon and halva seems the perfect accompaniment to coffee today. The thought of wonderful aromas of cinnamon and roasted almonds wafting through the house give me the urge to have halva too.
Semolina desserts are something that I grew up with in South Africa. This halva reminds me of an Indian version that yields a taste similar to this Greek recipe. There was an association with a grand occasion whenever my mum would make it. This recipe is from Vefa Alexiadou's book "Greek Pastries and Desserts".
The syrup will fill your kitchen with the fragrance of cinnamon and awaken your senses. It's such a tasty treat!
This recipe is not difficult, involves just a few steps and yields a sweet, delicious dessert. You can mould the halva into fancy shapes that add an attractive decorative touch.
Recipe
You will need
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