Greek semolina halvah with chocolate, mixed nuts, and dried fruits. A great alternative to the traditional Greek semolina halvah that everyone will love.
Although the recipe follows more or less the well-known 1-2-3-4 recipe, it has small surprises. But what do I mean when I refer to the 1-2-3-4 recipe? Let me be clear. In order to make the traditional Greek semolina halvah you will need 1 cup sunflower oil, 2 cups semolina, 3 cups sugar, and 4 cups water.
While, in this recipe, you will find some little surprises. To be more specific I reduced the amount of sunflower oil by half and added dark chocolate in the half mixture. In addition, in the whole mixture, you will find a mix of nuts and dried fruits.
Where to pay attention?
The recipe is quite simple but it is time-consuming and some points need special attention. What are these? Well, keep reading.
- Special attention should be given when adding water to the pot. This is because the mixture in the pot is very hot. So in my recipe, you will see that I suggest adding lukewarm water in order to prevent possible burning of your skin.
- After adding the water and sugar you should give the mixture the necessary time to thicken properly. It’s a bit time-consuming since you have to stir the mixture but the result will reward you. If you do not have the required patience, the final dish will be more watery.
Greek semolina halvah with chocolate
- ½ cup sunflower oil
- 1 cup semolina, fine
- 1 cup semolina, coarse
- 100 gr dark chocolate, finely chopped
- 3 cups granulated sugar
- 4 cups lukewarm water
- ½ tsp vanilla extract
- 180 gr mix of nuts and dried fruits
- In a saucepan over medium heat add the sunflower oil and the semolina and stir for about 10 minutes until the semolina gets a nice golden color.
- Then add the sugar and water and stir with a wooden spoon continuously for 15 minutes or until the mixture thickens.
- Once thickened, add the vanilla extract and the mixture of nuts and dried fruits and stir until incorporated into the mixture.
- Divide the mixture by transferring half to a bowl and add the chocolate to the mixture left in the pot. Stir until it melts and is completely incorporated, giving the mixture a chocolate color.
- Pour the chocolate mixture alternately with the white mixture into individual cake tins or a large mold and press with a wooden spoon to give it a smooth appearance.
- Allow the halvah to cool to room temperature for 30-40 minutes. Then turn over on a plate and unmold.
So this was my recipe for the Greek semolina halvah with chocolate. Although I dare to say I prefer the classic version, this one is a recipe worth trying especially if you are a chocolate lover.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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