Sharing another halva recipe with you, this one is without pumpkin! My mother is the queen of halva, but I am learning over the years and getting better at it! I got the pine nut and milk addition from my husbands aunt. I really enjoy the toasted pine nuts in the halva and thought the milk was a good idea.
My mom always adds walnuts, you can add any nut you desire, however she does not add milk…if you choose to make it with just water add 6 cups boiling water. If your using pine nuts brown them with the farina so they get nice and toasty.
14 years ago today my grandfather passed away, and this was one of his favourite desserts, thought of him while I was making it today. Hope to keep the tradition alive, by making it every so often and teaching my children how to make it just like my mother taught me, and her mother taught her.
What you will need:
- 2 cups Cream of Wheat (farina)
- 1/4 cup flour
- 1/4 cup semolina
- 1 stick unsalted butter
- 1/4 cup light olive oil
- 1/2 cup raisins
- 1/4 cup pine nuts
- 2 cups sugar or desired amount you may use less
- 5-7 cups boiling water
- 1 cup heated milk
Melt butter, add oil and stir in cream of wheat, flour and pine nuts…stir until brown and looks like brown sugar (takes a while so be patient).
Remove from heat, and add the boiling water & milk while stirring at the same time (using a whisk)…you may need assistance. The amount of water depends on how much you need, if its too dry add more than 5 cups up to 6 or 7 depending on the texture. Add, sugar and raisins. You need to stir fast with wooden spatula or whisk, add back to heat and cook on very low heat till mixture is cooked and is pulling from sides of pot.
You may transfer to a pyrex pan and cut into squares or diamonds or you can scoop the halva out with an ice cream scoop, or shape them with your hand. Serve warm, can be served warm or cold, its best when freshly made.