Greek semolina halvah with coconut
The classic semolina halvah has been established in our subconscious as the ultimate dessert served during fasting periods on every Orthodox Greek table and in Greece it can be found in many versions. Sometimes we can find it with fine semolina, sometimes with coarse, sometimes it is made with sugar, sometimes with honey. There are recipes in which the semolina halvah is unoiled but also recipes that offer us its curable version with milk. Below we have an easy monastic recipe from Mount Athos in which the halvah is made with cashew nuts and is fasting. Try the recipe and you will have the most beautiful semolina halvah that will be loved by coconut lovers.
We put the water, sugar and margarine in a pan to boil.
We add the semolina little by little, stirring constantly.
As soon as the halvah thickens and comes off the sides of the pot, we take it off the heat.
We add half the amount of cashew nuts and mix very well.
We spread the halvah on a tray, sprinkle it with the rest of the coconut and let it cool.
Instead of a pan we can spread the halvah in a round cake form.
