Halva with Toasted Pine Nuts

I realize it’s only October, but, it’s never too early
to start thinking about the holidays.

Before you know it, Thanksgiving and Christmas will be
here, so I’m taking the opportunity to practice making some recipes I plan to
serve when the jingle bells start ringing.
Halva with Toasted Pine Nuts
I’m starting with an old-time favorite, halva. It takes
very little time to prepare and is easy enough for a beginning cook to master. If
you like this recipe, check out my version of
Baneerov Halva (Halva with
Cheese).

Halva
Serves 4

NOTE: This recipe can easily be
doubled for a larger crowd, but use a 12-inch skillet instead.

Simple Syrup Ingredients:
1 cup water
1 cup sugar
1 Tbsp. fresh lemon juice

Prepare simple syrup:
Bring sugar and water to a boil. Reduce heat, add lemon
juice, and stir until sugar is dissolved. Keep syrup warm until ready to use.

Halva Ingredients:
1 cup farina (Cream of Wheat may be used)
½ stick unsalted butter (4 Tbsp.)
½ cup lightly toasted pine nuts or chopped pecans or chopped
walnuts

Directions:
  • Melt the butter in a 10-inch skillet, over medium heat.
    Allow butter to brown a little – do 
    not   let it burn!
  • Add the farina (or Cream of Wheat), stirring so it absorbs
    the butter and starts to turn a light brown. Slowly ladle-in the warm syrup,
    stirring until smooth, about 5 minutes.
  • Add nuts; continue to cook for 5 more minutes, stirring so
    nuts are evenly distributed. Remove skillet from heat; cover the pan and allow
    rest to for 30 minutes.
  • Serve warm with cinnamon sprinkled on top, if desired. 

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2 Comments

  1. SatoM November 18, 2015 at 8:11 pm

    Thank you for this recipe, which totally takes me back to my childhood! My mother would make this as a special treat. She compressed it with her fingers on a plate and cut it into diamond shapes. She called it "poor man's cake." I can't wait to try it.

    Reply
    1. Robyn Kalajian November 18, 2015 at 9:20 pm

      I'm so glad this brings back childhood memories, and hope you'll enjoy it!

      Reply

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