Double halva with rose syrup

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An easy, delicious and quick dessert and especially loved not only during periods of fasting but also throughout the year.

Waiting time: 2 hours

Execution time: 25 minutes

Baking time: 10 minutes

Servings: 12

Components

For the syrup

  • 1250 ml of water
  • 350 gr. granulated sugar
  • 2 and others honey
  • 1 cinnamon stick
  • 2 carnations
  • 2 tbsp. rose water

For halva

  • 400 gr. coarse semolina
  • 100 gr. almonds, bleached and coarsely ground
  • 125 ml seed oil
  • 6 tbsp. rose syrup

For the syrup

  • In a saucepan put all the ingredients for the syrup except the honey.
  • Stir until it boils. Do not stir again from the time the boiling starts.
  • Boil on low heat for 5 minutes. from the time they boil.
  • Add the honey and remove from the heat, stir lightly and set aside.

For halva

  • Put the seed oil in a saucepan and roast the almonds.
  • Then add the semolina and roast for 5 minutes until lightly browned.
  • Pour the hot syrup into the pot and stir over low heat with the whisk until the mixture thickens.
  • Stir the halva constantly so that it does not stick.
  • Divide our mixture into two bowls.
  • In a bowl add the rose syrup and mix well with a whisk.
  • Wet with water a round form with a hole in the middle.
  • Pour the pink mixture into our mold and then the white one.
  • Leave the halva to cool in the refrigerator for 2 hours
  • Turn the halva over on a platter and serve.

An easy, delicious and quick dessert and very popular not only during fasting periods but throughout the year.

Waiting time: Two hours

Preparation time:  25 minutes

Cooking time:  10 minutes

Servings: 12

Ingredients

For the syrup

  • 1250 ml water
  • 350g granulated sugar
  • 2 tbsp honey
  • 1 cinnamon stick
  • 2 cloves
  • 2 tbs rose water

For the halva

  • 400 g semolina, thick
  • 100 g almonds, blanched and chopped
  • 125 ml sunflower oil
  • 6 tbs rose syrup

Method

For the syrup

  • In a pot, add all the ingredients for the syrup except honey.
  • Stir until it comes to a boil. Do not stir again from the time the boiling starts.
  • Place over low heat for 5 minutes.
  • As soon as it comes to a boil add the honey and remove it from the heat.
  • Mix gently and leave the syrup aside.

For the halva

  • In a pot, place the sunflower and roast the almonds.
  • Then, add the semolina and roast for 5 minutes until lightly browned.
  • Pour the hot syrup into the pot and cook over low heat until the mixture becomes firm.
  • Stir the halva constantly to prevent it from sticking.
  • Divide the mixture into two bowls.
  • In a bowl add the rose syrup and mix well with a wire.
  • Wet a round cake pan shape with water.
  • Pour the pink mixture into the pan and then the white mixture.
  • Allow halva to cool in the refrigerator for 2 hours.
  • Turn the halva on a platter and serve.