This is a family favourite. I confess that I have not trusted myself with my recipe until today. Before it was either too dry or too wet that I couldn’t make it take the necessary shape or too sweet – anyway it is now ready. I have finally nailed it this time. So before I forget it again, I am ready to share the recipe.
I guess it is my daughter’s luck, she is home for the Christmas break back from London and I am trying to prepare the things she likes or misses most.
I know it might look too much buttery and there are recipes with liquid oils such as corn oil but I don’t prepare this very often so I thought it must be as it should be. I like pine nuts so I prefer to use them, it is up to you to use or not.
Of course, you are free to serve it as you like but the traditional shape is obtained by giving a shape using two spoons. Get a spoonful of halva. Cover it with the other spoon, press it gently. Then slowly flip over the halva filled spoon onto the serving tray. You will have the required shape. Continue until you finish all the halva.
I hope you’ll try and enjoy. Let me know how you do and whether you like it or not.
For the syrup; put the sugar in a pot. Pour 400 millilitres of boiling water on the sugar. Mix well until the sugar dissolves. Set aside.
For the halva; melt the butter in a separate non-stick pot over medium heat.
Add the flour and the pine nuts If you choose to use them.
Stir continuously until you start smelling the flour and the colour of the flour slightly becomes brownish as seen in the pictures. Close the heat.
Then immediately, start to add the syrup slowly, while continuing to stir. Take care not to get burnt with the steam. Mix well until the syrup is well combined and a smooth texture is obtained.
While still warm give the traditional shape using two tablespoons. Just take a spoon full of halva and press the other spoon on top of it pressing down slightly. Then turn of the spoon with the halva in it on the serving plate. Continue until all the halva is shaped. Serve while still warm or cold.
Garnishing is optional, coconut flakes, cinnamon or ground pistachio will be good choices.