An interesting alternative of the traditional halva from Constantinople (Instabul). Instead of semolina they also used rice flour or plain flour.
Serves: 8 Prep. time: – Cooks in: 20′ Ready in: 20′
4 cups milk full fat
2½ cup sugar
2 cups coarse semolina
1 cup butter (good quality)
pine nuts, toasted
almonds blanched, toasted or pistachios
First prepare the syrup: In medium pan on medium heat boil milk and sugar for 3 min. Keep stirring until sugar dissolves in milk. Leave aside to cool.
In a large, clean pan melt butter on low heat and add semolina, stirring constantly with a wooden spoon until it is nicely browned.
Add syrup (milk and sugar) stirring at all times for 15 min. until completely absorbed and mixture is sticky.
Transfer in a round bundt cake and let cool. Turn upside down on a serving platter, garnish with toasted nuts and sprinkle with cinnamon.
Και η ελληνική συνταγή: Πολίτικος χαλβάς με βούτυρο και γάλα