Impress your guests with this amazing, alternative recipe of two-coloured cypriot halva!
Components
½ cup of seed oil
1/3 cup almonds grounded
1 1/3 cup of semolina
3 cups of hot water
3/4 cup of sugar
1 cup of rozewater
For the pink mixture
½ cup of seed oil
1 ½ cup of semolina
1/3 cup halepiana (Aiginis Peanuts) coarsely ground
3 cups of water
2/3 cup of sugar
½ cup of rose water
1 cup of rose syrup
Step 1
Add the seed oil in a pot and roast the almonds.
Step 2
Add the semolina and roast a little bit more.
Step 3
Pour the water, the sugar, the rose water and boil, from the time that mixture is boiled and then, boil for another 2 minutes.
Step 4
Mix the halva continuously until it thickens.
Step 5
Wet a cake mold with a hole in the middle, turn it upside down and pour the halva mixture into it.
Then prepare the pink mixture:
Step 1
Clean the cake mold, pour the seed oil and roast the semolina. Then add halepian to stir (1-2 times) and pour water, sugar, rose water and rose syrup.
Step 2
Allow the mixture to boil, lower the heat and stir for 2 minutes. Then, put the mixture in the bowl with a hole in the middle.
Step 3
Allow it to coolen and then, if you want, put it in the refrigerator to freeze.
Step 4
However, you can enjoy halva at a room temperature instead of refrigerated.
Step 5
Unmold in a platter and enjoy!
