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The Greek Cook:Chalva Recipe Video
|Coarse semolina||1⁄2 Kilogram|
|Corn oil||1 Cup (16 tbs)|
|Walnut||1⁄4 Cup (4 tbs), coarsely chopped|
|Water||4 Cup (64 tbs)|
|Sugar||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 5545 Calories from Fat 2205
% Daily Value*
Total Fat 251 g385.6%
Saturated Fat 20.7 g103.4%
Trans Fat 0.8 g
Cholesterol 0 mg
Sodium 5.9 mg0.2%
Total Carbohydrates 771 g256.9%
Dietary Fiber 23.3 g93.2%
Sugars 400.4 g
Protein 67 g134.7%
Vitamin A 0.3% Vitamin C 0.8%
Calcium 15.4% Iron 40.3%
*Based on a 2000 Calorie diet
1) To a medium saucepan, add the water, sugar and cinnamon sticks, Boil for 5 minutes then lower the heat and simmer gently. Remove the cinnamon.
2) In another larger saucepan, over medium high heat, add the oil and heat until shimmering. Add the coarse semolina and cook, stirring frequently to prevent sticking. Cook the semolina in the oil until the grains begin to toast and turn a deep golden color.
3) Remove the pot from the heat and carefully add the hot syrup to the semolina mixture. The semolina is going to sizzle, bubble, and spatter so be careful not to burn yourself.
4) Stir in the walnuts and continue to cook until the semolina absorbs all the liquid.
5) Cover the pot tightly and set aside to cool for 10-15 minutes.
6) Let the dessert cool to room temperature and then serve.