Servings: 1 round loaf Preparation time: 5m Cooking time: 15m Ready in: 30m

A more exotic version of the traditional Greek halva (semolina pudding)

Ingredients

For the halva
75g. shredded coconut
400g. fine semolina flour
300g. seed oil
Zest of one lemon

For the syrup
1250gr. water
500g. granulated sugar

Preparation method

Step 1

First prepare the syrup by boiling water and sugar for 3 minutes. Keep stirring until the sugar dissolves in water. Leave aside to cool.

Step 2

In a large saucepan put the seed oil and the semolina flour and cook at medium heat.

Step 3

With a wooden spoon, start stirring constantly until light brown.

Step 4

Gradually add the syrup and keep stirring with caution, because the mixture will bubble. Add the lemon zest and the shredded coconut. When the mixture becomes homogeneous and starts to unstick from the walls of the saucepan, remove the halva from heat and let it stand briefly.

Step 5

Transfer the mixture into a tin and let it cool. Remove it from the tin just before serving, and sprinkle with a little extra coconut.