Greek Halva

1. 1

   Grind the mastica with the teaspoon of sugar until it is a powder.

2. 2

   Fry the almonds in a saucepan until they are golden brown.

3. 3

   Remove 1/4 of the almonds (to decorate the pudding at the end).

4. 4

   Add the semolina to the pan and heat for a minute.

5. 5

   Add the water and the sugar and gradually bring to a boil, stirring all the time.

6. 6

   When thickened add the mastica and the sugar.

7. 7

   When the semolina is ready, it will bubble and be quite thick.

8. 8

   Pour the mixture into a greased pudding mould and chill in the fridge for a couple of hours before serving.

9. 9

   Turn out onto a plate and decorate with the reserved almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.