Halva Caramel Slice
Halva or Halwa is a traditional dessert that’s made in India mostly around the time of festivals or any special occasion. This recipe is a spin on the traditional version where I have incorporated the flavors of a caramel slice and replaced the shortbread crust with a semolina halva. Imagine a layered dessert with a semolina cake like base with pineapples in it followed by a layer of caramel with almonds finished with a silky chocolate ganache.
Halva was made in my house pretty frequently when I was a kid, but since I was more interested in desserts like cakes, puddings and brownies I didn’t really quiet fancy eating it. But if I was served a slice of halva this way – I would have totally gone for it and liked it. Its a fresh spin to a traditional dessert. All you parents out there who are trying to make something new and fancy for your kids, give this recipe a try. You never know this might just become the most favorite dessert recipe in your house. It goes great with tea or coffee and can be relished at any time of the day!
Serving 6 big slices
1/2 cup sugar
1/4 cup water
1/4 cup butter
handful of slivered almonds
- In a small pot add sugar and water and let the sugar melt in water on medium low heat undisturbed.
- Swirl the sugar and water mixture around gently a few times and cook till the sugar starts to caramelize and turns a golden brown color.
- Remove from heat and add butter and mix till it melts.
- Add almonds and mix.
1/2 cup semisweet chocolate chips
1/2 cup heavy cream
- In a bowl add chocolate chips.
- In a pot heat cream on medium low and bring to just a simmer.
- Pour the cream all over the chips and leave for a couple minutes.
- Stir to mix to form a smooth ganache. keep aside.
1 cup semolina
1 cup sugar
2 cups water
3/4 cups crushed canned pineapples
2 tbsp ghee
1 big pinch saffron
- Prepare a loaf pan by oiling it lightly and lining with a plastic wrap on all sides. Keep aside.
- In a saucepan add semolina and dry roast on medium heat till it turns a light pin color. Remove from the pan and keep aside.
- Add pineapple to the pan and cook till slightly golden and cooked through. Remove from the pan and keep aside.
- Add water and sugar to the pan and return to heat. Cook till the sugar is dissolves and comes to a slow simmer.
- Add saffron and let it simmer for a minute.
- Add semolina and pineapple and stir to mix well. Stir fast to avoid any lump formation.
- Add the ghee and cook the mixture for 4 to 5 minutes stirring continuously.
- Transfer the mixture into the prepared pan. Spread in the loaf pan and pat down with wet fingers to form a smooth, even layer. Let the halva set for 20 minutes at room temperature.
- Add the caramel and spread in an even layer. Let the caramel set at room temperature for 30 to 40 minutes.
- Pour ganache over the set caramel and spread it in an even layer. Leave the whole thing to set for a couple of hours or till the ganache gets set completely. If you live somewhere its hot then stick it in the fridge for a couple of hours.
- Unmould the halva on a cutting board and remove the plastic wrap.
- Cut into equal slices or squares using a sharp knife. To make cleaner cuts, dip the knife in hot water and wipe before you slice.
- Serve with a little sprinkle of flaky salt.