Georgian Halva
The method for this recipe, like many of the recipes from Lobio, is told rather than dictated. See above for an explanation of how Georgians make and consume halva.)
Equipment
- 1 Kettle
- 1 Small Saucepan
- 1 Skillet
- 1 Platter
Ingredients
- 3 1/2 cups Fine white cornmeal (500 grams, about a pound)
- 1 cups Butter from the refrigerator (250 grams, two sticks)
- 2 cups Granulated sugar, divided (about 375 grams, see the note from the American Kitchen)
- 1 cups Boiling water
Instructions
Make Halva
- Boil some water, and sieve some fine white cornmeal into a bowl.
- Melt the butter in a skillet over a low flame, pour the cornmeal into the skillet, and mix the butter and cornmeal with a wooden spoon for a few minutes over low heat, until the mixture takes on a light brown color.
- Pour half the sugar (one cup) into the skillet and stir the contents thoroughly, until an even consistency is obtained.
- In another saucepan, over medium heat, mix the remaining cup of sugar with a cup of boiling water, and stir the syrup until it's clear.
- Let the syrup rest a few minutes until it's just warm, and then add it, bit by bit, into the cornmeal and butter mix until it reaches a consistent texture.
- Cool the halva in the skillet until you can roll it into perfect spheres, and arrange it neatly on a platter.
- Wait a couple of hours until the halva cools and dries. Then it's ready to be eaten.