Semolina halva

Грис халва2 1024x681 Semolina halva

Semolina halva


1 cup fine semolina
1/3 cup sunflower oil
2 cups water
1 cup sugar
1/3 teaspoon ground cinnamon

And according to the recipe in my grandmother’s recipe notebook, you need:

1 cup fine semolina
1/3 cup melted butter
2 cups milk
1 cup sugar

 Грис халва 22 682x1024 Semolina halva


Make a syrup by bringing the water (or milk) and sugar to a boil. Remove from heat when the sugar melts completely and flavor with a pinch of cinnamon.

Dry roast the semolina in a nonstick saucepan, while stirring. Then add the oil or butter. Whisk vigorously to distribute evenly.

 Грис халва 32 1024x681 Semolina halva

Then, gradually pour in the syrup. Stir and cook until thick consistence.

Tranfer the halva in a wide square tin or in several oiled ramekins. Press down and smooth with the back of a wet spoon. Let cool, covering the halva with a cloth.

Serve at room temperature, unmolded and cut into square portions. You could garnish it with raisins, walnuts, sesame seeds, coconut.

Грис халва 42 Semolina halva

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One Response to Semolina halva

  1. Francisco Palma says:

    En Oriente Medio, Israel y zona de los Balcanes, se prepara con Tahine (pasta de sésamo), sirope o miel y se agregan frutos secos; se deja secar y se corta en porciones pequeñas. Se almacena por mucho tiempo pues el azúcar en un buen conservador.

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