Learn how to make this traditional Greek dessert Halva
Halva
This is a traditional Greek dessert made with semolina, a grain that commonly found there. People often make this at home and serve it to friends when you come over. It can also be made a little fancier and molded in a ramekin before being served at a dinner party.
½ cup olive oil
½ cup vegetable oil
1 cup finely ground semolina
1 cup coarse semolina
1 cup raisins (optional)
1 Tbsp ground cinnamon
Syrup
2 ½ cups granulated sugar
4 cups water
2 lemon peels
1 cinnamon stick
To make the syrup, combine the sugar, water, lemon peel and cinnamon stick in a medium saucepan. Bring it to a low boil over medium-high heat and dissolve the sugar in the water. Then remove the pan from the heat and allow the syrup to cool completely to room temperature. Once it is cooled, remove the cinnamon stick and lemon peel and discard.
Place a 7x11 baking dish next to the stovetop.
Add the oils to a large stockpot with high sides. Bring the heat to medium and let the oil warm up for 3-4 minutes. When a pinch of semolina dropped in the oil sizzles you can add all of the semolina. Slowly stir in both varieties of semolina to toast it. Use a wooden spoon to move the grain around the hot pot. As the grain toasts it will darken in color, and the sides will bubble a little bit. Continue toasting the semolina until it is medium brown and it is evenly mixed with the oil, about 10 – 12 minutes.
Once the semolina is completely toasted stand back and carefully add the cooled syrup to it. The mixture will immediately begin to bubble, stir it well a wooden spoon until the syrup is totally absorbed. Then, fold in the raisins and ground cinnamon.
Pour the finished mixture into the baking dish and spread it evenly with a spatula. Allow the halva to cool completely to room temperature.
To serve, scoop the mixture into a mold, or into a bowl and serve.
How to make Halva ( Halvah) | Easy Halva Recipe | Рецепт халвы
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You will love this recipe if you never tried Halva! Its so yummy, delicious and kinda healthy as well! I love it! Derived from the Arabic word for “sweet”, the term halva or similar is used in countries around the world to refer to countless varieties of nut- or flour-based confectionery. The flaky texture of store-bought halva is difficult to re-create at home because many traditional recipes include a meringue-like substance made from sugar syrup and boiled soapwort roots, however this version comes about as close as you can get. Halva (halawa, alva, haleweh, halava, helava, helva, halwa, halua, aluva, chalva) is any of various dense, sweet confections served across the Middle East, South Asia, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans, Central Europe, Eastern Europe, Malta and the Jewish diaspora. Halva can be kept at room temperature with little risk of spoilage. However, during hot summer months, it is better kept refrigerated, as it can turn runny after several days.
Best Halva - Greek Semolina Dessert
Halva is a very tasty and simple dessert made of toasted semolina, flavoured with cinnamon and vanilla. Great warm, room temperature or chilled.
Ingredients:
1 cup (227 gm) unsalted butter
2 cups (167 gm) semolina / cream of wheat
3 cups (256 gm) sugar
4 cups (1 liter) water
1 stick of cinnamon
1 tsp (5 ml) pure vanilla extract
garnish or add-ins of your choice
If you’ve never had 3 Ingredient Semolina Cake (Gris Halva) you are MISSING OUT ???? #shorts #dessert
✨You can find the full printable recipe with tips and directions on my website which is linked here:
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This semolina cake is also known as “Gris Halva” in Bulgaria. Semolina Halva is one of the most delicious desserts in the Balkans. It’s basically semolina that is slowly toasted in oil until golden, soaked in hot syrup and pressed into any pan/mold you like.
This is the dessert that almost every country from the Balkans, to the Mediterranean to India (and every country in between) claim as their own. I always say that food unites us all so I am grateful no matter where this delicious dessert first originated from.
Our sweet semolina cake is not only dairy-free, it’s egg-free as well. We call this recipe the 1:2:3:4 recipe as traditionally it requires 1 part oil, 2 parts semolina, 3 parts sugar, 4 parts water. The traditional method is always too oily or sweet for us so we like to reduce the sugar and oil by half.
Optional additions like raisins, almonds, walnuts, or any dried fruit are a lovely compliment to this cake as well. You can give this dessert any shape you like as the semolina will retain the shape of any dish or mold you use.
INGREDIENTS
Simple Syrup
4 cups water
1.5 cups sugar
slice of lemon optional
Semolina Mixture
½ cup mild tasting oil, I used avocado oil
2 cups semolina #2 (400 grams) coarse Semolina
You can find the full printable recipe with tips and directions linked in my bio or on my website. Search for SEMOLINA CAKE in the search tab on the website and it will pop right up.
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HEALTHY Oriental Sweets at Home! Halva with 2 ingredients! Sugar Free Recipe!
More recipes on our main channel:
youtube.com/@lenappkonditer
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Hey guys and welcome to Artem & Helen - Healthy recipes!
Today I'm going to show you how to make halva with just 2 ingredients. This halva does not contain sugar, but it is much tastier than the purchased one. Softer in texture.
This low-carb dessert is a great meal for people who are choosing a healthy food, but like to eat something tasty!
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Macros per 100 g: Calories 515.8, Proteins 16.6, Fats 42.3, Carbs 16.6
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Ingredients:
Sunflower seeds (any other seeds, nuts or their mixture) 200 g
Sugar-free syrup (you can use honey) 50 g
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Andy Makes Salted Chocolate Halva | From the Test Kitchen | Bon Appétit
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes salted chocolate halva. Salt and bittersweet chocolate lend a savory, sophisticated edge to this typically saccharine-sweet dessert. Halva can be a little tricky to make at first, and a candy thermometer is key to nailing the right temperature, which creates the desired flaky, crystallized texture.
Check out the recipe here:
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Andy Makes Salted Chocolate Halva | From the Test Kitchen | Bon Appétit