Category
Halva with Semolina and Saffron

Halva with Semolina and Saffron


Halva with Semolina and Saffron
27-06-2012

Preparation time: 1 hour

Serves: 10

 

 

 

 

 

 

 

 

 

 


 

 

Separately toast walnuts, almonds and sunflower seeds in a hot skillet. Put them to cool on separate household papers. When cooled – roughly chop the almonds; slightly grind the nuts with hands to remove the skins and also chopped them.

Put the water, sugar, cinnamon, nutmeg, saffron, cloves and cardamom in a deep saucepan and place  on the stove  at  medium temperature. Bring to a boil over low heat about 5 minutes, stirring constantly. Then remove from heat and set aside.

Grease the form which you will use for the halva with butter. I used a round pie form with a diameter of about 25 cm and a height of 5-6 cm.

Cut the butter into cubes and place over medium heat in a deep non-stick pan to melt. When the oil starts boiling add semolina. Mix until crumbs are formed. Fry semolina tilll golden, stirring constantly. When finished, turn off the heat.

Strain the syrup through a strainer. Gradually add to semolina mixture, stirring vigorously. Add chopped almonds, walnuts, dried fruit and lemon juice. Stir until the mixture becomes homogeneous. It is important to work quickly and vigorously, because the syrup is absorbed very quickly from semolina. Do not worry if the mixture seems very thick and sticky, it is important to cover all dry parts.

 

 

Pour mixture into the greased form and distribute evenly. Sprinkle with lemon zest, coconut flakes and sunflower seeds. Allow to cool and then store in refrigerator. Serve on the next day.

 

 

Cut into pieces, halva can be stored for a week in a firmly tight container in the refrigerator.

 

 

Conclusion: Semolina halva was something served very often when I was in the kinder garden. My apologies to the cook, but it was disgusting.  Since then, I haven’t thought of it as something which I will ever try again. But recently, I saw a recipe in the "Menu" magazine for halva with saffron. And then, I remembered that I have a small box of saffron and I said “why not?” . And I did not regret  - It  was very delicious ;)

 

 

Enjoy,

 

Desi


Products:
semolina
dairy » butter
nuts » almond
nuts » walnut





Granola bars for extra power

Granola bars for extra power
24-02-2013 15:00
Preparation time: 30 minutes Baking time: 15 minutes Serves: 12 medium-sized bars                                     10 tbsp oatmeal 5 tbsp oat bran 2 tbsp raw sunflower seeds 2 tbsp raw pumpkin seeds 2 tbsp amaranth 2 tbsp quinoa 2 tbsp buckwheat 1 handful of raisins 4-5 tbsp liquid honey 4 tbsp condensed coconut milk 3 tbsp Baileys or other liquor/alcohol/ according to your taste. Could be ...
more ...
Flower

What is a shortbread cookie? - Strawberry Thyme Shortbread Cookies

What is a shortbread cookie? - Strawberry Thyme Shortbread Cookies
19-03-2011 00:00
According to Wikipedia, shorbread is a cookie made from one part sugar and two parts butter, spoiled with an egg or two and a little bit of flour. Its crumbly texture, rich in butter, makes it feel like melting in your mouth. Shortbread cookies origin lies in Scotland and they have evolved ...
more ...
Flower

Grandma’s sweet biscuits

Grandma’s sweet biscuits
01-03-2013 16:13
Preparation time: 1 hour Baking time: 1 hour Serves: about 40-50 medium sized  biscuits                         5 eggs + 1 for spreading Sugar 1 cup (1 cup is a 250 coffee) + ½ cup to sprinkle 2/3 cup yogurt 2/3 cup olive oil + 1-2 tbsp olive oil / can be ...
more ...
Flower

Most Popular

Autumn Fruit PieCake “Agnes”
Crêpes - French PancakesMarinated  Black Sea Palamut (Bonito)
Bean saladTiramisu
Autumn Fruit PieBroccoli and Orange Salad