IRMIK HELVASI (TURKISH SEMOLINA HALVA)
Irmik Helvasi (semolina halva) is a traditional Turkish recipe for a classic dessert of halva made from semolina flour. Serve with cinnamon sprinkled on top if desired. This dish can be served warm or cold.
Provided by Cagla Darveaux
Categories World Cuisine Recipes Middle Eastern Turkish
Time 55m
Yield 12
Number Of Ingredients 5
Steps:
- Combine water and sugar in a saucepan. Bring syrup to a boil.
- Melt butter in a separate saucepan over medium-low heat, about 5 minutes. Add semolina and pine nuts. Cook, stirring continuously, until golden brown, 20 to 30 minutes.
- Pour syrup carefully over the semolina mixture. Reduce heat to low. Cover and simmer until nicely thickened, about 5 minutes. Let rest for 15 minutes. Divide halva over several small dishes.
Nutrition Facts : Calories 496.8 calories, Carbohydrate 50.8 g, Cholesterol 81.3 mg, Fat 33.6 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 19.9 g, Sodium 221.1 mg, Sugar 50.2 g
PUNJABI SEMOLINA HALWA (SUJI HALWA)
Serve this Indian dessert at special occasions such as Diwali. With almonds, cardamom and raisins, it has a rich, buttery flavour and toasty semolina aroma
Provided by Roopa Gulati
Time 45m
Number Of Ingredients 6
Steps:
- Split the cardamom pods with a sharp knife and remove the seeds. Grind the seeds to a powder with 1 tsp of the sugar using a pestle and mortar. Keep the empty pods for the syrup.
- Heat the remaining sugar in a pan over a medium heat with 600ml water until dissolved. Add the empty cardamom pods and simmer, uncovered, for 5 mins. Turn off the heat, cover the pan and set aside.
- Heat the ghee in a wok or karahi over a medium heat, then add the semolina or flour. Reduce the heat to low and cook, stirring all the time, until it releases a toasted aroma and turns a biscuity golden colour, about 10 mins.
- Take the pan off the heat. Discard the empty cardamom pods from the warm syrup and pour it over the semolina in a thin, steady stream, stirring all the time. Take care - it will sputter. Return the pan to a medium heat and cook, stirring constantly, until the semolina thickens. It should have the consistency of creamy mashed potato. Stir in the ground cardamom, drained raisins and most of the sliced almonds. Serve piping hot with the remaining almonds scattered over.
Nutrition Facts : Calories 414 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.01 milligram of sodium
SEMOLINA HALWA
My friend Chandra gave me this recipe years ago and the only thing I changed is that I use water and milk. Her family recipe used just 2 cups of water. To me this is very sweet. If you don't have a very sweet tooth cut down on the sugar used in the recipe. I like it best cold (it tastes less sweet then when its warm) and serve it as a dessert after an Indian dinner, cut in wedges or diamond shapes and sprinkled with some very finely chopped nuts. It reheats easy in the microwave if you should prefer it warm. Ghee/clarified butter is sold in Asian supermarkets. If you want serve with some whipped cream.
Provided by PetsRus
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put the semolina in a heavy bottom dry pan, cook over a medium heat until it turns a light golden brown, this is the tricky part because when you think nothing is happening it burns.
- The browning can take approx 10 minutes, shake the pan at times.
- Put the browned semolina aside.
- Boil the water and milk in another pan, add the sugar, salt, cardamom and the coconut, simmer Melt the ghee and fry the nuts and sultanas on a medium heat for a few minutes, add the nuts and the ghee to the water/milk mixture.
- Then add the semolina, stirring all the time, it will thicken gradually, mine is usually ready in 5 minutes.
- You are looking for the consistency of soft mashed potatoes.
- Transfer to a serving dish.
- Serve hot, warm or cold.
SWEET SEMOLINA: HALVA
Steps:
- Heat oil in a medium pot on medium-high heat. Add the semolinas and almonds and stir constantly until the semolina is cooked and golden brown, about 20 minutes. Remove from heat.
- In a small pot, mix the water, sugar, lemon half, cloves, and cinnamon. Place on high heat and bring to a boil. Turn heat to medium-high heat and simmer until sugar has dissolved, about 6 minutes. Pass through a sieve and discard lemon and spices.
- Carefully, pour the syrup over the semolina and stir until well blended. Cover the pot and let sit to absorb, about 10 minutes.
- Spoon the mixture into 3 1/2 to 4-ounce ramekins and let cool. Unmold onto a plate and sprinkle with cinnamon.
SEMOLINA HALVA
Semolina Halva is traditionally prepared with a mixture of milk and sugar or water and sugar.The most important part of the recipe is cooking the semolina until it develops a golden color.
Provided by Nadia Melkowits
Categories Dessert
Time 50m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 1. Place butter and canola oil in a heavy-bottomed, wide skillet with a lid and melt over medium heat.
- 2. Add semolina and stir constantly on medium heat, until the semolina is cooked and golden brown, about 20 minutes.
- 3. Meanwhile, combine sweetened condensed milk and boiling water in a small saucepan and keep hot over medium low heat.
- 4. When the semolina develops its golden color, immediately add the hot milk (be careful, it may splatter) mixture through a sieve, mix, cover and let it cook on medium heat for about 15 minutes, stirring the halva every 5 minutes with a spatula.
- 5. Take the skillet off the heat, place a couple of paper towels over the skillet and secure by placing the lid. Let steep for 15-20 minutes until extra moisture is absorbed.
- 6. Stir pine nuts and pistachios into the halva. Put about 1/2 cup warm halva into each of four to six bowls.
- 7. You can top it with some ice cream.
Nutrition Facts : Calories 835.5, Fat 42.8, SaturatedFat 17.8, Cholesterol 79.8, Sodium 131.6, Carbohydrate 98.2, Fiber 3.3, Sugar 55.3, Protein 17.9
HALVA (A GREEK SWEET USING SEMOLINA)
Make and share this Halva (A Greek Sweet Using Semolina) recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 20m
Yield 15-18 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve the sugar in the water and milk and bring it to a bare simmer.
- Boil for 5 minutes and remove from heat.
- At the same time, brown the semolina in the oil on medium-high heat, stirring continuously.
- This should take 4-5 minutes. Add the nutmeats for the last 2-3 minutes to toast them slightly.
- When the semolina has taken a golden brown colour, add the syrup to it (taking care not to burn your hands, as this bubbles and steams up excessively- be prepared!), turn down the heat and keep stirring until you get a kind of thick porridge. Continue cooking until the mixture is very thick and pulls away from the sides of the pan as you stir.
- Spoon into a buttered or oiled bundt pan and pack down with the back of a spoon. Let it cool. (I use a silicone bundt pan for this - eliminates the need to grease, and my halvah comes out in a pretty pattern).
- Unmold onto a platter and sprinkle with more walnuts, toasted sesame (optional) and cinnamon.
- You should not put this dessert in the refrigerator.
- It can keep for a few days outside the refrigerator, assuming you can gather enough will power not to eat it all at once.
- Some oil may start to drain off after a day or so, but this is to be expected, just dab it away with some kitchen paper.
Nutrition Facts : Calories 382.5, Fat 20.9, SaturatedFat 3.2, Cholesterol 4.5, Sodium 17.2, Carbohydrate 45.5, Fiber 1.4, Sugar 26.9, Protein 5.1
SEMOLINA HALVA
Halva is a very traditional divine dessert of various cultures & geographies. This version is from the Agean coast of Anatolia.
Provided by Salih Emre Baser
Categories Dessert
Time 1h15m
Yield 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter.
- Add semolina and pine nuts and roast by stirring for 10-15 min until pine nuts turn to light brown. (stove on medium heat).
- Add water, milk and sugar respectively wait until boiling bubbles are observed. (increase the heat level).
- Lower the heat (to low to medium) and stir occasionally untill the water runs out.
- Turn off the heat, cover the lid of the pot and let it cool down.
Nutrition Facts : Calories 759.1, Fat 33.6, SaturatedFat 17.8, Cholesterol 75.3, Sodium 210.6, Carbohydrate 109.3, Fiber 1.9, Sugar 75.2, Protein 8.7
DIVINE SEMOLINA DESSERT - SUJI HALVA
This is a recipe from Kurma Das, the world best vegetarian cook. I can vouch for this dessert, it is TO DIE FOR. To many aficionados of Hare Krishna cooking worldwide, halava rates on top of the list of their favourite dishes. It's hot, buttery, sweet, flavoursome and completely satisfying, especially on a cold winter's day. In this recipe, the humble semolina teams up with the world's two most expensive spices - saffron and cardamom. Enriched with sultanas and flaked almonds, serve fluffy, plump grained halava hot with cream, custard, or as is for an epicurian experience.
Provided by Sudika
Categories Dessert
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine the water, sugar and the soaked saffron in a 2-litre/quart saucepan. Place over moderate heat, stirring to dissolve the sugar.
- Bring to the boil, then reduce the heat to very low and cover with a tight-fitting lid.
- Melt the butter in a 2- or 3-litre/quart saucepan over low heat, stirring occasionally.
- Add the semolina, and slowly and rhythmically stir-fry the grains for about 20 minutes, or until they darken to a tan colour and become aromatic.
- Add the flaked almonds to the grains towards the end of the toasting process.
- Raise the heat under the syrup, add the cardamom and the sultanas, and bring it to a rolling boil.
- Raise the heat under the semolina for 1 minute, stirring continuously.
- Remove the saucepan of semolina from the heat, and slowly pour the hot syrup into the semolina, stirring steadily.
- The grains may at first splutter, but will quickly cease as the liquid is absorbed.
- Return the halava to the stove and stir steadily over very low heat until the grains fully absorb the liquid, start to form into a pudding-like consistency, and pull away from the sides of the pan.
- Place a tight-fitting lid on the saucepan and cook over the lowest possible heat for 5 minutes.
- A heat-diffuser works well. Removed the covered saucepan from the heat and allow the halava to steam for an additional 5 minutes.
- Serve hot.
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