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.
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.
HALWA
Try whipping up some halwa, a traditional Indian dessert made from either semolina or carrots, plus nuts and cardamom. Ours is made with semolina
Provided by Afia Begom - Afelia's Kitchen
Categories Dessert
Time 35m
Yield Serves 6-8
Number Of Ingredients 7
Steps:
- Heat 250ml water in a pan until boiling, then stir in the sugar and food colouring, if using.
- Remove the seeds from the cardamom pods and discard, then add 3 of the cardamom husks to the pan. Boil for several minutes, then transfer to a heatproof jug or bowl.
- Heat the ghee in the same pan, then add the remaining cardamom husks and the pistachios. Fry for 1 min, then add the semolina. Toast for a few minutes, stirring frequently to prevent burning. Return the hot sugar syrup to the pan, stirring continuously to avoid clumping until all the liquid has been absorbed. The cooked halwa should mould together easily. Scoop out the cardamom husks and serve hot with puris or parathas, if you like.
Nutrition Facts : Calories 240 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium
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
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
GREEK HALVA
The traditional semolina based Greek halva recipe is often referred as "1:2:3:4″, as it calls for one unit oil, two semolina, three sugar and four water. So simple! If you haven't tried semolina Greek halva before, you will be surprised by the delicious taste of those 4 humble ingredients, when combined.. When preparing a Greek halva recipe, the semolina is firstly toasted in oil, bringing an irresistible smell and then soaked in hot syrup, with the aromas and blends of cinnamon and clove. Simply delicious! So if you are looking for a delicious no-dairy, no-butter and egg-free dessert, that's the one!
Provided by roshanesilva0801
Time 20m
Yield Makes 1 cake
Number Of Ingredients 7
Steps:
- In a pot, add the 4 cups of water, 8 cups sugar, 8 cinnamon stick, 8 cloves, and bring to boil for 5 minutes, turn off the heat and add the honey.
- In a deep pot, on medium to high heat add the extra virgin olive oil and 2 cups of semolina. Constantly stir with a wooden spatula until the color changes from a golden blonde to a golden brown.
- Once the color changes add the 1 tablespoon ground cinnamon. Stir.
- Very carefully, slowly add small amounts of the simple syrup to the semolina (the hot syrup will steam and splatter so be careful).
- On a medium-low heat, continually stir until the mixture thickens. Add the almonds and stir.
- Transfer to a cake pan and let it cool. Turn over onto a cake platter and dust with cinnamon.
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
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SOOJI KA HALWA (SEMOLINA HALWA) - 20 MINUTE RECIPE!
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- Stir the semolina continuously until it roasts evenly and turns golden in color, about 10-12 minutes. Depending on your stovetop, you may need to raise the heat to medium to help it come to the roasting point. Then lower the heat as needed. Remove from heat once the semolina is well roasted and has turned golden. You can also continue on to the next step while roasting the semolina.
- In a separate small saucepan, bring the water, sugar and cardamom pods to a boil. Stir, and allow to simmer until the sugar is dissolved, and then remove from heat and add the rose water and saffron.
- Place the semolina mixture back over medium heat. Stir this sugar syrup carefully into the browned semolina. Continue to stir for a couple of minutes, until the mixture thickens, loses most of its moisture and the butter starts to separate from the semolina. Sometimes I like to add a dollop of ghee at this point to give it a nice finish.
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- To prepare this delicious Greek halva recipe, start by preparing the syrup. Add all the ingredients into a pan over high heat and bring to the boil. Boil until the sugar has dissolved and the syrup slightly thickens. Set aside, but keep warm.
- In the meantime, roast the almond silvers into the oven at 180C. Although the traditional Greek halva recipe doesn’t include almonds, it’s always a nice addition, which gives extra flavour and crunchiness.
- Heat the oil in a large pot and add gradually the semolina. Stir constantly with a wooden spoon to allow the semolina to absorb the oil. When the semolina starts to bubble, turn the heat down and allow to toast until golden (whilst constantly stirring). The more you toast the mixture, the darker it will become. Just be careful not to over toast it, as the semolina will burn and the halva will become bitter.
- Remove the pot from the stove and pour in, slowly, the warm syrup. Don’t forget to remove the lemon peel, cinnamon and clove!
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