Semolina halva
A delightful and delicious halva with aromas of orange, cinnamon and cloves that take it to the next level.
MATERIALS
For the syrup
5 Cups of Water (1200 gr.)
2 cups of sugar (450 g)
1 cinnamon stick
Slice of 1 Lemon
For the mixture
1 cup of sunflower oil (220 g)
1 Cup of Coarse Semolina (170 g.)
1 Cup Fine Semolina (170 g.)
1/2 cup of coarsely chopped walnuts (60 g)
1/2 Cup of Blonde Raisins (80 g.)
1/2 tsp Cloves
1 tbsp vanilla extract
Zest from 1 Orange
For the Surface
Cinnamon Powder
Prescription Process
For the syrup, put 5 cups of water (1200 g) in a pot
2 Cups of sugar (450 g)
1 cinnamon stick, slice of 1 lemon
Stir over medium heat for 5 minutes until the sugar dissolves
Remove from the fire
In another pot, put 1 cup of sunflower oil (220 g.)
1 Cup of coarse semolina (170 g)
1 Cup of fine semolina (170 g)
Sauté on medium to low heat and stir constantly
Roast it for 6-8 minutes until the mixture takes on color
Pour the syrup into the simmering mixture and stir
Before the halvah hardens, add the zest of 1 orange
1/2 tsp Cloves, 1 tbsp. vanilla extract
When the mixture begins to bind, add 1/2 cup of coarsely chopped walnuts (60 g.)
1/2 cup of blonde raisins (80 g)
Stir continuously over low heat for 10-15 minutes until the mixture thickens
When the halva sets and bubbles, it is ready
While it is hot, pour it into a 22 cm mold.
Spread the surface evenly with a spoon
Leave to cool for 30 minutes
Cover the form on a round plate
Turn over and unmold
Sprinkle with cinnamon
We serve
If you try good luck