Semolina halva, consumed extensively in the Middle East and the Balkans, is a Turkish dessert reaching from the Ottoman Empire to the present day. Semolina halva, prepared with different techniques in every region and roasted hot, stands out with its relatively low calorie value compared to other desserts. Semolina halva, which is also quite rich in fiber, is also recommended for athletes as it keeps the body vigorous. As Besler Catering, today we will seek answers to the questions of how to make semolina halva and what are the tips for semolina halva. Here is the low-calorie semolina halva recipe that you can easily prepare for your guests…
Ingredients for Semolina Halva Recipe
- 1 cup of semolina
- 1 cup of milk
- Sugar about 2 fingers less than 1 cup
- Half a cup of water
- 60 grams of butter
- 1 tea glass of walnuts
How to Make Semolina Halva?
1- After melting the butter on low heat, add walnuts and semolina and roast. (Pine nuts can also be used instead of walnuts.)
2- To prepare the syrup, add milk, water, and sugar to a pot and cook until the sugar dissolves.
3- When the color of the semolina darkens, add the syrup and mix until the semolina absorbs its water thoroughly.
4- After the semolina gets its consistency, turn off the stove and wait for about 15 minutes for it to rest (brew).
5- When the resting time is over, mix with a wooden spoon so that the halva becomes grainy.
6- While making the halva, 1 tablespoon of honey can also be added besides granulated sugar optionally.
7- Mint leaves or fresh fruit slices can also be used to decorate the semolina halva.
What Are the Tips for Semolina Halva?
1- For a grainy semolina halva, the roasting process should be done on low heat and for at least 20 minutes.
2- Water and milk should be added to the semolina after being boiled thoroughly. Thus, your halva becomes both fluffier and more delicious.
3- To add different aromas, you can add orange peel, lemon, and vanilla into it after roasting the semolina and before adding its syrup.
4- Avoid rushing while making the halva. Because for a delicious and consistent halva, it is necessary to stir patiently on low heat. If the fire is strong, the consistency will not hold, and its taste will be spoiled.
5- A very small amount of oil (olive oil) can be added to it for your halva to look shiny.
6- If you serve semolina halva with ice cream or clotted cream (kaymak), you double the flavor.
Bon appétit..
