Pistachio Semolina Halva Recipe
Semolina halva, which is made on special occasions in traditional Turkish cuisine, comes out as a delicious dessert that suits the corners when the right measures are used, and when it is mixed a bit continuously and roasted well, and effort is given. Bon Appetit!
Ingredients:
For 4 people
🕐 Preparation: 20 min.
🕐 Cooking: 25 min.
| For the Halvah: | ||||
|---|---|---|---|---|
| Semolina | 1 | Cup | ||
| Liquid Oil | 1 | Half Tbsp | ||
| Butter | 3 | Tbsp | ||
| Pine Nut | 25 | Grams | ||
| For the Sherbet: | ||||
|---|---|---|---|---|
| Granulated Sugar | 1 | Cup | ||
| Water | 1 | Cup | ||
| Milk | 1 | Cup | ||
| For the Service: | ||||
|---|---|---|---|---|
| Cinnamon Powder | 2 | Tsp (large) | ||
Instructions:
-
Heat 1 teaspoon of oil in a common rice cooker and add 3 tablespoons of butter to melt it.
-
For the sherbet of halva, add 1 glass of milk and 1 glass of water to 1 glass of granulated sugar and set it on fire. Stir the syrup until the sugar dissolves and remove from the heat.
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When the peanuts in the butter are very lightly roasted, add the semolina to the pan and fry together on low heat, stirring constantly.
-
Pour the syrup slowly over the semolina and pistachios that have been roasted and changed color. At this time, the semolina will start to bubble, so mix it carefully without stopping. Take the halva, which absorbs its water, from the fire, mix it for one turn, close the lid and let it rest for 10-15 minutes.
-
If you prefer your halva to be grainy, mix it from time to time while draining and brewing. You can serve your brewed halva warm or cold, by adding ice cream to it or by pouring cinnamon on it. Bon Appetit!
Dessert
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