Skip to main content

Semolina Halva Pudding


Semolina Halva (Pudding)
*******
This is SO good!!!
This is a warm, pudding-like dessert.  This type of halva is made by frying flour, such as semolina, and oil into a roux and cooking it with sugary syrup. Halva popular in Iran, Turkey, Somalia, India, Pakistan and Afghanistan. This Indian Halva is similar to what we ate at Govinda’s Buffet  (Llama festival at the Sri Sri Rhada Krishna temple in Springville 2010).  They made it with peach juice.

¼ C (50g) ghee or butter
¾ C (140g) semolina or Cream of Wheat (farina)
2 ¼ C (550 ml) water
¾ C (150g) sugar
1 tsp cardamom, ground
¼ C pistachios, chopped coarsely
1/3 C (50g) raisins, soaked in hot water
¼ tsp rose water

1.     Melt ghee or butter in a saucepan.  Add the semolina or farina and cook over low heat, stirring constantly, until slightly darkened, 5 to 10 minutes (some people say to the color of brown sugar). 
2.     Slowly stir in the water.  Beat well.  Add the sugar and cardamom (first stir cardamon into sugar to disperse it evenly).  Cook until very thick, stirring constantly.
3.     Remove from the heat.  Mix in the raisins, pistachios and, if desired, the rose water. 
4.     Mound on a plate and serve warm, garnished with chopped pistachios and cinnamon & rose petals, or pour into a large mould or individual moulds, let rest for 10 minutes and then turn out while still warm.  The halva can also be spread in a buttered rectangular pan, chilled to harden, and cut into squares.
*Variations:
Add chopped pistachios, almonds, or cashews in step 3.
Replace water with canned peach juice, mango juice or milk.
Labels:

Comments

Post a Comment

Popular posts from this blog

Easter Babies (Croatian Easter Bread Dolls)

  Easter Babies                                                     ******* Makes 12 Easter Babies These Easter Babies (Croatian Easter bread dolls a.k.a.   primorski uskrsne bebe )  are a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate.  This lady  uses naturally dyed eggs for her Easter babies. If you're already making  challa bread , use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).
10 comments
Read more

Sprouts Foo Young

Sprouts Foo Young ******* For each pancake:   2 eggs Grapeseed oil or ghee 1 C sprouts (alfalfa, sunflower, mung bean) 1 small clove garlic, minced ¼ C chopped green onion tops 1 tsp freshly grated ginger (or pinch of ground ginger) ½ to 1 tsp Braggs amino sauce (like soy sauce) Optional:  add shrimp or fresh crab meat to step #1 Add a bit of oil in a small skillet.  Over medium heat sautee garlic, ginger and green onion tops.  Do not brown the garlic—that will make it bitter. Meanwhile, in a small bowl, whisk eggs until light and fluffy.  Whisk in Braggs. When garlic is fragrant, add a bit more oil, then add sprouts, give them a stir or two (to mix with garlic, etc.), and pour egg over all.  Cook like an omelette, or flip like a pancake to brown on both sides.  
Post a Comment
Read more

Challa Bread

Challa Bread *******  Makes 2 loaves My neighbor, Bonnie, grew up with a Jewish friend and learned to love their family traditions, songs and the Hebrew language. Every Sunday she taught our Mormon young women a lot about the Hebrew alphabet and about many Jewish traditions (I was a teacher in Young Women so I got to hear her lessons). Even though she didn't talk about food, her lessons gave me the nudge to learn how to make something I'd always wanted to try . . . challa bread.  Check out h ow to braid a six-strand challa .
1 comment
Read more