d_kakavouli
Active member
I love Halva year round but I often see it a lot during Lent. My recipe doesn't seem Lent friendly to me. Any ideas on how I can adapt it?
Ingredients:
Ingredients:
- 1 cup semolina
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 2 cups water
- 1/4 teaspoon ground cinnamon
- 1/4 cup chopped almonds or walnuts (optional)
- 1/4 cup raisins (optional)
- In a medium-sized saucepan, melt the butter over medium heat.
- Add the semolina to the melted butter and stir continuously for about 5-7 minutes, or until the semolina turns golden brown and begins to emit a nutty aroma.
- While stirring the semolina mixture, gradually add the sugar and continue to cook for another 2-3 minutes until the sugar is fully incorporated.
- Slowly pour in the water, stirring constantly to avoid lumps from forming. Be careful as the mixture may splatter.
- Reduce the heat to low and continue stirring the mixture until it thickens to a porridge-like consistency, about 5-7 minutes.
- Stir in the ground cinnamon and optional chopped nuts and raisins, if using.
- Remove the saucepan from the heat and let the halva rest for a few minutes to thicken further.
- Serve the halva warm or at room temperature, either as a dessert or a sweet breakfast treat.