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Print Recipe
Homemade Semolina Halva with Coconut Flakes Recipe
Very tasty dessert. It doesn't look like traditional halva. In Greece, it is prepared on weekdays and holidays. And she never gets bored. Try it, you will never guess that the dessert is made of semolina. So it is gentle and unusual to taste. You're gonna lick your fingers. Everyone who tried said, " it's a fairy tale."Coconut shavings ennobled dessert, made it more refined.
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. This recipe uses only coconut flesh. To get it, wash and dry the nut. Make a hole in the top of the coconut and extract the milk. It is not used in the recipe. You can just drink it, as the liquid contains many useful substances. Or use it in another recipe.
    This recipe uses only coconut flesh. To get it, wash and dry the nut. Make a hole in the top of the coconut and extract the milk. It is not used in the recipe. You can just drink it, as the liquid contains many useful substances. Or use it in another recipe.
  2. Break the coconut, remove the shell and the dark skin.
    Break the coconut, remove the shell and the dark skin.
  3. Grate the coconut on a fine grater. You can, however, take the finished coconut, it needs 100 grams, but it is much more expensive to you.
    Grate the coconut on a fine grater. You can, however, take the finished coconut, it needs 100 grams, but it is much more expensive to you.
  4. Pour sugar into the pan, vanillin.
    Pour sugar into the pan, vanillin.
  5. Pour milk and water, bring to a boil and cook on low heat for 10 minutes, stirring, make sure that the milk does not "run away".
    Pour milk and water, bring to a boil and cook on low heat for 10 minutes, stirring, make sure that the milk does not "run away".
  6. Measure the required amount of semolina.
    Measure the required amount of semolina.
  7. In a non-stick pan with a heavy bottom, heat the vegetable oil and fry the semolina in it until Golden brown.
    In a non-stick pan with a heavy bottom, heat the vegetable oil and fry the semolina in it until Golden brown.
  8. Milk-sugar syrup is ready.
    Milk-sugar syrup is ready.
  9. Carefully add the syrup to the semolina. Cook, stirring constantly, until the mixture thickens and does not move away from the walls.
    Carefully add the syrup to the semolina. Cook, stirring constantly, until the mixture thickens and does not move away from the walls.
  10. Here is a lot of work.
    Here is a lot of work.
  11. Once the halva is ready, remove it from the heat and add the coconut flakes. Stir well.
    Once the halva is ready, remove it from the heat and add the coconut flakes. Stir well.
  12. Divide the mass into 2 parts.
    Divide the mass into 2 parts.
  13. In the second part add cocoa.
    In the second part add cocoa.
  14. Form lay a cling film, put the white part of the halva, sprinkle with green coconut.
    Form lay a cling film, put the white part of the halva, sprinkle with green coconut.
  15. The halva is well mixed with cocoa.
    The halva is well mixed with cocoa.
  16. Put the top layer of halva.
    Put the top layer of halva.
  17. Wrap the edges of the film and refrigerate for an hour, preferably overnight.
    Wrap the edges of the film and refrigerate for an hour, preferably overnight.
  18. Turn the finished halva over on a dish and sprinkle with coconut flakes.
    Turn the finished halva over on a dish and sprinkle with coconut flakes.

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