Informacja dotycząca plików cookies
Serwis wymaga plików cookies do prawidłowego działania strony. Korzystanie z serwisu bez zmiany ustawień dla plików cookies oznacza, że będą one zapisywane w pamięci urządzenia. Ustawienia te można zmieniać w przeglądarce internetowej.
Halvas is a traditional Cretan semolina dessert, present on tables most often during the fasting period. However, we have sometimes received halvas in taverns as "free" added to the bill in completely no fast time :) You have to admit that the light lemon flavor, despite the addition of a large amount of sugar, makes this dessert pleasantly refreshing even on hot days. Coconut flakes add flavor, which is a perfect complement here.
We have already written a bit about halvas itself when presenting the orange halvas recipe. Let us remind you that this dessert does not require baking, only cooling in the fridge after cooking. Each halvas consists basically of four basic ingredients: semolina, oil, water and sugar. Only various additives determine the final taste. They can be almonds, raisins, nuts, peels or citrus juice, cloves, cinnamon.
The traditional halvas recipe is defined as 1: 2: 3: 4 which means the following proportions of ingredients:
1 serving of fat (oil or oil), 2 servings of semolina, 3 servings of sugar and 4 servings of water. Depending on the amount you need to prepare, you measure the proportions with cups, mugs or larger sizes. Of course, for larger portions than cups, you also need to increase the number of additions. We measure out portions with cups in the recipe. The ingredients listed below give you the quantity in the cake tin.
1. With lemons, wipe the peel on a fine-mesh grater. Then put the grated skin into a saucepan, pour water, add sugar and bring to a boil. We don't add lemon juice here, because halvas will take on a bitter taste! After boiling, reduce the gas and gently heat the resulting syrup for about 5 minutes.
[GaleriaKw = halvas-lemon-gallery-1 = 0, title, description = 0]2. Warm up the oil in a large pot and pour in semolina. Then stir constantly (oven power about 60-70%) for 5 minutes. You can't stop mixing so that the semolina does not burn.
[GaleriaKw = halvas-lemon-gallery-2 = 0, title, description = 0]3. After this time, reduce the heat and pour the prepared syrup very carefully. Warning! The syrup may start to boil and spray abruptly!
4. Then pour in the previously prepared coconut flakes and continue to stir while continuing to heat the pot.
5. Initially, mixing is easy, but the semolina quickly thickens quickly, so mixing becomes difficult. At this stage, it's a good idea to have a second pair of hands to help. At the end, the mass must be very thick.
Gdy semolina już będzie bardzo gęsta
Przekładamy ją do formy i wstawiamy do lodówki
Najlepszy deser!
6. Then put it into the previously prepared form, smooth and sprinkle with coconut flakes. Then put in the fridge for at least 2-3 hours.
7. We store Halvas in the fridge and serve chilled.
Rizogalo is a creamy Greek pudding prepared on the basis of rice and milk. The name of this dish is derived from these two ingredients: ρυζι - rice - rice; γάλα - gála - milk. An addition that will enrich the taste can be orange or lemon peel, which we add during cooking. Rizogalo ideally suited to the form of dessert, snacks during the day or as an addition to breakfast.
For us, mandarin marmalade is the essence of sun and holidays. This is one of the tastiest and most aromatic citrus marmalades. The condensed taste of citrus flavored with a solid portion of sugar makes an ordinary sandwich with such marmalade unique and for a moment resembles southern flavors.
Galaktoboureko is one of the sweetest traditional Greek desserts. The combination of a cream based on semolina, filo pastry and sweet citrus-cinnamon syrup will fall to the heart of the lovers of sweets, because the whole is really delicious.
Komentarze
komentarz z
Pychota
Semolina
Cześć, możesz podać konkretnie jaką semolinę użyłaś, bo nie wiem co kupić. W domu mam tylko kaszę manną ale nie wiem czy to o to chodzi.
odp. semolina
Np. taka drobna: https://sklep.kuchnieswiata.com.pl/product-pol-254-Maka-Fine-Semolina-drobna-500g-TRS.html?utm_source=iai_ads&utm_medium=google_shopping
A tu grubo mielona: https://kuchnieorientalne.pl/pl/p/Maka-Semolina-Coarse-gruba-500g-TRS/245
Wypełnij poniższy formularz aby dodać komentarz
lub kliknij w poniższy link aby skorzystać z możliwosci komentowania przez facebooka:
https://www.facebook.com/crete.poland/posts/10156811593427551