Halvas (semolina pudding) | Pika Chakula

Halvas (semolina pudding)

2012-08-18

Ingredients:

  • 1 tea cup of olive oil
  • 1 tea cup of fine semolina
  • 1 tea cup of coarse semolina
  • 2 1/2 tea cups of sugar
  • 4 tea cups of water
  • 1/2 tea cup of black currents
  • 1/2 tea cup of roasted almonds
  • a piece of lemon zest
  • a piece of orange zest
  • 1 cinnamon stick
  • 1 tablespoon of cinnamon powder

Method:

Place the water, sugar, cinnamon stick, zests of orange and lemon in a casserole type pan and simmer until the sugar melts. Warm the olive oil in a deep casserole over medium heat and brown the semolina, stirring with a wooden spoon, for 6 minutes until it turns dark brown. Add the cinnamon powder, raisins and almonds, stir and remove from heat. Use a ladle to pour, carefully, a little at a time, the syrup over the semolina mixture. Be careful because the mixture is very hot and bubbly. Put back to heat and stir until the mixture comes easily off the sides of the casserole. Empty the mixture in a sponge cake mould and leave to cool completely. Turn it out on a large serving plate and sprinkle with cinnamon. Cut in slices and serve.

 

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Recipe Comments

  1. posted by Vultre9 on Feb 5, 2013

    I want to know conditions, safety precautions, health issues they get and any stories about people owning them that went good or bad.

    Thank you. I would not get one, because I’d be afraid. I have a small dog, but she is not tea cup size.
    All these answers are true and heart breaking.

  2. posted by Clayton Cottrell on Feb 11, 2013

    Anybody know where to Get a Tea cup chihuahua in New York? Im looking for a micro one. At a decent price?

    Thanks in advance
    Ok ill rephrase. Anybody know a decent Tea cup chihuahua seller in NY?

  3. posted by Duke on Mar 16, 2013

    bombay rava is used for making upuma, dosa etc

  4. posted by PillowMan1234 on Mar 17, 2013

    suggestions and original recipes are welcome :)
    as if neither eggs nor milk*

    @Leo, it sounds nice-I’ll try it!

  5. posted by unbleevable39 on Mar 18, 2013

    I made homemade ravioli last night and the recipe I used called for half semolina flour (wheat durum) and half all-purpose flour. I’ve been seeing a lot of other recipes out there for ravioli dough that only call for all-purpose flour, are these recipes good?

  6. posted by zaclo on Mar 20, 2013

    i work in a bakery and i want to make a pizza dough but i’m using a new oven it a wood stone it hits 500 deg and i want to use semolina flour can any one help me out please i need to know the do’s and dont’s and a recipte if posible .

  7. posted by steve on Mar 22, 2013

    i would like to know some similarities too!

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