How To Make An Authentic Halva Recipe – Taste Of Home!
I ate it in a disciplined manner, tiny portions at a time, and when it was finally ready a few months later I washed and stored the container for years; accelerates my child's imagination with the Arabic script on the cover. When I looked at the red plastic box, I was traveling far from cold, snowy Finland and saw camels, peacocks, and parrots weaving among turban men and noisy traffic. entertaining.
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Semolina or Suji Halva was one of the first Indian treats I tried a decade later. Made by frying wheat in butter or ghee, the texture and taste are different. At best, it's smooth, juicy, and rich, often with walnuts and raisins, and spices like saffron and cardamom.
My favorite halva is made with fresh strawberries and strawberry jam, since the red fruit season is over, yesterday I made a basic version with caramelized sugar, milk, and orange peel, instead of wheat I used spelled semolina. fine grains (spelled) instead of coarse because it looks like an halva pudding.The finer the better.
The semolina used for halva is not Italian durum wheat, but the wheat known in the United States as the cream of wheat. In Finnish, it is called manna, which I mistakenly believed to be a biblical reference to the flaky frost given to the Israelites on the ground. By God during his travels through the desert! Heaven or not, he couldn't take it as a child. Tomorrow's porridge and its pink relative, cranberry porridge, gave me nightmares! And yet I needed a visit to India to fall in love with halva and up, a popular salty semolina breakfast with vegetables! Most likely, I was born into the wrong culinary tradition.
I served the halva with figs roasted in butter and sugar, caramel sauce, and salted almond slices (roasted with fresh rosemary).
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