Greek Halva is made from fried semolina and sugar syrup. Greeks serve it both hot and cold. In my opinion, it is more beautiful when it is well chilled in the refrigerator.
Greek halva is prepared with various additives - nuts and sweet spices. You can see how Greek halva is prepared by Aggelos Ypokamisas HERE. The basic recipe is the same, I changed the spices.
I completely forgot about this treat. Javorka Filipović she reminded me that I have a prescription. She wrote about the coconut dessert she ate in Greece, and for which she could not find a recipe. In my estimation, that's it.
Kristina Gašpar, blog Domačica za vas >>>
Read the interview with Kristina Gašpar, here >>>
Greek halva with coconut - Kristina Gašpar - Recipes and Cookbook online
Greek halva is made from fried semolina and sugar syrup. Greeks serve it both hot and cold. In my opinion, it is more beautiful when it is well chilled in the refrigerator.
- 150 g of butter
- 300 g of coarse semolina
- 450 g of sugar
- 600 ml of water
- orange peel (grated)
- lemon peel (grated)
- vanilla
For decoration:
- 50 g of coconut
- Fry the semolina in hot oil and butter - for ten minutes at a lower temperature, stirring frequently so that the semolina does not burn. The semolina should be light brown.
- While the semolina is frying, cook the syrup - combine water and sugar, add the mentioned spices. Cook for ten minutes at medium temperature.
- Fried semolina (slightly cooled), pour syrup over it and mix. Pour into a tray (approx. 20*30) or into silicone molds.
- Wait for it to cool and harden, cut into cubes (remove from mold) and roll in coconut flour.
Greek halva can be "diluted" if fresh fruit is added during serving - for example, cherries. My cherries "disappeared", I don't know who ate them.
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