Description
A very delicious dessert. It is not like the traditional halva. In Greece it is prepared on weekdays and holidays. And it never gets boring. Try it, you'll never guess that the dessert is prepared from semolina. So it's nice and unusual taste. Just yum. Everyone who tried it, said, " This is a fairy tale." Kosova chips ennobled dessert, made it more refined. I have translated the halva from the category in the category casual holiday meals.
Ingredients
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Cannon
0.5 piece
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Strawberry
3 piece
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Coconut shavings
10 g
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Coconut shavings
20 g
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Vegetable oil
100 g
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Coconut
1 piece
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Cocoa powder
2 Tbsp
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Sugar
2 cup
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Vanilla
2 pack
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Milk
3 cup
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Water
1 cup
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Semolina
300 g
Cooking
This recipe uses only coconut pulp. In order to get it, wash and dry the nut. Make a hole in the top of the coconut and extract the milk. It's in the recipe is not used. Its just to drink, because the liquid contains a lot of nutrients. Or use it in another recipe.
Break the coconut, remove the shell and the dark skin.
Grate the coconut on a fine grater. You can, however, take a prepared coconut shavings, it must be 100 grams, but it is much more expensive will cost You.
Pour into a saucepan sugar, vanilla.
Pour the milk and water, bring to boil and cook over low heat 10 minutes, stirring occasionally, make sure that the milk does not "run away".
In this recipe, use semolina "Semolina" Mistral.
Measure out the amount of cereal.
In a nonstick pan with a heavy bottom, heat the vegetable oil in it and fry semolina until Golden brown.
Syrup milk-sugar is ready.
Carefully add the syrup to the semolina. Cook, stirring constantly, until mixture has thickened and will not move away from the walls.
Here is a lot of work.
Once the paste is ready, remove it from heat and add coconut flakes. Mix well.
Divide the mass into 2 parts.
In the second part add cocoa.
Shape cover with cling film, put the white part of the paste, sprinkle with green coconut.
The paste is well mixed with cocoa.
Spread the top layer of the paste.
Wrap the edges of the film and put in the fridge for an hour, but preferably overnight.
Halva is ready to turn on a dish and sprinkle with coconut stojkoj.
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