Greek Halva Pudding Recipe

5Ingredient SugarFree Keto Halva LowCarb, So …

WEBOct 25, 2020 · Instructions. Combine all ingredients in a microwave-safe bowl. Heat on high for 30 seconds, or until the coconut manna is melted. …

1. Combine all ingredients in a microwave-safe bowl.
2. Heat on high for 30 seconds, or until the coconut manna is melted.
3. Mix until stiff dough forms.
4. Transfer the dough into a 4×4-inch (10×10-cm) glass or ceramic dish.

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GREEK SEMOLINA HALVA 30 days of Greek food

WEBMar 28, 2020 · In a medium pot with 4 cups water over high heat, add sugar (or honey), the cinnamon stick, the peels of lemon, orange and the …

1. Preheat the oven to 356°F (180°C). Line a small and shallow baking sheet with parchment. Toast the almond slivers for about 5-8 minutes.
2. In a medium pot with 4 cups water over high heat, add sugar (or honey), the cinnamon stick, the peels of lemon, orange and the cloves (optional). Bring to a boil. Lower heat and simmer for 5 minutes. Don't stir at all. Set aside and keep it hot.
3. In a non-stick, heavy-bottomed pot heat the olive oil over medium-high heat until slightly simmering.
4. Remove the cinnamon stick, the lemon, orange peels and the cloves (optional) from the syrup.

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Greek Halva recipe (Semolina Pudding with Raisins)

WEBOct 29, 2013 · Add the halva spices. Cook the halva (whilst stirring) until the mixture thickens and pulls away easily from the sides of the pan. …

1. To prepare this delicious Greek halva recipe, start by preparing the syrup. Add all the ingredients into a pan over high heat and bring to the boil. Boil until the sugar has dissolved and the syrup slightly thickens. Set aside, but keep warm.
2. In the meantime, roast the almond silvers into the oven at 180C. Although the traditional Greek halva recipe doesn’t include almonds, it’s always a nice addition, which gives extra flavour and crunchiness.
3. Heat the oil in a large pot and add gradually the semolina. Stir constantly with a wooden spoon to allow the semolina to absorb the oil. When the semolina starts to bubble, turn the heat down and allow to toast until golden (whilst constantly stirring). The more you toast the mixture, the darker it will become. Just be careful not to over toast it, as the semolina will burn and the halva will become bitter.
4. Remove the pot from the stove and pour in, slowly, the warm syrup. Don’t forget to remove the lemon peel, cinnamon and clove!

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