Ingredients with Measurements:
- 1 cup of semolina
- 1 cup of desiccated coconut
- 1 cup of sugar
- 1 cup of water
- 1/2 cup of ghee
- 1/4 cup of chopped nuts (optional)
- 1/4 teaspoon of cardamom powder
Special equipment needed:
- A heavy-bottomed pan
- A spatula
- A greased tray
Step-by-step instructions:
1. In a heavy-bottomed pan, heat the ghee over medium heat.
2. Add the semolina and roast it until it turns golden brown and fragrant.
3. Add the desiccated coconut and continue to roast for another 2-3 minutes.
4. In a separate pan, combine the sugar and water and cook until the sugar dissolves.
5. Add the sugar syrup to the semolina-coconut mixture and stir well.
6. Add the cardamom powder and chopped nuts (if using) and mix well.
7. Keep stirring the mixture until it thickens and starts to leave the sides of the pan.
8. Pour the mixture into a greased tray and spread it evenly.
9. Let it cool for 10-15 minutes.
10. Cut the halva into desired shapes and serve.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
Makes 12-15 pieces
Nutritional information:
Calories per serving: 200
Fat: 10g
Carbohydrates: 25g
Protein: 2g
Substitutions for ingredients:
- You can use butter instead of ghee.
- You can use almond flour instead of semolina.
Variations:
- You can add raisins or dried cranberries for a fruity twist.
- You can add saffron for a more exotic flavor.
Tips and tricks:
- Keep stirring the mixture continuously to avoid lumps.
- You can add more ghee if the mixture is too dry.
- You can add more sugar if you prefer a sweeter taste.
Storage instructions:
Store the halva in an airtight container at room temperature for up to 3 days.
Reheating instructions:
You can microwave the halva for 10-15 seconds to warm it up before serving.
Presentation ideas:
Serve the halva on a platter with some chopped nuts and dried fruits.
Garnishes:
Garnish with some chopped nuts and a sprinkle of cardamom powder.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Serve with some fresh fruit or a salad.
Troubleshooting advice:
- If the mixture is too dry, add more ghee.
- If the mixture is too wet, cook for a few more minutes until it thickens.
Food safety advice:
Make sure to cook the halva thoroughly to avoid any foodborne illnesses.
Food history:
Halva is a popular dessert in many Middle Eastern and South Asian countries. It is made with various ingredients such as semolina, flour, nuts, and fruits.
Flavor profiles:
The coconut halva has a sweet and nutty flavor with a hint of cardamom.
Serving suggestions:
Serve the halva as a dessert or a snack.
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