Semolina dessert - Bulgarian recipe - Грис Халва
I have a sweet tooth so I like to make desserts. One of my favorites for this season is the Semolina Dessert.
What you need is :
1 cup of Bob's Red Mill Semolina Flour
1 cup of sugar
2 cups of water
1/4 cup of oil ( you can even use extra virgin olive oil)
1/4 cup of butter or margarine ( i use Smart Balance buttery spread)
1 tablespoon of Vanilla extract
Cinnamon
Crushed nuts
The way to make it:
In a saucepan boil the water, sugar, vanilla extract.
In a separate saucepan heat up the oil with the butter and add the cup of semolina - do it over medium heat so you don't burn the semolina. Simmer non-stop for at least 10 minutes.
Once the semolina is done(in about 10 minutes, there is no other way to tell), start adding it to the boiling sweet water as you simmer to make sure there are no clumps. You will know that it is ready once it starts separating from the saucepan.
Once it is done, place the semolina in a baking sheet, add the nuts on top and sprinkle with the cinnamon.
To spread it easily, wet you spoon or spatula with cold water occasionally.
Once it cools off, you can cut it in any shapes you desire.
P.S: Mine is without nuts and the cinnamon was added to the sweet water!
You can also make separate servings using muffin baking sheet, bowls, cake forms and etc.
Let me show you some examples:
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What you need is :
1 cup of Bob's Red Mill Semolina Flour
1 cup of sugar
2 cups of water
1/4 cup of oil ( you can even use extra virgin olive oil)
1/4 cup of butter or margarine ( i use Smart Balance buttery spread)
1 tablespoon of Vanilla extract
Cinnamon
Crushed nuts
The way to make it:
In a saucepan boil the water, sugar, vanilla extract.
In a separate saucepan heat up the oil with the butter and add the cup of semolina - do it over medium heat so you don't burn the semolina. Simmer non-stop for at least 10 minutes.
Once the semolina is done(in about 10 minutes, there is no other way to tell), start adding it to the boiling sweet water as you simmer to make sure there are no clumps. You will know that it is ready once it starts separating from the saucepan.
Once it is done, place the semolina in a baking sheet, add the nuts on top and sprinkle with the cinnamon.
To spread it easily, wet you spoon or spatula with cold water occasionally.
Once it cools off, you can cut it in any shapes you desire.
P.S: Mine is without nuts and the cinnamon was added to the sweet water!
You can also make separate servings using muffin baking sheet, bowls, cake forms and etc.
Let me show you some examples:
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