Semolina Halva (Gris Halva)
Traditional Bulgarian semolina halva, sliced and dusted with cocoa, served chilled.
Ingredients
| 2-3 tbsp | 30–45 ml | cocoa, for dusting |
| 3 | vanilla | |
| 480 ml | sugar | |
| 720 ml | water | |
| 480 ml | wheat semolina | |
| 100 g | butter | |
| 240 ml | milk | |
| — | cinnamon and lemon zest |
Instructions
- Fry the semolina in the oil over low heat until light brown, stirring constantly.
- In a pot, combine the milk and water and heat to above 40°C.
- When the semolina is fried, add the sugar, stir for a minute and gradually pour in the heated liquid, stirring constantly.
- Cook to a thick porridge, stirring, until the semolina swells.
- Pour into a rectangular tray, smooth out and leave for 1 hour to cool, then cut and dust with the cocoa.
- Serve the GRIS HALVA chilled.