⦁ 2 tablespoons of butter or margarine
⦁ 2 cups of semolina
⦁ 1 cup of milk
⦁ 2 cups of water
⦁ a little more sugar than 1 cup of sugar
First, put milk, water and sugar in a saucepan for sherbet and mix. Then turn on the bottom of the stove and boil, after boiling, let cool.
Alı Take your butter in a wide and deep saucepan and melt it. After melting, add your semolina and fry for 15-20 minutes, stirring constantly over low heat until it turns brown.
Continue mixing continuously after your syrup boils, it will absorb the semolina syrup into a consistency.
Aldıktan After taking the consistency (it will have a slick consistency), take it off the stove, close the lid of your pot and let it rest for 20-25 minutes without opening the lid.
In After resting, you can open the lid and mix well, decorate it as you wish and serve it.
NOTE: You can increase the sugar measure up to 1.5 cups according to your taste and decrease it to 1 cup.
NOTE: The most important rule in making halva is to stir constantly. Please do not leave the cooker at the beginning and mix constantly.
NOTE: Your sherbet should not be too hot. If it is too hot, your halva will be doughy. Likewise, your resting time must be at least 20 minutes.
NOTE: When roasting your halva, do not make it on high heat, otherwise you will burn it. It will be enough to open a little more than low fire.