Ingredients
OK, enough with the philosophy, and let's get started. Here is the list of ingredients:- Deep sauce pan (or even a stew pot would do)
- Glass of semolina
- Half a glass of crystallized sugar (or if you like it sweeter, add more genius)
- Two glasses of full fat milk.
- Some hazelnuts
- Dry black current (*)
- Two - three table spoons of butter.
(*)
Dried black current |
Natural black current |
Ingredients: As simple as it gets |
Let's get started
So, are you ready to rumble? Here we go....take your pan and heat it up with medium fire on your stove, and add your butter to let it melt slowly. Try not to burn the oil, just let it melt and sizzle a little bit.I used a saucepan but a stew pan would be easier to handle stirring |
Let your butter melt slowly....do not burn it ! |
Semolina |
Regular sugar, nothing fancy ! |
Everything into the pan, let's get heated up :) |
Milk heating up |
Jing and Jang : Never mix Hots with Colds
It is almost cooking a rice pilaf isn't it? Well the idea is almost the same, and instead of water and boullion, we use milk. Right now, your mixture with hazelnuts must become nice and golden, where the milk has started to boil bubbly. Here is the best part....while stirring you main mixture, VERY SLOWLY start pouring your pot of boiling milk into your sauce pan.Milk into the pan, starts boiling, and sizzling |
Good mix of ingredients. |
Reaching the Nirvana
Do not forget, stirring is crucial....now that the water in milk has evaporated, and the semolina has sucked all the buttery milk, you have another 10 to 15 minutes of stirring until it starts getting clingy, and finally you are almost there. Everything in your pan must be clinged and glazed with the sugar. Keep everything together you are almost done. Take it into a plate, add some cinnamon on it, and you may serve it warm or at room temperature. A ball of vanilla ice cream next to it, would give you a top-notch look and of course a breathtaking taste.
After having a Bonito, green salad and a glass of Raki yesterday, so now, I wanted you to finish it off with a Imperial Taste from Ottoman Era "Semolina Halwa".
Afiyet olsun **
(** - Enjoy it -in Turkish)
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