Orange Halwa is lightweight, cool, and enjoyable. Fat-free, without milk.
The orange gives it flavor, color, and acidic tones in the aftertaste. The zest of orange, with essential oils, emphasizes the aroma. Finally, vanilla, this exceptional spice, claims its own place in the delicious whole.
A delicious, economical way to close a heavy festive table with family and friends. And if you fast is a very good choice of dessert.
Yours!
The orange gives it flavor, color, and acidic tones in the aftertaste. The zest of orange, with essential oils, emphasizes the aroma. Finally, vanilla, this exceptional spice, claims its own place in the delicious whole.
A delicious, economical way to close a heavy festive table with family and friends. And if you fast is a very good choice of dessert.
Yours!
| work: 30′ | time: 3h:00′ | easy: |
Ingredients (16 servings)
|
In large saucepan on a medium heat, put the sugar and vanilla. Add the water and stir to melt the sugar. |
Add the semolina… |
… the orange zest and juice. Mix well. |
Finally pour the coconut in the pot. Allow the ingredients to boil, to inflate the semolina. Periodically stir. When it starts the first jets of boiling withdraw from heat. |
In the end, if you want, add food coloring to have more intense orange color halwa. |
Remove the vanilla bean and with a small knife open it and take the inner seeds and mix in halwa. |
Pour the mixture of halva in a form. |
Spread the surface of the dessert with the back of a spoon, and let it cool. When cool completely put the form in the refrigerator. In serving invert the form on a platter and sprinkle with a little coconut. |
May need less or maybe more sugar. Depends on the sweetness of oranges, so try and correct / adjust to your taste.
Instead of a single large form you can fill pretty cups or bowls and make individual servings. They are very convenient for breakfast or for dinner parties with many guests.
Author Zambia G. Sifaki
