Gris-Halva, Bulgarian Semolina Dessert! Very unique and delicious!

semolina

🥗Healthier: oat flour

💰Cheaper: cornmeal

Oat flour is gluten-free and can lower calories.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and dairy-free.

walnuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide similar crunch with less cost.

Add 100 milliliters of water, 200 milliliters of milk, 200 grams of sugar, and 1 packet of vanilla sugar (or 1 teaspoon of vanilla extract) to a small saucepan.

Drop in 1 cinnamon stick and mix the ingredients together.

Place the saucepan on the stove and bring the mixture to a boil, boiling for less than a minute before reserving it.

In a frying pan with high borders, add 20 milliliters of oil and 100 grams of butter, mixing them together to prevent the butter from burning.

Once the oil and butter mixture comes to a boil, gradually add 200 grams of coarse semolina while stirring continuously.

Cook the semolina for 15 minutes over medium heat, stirring constantly to prevent burning, checking the color at 5-minute intervals.

After 15 minutes, the semolina should be a light brown color with most moisture gone.

Gradually add the reserved syrup in three additions, mixing well after each addition to avoid splashes.

Bring the mixture to a boil again for a couple of minutes, then reduce the heat to low, cover with a lid, and cook for an additional 5 minutes.

After 5 minutes, check the mixture; it should have a smoother texture. Cover and cook for another 5 minutes.

Remove from heat and let it cool for a couple of minutes before molding.

Mold the mixture into different shapes using various forms or simply pour it into a baking dish to set.

Once set, cut into squares or diamond shapes for serving, or unmold from the molds using a paring knife if necessary.

Decorate with walnut halves or other toppings as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens