Halva in Hebrew means sweet, is very popular in India, Pakistan, Persia, Greece, Ukraine, in Eastern Mediterranean.

Some versions are made with dense paste made from sesame seeds or nuts and similar to our Christmas nougat others are of gelatinous semolina puddings almost transparent seeds. According to you which version I reinterpreted?

But of course that soft, I lightened by the massive dose of refined sugars and dairy, I removed gluten replacing wheat semolina with millet, and I paid close attention to the nutritional properties of adding ingredients raw or cook them with cooking technique “no cooking”.

To accompany the dessert I propose three sauces using intentionally dried fruits and frozen, to suggest some alternatives in case you’re lacking that kind of fresh fruit because it is not in season.

Ingredients for 12 doses of halva mile

  • 60 g raw millet (180 g cooked millet)
  • 120 ml water (to cook millet)
  • 500 ml water (to prepare the agar agar jelly)
  • 1 lemon zest
  • 80 g rice malt
  • 80 g coconut flakes
  • 50 g almonds
  • 2 g agar agar

Ingredients pineapple sauce

  • 100 g dried pineapple
  • 1/2 orange juice

Ingredients cranberry sauce

  • 250 g frozen blueberries
  • 40 g rice malt

Ingredients red fruits sauce

  • 250 g frozen red fruits
  • 60 g rice malt

How to prepare halva

Pour the mile in a colander and wash it well under water.

In a pot pour 120 ml of water, bring to a boil, reduce to a minimum the heat and add the millet.

Cover the pot and cook for 5 minutes.

Remove the saucepan from the heat wrap in a kitchen towel and let stand for about 20 minutes. The millet cooked so it is consistent and pleasant chewing, it is perfectly cooked but not mushy.

Prepare the agar agar gelatin by dissolving in a little water  then join it to 500 ml of water and poured into a pan ⇒ bring to a boil  reduce the heat and simmer, stirring for 3 minutes.

Add the agar agar jelly to millet cooked, stir and then add all the other ingredients.

Pour water molds that you have chosen for your cakes.

Divide the mixture into molds that you have chosen, let cool completely at room temperature and then put to harden completely in the refrigerator for at least 3 hours.

Serve with sauce.

How to prepare the pineapple salsa

Soak in hot water pineapple dried for 10 minutes.

Drain the water soaking the pineapple and mix with orange juice.

You can prepare this sauce with all kinds of dried fruit.

How to prepare the cranberry sauce

Preheat a nonstick saucepan malt to dissolve add the frozen blueberries and mix everything with a hand blender.

How to prepare a red berry sauce

Preheat a nonstick saucepan malt added to dissolve the frozen red fruits and mix everything with a hand blender, pass the sieve to remove the seeds of red fruits that can annoy.

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