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”.
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
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.