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Chocolate Halava


300 g semolina

100 g margarine (non-hydrogenated) or oil

1 l plant-based milk

150 g brown sugar

1 packet vanilla sugar

50 g ground carob

ΒΌ teaspoon ground nutmeg

1 spoon ground cinnamon

ground ginger, anis, clove, kardamom, pimento to taste

250 g cooking chocolate


In a heavy-bottomed pot melt margarine and slowly fry semolina until brown.
Bring the milk to a boil, add sugar and spices and slowly and carefully pour everything into fried semolina, stirring constantly.
It's best to remove semolina from the heat and wait for 2-3 minutes and then add milk, stirring constantly.
Immediately pour the mass onto the tray and flatten it.
Grate or cut chocolate into thin slices and sprinkle over hot halava.
When cooled, cut halava into cubes.

Photo: Maja Sokolean
Cooked by: Anita Euschen

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