Helva
Serves: 2
Weldon Lockman
1 January 1970
Based on User reviews:
50
Spice
58
Sweetness
44
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Bring the sugar, milk, and water to a boil
2
Lower the heat, and simmer for 15 minutes
3
Cool
4
In a heavy pot, melt the butter and sauté the farina and the nuts until light brown
5
Do this slowly, over low heat for 20 minutes or more, stirring constantly
6
Be careful not to burn the farina
7
Add the milk mix and the cinnamon to the sautéed nuts and farina, stirring constantly
8
Lower heat, stir and simmer until thick, about 5 minutes
9
Remove from the heat, cover, and stir from time to time
10
After 10 minutes, turn into a lightly buttered mold
11
Chill overnight
12
Unmold, sprinkle with additional cinnamon
13
Slice thinly and serve with whipped cream
14
Bring the sugar, milk, and water to a boil
15
Lower the heat, and simmer for 15 minutes
16
Cool
17
In a heavy pot, melt the butter and sauté the farina and the nuts until light brown
18
Do this slowly, over low heat for 20 minutes or more, stirring constantly
19
Be careful not to burn the farina
20
Add the milk mix and the cinnamon to the sautéed nuts and farina, stirring constantly
21
Lower heat, stir and simmer until thick, about 5 minutes
22
Remove from the heat, cover, and stir from time to time
23
After 10 minutes, turn into a lightly buttered mold
24
Chill overnight
25
Unmold, sprinkle with additional cinnamon
26
Slice thinly and serve with whipped cream