Ακολουθήστε τα βήματα της συνταγής και δημιουργήστε έναν γλυκό, αρωματικό χαλβά με την ποιότητα της SUGARTIA.
For the base:
220 g margarine
1 pinch of salt
100 g White Granulated Sugar SUGARTIA
250 g all-purpose flour
For the cream:
500 g White Granulated Sugar SUGARTIA
400 g fresh lemon juice
600 g canned coconut cream
100 g corn starch
1/2 tbsp yellow food colouring paste
For serving:
Desiccated coconut or pistachio
At the same time, place the White Granulated Sugar SUGARTIA, lemon juice, coconut cream and corn starch in a saucepan and transfer to medium-high heat.
Add the yellow food colouring paste and stir well with a hand whisk until the mixture thickens and reaches a creamy texture.
Remove the base from the oven, spread the warm lemon cream over it and bake again for about 15 minutes.
When you take the dessert out of the oven, the mixture will still be quite fluid.
Let it cool for 10 minutes and then transfer it to the refrigerator until it is well chilled and the cream has set.
Cut into rectangular bars and serve with desiccated coconut or pistachio.
Μικρές προτάσεις σερβιρίσματος που κάνουν τον νηστίσιμο σιμιγδαλένιο χαλβά ακόμα πιο αρωματικό, γιορτινό και απολαυστικό.
