Glotsch
From freshfoodie 15 years ago
- 30 minutes to make
- Serves 8
This is a Swiss take on the semolina halva that is popular in Middle Eastern countries. My mom says it's called "Griesskoepfchen" (lit. little wheat-head) but my dad invented the name "Glotsch" as a sort of ideophonic tribute to its firm, jelly-like consistency. Read more This is a unique and healthy breakfast and is a great way to use up milk! See less
Ingredients
- 1 L (1 qt) milk shopping list
- 1/2 tsp salt shopping list
- 20 g (2/3 oz) butter shopping list
- 120 g (4 oz) farina (aka cream of wheat or semolina) shopping list
- 1/3 cup sugar shopping list
- 1 tbsp vanilla sugar, OR shopping list
- 1/2 tsp lemon rind, finely grated shopping list
- 40 g (1 1/2 oz) sultana raisins, OR shopping list
- 40 g (1 1/2 oz) ground almonds shopping list
How to make it
- Heat milk and butter in a saucepan, add farina.
- Cook for about 20 minutes, stirring occasionally to prevent sticking.
- Remove from heat and add remaining ingredients.
- Pour into a cold, freshly rinsed but not dried bowl.
- Allow to cool, and then turn out onto a plate.
- Serve cold, sliced into wedges, and drizzled with syrup (blackberry syrup is ideal).
People Who Like This Dish 2
- auntybea Vernon, Canada
- bakermel Topeka, KS
- freshfoodie Ottawa, CA
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The Rating
Reviewed by 1 people-
I ate halva with my German grandfather many times as a child. I remember it being delicious and very, very sweet. I will enjoy trying this!
auntybea
in Vernon loved it
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