There may be several reasons why milk halva is hard:
Material proportions: Imbalance of semolina and liquid (water or milk) ratios can lead to hardness.
Cooking time: Overcooking halva may cause it to lose moisture and cause it to harden.
roasting process: If the semolina is roasted with butter too much, the absorption of oil on the outer surface decreases and the inner part does not remain moist enough.
Cooling process: Halva can also take on a hard consistency if it is not cooled properly after cooking.
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