DIVINE SEMOLINA DESSERT - SUJI HALVA
This is a recipe from Kurma Das, the world best vegetarian cook. I can vouch for this dessert, it is TO DIE FOR. To many aficionados of Hare Krishna cooking worldwide, halava rates on top of the list of their favourite dishes. It's hot, buttery, sweet, flavoursome and completely satisfying, especially on a cold winter's day. In this recipe, the humble semolina teams up with the world's two most expensive spices - saffron and cardamom. Enriched with sultanas and flaked almonds, serve fluffy, plump grained halava hot with cream, custard, or as is for an epicurian experience.
Provided by Sudika
Categories Dessert
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine the water, sugar and the soaked saffron in a 2-litre/quart saucepan. Place over moderate heat, stirring to dissolve the sugar.
- Bring to the boil, then reduce the heat to very low and cover with a tight-fitting lid.
- Melt the butter in a 2- or 3-litre/quart saucepan over low heat, stirring occasionally.
- Add the semolina, and slowly and rhythmically stir-fry the grains for about 20 minutes, or until they darken to a tan colour and become aromatic.
- Add the flaked almonds to the grains towards the end of the toasting process.
- Raise the heat under the syrup, add the cardamom and the sultanas, and bring it to a rolling boil.
- Raise the heat under the semolina for 1 minute, stirring continuously.
- Remove the saucepan of semolina from the heat, and slowly pour the hot syrup into the semolina, stirring steadily.
- The grains may at first splutter, but will quickly cease as the liquid is absorbed.
- Return the halava to the stove and stir steadily over very low heat until the grains fully absorb the liquid, start to form into a pudding-like consistency, and pull away from the sides of the pan.
- Place a tight-fitting lid on the saucepan and cook over the lowest possible heat for 5 minutes.
- A heat-diffuser works well. Removed the covered saucepan from the heat and allow the halava to steam for an additional 5 minutes.
- Serve hot.
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Holy Llama
[email protected]This suji halwa is the perfect dessert for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
David Haub
[email protected]I love that this recipe uses simple ingredients that I always have on hand. It's a great way to use up leftover semolina.
Gumaa Tube
[email protected]This suji halwa is a great make-ahead dessert. I made it the day before my party and it was still delicious the next day.
Nomthandazo Ndlovu
[email protected]I followed the recipe exactly and the suji halwa turned out perfectly. It's so easy to make and it tastes amazing. I highly recommend this recipe.
Andy Creekmore
[email protected]This suji halwa is the best I've ever had! The texture is so smooth and creamy, and the flavor is out of this world. I will definitely be making this again and again.
Azmat Ali Yousafzai
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The suji halwa was absolutely delicious. I'll definitely be making it again.
Ali Baba
[email protected]I've made this suji halwa several times now and it's always a hit. It's the perfect dessert for any occasion.
Ife Clarke
[email protected]This recipe is a keeper! The suji halwa turned out perfect. I love the crispy texture and the nutty flavor.
Nganya Ada
[email protected]The suji halwa was a hit at my party! Everyone loved it. I will definitely be making this again for future gatherings.
Ntando Majoro
[email protected]This suji halwa is very easy to make and it turned out delicious! I used ghee instead of butter and it gave it a nice rich flavor. I also added a bit of saffron to give it a beautiful golden color.
Ridoy Sarker
[email protected]I'm not usually a fan of suji halwa, but this recipe changed my mind. The addition of nuts and raisins adds a nice crunch and sweetness. The cardamom gives it a lovely flavor. I will definitely be making this again.
Stewart Gantt
[email protected]This suji halwa is simply divine! The texture is perfect, not too dry and not too wet. The flavor is rich and decadent, with the perfect balance of sweetness and cardamom. I followed the recipe exactly and it turned out perfectly. My family and frien