WALNUT AND RAISIN SEMOLINA HALAVA
Halava is an easily recognizable dish to all those familiar with Indian cuisine. But there are variants of it in native cuisines throughout the world, all over Europe and the Middle East. The secret of good halava is to roast the semolina very slowly for at least 20 minutes, with enough butter so as not to scorch the grains. Steam the finished halava over very low heat with a tight-fitting lid for 5 minutes to fully plump the semolina grains; then allow it to sit covered for another 5 minutes. Fluffy, plump grained halava is best served hot, with a spoonful of cream or custard.
Provided by Yashoda
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine the water, sugar, and raisins 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.
- Place the butter in a 2- or 3-litre/quart non-stick saucepan and over fairly low heat, stirring occasionally, melt the butter without scorching. Add the semolina. Slowly and rhythmically stir-fry the grains until they darken to a tan colour and become aromatic (about 20 minutes). Add the walnut pieces about half-way through the roasting. Stirring more carefully, raise the heat under the grains.
- Raise the heat under the sugar water and bring the syrup to a rolling boil. Remove the saucepan of semolina and butter from the heat, slowly pouring 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 pan to the stove and stir steadily over 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. Turn off the heat, allow the halava to steam, covered, for an additional 5 minutes. Serve hot in dessert bowls as it is, or with cream or hot custard.
Nutrition Facts : Calories 532.4, Fat 23.6, SaturatedFat 12.4, Cholesterol 50.2, Sodium 6.3, Carbohydrate 77.5, Fiber 2.2, Sugar 49, Protein 6
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Mitch Goodman
[email protected]This recipe is missing some important instructions. It doesn't say how long to cook the semolina or how to tell when it's done.
Suhail Rustam Khan
[email protected]I'm not sure what went wrong, but my halava turned out grainy. I think I might have overcooked the semolina.
Bryson Smith
[email protected]This halava is a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
supperjam2311
[email protected]I added a teaspoon of cinnamon to the halava and it gave it a lovely warm flavor.
Armina Khatun
[email protected]I'm not a big fan of raisins, so I omitted them from the recipe. The halava was still delicious without them.
Judas Dingane
[email protected]This halava is a great make-ahead dessert. You can make it a day or two in advance and it will still be delicious.
Tessa Cruden
[email protected]I love the combination of walnuts and raisins in this halava. It's a classic flavor combination that always works well.
Joyce njeri
[email protected]This halava is so easy to make, and it's a great way to use up leftover semolina.
Lisa Williams
[email protected]I made this halava for a potluck and it was a huge success! Everyone loved it and asked for the recipe.
Pearl Malagase
[email protected]This halava is the perfect dessert to serve at a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Natasha Vdp
[email protected]I'm not usually a fan of semolina desserts, but this halava changed my mind! It's so light and fluffy, and the walnuts and raisins add the perfect amount of sweetness.
Samad Rj
[email protected]This recipe is a keeper! The halava turned out so flavorful and aromatic. My family loved it.
Qadar Bishar
[email protected]I've made this halava a few times now and it's always a hit! It's so easy to make and the results are always delicious.
Zoya Zeeshan
[email protected]This walnut and raisin semolina halava is an exquisite dessert! The semolina is cooked to perfection, resulting in a smooth and velvety texture. The walnuts and raisins add a delightful crunch and sweetness that complements the semolina beautifully.