Top | Quick and Easy
Hare Krishna Halva - Cinnamon, Apple, & Nut
(recipe, Carrie Stewart)
Walnut and Raisin Semolina Halava
The secret of a good halava is to roast the semolina very slowly for at least 20 minutes, with enogh 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, pump-grained halava is best served hot, with a spoonful of cream or custard. Serves 6-8
- 2¾ cups water
- 1¼ raw (Turbinado) sugar
- ½ cup raisins
- 140 g (7 tablespoons) unsalted butter
- 1¼ cups coarse-grained semolina
- ⅓ .... cup walnut pieces
- Combine water, sugar, and raisins in a 2-liter/quart saucepan. place over moderate heat, stirring to dissolve the sugar.
- Bring to a boil, then coer with a tight-fitting lid and remove from heat.
- Melt the butter in a 2 or 3-liter/quart non-stick saucepan over fairly low heat without scorching it. Add the semolina.
- Slowly and Rhythmically stir-fry the grains until they darken to a tan color and become aromatic (about 20 minutes). Add walnut pieces about halfway through roasting. Stirring more carefully, raise the heat under the grains.
- Turn on the heat under the sugar water and bring to a rolling boil. Remove saucepan of semolina and butter from heat, slowly pouring the hot syrup into the semolina, stirring steadily. They grains may splutter at first, but will quickly stop as the liquid is absorbed.
- Return pan to stove and stir steadily over low heat until the grains fully absorb the liquid, start to form a puddinglike consistency, and pull away from the sides of the pan.
- Place a tight-fitting lid on the saucepan and cook over hte lowest possible heat for 5 minutes. Turn off heat and allow the halava to steam, covered, for an additional 5 minutes.
- Serve hot in dessert bowls as it is or with the toppings suggested above.