Krishna Camp Videocast 04 - Halava April 28, 2006
Posted by admin in : Video, Media , trackbackDivine Semolina Dessert - Halava
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 epicurean experience.
-Kurma Das
INGREDIENTS
- 2 3/4 cups water
- 1 1/4 cups sugar
- 1/2 teaspoon saffron strands, soaked in 1 tablespoon boiling hot milk
- 140 g unsalted butter
- 1 1/4 cups semolina (coarse grained)
- 1/3 cup sliced almonds
- 1 teaspoon ground cardamom
- 1/3 cup raisens
METHOD
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.
Comments»
I just tried the recipe and it was great!
Thank you for sharing!
Hare Krishna to everybody!
raw sugar works better than normal sugar.