Halava recipe?

[Guest guest]

Dear prabhus and matajis,

 

This is the recipe I have been using to make Halava. I fear, though, that

there is something wrong with it, because the Halava doesn't "puff up" in

the same way as one of the matajis at my nama-hatta described it would. Can

anyone shed some light on this?

 

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Walnut and Raisin Semolina Halava

 

Ingredients:

serves 4

 

2, 1/2 cups water

1, 1/4 cups raw sugar

1/2 cup raisins

5 oz butter

1, 1/4 cups coarse grained semolina

1/3 cups walnut pieces

 

 

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Method:

 

Combine the water, the sugar and the raisins, over a moderate heat, stirring

to dissolve the sugar. Bring to the boil and reduce to a very low heat.

Meanwhile place the butter in a saucepan and melt. Add the semolina slowly

and stir-fry the grains to become a medium to dark-tan colour. Add the

walnut pieces.

 

Raise the heat and add the sugar/water mixture. Stir over a low heat until

the grain fully absorbs the liquid and starts to form a pudding-like

consistency pulling away from the sides of the pan.

 

If you want to add any other fruits/nuts/anything(!), do so now, having

pre-cooked hard fruits (e.g. apples, pears).

 

Place a tight fitting lid on the pan, and cook over the lowest possible heat

for 5 minutes. Remove from the heat and allow to steam covered for an

additional 5 minutes.

 

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Your aspiring servant,

 

Mark

[Guest guest]

Haribol Mark,

That is a good recipe for Halava. I don't know if you put a cover on the pot

after you mix the hot sugar syrup into the toasted grains, but that is a good

thing to do. Also the syrup shouldn't boil for too long while you are

toasting the grain in the butter. It should be timed so that the syrup boils

for a minute or so and at that time the grain is toasted and golden. You mix

the syrup into the grains being careful not to burn yourself, stir it for a

few seconds to distribute everything evenly and then turn the fire down low

(like for rice) cover the pot and let it cook like that for a few

minutes...maybe 5 or 10. The grains should fluff up with this method. Good

Luck, happy offering. yhs, Kanti dasi