Guest guest Posted July 9, 1998 Report Share Posted July 9, 1998 > recipe for sweets? > Ys. Bh Florian PAMHO. AGTSP. Have you ever tried Caramel Halava? I am not a fan of halava in general, but Caramel Halava is out of this world! This is my version of it. I developed it during my stay in Greece. Halava is a very popular sweet in Greece. But when I used to make this to distribute in Harinam, people used to come back for more! 2 cups farina (also called semolina) 3 1/2 cups granulated sugar 1 cup butter 1 cup quartered walnuts 3 cups hot water Melt one tablespoon of the butter, add all the sugar. Let the sugar melt and caramel at low heat, constantly stirring to prevent burning. When sugar is totally caramelled, add the hot water. At first the sugar will crystal, but slowly it will melt and you will have caramel flavored water. In a separate saucepan melt the rest of the butter, add the farina. Toast the farina until golden brown, add the walnuts, add the caramelled water. Let cook, stirring, untill all the water is absorbed. Stir to smooth out. You could transfer the halava on a tray, let it cool and cut into soft cubes, or you could serve it by the spoonful. Sometime I would cook the farina and the sugar at the same time. If you do this, you will have little cluster of farina and sugar which will not completely melt when you add water. This was my special "Crunchy Caramel Halava". The Sunday feast guest would love it and always ask for the recipe. ys, gl dd Quote Link to comment Share on other sites More sharing options...
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