Friday, 11 June 2010

Almond and Raisin Semolina Halawa

Semilona halava is one of the most popular desserts served at Hare Krishna (Iskan) temples. Good roasting gives good quality halava.

Semolina, Butter, Sugar, Almond flakes, Raisins

1 cup coarse semolina
2 cups water
¼ cup raisins
¼ cup Almonds finely chopped
1 cup Sugar (can also substitute this with Jaggery)
6 tablespoons butter


Combine water, sugar Almond flakes and raisins in a saucepan.
Place over moderate heat, stirring to dissolve the sugar

Bring to a boil, then cover with a lid
Meanwhile melt the butter in another pan over low heat.

Add the semolina and stir fry the grains slowly and rhythmically until they darken without scorching and becomes aromatic.

Pour the hot syrup into the semolina, stirring steadily over the low heat until the grains absorb the liquid, start to form a pudding consistency, and pull away from the sides of the pan.

Cover the pan with a lid and cook over the low heat for 5 minutes.

Turn off the heat and allow the halava to steam for another 5 min.

 Neivedyam for Srikrishna

Almond and Raisin Semolina Halawa

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