Halava unwrapped: The sweet semolina treat of India
This dessert doesn't lack in sweetness. While it might be mistaken for a pudding, and at times resembles a fondant in appearance, the list of ingredients bears a striking similarity to a classic childhood treat.
Halava is an Indian dessert most commonly made from semolina. It's rich in sugar and often features nuts or oranges. You may also come across variations with grated carrots, cooked in milk with sugar, ghee, and spices. It's the perfect recipe for a sweet afternoon indulgence, sure to captivate fans of semolina with raspberry juice.
Halava - dessert from semolina
Halava should not be confused with halva, as the only commonality is their similar names. Halava is moist and creamy, based on semolina, while halva relies on oil seeds like sesame or sunflower. This semolina delicacy often accompanies special occasions in India. It is frequently offered as prasad (sacred food) in temples or prepared for festivals like Diwali, Holi, or weddings.
Halava is often seasoned with cardamom, saffron, and cinnamon, and enhanced with nuts, bananas, raisins, and other dried fruits. It's a sweet bomb that will satisfy even the biggest dessert cravings.
Ingredients:
- 125 mL of semolina,
- 125 mL of sugar,
- a handful of raisins,
- a banana,
- 250 mL of water,
- 250 mL of milk,
- 1 tablespoon of butter,
- a pinch of cardamom and cinnamon.
Method of preparation:
- In a saucepan, combine the water, milk, and sugar. Bring to a boil while stirring until the sugar is completely dissolved, then reduce the heat to low.
- In a pot with a thick bottom, melt the butter. Add the semolina and toast it over medium heat, stirring constantly until it turns light golden brown with a delicate, nutty aroma. Be careful not to burn it.
- Once the semolina is toasted, add a pinch of cardamom and cinnamon and fry for 30 seconds.
- Add the sliced banana and raisins. Fry for one minute.
- Reduce the heat to low. Slowly and carefully pour in the hot milk-sugar mixture, stirring vigorously to prevent lumps from forming.
- Cook, stirring constantly, until the semolina absorbs all the liquid and thickens to a creamy consistency. It should start to separate from the sides of the pot.
- Remove the pot from the heat. Cover and let it sit for 5–10 minutes to allow the semolina to rest and become even fluffier.
Serve warm. You can garnish with additional banana slices, raisins, or a pinch of cinnamon. Enjoy!
