Halava's sweet allure: A taste of India's dessert tradition
This dessert is not lacking in sweetness. It can be mistaken for a pudding, and sometimes it resembles a fondant in shape, but the list of ingredients is strikingly similar to that of a classic childhood dessert.
Halava is an Indian dessert, most commonly made from semolina. It is rich in sugar and often features nuts or oranges. You can also sometimes find versions with grated carrots, cooked in milk with sugar, ghee butter, and spices. It's a recipe for a sweet afternoon treat that will captivate lovers of the iconic semolina pudding with raspberry juice.
Halava - dessert made from semolina
Halava should not be confused with halva, as the only thing they share is a similar name. Halava is moist and creamy, with semolina as its base, while the latter is made from oil seeds such as sesame or sunflower. This semolina delicacy often accompanies the residents of India during special occasions. It is frequently offered as prasad (sacred food) in temples or prepared for festivals such as Diwali, Holi, or weddings.
It is often seasoned with cardamom, saffron, and cinnamon, and enriched with nuts, bananas, raisins, and other dried fruits. It's a sweet sensation that will satisfy even the largest sweet tooth.
Ingredients:
- half a cup of semolina,
- half a cup of sugar,
- a handful of raisins,
- a banana,
- a cup of water,
- a cup 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, stirring until the sugar is completely dissolved. Reduce the heat to a minimum.
- In a pot with a thick bottom, heat the butter. Add the semolina and toast it over medium heat, stirring constantly, until it turns a light golden colour and emits 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 a minute.
- Reduce the heat to a minimum. Carefully and slowly pour in the hot milk with sugar, stirring vigorously to prevent lumps from forming.
- Cook, stirring constantly, until the semolina absorbs all the liquid and thickens, forming a creamy consistency. It should come away from the sides of the pot.
- Remove the pot from the heat. Cover and leave for 5–10 minutes for the semolina to rest and become even fluffier.
Serve warm. You can decorate with additional banana slices, raisins, or a pinch of cinnamon. Enjoy!
