Halava semolina with caramel

Halava semolina with caramel

Category: Confectionery

Kitchen: indian

Ingredients
milk	650 ml
sugar	300 g
butter	200 g
raisins	35 g
juice of one orange
orange peel	2 tsp
semolina	225 g

Cooking method

• Cooked in milk and served hot, this type of caramel halava is a great dessert. No matter how much you eat at lunch, there is always room in your stomach for one or two servings of this dish.
• Bring milk to a simmer in a saucepan over medium heat. Melt the sugar slowly in a medium saucepan over low heat, stirring constantly with a wooden spoon to prevent it from burning. Once the melted sugar turns light brown, reduce heat and slowly pour hot milk into it. The sugar immediately crystallizes. Stir and let the sugar dissolve by placing the saucepan over low heat.
• Wash the first pot and melt the butter in it over low heat. Fry the semolina in oil for 15 minutes, stirring regularly, until the grains are slightly brown, then reduce heat to low.
• 
• Add raisins, orange zest, and orange juice to caramelized milk
• 
• and slowly pour the mixture into the semolina. Stir once or twice to break up the lumps. Close the lid tightly and simmer for several minutes until the cereal absorbs all the liquid. Remove the lid and stir the halava several times to loosen it.

The dish is designed for

10-12 servings

Time for preparing:

30 minutes

Note

This recipe is from the book "Vedic Culinary Arts" by Adiraja Das. In my opinion, this dessert is good both warm and chilled. And my "five cents": I, as in all sweet dishes, add a tiny pinch of salt to it, from this, in my opinion, he only benefits. And do not think that I have described myself, this is exactly halAva!

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And what kind of people are they, Igdians! They'll always learn something, halavas!

And I immediately wanted to try! I will definitely cook on Saturday.

[Medusa]

Medusa, thank you, I corrected the typo.

Awesome dessert !!! While cooking, my daughter wrinkled her nose, like, she is cooking here who knows what, of an incomprehensible color. And when they ate, everyone asked for more.

And when they ate, everyone asked for more.

, here are mine the same! Thank you !

I had the halava recipe for eighteen years! Hands did not reach. And then I saw yours, Doplet, a photo of the finished product - and moved on to cooking.
What can I say - an amazing thing! The first time I cooked it according to your recipe, I decided that I did not have enough acidity, so the next time I did it as I wrote it - I put a small unpeeled lemon cut into small cubes instead of an orange, added dried apricots and a little ginger and turmeric powder. Dried apricots did not play any role, it was not felt at all, the lemon gave a good sourness and ginger also gave its spicy note.
The dessert is delicious, unusual, original. Now - a frequent guest on our table. I myself like to eat it for breakfast along with coffee (simply because I try to eat sweet and fatty foods before 12 noon).
I want to warn those who want to make halava - when pouring milk into caramel - expect a geyser, especially if you want to immediately interfere. I just had a volcano! Next times, the milk was poured not boiling, but well warmed up in the microwave and a little bit, but interfered a minute after it was poured and without fanaticism. Raisins, dried apricots, lemon and spices were added after the milk.
Doplet, thank you very much for this recipe and, in general, for your culinary research, your recipes are very original!

[floran]

floran, thank you very much for your kind words and helpful comments!