Semolina Halva (Pudding)
*******
This
is SO good!!!
This is a warm, pudding-like dessert. This type of halva is made by frying flour, such as semolina, and oil into a roux and cooking it with
sugary syrup. Halva popular in Iran, Turkey, Somalia, India, Pakistan and Afghanistan. This Indian Halva is similar to what we ate
at Govinda’s Buffet (Llama
festival at the Sri Sri Rhada Krishna temple in Springville 2010). They made it with peach juice.
¼ C
(50g) ghee or butter
¾ C
(140g) semolina or Cream of Wheat (farina)
2 ¼
C (550 ml) water
¾ C
(150g) sugar
1
tsp cardamom, ground
¼ C
pistachios, chopped coarsely
1/3
C (50g) raisins, soaked in hot water
¼
tsp rose water
1. Melt ghee or butter in a
saucepan. Add the semolina or
farina and cook over low heat, stirring constantly, until slightly darkened, 5
to 10 minutes (some people say to the color of brown sugar).
2. Slowly stir in the
water. Beat well. Add the sugar and cardamom (first stir
cardamon into sugar to disperse it evenly). Cook until very thick, stirring constantly.
3. Remove from the heat. Mix in the raisins, pistachios and, if
desired, the rose water.
4. Mound on a plate and serve
warm, garnished with chopped pistachios and cinnamon & rose petals, or pour
into a large mould or individual moulds, let rest for 10 minutes and then turn
out while still warm. The halva
can also be spread in a buttered rectangular pan, chilled to harden, and cut
into squares.
*Variations:
Add
chopped pistachios, almonds, or cashews in step 3.
Replace
water with canned peach juice, mango juice or milk.
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