Halava, a sweet and unusually tasty semolina delicacy, is not in vain traditional on the Indian table. It is especially used in Vedic cooking. It is believed that halava is a favorite delicacy of one of the gods. It is prepared very simply within half an hour. The main ingredients in the kitchen of every housewife are semolina and condensed milk.
Method 1:
You will need (for 4 servings):
250 g semolina
400 g (can) condensed milk
0.5 l of milk of any fat content
50 g dried fruit
50 g of any nuts
1.5 teaspoons of cinnamon
1. Soak dried fruits (dried apricots and (or) raisins are more often used, but any will do) in cold water for a short amount of time (if they are not soft enough).
2. Grind the nuts with a large knife or in a blender.
3. Cut dried fruits as small as possible.
4. In a two-liter saucepan, bring milk with condensed milk to a boil, stirring occasionally.
5. Then add chopped nuts and dried fruits, as well as cinnamon to the milk. Stir, close the lid and leave to cool.
6. While the milk is boiling, fry the semolina. To do this, heat a dry medium-sized frying pan, preferably with a non-stick coating to a medium temperature, pour in a little semolina (an amount that will be convenient to stir). Gradually stirring semolina, periodically add more until all the cereals are in the pan. Bring the semolina to a golden color and turn it off.
7. Pour into a saucepan 4/5 of the resulting semolina, stir. We close the lid. Do not be afraid of a large volume of liquid - semolina swells quickly in milk.
8. After the treat has cooled down, you can divide it into portions. To do this, take a little halava in our hands and roll a ball out of it. Then roll it in the remaining semolina and put it on a plate. The treat is ready.
Method 2:
You will need (for 4 servings):
250 g semolina
600 ml milk of any fat content
1 tbsp. Sahara
100 g nuts (preferably almonds or hazelnuts)
0.5 teaspoon vanillin
1. Semolina is prepared in the same way as in method 1.
2. Pour milk into a saucepan with a volume of 2 liters and bring to a boil.
3. Pour sugar into milk, stir. Add vanillin.
4. Pour the semolina into the pan (leaving about 50 grams in the pan), cover with a lid, and leave to cool.
5. When forming balls, place a nut in the center of each of them. You can diversify the halava by adding different varieties of nuts. Roll, right in the pan, each ball in the semolina.
The delicacy is served warm.
