Halawa is a traditional Indian sweet that is similar to a sweet crumbly pudding. It is prepared from cereals, vegetables, fruits, various seeds and legumes. The most popular halawa is semolina halawa with the addition of sugar syrup, nuts and dried fruits. Today I will tell you the recipe for just such halava.
It is believed that good halawa requires good food; it is the use of ghee that experienced cooks insist on, but if it is not available, then unsalted butter will do.
There are a lot of reviews about this dish and most of them are positive. Some consider halawa a drug that is easy to get addicted to, and this can lead to extra pounds, others say that halava is so tasty that you can even eat a spoon, and so on. Personally, I prefer to eat this sweetness exclusively warm, and as long as there is halava in the house, other dishes fade for me.
Try to cook Indian halawa and you will look at semolina with new eyes, perhaps your former cold attitude towards semolina will develop into warm sympathy.
Halawa is a traditional Indian dessert made from semolina. Halava is always tasty and satisfying. There are many different ways to prepare this sweet dish, and I will definitely tell you about them, but now let’s look at how to prepare semolina halava with caramel. The process is simple, but you need to cook quickly and not get distracted.
Quantity– 2 bowls (4 servings).
Cooking time- 20 minutes.
Let's prepare all the ingredients in advance:
- 325 ml hot milk;
- 150 g sugar;
- 100 g butter;
- 110 g semolina;
- raisins, nuts or dried fruits (whatever you like);
- a pinch of: cardamom, nutmeg, vanilla sugar (but not required).
You need to cook in two pans at once. It’s better to take not very small ones, then you will understand why. And if possible, take a pan for sugar with a long handle (ladle).
First of all, melt the butter in one.
Pour in the semolina and, stirring occasionally, fry over medium heat for 12-15 minutes.
When you pour out the semolina, you will need to put another pan with sugar on the fire.
One of the recipes states that the sugar should not be stirred until it has melted at least a little. But it started to burn for me, so I stirred constantly. In principle, there is no difference - it will still turn into caramel. But you need to stir all the time and very carefully. Keep the pan over medium heat.
When the sugar has all melted, pour hot milk into it little by little. It will begin to hiss and foam - this is how it should be. If it starts to run away, you can remove the pan from the heat for a couple of seconds (that’s why it’s better to take a ladle). Turn down the heat.
Now you need to add the spices and leave to simmer a little until the whole mass becomes homogeneous (do not forget to mix well).
When the semolina is fried, add nuts, raisins and dried fruits to it.
Then pour in the caramel. Just do it carefully, as the mixture will start to splatter. But as soon as you pour all the caramel, it will stop.
Halawa is a traditional dish for a banquet table and even a wedding feast in India! It is prepared in a huge metal vat, and several people are involved in the process. And they are brought to readiness in huge ovens, which can accommodate up to three hundred servings of this dish at a time!
Compound:
- Water - 0.5 l
- Sugar - 150 g
- Butter - 150 g
- Orange - 1 piece
- Cashews - 50 g
- Dates - 50 g
- Almonds - 50 g
- Semolina - 200 g
- Spice mixture (cardamom, cloves, cinnamon stick) - ¼ tsp.
Preparation:
- Grind the cloves and cardamom using a mortar. Place the water on the fire, bring to a boil, add sugar and spices. Reduce heat, simmer for 5 minutes, strain and set aside.
- Cut the dates into small pieces and grate the orange zest.
- Melt the butter in a saucepan over low heat, add crushed nuts and chopped dates, stir and fry the mixture for 5 minutes. Add semolina and fry for another 10 minutes. Don't forget to stir the mixture otherwise it will burn!
- Next, add the orange zest, mix everything and turn the heat to low. Pour the previously prepared syrup over the mixture and cover with a lid. Stir the cooking halawa from time to time. After about 10 minutes, when the semolina has completely absorbed the syrup, the halawa is ready! The dish should be served hot or warm. If it has cooled down, you can heat the halava in a water bath.
Compound:
- Milk - 650 ml
- Sugar - 300 g
- Butter - 200 g
- Semolina - 225 g
- Raisins - 35 g
- Orange zest - 2 tsp.
- Juice of 1 orange
Preparation:
- Over medium heat, bring the milk to a boil.
- In another saucepan, slowly melt the sugar, stirring constantly to prevent it from burning. As soon as the sugar turns light brown, reduce the heat to low and pour the milk into the sugar, stirring constantly. Let it simmer over low heat.
- In another pan, melt the butter, add semolina to it, and fry for 15 minutes until the cereal turns light brown. Let's turn down the fire. Add raisins, orange zest and orange juice to the milk, then slowly pour the mixture into the semolina. Mix everything well, cover with a tight lid and continue to cook the dish over low heat for 3-4 minutes, until the semolina has absorbed all the liquid. Mix again. Caramel halava is ready!
Compound:
- Coconut flakes - 200 g
- Butter - 100 g
- Milk - 500 ml
- Sugar - 270 g
Preparation:
Melt the butter and add coconut flakes to it. Fry the mixture for 10 minutes, stirring constantly. Separately combine milk with sugar and bring to a boil. When the chips turn light brown, add boiling syrup to it, stir, and leave on low heat for another 10 minutes. If at the end of the specified time there is still liquid left in the dish, do not remove it from the heat until it has evaporated.
Compound:
- Walnuts - 250 g
- Carrots - 1 kg
- Raisins - 200 g
- Butter - 220 g
- Sugar - 150 g
- Condensed milk - 1 can
- Vanillin - 1.5 g
Preparation:
- Roast the nuts without adding oil, crush them.
- Melt 20 g of butter and add carrots, grated on a coarse grater. Put sugar there and cook everything over medium heat for 25-30 minutes, uncovered and stirring constantly.
- Halfway through cooking, add raisins to the carrots. At the very end, add 200 g of butter to the dish without melting it first!
- Stir the halava every minute.
- 5 minutes after you put the butter, add 2/3 cans of condensed milk and walnuts and continue cooking for another 5 minutes. At the end of cooking, add vanillin to the dish.
Compound:
- Apples - 10 pcs
- Butter - 3 tbsp.
- Sugar - 1.5 tbsp
- Raisins - 4 tbsp.
- Almonds - 3 tbsp.
Preparation:
- Wash, peel, core and finely chop the apples. Melt the butter, add chopped apples. Fry for 5 minutes, stirring. When the fruit turns a light brown tint, add 2 tbsp. water, reduce the heat to minimum and simmer without a lid, stirring, until the mass is boiled.
- Then add sugar to the apples and stir until the mixture starts to pull away from the bottom. At this point, turn up the heat and cook over medium heat, continuing to stir. This will evaporate all the excess liquid from the dish.
- At the moment when the mixture becomes transparent and very thick, remove the pan from the heat, add nuts and raisins to the mixture and stir. Cook for another 1 minute. Place the finished halava on a baking sheet, form a layer and let cool. Before serving, cut into squares.
Compound:
- Dry mashed potatoes - 2 tbsp
- Milk - 3 tbsp
- Sugar - 2 tbsp
- Butter - 2 d.l.
- Vanilla essence - ½ tsp.
Preparation:
Place all ingredients in a cast iron pan at once. Whisk and bring to a boil. Reduce heat and simmer until mixture thickens. Stir the halawa all the time! When the mixture begins to pull away from the bottom, add vanilla and remove from heat.
Compound:
- Carrots - 1 kg
- Butter - 100 g
- Milk - 400 ml
- Water - 150 ml
- Dried fruits, candied fruits - to taste
- Sugar - 150 g
- Apples - 2-3 pcs
- Cardamom
- Zest of 2 oranges
Preparation:
- Melt the butter, add carrots, grated on a fine grater. Fry for 10-15 minutes, stirring.
- Add water, sugar and milk, leave the halava to cook for 20 minutes over medium heat.
- Before the end of cooking, add dried fruits to the carrots and cook for another 5 minutes.
- Remove the mixture from the pan and, using cheesecloth, squeeze out excess fat.
- Grate the apples on a medium grater, grate the orange zest on a fine grater.
- Fry the apples in the oil that we got after squeezing the carrots, then add the orange zest and fry for another 5 minutes. Combine the finished mixture with halava. The dish is ready!
As you can see, you can cook a lot different types of halawa. All these recipes have only one thing in common - great natural taste.
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This time it's Indian halawa from semolina - a favorite and popular pudding in India, and now here too, prepared in a very interesting way.
I warn you right away - sweetness is not for everyone. Which one exactly? And for those who love oriental cuisine and everything connected with it. If you are one of those, then I invite you to further study the unusual - unique recipe and subsequent preparation of the dish.
A variety of hot and soft dessert with juicy raisins, which is in front of you, the most famous among connoisseurs and lovers.
The secret to the success of cooking halava is that you need to simmer the semolina on the lowest heat. At least 20 minutes, so that not a single grain burns. You need to steam it with the lid closed, also on minimal heat for better swelling of the cereal, so to speak)) And be sure to let it sit for 5 minutes after you remove the sweetness from the heat.
How to properly prepare halava at home
Ingredients:
- Drinking water – 0.5 l
- Semolina – 150 g
- Mulberry pekmez without sugar – 70-80 ml (or unrefined cane sugar)
- Raisins – 70 g
- (the mixture will just burn in the cream) – 5 tbsp.
- Salt - a pinch
- Crushed walnuts – 2 tbsp. (I suddenly ran out, so I replaced them with lightly toasted rolled oats)
- Ground cardamom – ¼ tsp. - optional
Yield of finished pudding: 6 good servings (forgot to weigh due to the fascination with the taste, forgive me)
Recipe difficulty level: moderately difficult
My cooking method:
3. Place on moderate heat and bring to a boil (the steam did not give the quality of the photo), cover with a lid, remove from heat and set aside for a while
5. Simmer, stirring continuously, for 10 minutes, add nuts or prepared oatmeal
6. Add the heat a little, and without ceasing to stir, simmer for another 10 minutes. The mixture should become golden in color and exude a characteristic, very pleasant aroma.
7. Bring the syrup to a boil again
8. Remove from heat and slowly, very carefully pour in the boiling syrup, stirring constantly. Attention! The mixture splashes at first, but as the liquid is absorbed, it “calms down”
9. Put it back on low heat, and stirring gently, simmer until the grains of liquid are completely absorbed. A pudding consistency appears that does not stick to the walls of the dish. This will take approximately 5 minutes
10. Close the dish with a lid and keep it on low heat for 5 minutes, without disturbing the mixture.
11. Turn off the heat and let the halava stand for another 5 minutes until it is completely ready
Our delicious and nutritious oriental meal is ready!
Hot halawa can be placed in molds, then you will give it a beautiful shape. Or arrange it in the form of a slide, which I didn’t manage to do in time, so the “leftovers” turned out to be a crumbly pudding, like you see in the last photo. But this in no way deteriorated the taste and aroma of this delicacy. Look, grain by grain!
Serve the dessert hot or warm with whipped cream, honey or cream. I made the dessert for breakfast, but it would also be good for an afternoon snack.
Good luck with your cooking! I look forward to your comments.
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Halawa is a traditional dish for a banquet table and even a wedding feast in India! It is prepared in a huge metal vat, and several people are involved in the process. And they are brought to readiness in huge ovens, which can accommodate up to three hundred servings of this dish at a time!
Semolina Halava Recipe
Compound:
- Water - 0.5 l
- Sugar - 150 g
- Butter - 150 g
- Orange - 1 piece
- Cashews - 50 g
- Dates - 50 g
- Almonds - 50 g
- Semolina - 200 g
- Spice mixture (cardamom, cloves, cinnamon stick) - ¼ tsp.
Preparation:
- Grind the cloves and cardamom using a mortar. Place the water on the fire, bring to a boil, add sugar and spices. Reduce heat, simmer for 5 minutes, strain and set aside.
- Cut the dates into small pieces and grate the orange zest.
- Melt the butter in a saucepan over low heat, add crushed nuts and chopped dates, stir and fry the mixture for 5 minutes. Add semolina and fry for another 10 minutes. Don't forget to stir the mixture otherwise it will burn!
- Next, add the orange zest, mix everything and turn the heat to low. Pour the previously prepared syrup over the mixture and cover with a lid. Stir the cooking halawa from time to time. After about 10 minutes, when the semolina has completely absorbed the syrup, the halawa is ready! The dish should be served hot or warm. If it has cooled down, you can heat the halava in a water bath.
Recipe for halava with caramel
Compound:
- Milk - 650 ml
- Sugar - 300 g
- Butter - 200 g
- Semolina - 225 g
- Raisins - 35 g
- Orange zest - 2 tsp.
- Juice of 1 orange
Preparation:
- Over medium heat, bring the milk to a boil.
- In another saucepan, slowly melt the sugar, stirring constantly to prevent it from burning. As soon as the sugar turns light brown, reduce the heat to low and pour the milk into the sugar, stirring constantly. Let it simmer over low heat.
- In another pan, melt the butter, add semolina to it, and fry for 15 minutes until the cereal turns light brown. Let's turn down the fire. Add raisins, orange zest and orange juice to the milk, then slowly pour the mixture into the semolina. Mix everything well, cover with a tight lid and continue to cook the dish over low heat for 3-4 minutes, until the semolina has absorbed all the liquid. Mix again. Caramel halava is ready!
Coconut Halawa Recipe
Compound:
- Coconut flakes - 200 g
- Butter - 100 g
- Milk - 500 ml
- Sugar - 270 g
Preparation:
Melt the butter and add coconut flakes to it. Fry the mixture for 10 minutes, stirring constantly. Separately combine milk with sugar and bring to a boil. When the chips turn light brown, add boiling syrup to it, stir, and leave on low heat for another 10 minutes. If at the end of the specified time there is still liquid left in the dish, do not remove it from the heat until it has evaporated.
Carrot Halawa Recipe
Compound:
- Walnuts - 250 g
- Carrots - 1 kg
- Raisins - 200 g
- Butter - 220 g
- Sugar - 150 g
- Condensed milk - 1 can
- Vanillin - 1.5 g
Preparation:
- Roast the nuts without adding oil, crush them.
- Melt 20 g of butter and add carrots, grated on a coarse grater. Put sugar there and cook everything over medium heat for 25-30 minutes, uncovered and stirring constantly.
- Halfway through cooking, add raisins to the carrots. At the very end, add 200 g of butter to the dish without melting it first!
- Stir the halava every minute.
- 5 minutes after you put the butter, add 2/3 cans of condensed milk and walnuts and continue cooking for another 5 minutes. At the end of cooking, add vanillin to the dish.
Fruit Halawa Recipe
Compound:
- Apples - 10 pcs
- Butter - 3 tbsp.
- Sugar - 1.5 tbsp
- Raisins - 4 tbsp.
- Almonds - 3 tbsp.
Preparation:
- Wash, peel, core and finely chop the apples. Melt the butter, add chopped apples. Fry for 5 minutes, stirring. When the fruit turns a light brown tint, add 2 tbsp. water, reduce the heat to minimum and simmer without a lid, stirring, until the mass is boiled.
- Then add sugar to the apples and stir until the mixture starts to pull away from the bottom. At this point, turn up the heat and cook over medium heat, continuing to stir. This will evaporate all the excess liquid from the dish.
- At the moment when the mixture becomes transparent and very thick, remove the pan from the heat, add nuts and raisins to the mixture and stir. Cook for another 1 minute. Place the finished halava on a baking sheet, form a layer and let cool. Before serving, cut into squares.
Potato halava recipe
Compound:
- Dry mashed potatoes - 2 tbsp
- Milk - 3 tbsp
- Sugar - 2 tbsp
- Butter - 2 d.l.
- Vanilla essence - ½ tsp.
Preparation:
Place all ingredients in a cast iron pan at once. Whisk and bring to a boil. Reduce heat and simmer until mixture thickens. Stir the halawa all the time! When the mixture begins to pull away from the bottom, add vanilla and remove from heat.
Ekadash Halawa Recipe
Compound:
- Carrots - 1 kg
- Butter - 100 g
- Milk - 400 ml
- Water - 150 ml
- Dried fruits, candied fruits - to taste
- Sugar - 150 g
- Apples - 2-3 pcs
- Cardamom
- Zest of 2 oranges
Preparation:
- Melt the butter, add carrots, grated on a fine grater. Fry for 10-15 minutes, stirring.
- Add water, sugar and milk, leave the halava to cook for 20 minutes over medium heat.
- Before the end of cooking, add dried fruits to the carrots and cook for another 5 minutes.
- Remove the mixture from the pan and, using cheesecloth, squeeze out excess fat.
- Grate the apples on a medium grater, grate the orange zest on a fine grater.
- Fry the apples in the oil that we got after squeezing the carrots, then add the orange zest and fry for another 5 minutes. Combine the finished mixture with halava. The dish is ready!
As you can see, you can cook a lot different types of halawa. All these recipes have only one thing in common - the magnificent natural taste of vegetarian sweets.
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