A sweet spot: Discovering India's delightful halava dessert
This dessert is filled with sweetness. It may be mistaken for pudding; sometimes its shape resembles a fondant, but the list of ingredients closely mirrors those of a classic childhood treat.
Halava is an Indian dessert typically made from semolina. It's rich in sugar and often includes nuts or oranges. Occasionally, you may find versions made from grated carrots, cooked in milk with sugar, ghee butter, and spices. This recipe provides a delightful afternoon treat sure to enchant fans of the iconic semolina sweetened with raspberry juice.
Halava - semolina dessert
Halava should not be confused with halva, as their similarity is limited to just their names. Halava is moist and creamy, with semolina as its base, unlike the other dessert that's made with oilseeds such as sesame or sunflower. This semolina treat is often part of special occasions in India and is offered as prasad (consecrated food) in temples or prepared for festivals like Diwali, Holi, or weddings.
It often features flavors of cardamom, saffron, and cinnamon, and is enriched with nuts, bananas, raisins, and other dried fruits. It's a sweet explosion that can satisfy even the most ardent sweet tooth.
Ingredients:
- Half a cup of semolina
- Half a cup of sugar
- A handful of raisins
- One banana
- 1 cup of water
- 1 cup of milk
- 1 tablespoon of butter
- A pinch of cardamom and cinnamon
Preparation Method:
- In a saucepan, combine water, milk, and sugar. Bring to a boil, stirring until the sugar is completely dissolved. Reduce the heat to low.
- In a heavy-bottomed pot, heat the butter. Add the semolina and toast it over medium heat, stirring constantly, until it turns a light golden color and releases a delicate, nutty aroma. Be careful not to burn it.
- Once the semolina is toasted, add a pinch of cardamom and cinnamon and sauté for 30 seconds.
- Add the sliced banana and raisins. Sauté for one minute.
- Reduce the heat to low. Carefully and very slowly pour in the hot milk with sugar, while stirring rapidly to prevent clumping.
- Cook, stirring constantly, until the semolina absorbs all the liquid and thickens, creating a creamy consistency. It should pull away from the sides of the pot.
- Remove the pot from the heat. Cover and let it rest for 5-10 minutes to let the semolina become even fluffier.
Serve warm. You can garnish with additional banana slices, raisins, or a pinch of cinnamon. Enjoy!
