RecipesHalavaPrep and cooking time about 30 mins. 2 1/2 cups water 1 cup raw sugar 1/2 cup raisins 1/2 cup chopped apricots 1/2 cup coconut (optional) 140g butter/Olivani (can use a bit less - ghee is another option) 1 1/4 cups semolina (walnut pieces 1/3 cup if you want) Combine the water, sugar and raisins in saucepan and heat, stirring to dissolve sugar. Bring to boil and then reduce heat to very low with tight fitting lid. Place butter in another saucepan over fairly low heat and melt the butter without scorching. Add semolina and slowly stir fry the grains until they become a tan colour (about 15-20mins! - if you want to add walnut pieces do so half way through toasting grains) Stirring more carefully raise the heat under the grains. Raise the heat under the sugar water and bring to a rolling boil. Remove the semolina from the heat and slowly pour the hot sugar water onto the grains stirring steadily. Return the pan to a low heat and stir steadily until the liquid is fully absorbed and starts to form a pudding like consistency. Place a tight fitting lid on the pan and cook on the lowest possible heat for 5mins. Turn off and allow Halava to steam for 5 mins. |
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