By Kurma Dasa on 9 Dec 2007
Semolina halava is the most popular dessert served at any of the Hare Krishna restaurants worldwide. This version of the famous hot, fluffy pudding with juicy raisins, raw sugar, and walnut pieces rates high in the "halava-top-ten". I have cooked halava for 4 or 5 persons and for 1500 persons; either way, following the same basic steps yields equally stunning results.
The secret of good halava is to roast the semolina very slowly for at least 20 minutes, with enough butter so as not to scorch the grains. Steam the finished halava over very low heat with a tight-fitting lid for 5 minutes to fully plump the semolina grains; then allow it to sit covered for another 5 minutes. Fluffy, plump grained halava is best served hot, on its own, or with a spoonful of cream or custard. Serves 6 - 8 persons, or a couple of halava addicts.
