Halawa is a traditional sweet dish of mysterious India Bashny.Net

Enjoying it very hard to guess what it really is. The secret is simple: the main ingredient... so unloved children semolina! Who would have thought, but in this dish it is absolutely unrecognizable! Prepare halawa and try to take away the child a plate of this delicacy. Not going to work. Tender, flavorful, delicious. Try it for yourself. Classic Halawa



Cooking time: 25 min
Ingredients:

• 2.75 cups (650 ml) water or milk (or milk, half-diluted with water);
• 1.5 cups (300 g) sugar;
• 10 grains of saffron (optional);
• 0.5 tsp. grated nutmeg;
• 0.25 Cup (35 g) raisins;
• 0.25 Cup (35 g) forest or walnuts (optional);
• 1 Cup (200 g) butter;
• 1.5 cups (225 g) semolina;

The cooking process:

Bring water (or milk) to a boil, add sugar, saffron and nutmeg and simmer 1 min. Add raisins, reduce heat and allow to boil. Lightly fry the nuts in the oven, mash in a mortar and set aside.

Melt the butter in a saucepan over medium heat. Add semolina and cook, stirring with a wooden spoon, for 10-15 minutes, until the grits are Golden brown and oil starts to separate from the grains. Reduce heat to simmer. Slowly pour cooked syrup into the cereal, without ceasing to stir her. Be careful! The mixture will begin to spray when the syrup comes in contact with the dealer. Quickly stir 1 minute to break up clumps. Add crushed nuts. Close and keep on heat for 2-3 minutes, until all the liquid is absorbed. Loosen halawa, several times, quickly mix. Serve warm or at room temperature.

The recipe is from the book of Adiraja Das "Vedic culinary arts"

Dietary Halawa



(diet because it reduced the amount of sugar in this recipe more than 2 times)

Ingredients:
* semolina – 2 cups;
* butter ordinary, good quality or Ki - (special ghee for Indian recipes) – 200 g;
* water or water and milk in half – 1 Cup;
* walnuts – 1 handful;
* sugar, better cane -1 Cup;
* raisins – 1 Cup;
* cardamom – 1 tablespoon (or more for fans of this wonderful spice).
What is cardamom? This spice, which grows in India, Indians used it in cooking for centuries, now the cardamom spread around the world, in Russia it is usually added to fruit drinks, sweet cakes. For halawa need ground green cardamom has a unique aroma. If you buy it on the market on the weight, be sure to smell that, the smell is strong cardamom spicy-sweet-tangy, this means that the spice is fresh, and the dishes in which it is added will become a magical Oriental delicate fragrance and taste. In addition, cardamom is particularly useful in cold seasons, it has warming properties, also improves digestion, increases body tone. In cardamom contains magnesium, iron, phosphorus, calcium, zinc, vitamins of group B.

Tips from the author:
Raisins for halawa need pitted, frosted in appearance – such a useful, brilliant raisins drizzled with sugar syrup to give the presentation. Will fit classic and Kish-Mish, and any other raisin sweet taste.

Sugar you can use regular, but cane is more useful, it is more natural, especially if not refined. Because refined sugar is bad for your colon.

Nuts should not taste bitter, in the ideal – better to use nuts new crop, they're stunningly delicate, but very expensive.

Ghee or butter? I have both, guy, I cook, in fact, it's ghee at home. Oil is heated until then, until the entire protein mass is not separated from the transparent slurry in the form of a crust at the top and sediment at the bottom. Of course, Ayurveda advises guy, but I think that using good oil, for example, my favorite, made in New Zealand, is quite suitable for halawa.

And most importantly, if the joy from selecting the products, you only inspires culinary works, then do it regardless of the result! Each family has its own halawa.

The cooking process:

1. In a nonstick pan or enameled pot, melt the butter. It takes a couple of minutes on high heat.

2. Washed raisins to put in oil, stir fry until the raisins will swell. This happens too for a couple of minutes.

3. Add the semolina, carefully disturb on medium heat, the main thing – that semolina is not burnt. Fry until the semolina will not get a Golden, slightly brownish tint. About 15-20 minutes.

4. Add sugar to interfere until the sugar starts to kristallizuetsya. This is similar to the formation of caramel pieces in total mass, will be markedly weak, because a little sugar. For about 5-10 minutes.

5. Add water with milk, to interfere on a slow fire, while halawa is not going to curl up on the spoon. That is, when you add the semolina begins to swell, then the mass becomes firmer and more crumbly. 2 minutes.

6. Add chopped nuts, cardamom. Mix well. Remove from the heat.

Halawa best eaten while it's warm, the mass obtained is relatively hard and a little stringy, if you want you can roll balls to be served as candy. If it cools, the sugar hardens and bulk then have to cut with a knife, in this case candy balls are a great choice, they can be a couple of days stored in the refrigerator.

In India cooking is like a sacred tradition, they read the mantra while cooking, in Russian it is called "cooking with love"!

Bon appetit! published by P. S. And remember, only by changing their consumption — together we change the world! ©

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Source: aurveda-health.blogspot.com/2012/08/blog-post_7506.html