ACK 10.10: Bhuni hui chinni ka halava

Put the milk to boil in a saucepan over medium heat. Then melt the sugar slowly in a medium-sized saucepan over medium-low heat, stirring constantly with a wooden spoon to prevent it from burning. As soon as the melted sugar turns light brown, ower the heat and slowly add the hot milk. The sugar will immediately crystalize. Break up some of the crystals, stir, and leave them to dissolve by putting the saucepan on a burner to simmer.

Wash the first saucepan and melt the butter in it over low heat. Fry the semolina gently in the butter, stirring regularly for about 15 minutes until the grains become lightly browned, then turn the heat down to the lowest setting. Add the raisins, grated orange rind, and orange juice to the caramelized milk; then slowly pour the mixture into the semolina. Stir once or twice to break up any lumps. Cover the pan tightly and cook gently over the same low heat for several minutes, until the grains have absorbed all the liquid. Remove the lid and stir the halava a few times to fluff it up and to distribute the raisins evenly.