ACK 10.9: Suji ka halava

Suji ka halava

Semolina pudding

When devotees chant the holy names of the Lord on the streets of cities around the world, they often distribute free halava to the public. In France, where we distribute thousands of servings of halava each week, people often approach devotees to ask for the "petits grateaux" (little cakes) and for the recipe.

Preparation and cooking time: 25 min

2 3/4 cups (650 ml) water, or milk, or half of each
1 1/2 cups (300 g) sugar
10 saffron strands (optional)
1/2 teaspoon grated nutmeg
1/4 cup (35 g) raisins
1/4 cup (35 g) hazelnuts or walnuts (optional)
1 cup (200 g) butter
1 1/2 cup (225 g) semolina or farina

Combine the water (or milk), sugar, saffron, and nutmeg in a saucepan and boil for 1 minute. Add the raisins, lower the heat and let simmer. Lightly deep-fry the nuts, chop them coarse, and set them aside.

Melt the butter in a saucepan over medium-low heat. Add the semolina and stir-fry with a wooden spoon for about 10 or 15 minutes, until the semolina is golden brown and the butter begins to separate from the grains. Lower the heat. Now slowly pour the sweetened liquid into the grains with one hand while stirring with the other. Be careful! The mixture will sputter as the liquid hits the hot grains. Stir briskly for a moment to break any lumps. Add the chopped nuts. Cover and simmer for 2 or 3 minutes, until all the liquid is absorbed into the grains. Finally, give the halava a few quick stirs to fluff it up. Serve halava hot or at room temperature.

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