Recipe – Vegan Walnut & Raisin Semolina Halava

I have to admit I am an aficionado of Hare Krishna cooking. I ate this dessert at a
Hare Krishna restaurant when I was a vegetarian many years ago.
So ever since I became vegan I have had to make it on my own, because
the Hare Krishna use glee (clarified butter). Another reason I love cooking 🙂

Vegan Walnut & Raisin Semolina Halava
Vegan Walnut & Raisin Semolina Halava

This is a delicious Indian dessert which I believe everyone must try.  I have changed
the recipe to make it suitable for vegans.

Preparation and Cooking times – approx. 30 minutes
Serves – 6 persons

Ingredients

2 3/4 cups water
1 1/4 cups raw sugar (You can use fruit sugar – fructose)
140g (5 ounces) vegan margarine (I use Nuttelex Australia brand)
1 1/4 cups coarse grained semolina
1/3 cup walnuts
1/3 cup raisins

Combine
The water, sugar and raisins  Place over moderate heat, stirring to dissolve the sugar.
Melt
The butter in a 2- or 3-litre/quart saucepan over low heat,
stirring occasionally. Add the semolina, and slowly and rhythmically
stir-fry the grains for about 20 minutes, or until they darken to a tan
colour and become aromatic. Add the walnuts to the grains towards
the end of the toasting process.
Raise the heat
Bring the sugar, water and raisins to a rolling boil. Raise the heat under the semolina for 1
minute, stirring continuously. Remove the saucepan of semolina from the
heat, and slowly pour the hot syrup into the semolina, stirring steadily.
The grains may at first splutter, but will quickly cease as the liquid is
absorbed.
Return
The halava to the stove and stir steadily over very low heat
until the grains fully absorb the liquid, start to form into a pudding-like
consistency, and pull away from the sides of the pan. Place a tight-fitting
lid on the saucepan and cook over the lowest possible heat for 5 minutes. A
heat-diffuser works well. Removed the covered saucepan from the heat and
allow the halava to steam for an additional 5 minutes. Serve hot.

Source:  Vegetarian World Food

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