2 3/4 cups water
1 1/4 cups stevia (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
Combinethe water, vegan margarine and raisins Place over moderate heat, stirring to dissolve
Melt the vegan margarine 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
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.