Halava - Indian semolina pudding. The most delicious recipes of Indian sweets halava with photos and videos

... and many, where else on our blog.

This time it indian halava semolina - a favorite and popular in India, and now with us, pudding, prepared in a very interesting way.

I immediately warn you - sweetness for everybody. Which one? And on the one who loves oriental cuisine and everything connected with it. If you are one of those, then I invite you to further study the unusual - unique recipe and to the subsequent preparation of the dish.

A kind of hot and soft dessert with juicy raisins, which is in front of you, the most famous among connoisseurs and lovers.

The secret to the success of making halava is that you need to languish semolina over the lowest heat. At least 20 minutes, so that not a single grain is burnt. You need to steam it with the lid closed, also on a minimum fire for better swelling of the cereal, so to speak)) And be sure to let it stand for 5 minutes after you remove the sweet from the heat.

How to cook halava at home

Ingredients:

Drinking water - 0.5 L
Semolina - 150 g
Sugar-free mulberry pekmez - 70-80 ml (or unrefined cane sugar)
Raisins - 70 g
(just on the creamy mixture it will burn) - 5 tbsp.
Salt - a pinch
Crushed walnuts - 2 tbsp. (I suddenly ran out, I replaced them with slightly fried oatmeal)
Ground cardamom - ¼ tsp - optional

Ready Pudding Output: 6 good servings (forgot to weigh the charm of taste, forgive me)

Recipe difficulty level: moderately complex

My cooking method:

3. We put on a moderate fire and bring to a boil (steam did not give the quality of the photo), cover, remove from heat and set aside for a while

5. Tomim, stirring continuously, 10 minutes, add nuts or prepared oatmeal

6. A little add fire, and without ceasing to stir, simmer another 10 minutes. The mixture should turn golden in color and exude a characteristic very pleasant aroma.

7. Boil the syrup again

8. Remove from heat and slowly, very carefully pour the boiling syrup, stirring constantly. Attention! The mixture is first sprayed, but as the liquid is absorbed, it “calms down”

9. Once again, put on a slow fire, and gently stirring, simmer until completely absorbed by the grains of liquid. There is a consistency of pudding, which does not stick to the walls of the dishes. It takes about 5 minutes

10. Close the dishes with a lid and keep on minimum heat for 5 minutes, without disturbing the mixture

11. Turn off the fire and let the halava stand for another 5 minutes until it is ready

Our delicious and nutritious oriental is ready!

Hot halava can be arranged in tins, then you will give it a beautiful shape. Or put it in the form of a slide, which I didn’t have time to do, so the “leftovers” turned out to be friable, such a pudding, as you see in the last photo. But this in no way worsened the taste and aroma of this delicacy. Look, grains to grains!

Serve dessert in hot or warm form with whipped cream, honey or cream. I cooked dessert for breakfast, but it will be good in the afternoon.

I wish you success in cooking! Waiting for your comments.

Connect to my groups

Consumption Ecology: Enjoying it is very difficult to guess what it actually consists of. The secret is simple: the main ingredient ... so unloved by children semolina!

Enjoying it is very difficult to guess what it actually consists of. The secret is simple: the main ingredient ... so unloved by children semolina! Who would have thought, but in this dish she is completely unrecognizable! Prepare a halava and try to take the child’s plate with this treat. Will not work. Delicate, fragrant, peerless. Try it yourself.

Classical Halava

Cooking time: 25 min.

Ingredients:

2.75 cups (650 ml) of water or milk (or milk half diluted with water);
1.5 cups (300 g) sugar;
10 veins of saffron (optional);
0.5 tsp grated nutmeg;
0.25 cups (35 g) raisins;
0.25 cups (35 g) hazelnuts or walnuts (optional);
1 cup (200 g) butter;
1.5 cups (225 g) semolina;

Cooking process:

Bring the water (or milk) to a boil, put sugar, saffron and nutmeg in it and boil for 1 min. Add raisins, reduce heat and let simmer. Lightly deep-fry nuts, crush in a mortar and set aside.

Melt the butter in a saucepan over medium heat. Add semolina and fry, stirring with a wooden spoon, for 10-15 minutes, until the groats become golden brown and the oil begins to separate from the groats. Reduce the heat. Slowly pour the prepared syrup into the cereal without ceasing to stir it. Be careful! The mixture will begin to spray when the syrup comes in contact with the cereal. Stir quickly for 1 min to break lumps. Add crushed nuts. Close and keep on fire for 2-3 minutes, until all the liquid is absorbed. Loosen the halava by mixing it several times quickly. Serve warm or at room temperature.

A recipe from the book of Adiraja Das "Vedic culinary art"

Dietary Halava

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

Ingredients:
* semolina - 2 glasses;
* ordinary butter, of good quality or ghee (special ghee according to Indian recipes) - 200 g;
* water or milk with water in half - 1 cup;
* walnuts - 1 handful;
* sugar, preferably cane -1 cup;
* raisins - 1 glass;
* cardamom - 1 tablespoon (or more for lovers of this beautiful spice).
What is cardamom? This is a spice that grows in India, the Indians used it to prepare various dishes from time immemorial, now cardamom is spread all over the world, in Russia it is usually added to compotes, sweet cakes. For halava, you need ground green cardamom with a unique multi-faceted aroma. If you buy it on the market by weight, you should definitely smell it, from the right cardamom the smell is strong, spicy-sweet-island, this means that the spice is fresh, and the dishes in which it will be added will acquire a magical oriental delicate aroma and taste. In addition, cardamom is especially useful in the cold seasons, it has a warming property, which also improves digestion, increases the tone of the body. Cardamom contains magnesium, iron, phosphorus, calcium, zinc, and B vitamins.

Tips from the author:
Raisins for halava are needed without stones, matte in appearance - such a healthier, brilliant raisins are watered with sugar syrup to give a presentation. A classic quiche-mish and any other raisins will taste sweet.

Sugar can be used ordinary, but cane is healthier, it is more natural, especially if not refined. Because refined sugar is bad for the intestines.

Nuts should not be bitter, ideally - it is better to use nuts of a new crop, they are incredibly tender, but very expensive.

Guy or butter? I have both at home, and gee, I cook myself, in fact, this ghee at home. The oil is heated until the whole protein mass is separated from the transparent slurry in the form of a crust at the top and sediment at the bottom. Of course, Ayurveda will recommend gi, but it seems to me that using good oil, for example, my favorite, made in New Zealand, is quite suitable for halava.

And most importantly, if the joy of choosing products only inspires you to culinary works, it means that everything will turn out regardless of the result! Each mistress has her own freebie.

Cooking process:

1. Melt all the oil in a non-stick pan or enamel pan. This happens in a couple of minutes over high heat.

2. Put the washed raisins in the oil, stir, fry until the raisins swell. This also happens in a couple of minutes.

3. Add semolina, carefully mix on medium heat, the main thing is that the semolina does not burn. Fry until the semolina has a golden, slightly brownish tint. About 15-20 minutes.

4. Add sugar, stir until sugar begins to crystallize. This is similar to the formation of pieces of caramel in the total mass, it will be noticeably weak, because there is little sugar. About 5-10 minutes.

5. Add water and milk, stir over low heat until the halava begins to curl up on a spoon. That is, when added, the semolina begins to swell, then again the mass becomes harder and more crumbly. 2 minutes.

6. Add chopped nuts, cardamom. Mix. Remove from stove.

It is better to eat halava while it is warm, the mass turns out to be quite solid and slightly viscous, if you wish, you can roll balls - serve as sweets. If it cools down, the sugar will harden and then the mass will have to be cut with a knife, in which case candy balls are an excellent way out, they can be stored in the refrigerator for a couple of days.

In India, cooking is like sacred traditions, they read mantras while cooking, in Russian it is called “cook with love”!

From India, the most original recipes of sweets come to us. We already wrote about, Now read about the most delicious recipes of Indian halava sweets and watch photos and videos.

Of course, sweets can also be bought in the store, but you must admit that a dish prepared at home can’t be compared to a store (which, moreover, is full of all kinds of “E”), especially since cooking Halava takes no more 30 minutes.

So the composition:

650 ml of water or milk (or milk half diluted with water)

300 g sugar

10 veins of saffron (optional)

1/2 tsp grated nutmeg

35 g raisins

35 g hazelnuts or walnuts (optional)

200 g butter, best homemade

225 g semolina

Bring the milk (or water) to a boil, put sugar, saffron and nutmeg in it and boil for 1 min. Add raisins, reduce heat and let simmer. Lightly deep-fry nuts, crush in a mortar and set aside.

Reduce the heat. Slowly pour the prepared syrup into the cereal without ceasing to stir it. Be careful! The mixture will begin to spray when the syrup comes in contact with the cereal. Stir quickly for 1 min to break lumps. Add crushed nuts. Close and keep on fire for 2-3 minutes, until all the liquid is absorbed. Loosen the halava by mixing it several times quickly.

Halava recipe the most delicious photo and video

Serve warm or at room temperature.

In fact, halava is fried semolina with the addition of sweet syrup, nuts, dried fruits, and in fact - something indescribably tasty.

You will need:

500 ml water
150 gr. Sahara
150 gr. butter
1 orange
50 gr dates
50 gr cashew nuts
50 gr almonds
200 gr. semolina
Spices (¼ tsp ground cloves, ¼ tsp cardamom, cinnamon stick)

Halava recipe cooking video

Let's prepare the syrup. To make it fragrant, stimulating the sense of smell, tickling the taste buds, we will use spices. Grind cloves and cardamom in a mortar.

We put boiling water. Next, combine boiling water with sugar, ground and non-ground spices.

Boil, reduce heat and let it boil for 7-10 minutes. After this, filter the syrup through a sieve and set it aside in a saucepan.

Let's continue, friends, this is not the time to stop. Rub the zest of one orange. Cut the dates.

Heat the butter in a large saucepan.

Introduce nuts, previously crushed finely, but not into powder.

Add dates.

Almost continuously mixing, fry them for 5-7 minutes.

Then add semolina. Continuing to stir, fry for about 10 minutes, until the cereal swells.

At this time, the zest of the orange joins the mass in the pan.

Stirring, reduce the heat.
Now a crucial moment will occur - the combination of syrup and fried semolina. Responsible because you need to act clearly and efficiently. So, pour the syrup into the semolina and tightly close the pan with a lid.
Be careful!!! At first, the mixture will be very sprayed in different directions!

But after some time, the semolina will be saturated with moisture and will cease to splatter.

Halava recipe vegetarian video and photo

We begin to continuously mix the mass. As this process progresses, the cereal will absorb all the liquid and become like this.

It takes about 10 minutes, no more. That's all, our halava is ready.

It is best to serve halava hot or at least warm.
And never cold!
As it cools, the oil hardens, and then light and soft, it becomes dense and heavy.
It is important.
If necessary, slightly warm the halava by holding the pan in a large bowl of boiling water, while kneading it well to make it more airy.

Fruit marmalade

10 medium-sized apples, peeled and sliced
3 tbsp. l oils
1 1/2 cups (300 g) sugar
2/3 cup (100 g) raisins
3 tbsp. l sliced almonds

Heat oil in a pan and fry apples for 4 - 5 minutes, stirring frequently. When they become soft and slightly brown, add 2 tbsp. l water, reduce heat and cook without a lid for 15 minutes, until the apples boil and thicken. Break the lumps with a spoon.

Stir frequently so that the mixture does not burn. Add sugar. Continue to cook, stirring, until the mixture turns into a homogeneous mass and begins to lag behind the bottom. Add heat and continue to simmer over medium heat without interrupting stirring to evaporate all the liquid.

When the mixture becomes transparent around the edges and so thick that it will be difficult to interfere, remove the pan from the heat. Put raisins and nuts, mix. Cook for another two minutes, then remove from heat.

indian halava recipe with photo

Put the halava on a baking sheet, make a 2.5 cm thick layer of it. When the halava has cooled, cut into cubes. Cooking time - 50 minutes - 1 hourThis simple method of making marmalade has been known in India for several thousand years. Phal ka halavah can be done in large quantities, since it can be stored for several days in a chilled state. Children are very fond of this fruit halava. It can be made from ripe pears, mangoes and other juicy fruits.

Bhuni hee chinny ka halava (pudding semolina with caramel)

This variety of caramel halava made with milk and served hot is a great dessert. No matter how much you eat at dinner, there will always be room for one or two servings of this dish in your stomach.

2 and 3/4 cups (650 ml) of milk.

1 and 1/2 cup (300 g) sugar.

1 cup (200 g) butter.

1 and 1/2 cup (225 g) semolina.

1/4 cup (35 g) raisins.

2 tsp grated orange zest and juice of one orange.

Indian semolina halava recipe semolina

Bring the milk to a boil in a saucepan over medium heat. Slowly melt the sugar in a medium-sized saucepan over low heat, stirring constantly with a wooden spoon so that it does not burn. Once the melted sugar turns light brown, reduce heat and slowly pour hot milk into it. Sugar crystallizes immediately. Stir and let the sugar dissolve by putting the pan on a slow fire.

Wash the first pan and melt the butter in it over low heat. Fry semolina in oil for 15 minutes, stirring regularly until the grains are slightly brown, then reduce heat to a minimum. Add raisins, orange zest and orange juice to caramelized milk and slowly pour the mixture into

semolina. Stir once or twice to break up the lumps. Close the lid tightly and simmer for several minutes until the cereal has absorbed all the liquid. Remove the lid and stir the halvah several times to loosen it.

(recipe from a book Vedic culinary art)

Usually, halava is served in a loosened form, and I came up with exactly spread it on a dish, cut into cubes, and then cool. The taste of chilled caramel halava is also good.

This year, the apple crop is going wild. Jam is cooked, jam is ready, juice and applesauce in assortment. Want a change? Then marmalade!

I took:
1,500 g chopped apples
450 g granulated sugar
4 tbsp. l melted butter
2 tbsp. l water
2 cinnamon sticks
100 gr raisins
3 tbsp. l chopped almonds

Heat the oil in a saucepan and fry the apples for 4-5 minutes, stirring frequently. It turned out to be an almost complete pan and I could not bring the apples to the state of “slightly brown”. When they become soft and slightly brown, add 2 tbsp. water, reduce heat and cook without a lid for 15 minutes, until the apples boil and thicken. Break the lumps with a spoon. Stir frequently so that the mixture does not burn. This kind of mixture had after 15 minutes.

Halava Indian sweets from semolina and fruit recipe with photo

Halava Indian sweetness from semolina and fruit recipe with photo.

Add sugar and 2 sticks of cinnamon or other spices to taste. Continue to cook, stirring, until the mixture turns into a homogeneous mass and begins to lag behind the bottom. She began to lag behind the bottom after 20 minutes and looked like this until it was transparent:

Add heat and continue to simmer over medium heat without interrupting stirring to evaporate all the liquid. When the mixture becomes transparent around the edges and so thick that it will be difficult to interfere, remove the pan from the heat. This happened after 30 minutes, it would be possible to make the fire stronger - faster things would go. Put raisins and nuts, mix. Cook for another two minutes, then remove from heat.

Put the halava on a baking sheet, take out the cinnamon sticks, make a 2.5 cm thick layer out of it. I spread the foil.

When the halava has cooled, cut into cubes. Phal ka halavah can be made from ripe pears, mangoes and other juicy fruits. Cooking time 50-60 minutes.
This recipe is in the book "Vedic Culinary Art."

Although I do not like it when the dish requires constant stirring, but for the sake of exterminating the apple crop, you can make an effort on yourself. It turned out VERY sweet. The children enjoyed eating phal ka halava with milk.

The source of information for the article is taken from:

X alava - A traditional sweet dish of mysterious India. Enjoying it is very difficult to guess what it actually consists of. The secret is simple: the main ingredient ... so unloved by children semolina! Who would have thought, but in this dish she is completely unrecognizable! Prepare a halava and try to take the child’s plate with this treat. Will not work. Delicate, fragrant, incomparable. Try it yourself. We present to your attention a variety of recipes for the preparation of this dish:
1) TRADITIONAL:

Time for preparing: 25 min

Ingredients:
   * 2.75 cups (650 ml) of water or milk (or milk half diluted with water);
   * 1.5 cups (300 g) of sugar;
   * 10 veins of saffron (optional);
* 0.5 tsp grated nutmeg;
   * 0.25 cups (35 g) raisins;
   * 0.25 cups (35 g) of hazelnuts or walnuts (optional);
   * 1 cup (200 g) butter;
   * 1.5 cups (225 g) semolina;

Cooking process:

Bring the water (or milk) to a boil, put sugar, saffron and nutmeg in it and boil for 1 min. Add raisins, reduce heat and let simmer. Lightly deep-fry nuts, crush in a mortar and set aside.

Recipe from the book: Vedic Culinary Art
   Book author: Adiraja Das

   2) DIET:
(it’s diet because the amount of sugar in this recipe is reduced by more than 2 times)

   Ingredients:
   * semolina - 2 glasses;
   * ordinary butter, of good quality or ghee (special ghee according to Indian recipes) - 200 g;
   * water or milk with water in half - 1 cup;
   * walnuts - 1 handful;
   * sugar, preferably cane -1 cup;
   * raisins - 1 glass;
   * cardamom - 1 tablespoon (or more for lovers of this beautiful spice).
What is cardamom? This is a spice that grows in India, the Indians used it to prepare various dishes from time immemorial, now cardamom is spread all over the world, in Russia it is usually added to compotes, sweet cakes. For halava, you need ground green cardamom with a unique multi-faceted aroma. If you buy it in the market by weight, you should definitely smell it, from the right cardamom the smell is strong, spicy-sweet-island, this means that the spice is fresh, and the dishes in which it will be added will acquire a magical oriental delicate aroma and taste. In addition, cardamom is especially useful in the cold seasons, it has a warming property, which also improves digestion, increases the tone of the body. Cardamom contains magnesium, iron, phosphorus, calcium, zinc, and B vitamins.

Sugar can be used ordinary, but cane is healthier, it is more natural, especially if not refined. Because refined sugar is bad for the intestines.

Nuts should not be bitter, ideally - it is better to use nuts of a new crop, they are incredibly tender, but very expensive.

And most importantly, if the joy of choosing products only inspires you to culinary works, it means that everything will turn out regardless of the result! Each mistress has her own halava.

Cooking process:

1. Melt all the oil in a non-stick pan or enamel pan. This happens in a couple of minutes over high heat.

2. Put the washed raisins in the oil, stir, fry until the raisins swell. This also happens in a couple of minutes.

3. Add semolina, carefully mix on medium heat, the main thing is that the semolina does not burn. Fry until the semolina has a golden, slightly brownish tint. About 15-20 minutes.

6. Add chopped nuts, cardamom. Mix. Remove from stove.

In India, cooking is like sacred traditions, they read mantras while cooking, in Russian it is called “cook with love”!

Enjoy your meal!

Recipe from Zinaida Zaitseva.

"EXOTIC" (MINT AND KURAGI DRINK):

   Ingredients:
   * Semolina 200 gr;
   * Butter 150g;
   * Purified water 0.5 liters;
   * Sugar 150 gr;
   * Orange 1 pc;
   * Dates 50 gr;
   * almond 50 gr;
   * Cashew 50 gr.
   * Spices.
Drink from mint and dried apricots:
   * Dried apricots 300 gr;
   * Mint 0.5 bunch;
   * Sugar 100 gr;
   * Purified water 2 liters.

   Cooking method:

1) Preparing a drink.

Put dried apricots in boiling water, after 10 minutes, sugar and mint. Boil all a few minutes and leave to infuse.

2) chop cloves in a mortar.

3) Put water on the fire, add sugar, crushed cloves and spices.

4) When it boils, reduce the heat and cook for 10 minutes, then filter through a sieve.

5) Heat the butter in a saucepan, add finely chopped nuts and dates.

6) While stirring constantly, cook for 6-7 minutes. Then, stirring, add the semolina and cook for another 10 minutes until it swells.

7) Add grated orange zest to the total mass (this will add a citrus flavor to the halava recipe) and reduce the heat.

8) Quickly pour syrup into the pan with semolina and close the lid. It will turn out approximately like pouring water into a red-hot frying pan.

9) When in a few minutes the “chatter” will be silenced, remove the lid and constantly stir the mass until it becomes the same as in the photo.

10) After a maximum of 10 minutes, it will become like this.

Serve halava better hot or warm, then it will be air. Added to the recipe Halawa dates give it a beautiful chocolate hue.

4) CARROT:

Carrot halawa is very popular in Northern India. To get good halavah, it is important that the carrots are properly rubbed: the "chips" of carrots must be very thin and as long as possible. This halava can be made without milk. In this case, add a little more oil and keep it on fire until it acquires the consistency of marmalade.

Time at

cooking: 50 min;
Cooling time: 30 min.

Ingredients:
* 900 g of fresh carrots;
   * 0.75 cups (150 g) of oil;
   * 2 cups (500 ml) of milk;
   * 0.75 cups (150 g) of sugar;
   * 3 tbsp. l raisins;
   * 3 tbsp. l almonds, sliced and lightly fried;
   * 0.5 tsp. ground cardamom .

Cooking process:

Wash carrots, peel and grate on a fine metal grater. Melt butter in a saucepan and put grated carrots in it. Fry it without a lid on medium heat for about 10 minutes, stirring often, so that it does not burn. Add milk, sugar, raisins and almonds. Boil halavah for another 20-30 minutes, until it thickens and turns into a homogeneous mass.

Put halavah on a serving dish. When it cools down a bit, shape it into a 2.5 cm thick round layer. Sprinkle with ground cardamom on top. Cool 30 min. Then cut into pieces and serve as a dessert.

Recipe from the book: "Vedic culinary art"
The author of the book: Adiraja Das