Indian Vegetarian Halavah Recipe

emolina Halavah with golden raisins

Preparation and cooking time (after assembling ingredients): about 25 minutes
Serves: 6

2 cups water
3/4 cup sugar
1/3 cup golden raisins
1/2 cup ghee
1 cup semolina
1/4 cup sliced almonds

1. Combine the water and sugar in a heavy 2 quart saucepan over low heat and, while stirring, dissolve the sugar. Raise the heat and bring the mixture to a boil. Gently boil it for a few minutes. Add the raisins and set aside, covered.

2. Heat the ghee in a large saucepan over moderately low heat. When it is hot, add the semolina and rhythmically stir-fry until the grains swell and darken to a warm golden color, about 10 minutes. Remove the pan from the heat.

3. Stirring steadily, gradually pour syrup into the semolina. At first the grains may sputter, but will quickly cease as the liquid is absorbed. Place the pan over very low heat and, stirring steadily, cook until the grains absorb the liquid and the texture is fluffy, up to 10 minutes. Best if served hot or warm.