Halawa is a traditional dish for a banquet table and even a wedding feast in India! It is prepared in a huge metal vat, and several people are involved in the process. And they are brought to readiness in huge ovens, which can accommodate up to three hundred servings of this dish at a time!

Semolina halava recipe

Compound:

  1. Water - 0.5 l
  2. Sugar - 150 g
  3. Butter - 150 g
  4. Orange - 1 piece
  5. Cashew - 50 g
  6. Dates - 50 g
  7. Almonds - 50 g
  8. Semolina - 200 g
  9. Spice mixture (cardamom, cloves, cinnamon stick) - ¼ tsp.

Preparation:

  • Grind the cloves and cardamom using a mortar. Place the water on the fire, bring to a boil, add sugar and spices. Reduce heat, simmer for 5 minutes, strain and set aside.
  • Cut the dates into small pieces and grate the orange zest.
  • Melt the butter in a saucepan over low heat, add crushed nuts and chopped dates, stir and fry the mixture for 5 minutes. Add semolina and fry for another 10 minutes. Don't forget to stir the mixture otherwise it will burn!
  • Next, add the orange zest, mix everything and turn the heat to low. Pour the previously prepared syrup over the mixture and cover with a lid. Stir the cooking halawa from time to time. After about 10 minutes, when the semolina has completely absorbed the syrup, the halawa is ready! The dish should be served hot or warm. If it has cooled down, you can heat the halava in a water bath.

Recipe for halava with caramel

Compound:

  1. Milk - 650 ml
  2. Sugar - 300 g
  3. Butter - 200 g
  4. Semolina - 225 g
  5. Raisins - 35 g
  6. Orange zest - 2 tsp.
  7. Juice of 1 orange

Preparation:

  • Over medium heat, bring the milk to a boil.
  • In another saucepan, slowly melt the sugar, stirring constantly to prevent it from burning. As soon as the sugar turns light brown, reduce the heat to low and pour the milk into the sugar, stirring constantly. Let it simmer over low heat.
  • In another pan, melt the butter, add semolina to it, and fry for 15 minutes until the cereal turns light brown. Let's turn down the fire. Add raisins, orange zest and orange juice to the milk, then slowly pour the mixture into the semolina. Mix everything well, cover with a tight lid and continue to cook the dish over low heat for 3-4 minutes, until the semolina has absorbed all the liquid. Mix again. Caramel halava is ready!

Coconut Halawa Recipe

Compound:

  1. Coconut flakes - 200 g
  2. Butter - 100 g
  3. Milk - 500 ml
  4. Sugar - 270 g

Preparation:

Melt the butter and add coconut flakes to it. Fry the mixture for 10 minutes, stirring constantly. Separately combine milk with sugar and bring to a boil. When the chips turn light brown, add boiling syrup to it, stir, and leave on low heat for another 10 minutes. If at the end of the specified time there is still liquid left in the dish, do not remove it from the heat until it has evaporated.

Carrot Halawa Recipe

Compound:

  1. Walnuts - 250 g
  2. Carrots - 1 kg
  3. Raisins - 200 g
  4. Butter - 220 g
  5. Sugar - 150 g
  6. Condensed milk - 1 can
  7. Vanillin - 1.5 g

Preparation:

  • Roast the nuts without adding oil, crush them.
  • Melt 20 g of butter and add carrots, grated on a coarse grater. Put sugar there and cook everything over medium heat for 25-30 minutes, uncovered and stirring constantly.
  • Halfway through cooking, add raisins to the carrots. At the very end, add 200 g of butter to the dish without melting it first!
  • Stir the halava every minute.
  • 5 minutes after you put the butter, add 2/3 cans of condensed milk and walnuts and continue cooking for another 5 minutes. At the end of cooking, add vanillin to the dish.

Fruit Halawa Recipe

Compound:

  1. Apples - 10 pcs
  2. Butter - 3 tbsp.
  3. Sugar - 1.5 tbsp
  4. Raisins - 4 tbsp.
  5. Almonds - 3 tbsp.

Preparation:

  • Wash, peel, core and finely chop the apples. Melt the butter, add chopped apples. Fry for 5 minutes, stirring. When the fruits turn a light brown tint, add 2 tbsp. water, reduce the heat to minimum and simmer without a lid, stirring, until the mass is boiled.
  • Then add sugar to the apples and stir until the mixture starts to pull away from the bottom. At this point, turn up the heat and cook over medium heat, continuing to stir. This will evaporate all the excess liquid from the dish.
  • At the moment when the mixture becomes transparent and very thick, remove the pan from the heat, add nuts and raisins to the mixture and stir. Cook for another 1 minute. Place the finished halava on a baking sheet, form a layer and let cool. Before serving, cut into squares.

Potato halava recipe

Compound:

  1. Dry mashed potatoes - 2 tbsp
  2. Milk - 3 tbsp
  3. Sugar - 2 tbsp
  4. Butter - 2 d.l.
  5. Vanilla essence - ½ tsp.

Preparation:

Place all ingredients in a cast iron pan at once. Whisk and bring to a boil. Reduce heat and simmer until mixture thickens. Stir the halawa all the time! When the mixture begins to pull away from the bottom, add vanilla and remove from heat.

Ekadash Halawa Recipe

Compound:

  1. Carrots - 1 kg
  2. Butter - 100 g
  3. Milk - 400 ml
  4. Water - 150 ml
  5. Dried fruits, candied fruits - to taste
  6. Sugar - 150 g
  7. Apples - 2-3 pcs
  8. Cardamom
  9. Zest of 2 oranges

Preparation:

  • Melt the butter, add carrots, grated on a fine grater. Fry for 10-15 minutes, stirring.
  • Add water, sugar and milk, leave the halava to cook for 20 minutes over medium heat.
  • Before the end of cooking, add dried fruits to the carrots and cook for another 5 minutes.
  • Remove the mixture from the pan and, using cheesecloth, squeeze out excess fat.
  • Grate the apples on a medium grater, grate the orange zest on a fine grater.
  • Fry the apples in the oil that we got after squeezing the carrots, then add the orange zest and fry for another 5 minutes. Combine the finished mixture with halava. The dish is ready!

As you can see, you can cook a lot different types of halawa. All these recipes have only one thing in common - the magnificent natural taste of vegetarian sweets.

Halava... I just tried a spoonful of this sweetness. And then it started. Prepare it before it is banned in our country, because it is a pure drug, albeit a legal one. Even I’m always losing weight, I couldn’t resist and ate 2 servings (moms...). I don’t know why such a passionate love for India developed in me? Mehndi designs on hands, religion, funny songs and dances or cuisine...

The cuisine in India is magnificent, and it is the spices that create it. It starts with spices and we feel the last chord in the spices. Magic or, after all, knowledge that we can now comprehend.

Let's move on to Halawa, please note that the letter “a” in the middle of the word is required. When they ask me: “What does Halava look like?”, I roll my eyes to the sky, squint with memories and pleasure, saying: “Nothing.” I can't even describe it. In practice, this is semolina, semolina fried in butter. But it tastes like a divine delicacy, simmered in aromatic butter, with spices, nuts and dried fruits. You have to cook it, it tastes better with your hands (I insist!) or with a spoon, it doesn’t matter. The fact is that when you put a spoon in there for the first time, you will only calm down when you hit the empty plate. And then throughout the day you will remember how magical it was.

Let's get started. To begin with, as it should be in India, let’s turn to God: “Let Halawa be airy and sweet. And please, God, give me the strength to stop myself at the right moment, so as not to gain weight.”

To prepare halawa we will need:

500 ml water;

150-200 g sugar;

10 veins of saffron (optional) or turmeric;

1/2 tsp. grated nutmeg;

1/2 tsp. cardamom crushed;

raisins 50-100 g (as many as you like, I love raisins);

40-50 g hazelnuts or walnuts (optional);

150 g butter;

200 g semolina.


Important point: reduce the heat. Slowly and carefully pour in our syrup, be careful, it may splash and bubble, but this does not last long, later the semolina will be saturated with moisture.

That's all. I think no more words are needed, you will understand me if you try.

The most original sweet recipes come to us from India. We have already written about, Now read about the most delicious recipes for the Indian sweet halawa and watch photos and videos.

Of course, you can buy sweets in a store, but you must admit that a dish prepared at home cannot be compared with a store-bought one (which, moreover, is full of all sorts of “Es”), especially since preparing Halava takes no more 30 minutes.

So the composition:

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

300 g sugar

10 saffron veins (optional)

1/2 tsp. grated nutmeg

35 g raisins

35 g hazelnuts or walnuts (optional)

200 g butter, homemade is best

225 g semolina

Bring milk (or water) to a boil, add sugar, saffron and nutmeg and boil for 1 minute. Add raisins, reduce heat and leave to simmer. Lightly deep fry the nuts, crush them in a mortar and set aside.

Melt butter in a saucepan over medium heat. Add the semolina and fry, stirring with a wooden spoon, for 10-15 minutes, until the semolina is golden brown and the butter begins to separate from the semolina.

Reduce heat. Slowly pour the prepared syrup into the cereal, stirring constantly. Be careful! The mixture will begin to splatter when the syrup comes into contact with the cereal. Stir quickly for 1 minute to break up any lumps. Add crushed nuts. Cover and keep on fire for 2-3 minutes until all the liquid is absorbed. Loosen the halawa by stirring quickly several times.

Halava recipe is the most delicious photo and video

Serve warm or at room temperature.

Essentially, halawa is fried semolina with the addition of sweet syrup, nuts, dried fruits, and in fact something indescribably delicious.

You will need:

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

Halava recipe video

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

Let the water boil. Next, combine boiling water with sugar, ground and unground spices.

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

Let's continue, friends, it's not time to stop. Grate the zest of one orange. Chop the dates.

Heat the butter in a large saucepan.

We introduce nuts, previously crushed finely, but not into powder.

Add dates.

Stirring almost continuously, 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 orange zest is added to the mixture in the pan.

While stirring, reduce the heat.
Now the crucial moment will take place - the combination of syrup and fried semolina. Responsible because it is necessary to act clearly and promptly. So, pour the syrup into the semolina and tightly close the pan with a lid.
Be careful!!! At first, the mixture will splash heavily in different directions!

But after some time, the semolina will become saturated with moisture and stop splashing.

Halava recipe vegetarian video and photo

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

It will take about 10 minutes, no more. That's all, our halawa is ready.

It's best to serve the halawa hot, or at least warm.
And never cold!
As the oil cools, it hardens, and then light and tender, it becomes dense and heavy.
It is important.
If necessary, gently reheat the halawa by keeping the pan in a large bowl of boiling water, kneading well to make it fluffier.

Fruit marmalade

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

Heat the oil in a saucepan and fry the apples for 4 - 5 minutes, stirring frequently. When they are soft and slightly brown, add 2 tbsp. l. water, reduce heat and simmer uncovered for 15 minutes until apples are softened and thickened. Break up any lumps with a spoon.

Stir frequently to prevent the mixture from burning. Add sugar. Continue cooking, stirring, until the mixture becomes smooth and begins to pull away from the bottom. Turn up the heat and continue to cook over medium heat, stirring constantly to evaporate all the liquid.

When the mixture is clear around the edges and thick enough to stir, remove the pan from the heat. Add raisins and nuts and stir. Cook for another two minutes, then remove from heat.

Indian halawa recipe with photo

Place the halawa on a baking sheet, make a 2.5 cm thick layer out of it. When the halawa has cooled, cut into cubes. Cooking time - 50 min - 1 hourThis simple method of making marmalade has been known in India for several thousand years. Phal ka halawa can be made in large quantities as it can be stored for several days when refrigerated. Kids love this fruit halawa. It can be prepared from ripe pears, mangoes and other juicy fruits.

Bhuni hi chinni ka halawa(pudding semolina with caramel)


Cooked with milk and served hot, this version of caramel halawa is a great dessert. No matter how much you eat at lunch, there will always be room in your stomach for one or two servings of this dish.

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

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

1 cup (200 g) butter.

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

1/4 cup (35 g) raisins.

2 tsp grated orange zest and juice of one orange.

Indian semolina halawa recipe

Bring milk to a boil in a saucepan over medium heat. Melt the sugar slowly in a medium saucepan over low heat, stirring constantly with a wooden spoon to prevent it from burning. Once the melted sugar turns light brown, reduce the heat and slowly pour in the hot milk. The sugar will immediately crystallize. Stir and leave the sugar to dissolve by placing the pan over low heat.

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

semolina. Stir once or twice to break up any lumps. Cover tightly and simmer over low heat for several minutes until the cereal has absorbed all the liquid. Remove the lid and stir the halawa several times to loosen it.

(recipe from the book "Vedic Culinary Art")

Usually halawa is served loose, but I came up with the idea of ​​laying it flat on a dish, cutting it into cubes, and then cooling it. The chilled caramel halawa tastes good too.

This year the apple harvest is off the charts. The jam is cooked, the jam is ready, there is an assortment of juice and applesauce. Do you want variety? Then marmalade!

I took:
1500 g chopped apples
450 g granulated sugar
4 tbsp. l. melted butter
2 tbsp. l. water
2 cinnamon sticks
100 g 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 full pan and I couldn’t get the apples to turn slightly brown. When they are soft and slightly brown, add 2 tbsp. water, reduce heat and simmer uncovered for 15 minutes until apples are softened and thickened. Break up any lumps with a spoon. Stir frequently to prevent the mixture from burning. This is what the mixture looked like after 15 minutes.

Halawa, an Indian sweet made from semolina and fruit, recipe with photo

Halawa is an Indian sweet made from semolina and fruits, recipe with photos.


Add sugar and 2 cinnamon sticks or other spices to taste. Continue cooking, stirring, until the mixture becomes smooth and begins to pull away from the bottom. It began to lag behind the bottom after 20 minutes and had this appearance, not yet transparent:

Turn up the heat and continue to cook over medium heat, stirring constantly to evaporate all the liquid. When the mixture is clear around the edges and thick enough to stir, remove the pan from the heat. This happened after 30 minutes; if the fire could have been made stronger, things would have gone faster. Add raisins and nuts and stir. Cook for another two minutes, then remove from heat.

Place the halava on a baking sheet, remove the cinnamon sticks, and make a 2.5 cm thick layer out of it. I laid it on foil.

When the halawa has cooled, cut into cubes. Phal ka halawa can be prepared from ripe pears, mangoes and other juicy fruits. Cooking time 50-60 minutes.
This recipe is in the book “Vedic Cooking Art”.

Although I don’t like it when a dish requires constant stirring, you can make an effort to destroy the apple crop. It turned out VERY sweet. The kids enjoyed eating phal ka halawa with milk.

Source of information for this article taken from:

... and many more on our blog.

This time it's Indian halawa from semolina - a favorite and popular pudding in India, and now here too, prepared in a very interesting way.

I warn you right away - sweetness is not for everyone. Which one exactly? And for those who love 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 subsequent preparation of the dish.

A variety 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 cooking halawa is that you need to simmer the semolina on the lowest heat. At least 20 minutes, so that not a single grain burns. You need to steam it with the lid closed, also on minimal heat for better swelling of the cereal, so to speak)) And be sure to let it sit for 5 minutes after you remove the sweetness from the heat.

How to properly prepare halava at home

Ingredients:

  • Drinking water – 0.5 l
  • Semolina – 150 g
  • Mulberry pekmez without sugar – 70-80 ml (or unrefined cane sugar)
  • Raisins – 70 g
  • (the mixture will just burn in the cream) – 5 tbsp.
  • Salt - a pinch
  • Crushed walnuts – 2 tbsp. (I suddenly ran out, so I replaced them with lightly toasted rolled oats)
  • Ground cardamom – ¼ tsp. - optional

Yield of finished pudding: 6 good servings (forgot to weigh due to the fascination with the taste, forgive me)

Recipe difficulty level: moderately difficult

My cooking method:

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

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

6. Add the heat a little, and without ceasing to stir, simmer for another 10 minutes. The mixture should become golden in color and exude a characteristic, very pleasant aroma.

7. Bring the syrup to a boil again

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

9. Put it on low heat again, and stirring gently, simmer until the grains of liquid are completely absorbed. A pudding consistency appears that does not stick to the walls of the dish. This will take approximately 5 minutes

10. Close the dish with a lid and keep it on low heat for 5 minutes, without disturbing the mixture.

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

Our delicious and nutritious oriental meal is ready!

Hot halawa can be placed in molds, then you will give it a beautiful shape. Or arrange it in the form of a slide, which I didn’t manage to do in time, so the “leftovers” turned out to be a crumbly pudding, like you see in the last photo. But this in no way deteriorated the taste and aroma of this delicacy. Look, grain by grain!

Serve the dessert hot or warm with whipped cream, honey or cream. I made the dessert for breakfast, but it would also be good for an afternoon snack.

Good luck with your cooking! I look forward to your comments.

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Halawa is semolina pudding, whose homeland is India. Although this dish is called pudding, it has nothing in common with it. This dish is unique in its cooking technology - it is quick and easy to prepare, and does not require an oven. A very tasty Indian dessert thanks to the spices. We present a classic recipe, but you can experiment with the ingredients, for example, in addition to simple halava, it turns out very tasty, we will also tell you how to prepare it. Halawa can be served hot, warm or chilled and is a great dessert. And for lovers of Indian sweets, we recommend trying the balls.

Ingredients for making halawa

  • milk - 650 ml
  • sugar - 1.5 cups
  • butter - 200 g
  • semolina - 1.5 cups
  • raisins - 0.5 cups
  • cashews - 0.5 cups
  • cardamom - 8 whole green grains
  • nutmeg - a pinch
  • vanilla - a pinch

How to cook semolina halava - step-by-step cooking process with photos

  1. Prepare raisins and cashews - rinse them well and dry them with a paper towel.
  2. You will need two pans. Pour milk, sugar into one, add spices - cardamom, vanilla and nutmeg and bring to a boil over low heat. When the milk boils, turn it off and cover with a lid.

  3. Meanwhile, melt the butter in a second saucepan. It is advisable to take a larger pan, since the semolina will then combine with milk in it.

  4. As soon as the butter is melted, add 1.5 cups of semolina to the pan and start frying the semolina over low heat for approximately 15-20 minutes. There should be enough oil so that the semolina is well soaked, but at the same time absorbs all the oil.

  5. After 10 minutes of frying, you need to add pre-washed cashew nuts to the semolina. Cashews can be added whole; they do not need to be chopped.

  6. The semolina must be stirred and fried until it begins to exude a pleasant nutty aroma and becomes just a little golden. Remove the pan with semolina from the heat, but do not turn off the heat.

  7. Now you need to combine the semolina with milk. To do this, very slowly pour a little hot milk into the pan with the semolina. The semolina will begin to hiss very strongly due to the temperature difference. Stir it. Continue adding milk little by little and stirring.

  8. Once you have completely combined the semolina and milk, return the pan to the heat, add the raisins and cook the mixture, stirring constantly, for 5 minutes.
  9. Semolina will very quickly turn from a semi-liquid state to thick (see photo). It is necessary to cook the halava until the mixture, when stirred, begins to separate from the sides and form into a ball.

  10. Turn off the heat, cover the halawa with a lid and let stand for 10 minutes.
  11. The finished hot halawa must be placed on a dish. This can be done in several ways to suit your taste:
    • arrange in a mound as in our photo and decorate to taste
    • place in a baking pan in an even layer and then, when the halava has cooled, cut the dish into portions
    • place in a deep salad bowl
  12. Your wonderful aromatic Indian dessert is ready - the halawa can be served immediately!

How to make caramel halawa

Making caramel halava is not much more difficult than regular one. The only difference is the milk, which is used to pour over the fried semolina. Caramel halawa requires caramelized milk. To prepare it you need: