Halava, sweet and extraordinary tasty delicacy from semolina, not for nothing is traditional on the Indian table. Especially often it is used in Vedic cookery. It is considered that a halava – favourite delicacy of one of gods. She prepares very just within half an hour. Each hostess has main ingredients in kitchen - it is semolina and condensed milk.
1 way:
It will be necessary for you (for 4 portions):
250 g a manna krupy400 (bank) of the milk l condensed moloka0.5 any zhirnosti50 sukhofruktov50 of any orekhov1.5 teaspoons koritsy1. We presoak dried fruits (dried apricots and (or) raisin are more often used, but any will approach) in cold water on a small amount of time (if they insufficiently soft).
2. By means of a large knife or in the blender we crush nuts.3. As it is possible we cut dried fruits.4 more small. In a two-liter pan we lead up, occasionally stirring slowly, before boiling milk with condensed milk.5. Then we add the crushed nuts and dried fruits and also cinnamon to milk. We mix, we close a cover and we leave to cool down. 6. While milk begins to boil, we fry semolina. For this purpose we heat a dry frying pan of average volume, it is desirable with non-stick coating up to the average temperature, we fill a little semolina (quantity which will conveniently mix). Gradually disturbing a decoy, periodically we add still until all grain is in a frying pan. We bring semolina to golden color and we switch off. 7. We pour out in a pan 4/5 from the turned-out semolina, we stir. We close a cover. Be not afraid of the large volume of liquid - in decoy milk quickly inflates. 8. After delicacy cools down it is possible to divide it into portions. For this purpose we pick up a little halava and skatyvay of it a ball. Then we roll it in the remained semolina and we put on a plate. The treat is ready. The 2nd way: It will be necessary for you (for 4 portions): 250 g a manna krupy600 milk ml any zhirnosti1 the article sakhara100 of nuts (it is desirable, almonds or a filbert) 0.5 teaspoons vanilina1. Semolina is cooked as well as in 1 way.2. In a pan, of 2 liters we pour out milk and we bring to the boil. In milk we pour out sugar, we stir. We add vanillin.4. We pour out semolina in a pan (having left about 50 гр. in a frying pan), we cover, we leave to cool down. 5. When forming balls we place nut in the center of each of them. The halav can diversify due to addition of different grades of nuts. We roll, each ball in semolina is direct in a frying pan. Delicacy warm is served.