The Taste One Never Forgets
Date, Orange, Walnut & Banana Semolina Halava Pudding
The secret of good halava is to roast the semolina very slowly for at least 20 minutes, with enough butter so as not to scorch the grains. Steam the finished halava over very low heat with a tight-fitting lid for 5 minutes to fully plump the semolina grains; then allow it to sit covered for another 5 minutes. Fluffy, plump grained halava is best served hot, on its own, or with a spoonful of cream or custard. Serves 6 – 8 persons, or a couple of halava addicts.
2½ cups water
1¼ cups raw sugar or sugar plus some honey (not 100% honey – too wet)
3/4 cup California dates, chopped, or any dried fruit
zest from 2 oranges, lemons or any citrus
140 g unsalted butter, or ghee (1 ounce = 28.35 grams)
1¼ cups coarse-grained semolina (farina) – the more coarse the better
1/3 cup walnut pieces, or any nuts, or none at all
1 or 2 firm ripe bananas, sliced thickly, or any fresh fruit, or omit
Combine the water, sugar and orange zest in a 2-litre saucepan. Place over moderate heat, stirring to dissolve the sugar. Bring to the boil, then reduce the heat to very low and cover with a tight-fitting lid.
Melt the butter or ghee in a 2- or 3-litre non-stick saucepan and over fairly low heat, stirring occasionally. Add the semolina. Slowly and rhythmically stir-fry the grains until they darken to a tan colour and become aromatic (about 20 minutes). Add the walnut pieces about halfway through the roasting. Stirring more carefully, raise the heat under the grains.
Raise the heat under the sugar water and bring the syrup to a rolling boil.
Remove the saucepan of semolina and butter from the heat, slowly pouring 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 pan to the stove and stir steadily over 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 2 more minutes. Turn off the heat, fold in the dates and banana, and allow the halava to steam, covered, for an additional 5 minutes. Serve hot in dessert bowls as it is, or with the toppings suggested above.
post from Kurma website