/ Recipe: Caramel Halava

Recipe for Caramel Halava

Manka with caramel, nuts and dried fruits HalavaThis is traditional Indian sweetness, which is similar to sweet friable pudding. Prepare it from cereals, vegetables, fruits, various seeds and legumes. The most popular chalava is a manga khava with the addition of sugar syrup, nuts and dried fruits. The recipe for just such a halacha today I will tell. It is believed that a good gala requires good ghee, it is on the use of melted butter insisted experienced cooks, but if it is not, then the unsalted butter will also fit. Reviews about this dish are very many and often they are positive. Some people consider it to be a drug that can be easily taken in by, and this is fraught with extra pounds, others say that the halava is so tasty that you can even eat a spoon, and so on. Personally, I prefer this sweetness is extremely warm and as long as there is in the house of halava other dishes for me pale. Try to cook Indian halava and you look at semolina with new eyes, perhaps, the formerly cold attitude towards the manke will grow into warm sympathy.

  • Milk 350 ml
  • Sugar 150g
  • Butter 100 g
  • Groats manna 110 g
  • Cardamom 2 pcs.
  • Nutmeg Ground 4g
  • Cinnamon ground 4 g
  • Raisin 40g light
  • Hazelnut 40 g
  • Step 1 You will need milk, sugar, butter, semolina, nuts (hazelnuts or any other), raisins and spices (cardamom, cinnamon, nutmeg).
  • Step 2 Prepare the ingredients in advance. Take a pinch of cinnamon, grind cardamom and nutmeg.
  • Step 3 Dry the nuts in a frying pan and grind them.
  • Step 4 In one saucepan, melt the butter.
  • Step 5 Pour into it a mango and, stirring occasionally, fry over medium heat for 12-15 minutes.
  • Step 6 Put another saucepan with sugar on medium heat and stir occasionally (do not add water).
  • Step 7 While caramel is preparing to boil the milk. After 3-6 minutes, the sugar will turn into caramel.
  • Step 8 Now, very carefully (in order to avoid burns, the mixture can fizzle and foam) pour the milk in small portions into the caramel stirring. Add the spices and keep on burning for another couple of minutes.
  • Step 9 Next, add the raisins, nuts and mix to the manga. Keep on fire for 5 more minutes.
  • Step 10 Then, pour caramel milk into the manga and mix (again very carefully - the heat can splash). Cover and leave for 5 minutes.
  • Step 11 Turn off the fire. Halava is ready. Serve warm. If it remains, when using it next time it is better to warm it up a couple.
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