(enough for 6 – 8 persons ; cooking time: 30 – 40 minutes)
- 2 cups water
- 1 cups raw sugar
- 1/3 cup raisins
- 115 g (4 ounces) unsalted butter
- 1 cup coarse-grained semolina
- 1/4 cup walnut pieces
- 2 tbsp Vanilla essence (optional)
- Place the butter in a non-stick saucepan and melt the butter. Add the semolina and walnut pieces. Slowly stir-fry the grains and nuts until they darken to a tan colour and become aromatic (about 20 minutes). Stirring more carefully, raise the heat under the grains.
- Add the water and sugar. Bring the syrup to a rolling boil. Keep stirring steadily. The grains may at first splutter, but will quickly cease as the liquid is absorbed.
- 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. Add vanilla essence. Place a tight-fitting lid on the saucepan and cook over the lowest possible heat for 5 minutes. Turn off the heat, allow the halava to steam, covered, for an additional 5 minutes. Serve hot in dessert bowls.