Kurma, hi! Could you please tell me the recipe for that yummy semolina dessert that they make at the Hare Krishna Crossways Restaurant in Melbourne. It's my favourite food!  Thank you.

             (Kasey, Melbourne, Australia)

Dear Kasey,
Here's my favouite halava recipe. To read more about what it's like to cook halava in massive quantities for Crossways, click here.

Flaked Almond, Saffron and Sultana Halava

To many aficionados of Hare Krishna cooking worldwide, halava rates on top
of the list of their favourite dishes. It's hot, buttery, sweet, flavoursome
and completely satisfying, especially on a cold winter's day. In this
recipe, the humble semolina teams up with the world's two most expensive
spices - saffron and cardamom. Enriched with sultanas and flaked almonds,
serve fluffy, plump grained halava hot with cream, custard, or as is for an
epicurian experience.

Preparation and cooking time: about 30 minutes.
Makes enough for 6-8 persons (or 4-6 halava addicts !)

2 3/4 cups water
1 1/4 cups sugar
1/2 teaspoon saffron strands, soaked in 1 tablespoon boiling hot milk
140g unsalted butter
1 1/4 cups coarse grained semolina
1/3 cup flaked almonds
1 teaspoon ground cardamom
1/3 cup sultanas

Combine the water, sugar and the soaked saffron in a 2-litre/quart
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 in a 2- or 3-litre/quart saucepan over low heat,
stirring occasionally. Add the semolina, and slowly and rhythmically
stir-fry the grains for about 20 minutes, or until they darken to a tan
colour and become aromatic. Add the flaked almonds to the grains towards
the end of the toasting process.

Raise the heat under the syrup, add the cardamom and the sultanas,
and bring it to a rolling boil. Raise the heat under the semolina for 1
minute, stirring continuously. Remove the saucepan of semolina from the
heat, and slowly pour 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 halava to the stove and stir steadily over very 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 5 minutes. A
heat-diffuser works well. Removed the covered saucepan from the heat and
allow the halava to steam for an additional 5 minutes. Serve hot.

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