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Flaked Almond, Saffron n Sultana Halava




Source of Recipe


GFCFrecipes link archive by BL Olson


List of Ingredients




• 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 corn meal (ie grits)
• 1/3 cup flaked almonds
• 1 teaspoon ground cardamom
• 1/3 cup sultanas


Recipe



Combine the water, sugar and the soaked saffron in a 2 litre/quart saucepan. Place over moderate heat, stirring to issolve the sugar. Bring to the boil, then reduce the heat to very low and cover with a tight-fitting lid.

Melt the ghee in a 2- or 3-litre/quart saucepan over low heat, stirring occasionally. Add the corn grits, 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 grits for 1 minute, stirring continuously. Remove the saucepan of semolina from the heat, and slowly pour the hot syrup into the grits, stirring steadily.

The grits 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 grits 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 as a breakfast dish or pat into a prepared pan, refrigerate until set, cut into cubes and serve dusted with powdered sugar.