Description
Having been in India six months ago, I was fascinated by the abundance of flavor combinations of Indian food, especially when you consider the fact that I'm partial to spices and sweets. Indians are smart people! They make ordinary foods delicious and healthy desserts without adding any chemicals, nothing more. I was particularly surprised by this delicacy, the main component of which we all remember from childhood, when I was in school or was in the hospital. - Manka! But now Munk - the universal cereal for making a wonderful pudding with nuts and raisins. Try!
Ingredients
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Semolina
1 cup
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Milk
1 cup
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Cashews
50 g
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Raisins
50 g
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Butter
100 g
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Nutmeg
0.333 tsp
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Cardamom
0.5 tsp
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Cinnamon
-
Ginger
-
Turmeric
0.5 tsp
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Sugar
1 cup
Cooking
Prepare your ingredients:
You will need two pans. One to pour the milk, sugar, add spices (cardamom, cinnamon, nutmeg, turmeric, ginger) and bring to boil on a slow fire. When the milk boils, turn it off and cover with lid.
Meanwhile in the second pan, melt the butter. It is advisable to take the pan more, as it then will connect to it semolina with milk.
Once the butter is melted — add the semolina in a pan and start to fry it on slow fire for 15 minutes. Oil should be enough to decoy well soaked, but it absorbed all the oil.
After 10 minutes of roasting time to the decoys, you need to add a pre-washed cashew nuts. Cashew nuts can be added whole, they do not need to grind. You need to stir the semolina and fry until it begins to exude a pleasant nutty flavor will not be quite a little gold. Remove the pan with the semolina from the heat, but the fire did not turn off.
Now you need to combine semolina with milk. Very slowly, pour some of the hot milk to the pan with the semolina. Semolina will start to sizzle very much because of the temperature difference. Stir her. Continue to pour milk in small portions and stir.
Once you have connected the semolina with the milk completely, return the pan to the stove and cook the mixture, stirring constantly, for 5 minutes. Semolina very quickly from a semi-liquid state will become thick. Cooking halawa need until, until the mixture while stirring begins to separate from the roll and formed into a ball.
Turn off the heat, cover halawa cover and let stand 10 minutes. Ready hot halawa is necessary to lay out on a dish. This can be done in several ways according to your taste, same with the decoration. Bon appetit! :)
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