Pariprashnena — Q&A Archive

Super Duper Tasty Orange Zest Coconut Halava

I dont know if i got this recipe from somewhere else originally or not. Ive made halava this way for years though. Never a complaint. I still make it every Friday morning for Krishna-Balarama, Gaura-Nitai and Sri Sri Radha-Govardhandhari and Giriraja.

Serves 3 sets of Deities + Giriraja. (Thats all Im certain of really, I guess it would be enough for 5 people depending on their appetite)

- find an orange and peel the outer skin off. make small pieces of this.

- put a little ghee into a fairly big pot that you KNOW you can find the lid to. turn the flame on low.

- add the orange peel to the ghee and let it simmer. stir around a bit too.

- while waiting, fill another pot with 3 cups of sugar and 7 cups of water. put this on a high flame. put a lid on (if you have one) and let it boil.

- once the orange starts to turn a little darker color then add 500g of butter to this pot.

- let the butter melt a little and then add 3 cups of course semolina

- turn the flame on medium-low and let the semolina roast in the butter. stir frequently so that it doesnt blacken on the bottom.

- the longer you roast the semolina the better. when you think its just about ready then add one cup of dessicated coconut and stir that in. let it roast a bit with the semolina.

- when youre satisfied that its done then get the lid for this pot ready in one hand. quickly pour the boiling sugar water from the other pot and whack the lid on so it doesnt blow up all over the stove. (it sticks pretty good and is a nasty clean up job)

- when it settles a little (should make a good roar) then carefully lift the lid (dont get a steam burn - ouch!) and quickly stir the mixture so that there are no lumps.

- turn the flames off and let the soupy halava sit for fifteen minutes to thicken up. (its too hot to serve anyway)

- serve to your Diety

- then ENJOY!!!!!

:)

one: Shredded Carrot Halava

http://food.krishna.com/node/76

and two: Water-Chestnut-Flour or Banana-Flour Halava

http://food.krishna.com/node/172

If you made any I wouldnt mind a nice photo to go with my recipes

hmmm. That makes me hungry

Krishna.com Food channel, sounds to me like a fool proof successful preaching strategy :)

Yeah hopefully that will be the case. I have some interesting food related articles to start posting beginning with Janmasthami. I am looking for web based resources regarding Vedic cuisine, and the like, to bring to the attention of interested people. Oh and I am also looking for good photos of halava.

No more perfection in the recipe department

Ekendra and chance of a nice photo on Friday

wont the Halava burn if you roast it too much. When I make it if I cook for too long at that stage it gets a very strong almost nutty flavour, or should I be looking for that.

Any Halava photos

trick: halava is ready when it sounds like sand. From there, you choose the roast degree.

Good on you mate