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(1 Votes)


  • 1 cup maple, barley or rice syrup
  • 1 1/2 cup water
  • 2-inch piece cinnamon stick
  • 4-5 cloves
  • 2 medium sized carrots, scraped and thinly sliced
  • 1/2 cup unsalted butter or ghee (clarified butter)
  • 1 cup cream of wheat (dry roasted over low heat for 10 minutes)
  • 2 tablespoons chopped walnuts
  • 2 tablespoons chopped cashews
  • 2 tablespoons chopped sesame seeds
  • 2 tablespoons chopped seeds, sunflower seeds
  • 3 tablespoons wheat germ
  • 3 tablespoons bran flakes
  • 2 tablespoons currants
  • 2 tablespoons golden raisins
  • 2 tablespoons grated coconut

Place sweetener, water, cinnamon, cloves and carrots in a heavy saucepan over moderated heat. Stirring occasionally, bring to a boil. Gently boil for about 5 minutes, or until the carrots are tender. Remove from the heat and set aside, covered. Place the butter or ghee in a large saucepan over moderate heat. When it is hot but not smoking, stir in the farina, nuts, seeds, bran and wheat germ. Stir-fry for a few minutes, then remove the pan from the heat. Stirring constantly, pour the carrots and syrup into the hot grains. At first the grains may sputter but will quickly cease as the liquid is absorbed. Place the pan over low heat and simmer, stirring often, for about 2 minutes. Stir in the dried fruits and coconut. turn off the heat, Cover and let the pan rest undisturbed for 2-3 minutes. Uncover and fluff with a spoon. If the halva is dry, add water, if it is still liquid, place over heat and cook until it thickens. You can vary the recipe - I use brown sugar. My favorite halva is plain banana halva. But it is so good, you should experiment making all different flavors.

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