"If you ask me what I came to do in this world, I, an artist, will answer you: I am here to live out loud." ~ Emile Zola

08 November 2010

Eating Out Loud: Easy and Scrumptious Vegan Halvah!

Halvah is a sweet found in many cultures and made from varying ingredients. Though I'm not 100% sure of the exact origin of this particular recipe, I'm guessing Indian, as it's very close to an Indian halvah made with semolina flour called Sooji Halwa. ;) This is just like the halvah I used to get at one of my favorite Tucson, AZ restaurants, a delicious natural foods buffet owned by Hare Krishnas and called Govinda's. I searched and searched for a vegan version online that would replicate it, and this comes very, very close to matching Govinda's. I've added some of my own tips and instructions. It's super easy to make, sooo yummy, and has a light and grainy sweetness I find irresistible! It's an indulgence with all of the margarine and sugar, but well worth it! Enjoy the yum!

I haven't taken a photo of the halvah I've made, but this looks just like it in terms of texture. Just imagine this shaped like a square. :)

Vegan Halvah

1 cup vegan margarine
2 cups farina or Cream of Wheat cereal, dry/uncooked
4 cups water
2 cups unrefined brown sugar
1/2 cup golden raisins
(I omitted the raisins and added frozen blueberries, but you can come up with your own variation! Try nuts, various dried fruit, strawberries, or anything you like the sound of.)

Melt the margarine in a heavy-bottomed pot and boil it a few minutes, being careful not to burn it. Turn the heat to low and slowly add the Cream of Wheat cereal, stirring constantly. Cook this mixture on low heat until it has the texture of wet sand. Stir frequently and don't let it stick to the bottom or burn.

When it is the right texture, bring water to a boil in a separate pot. When water is boiling, turn the heat under the cereal to high and quickly add the boiling water and Raisins. Cook a very short time stirring constantly; then turn heat back down to low and let steam about 10 minutes.

Spoon into a baking pan and smooth to the edges- the size of the pan will depend on your preferred thickness. I used a 9x11" (23 x 28 cm) rectangular clear glass casserole dish. Let cool completely before cutting into squares and serving. Room temperature is best, but it will need refrigerated if keeping over several days.


Gina said...

This Halvah looks good! I made Halvah for the first time this summer after a friend served me some for dessert. It was a chocolate Halvah though made with sesame. I found a similar recipe to what she served me in "The Accidental Vegan" by Devra Gartenstein. It too is rich and yummy.

Mrs. Quirk said...

Looks beautiful! Thanks for the recipe!

Happy MoFo'ing!

GiGi said...

I could go for some of that halvah right now. One of my fave desserts of all time. Must try.