This is a recipe that my mom told me how to make, and that I have watched her make quite a few times. It is what my daughter ate for her first grains at her Annaprasana ceremony and I also recently made it for a good friend's son's first grains. It is really easy to make and it comes out beautifully. Unlike many other Indian sweet rice recipes, this recipe uses basmati rice instead of shorter grained rice.
To many aficionados of Hare Krishna cooking worldwide, halava rates on top of the list of their favourite dishes. It’s hot, buttery, sweet, flavoursome, and completely satisfying, especially on a cold winter’s day. In this recipe, the humble semolina teams up with the world’s two most expensive spices-saffron and cardamom. Enriched with milk, sultanas and flaked almonds, serve fluffy, plump grained halava hot with cream, custard, or as is for an epicurean experience.