Serves 20


1. 1 3/4 500g blocks of butter and 2 500g packets of semolina

2. Melt 1 3/4 blocks of butter (500g) over fairly low heat.  Add fennel seeds and bay leaves to butter.  Add semolina.  Cook until semolina goes the colour of beach sand (about 20 mins).

3.  Syrup. Add 1 3/4 litres full cream milk to 2 litres of water.  Add the equivalent amount of sugar as semolina and butter (1.875 kg) to the water.  Bring to boil, then simmer until it is fairly condensed.  Takes about 25 mins.

4. Slowly pour the syrup into the roasted semolina mix and cook on medium heat for five to ten minutes.  One of the ways you can usually tell that the halava is finished is if it peels from the side of the pot or gets a pasty texture.

5.  Other ways to enhance this preparation is to add currants, saffron, glazed pineapples or cashew nuts.

6.  Always offer your food to Krishna to make your cooking complete.