Russell and Selina from Victoria, Australia ask: “We have made your halava recipe and are finding it more than a little addictive. Is there any reason why we can’t use almonds in place of the walnuts, and honey in place of the sugar?”
Russell and Selina
“Any nuts, any dried fruits are great, for sure. Try fresh fruit added after the halava sits for a while off-heat (things like berries, mango, banana, or fresh figs/dates). And spices: cardamom, saffron, star anise poached in the syrup, cinnamon, vanilla.
Try coarse polenta instead of semolina (farina, por los lectores Americanos) for a gluten-free halava.
Honey is hydroscopic (moisture absorbing), which means it draws water out of things. My experience of honey-sweetened halava is that it doesn’t set so well. Not more than 40% sweetener as honey I’d say. Also Ayurveda says that cooked honey is not very good for you. Just by the way. Best wishes.”
Posted by Kurma on 2/8/08; 4:44:04 AM