Halava comes in many varieties.
There's this natural sugar in India called jaggery. It makes delicious halava along with cinnamon powder.
Since jaggery may not be available, substitute with brown sugar in the basic halava recipe below.
Be sure to add a small pinch of salt to enhance the flavor of the grains.
INGREDIENTS:
1/2 cup jaggery or brown sugar
1/2 cup suji (farina or Cream of Wheat cereal)
1/2 teaspoon cinnamon powder
1 cup water
a tiny pinch of salt
6-8 tablespoons melted (unsalted) butter
PREPARATION:
1. Stir fry the suji and cinnamon powder in the melted butter on low heat until it browns slightly.
2. Meanwhile, bring the water and sugar and salt to a rolling boil.
3. Carefully pour the boiling water into the suji (or vice versa), stirring enough to make it smooth. Then put a lid on and turn off the flame. Let it sit about 5 minutes before offering.
Good halava requires careful measurements and the grains and water becoming very hot before combining. It is suggested to use the same measuring cup while measuring to ensure correct portions.