Nutty Farina Halva with Sliced Carrots
SOOJI GAJAR HALVA

-Recipe from Yamuna mataji

        Supermarket farina replaces semolina in this halva. This enriched wheat cereal is available in most supermarkets in three types: instant, quick –cooking, and regular. For convenience, you can use one of the two types: pre-toasted Malt-O-Meal farina or cream-of-wheat brand quick-cooking farina. For additional fiber, nutrition, texture and flavor, a mélange of nuts, seeds, dried fruits, bran and wheat germ can be added. If you do not have all these items, replace the missing ones with substitutes. For example, you could use granola, instead of bran or wheat germ. This dish is a power-packed way to warm up an icy winter morning up an icy winter morning, or celebrate a fire –side serving.

Preparation and cooking (after assembling ingredients): 15-20 minutes
Serves: 8

1 cup (240 ml) barley or rice syrup
1 ½ cups (360 ml) water
2-inch (5 cm) piece of cinnamon stick
4-5 cloves
2 medium-sized carrots, scraped and thinly sliced
½ cup (120 ml) unsalted butter or ghee
1 cup (185 g) Malt-O-Meal brand pre-toasted farina or
  Quick-cooking farina, dry-roasted over low heat for 10 minutes
2 table spoons (30 ml) each chopped walnuts, cashews and almonds
2 tablespoons (30 ml) each sesame seeds and sunflower seeds
3 tablespoons (45 ml) each bran flakes and wheat germ
2 tablespoons (30 ml) each currants, golden raisins and grated coconut

1.    Place the sweetener, water, cinnamon, cloves and carrots in a heavy saucepan over moderate heat. Stirring occasionally, bring to a boil. Gently boil for about 5 minutes, or until the carrots are just tender. Remove from the heat and set aside, covered.
2.    Place the butter or ghee in a large saucepan over moderate heat. When it is hot but no smoking, stir in farina, nuts, seeds, bran and wheat germ. Stir-fry for a few minutes, then remove the pan from the heat. Stirring constantly, pour the carrots and syrup into the hot grains. At first the grains may sputter but will quickly cease as the liquid is absorbed. Place the pan over low heat and simmer, stirring often, for about 2 minutes. Stir in the dried fruits and coconut. Turn off the heat, cover and let the pan rest undisturbed for 2-3 minutes. Uncover and fluff with a spoon. (If the halva is dry, add water. If it is still liquid, place over heat and cook until thickened). Serve hot.