I fell in love with the dish at a first bite. After I had cooked halawa a dozen times I became an expert in it (speaking in an immodest way). Now I am eating this delicious dessert being proud how harmonius dish I prepared.
2 cups semolina
2,5 cups soya or other plant milk
1/3 glass oil
1 cup sugar
1 cup raisins
1 cup desiccated coconut
1. Heat up the oil in a deep frying pan. Add the semolina and roast it until it gets brown. Stir often as it’s easy to burn. Add chopped bananas and fry for a moment.
2. Combine the milk, sugar, raisins and coconut in a saucepan. Place it at a moderate heat and bring to the boil.
3. Put the roasted semolina into the syrup, stirring steadily. Keep for a while on a very low heat, mix precisely.