Halva/Halava/Halwa

My obsession with this cream-of-wheat based sweet pudding started a few months ago. I finally tried the vegetarian lunch served by the Hare Krishnas on campus (a UF tradition, and I was a bad student to not try it until my 8th year on campus). Their food is not only delicious and karma-free, but a great wallet friendly lunch when I forget to pack one for myself. And, it's just a great atmosphere... all those happy people serving/eating vegetarian lunches on the plaza. Anywho...

I searched and searched for a recipe to make my own sweet treat. Mistakenly made a sesame tahini fudge-like something or other first, and then found the cream of wheat based one and fell.in.love. And, here's where I admit that I am bad little blogger and have NO IDEA where I found the recipe. I wrote it down on a piece of note paper, and couldn't find it when I tried to search for it again. I adapted it a little anyways, and if I do find the original recipe I will be sure to give credit where it is due. Here it is for you to enjoy!

Raspberry Cream of Wheat Halva

(makes about 6 ice-cream scoop sized servings... or 2 "generous" portions if you eat half of it out of the pan like I do)

 (Not the best picture, but it's of the rest of the batch in my tupperware)

Ingredients
3/4 milk
3/4 water
1/4 granulated sugar
1/4 cup brown sugar
3/4 cup cream of wheat
2 tablespoons raspberry syrup
fresh raspberries, diced, amount to taste

Directions
In a saucepan over medium heat, heat milk, water, and sugars (stirring to dissolve sugar) until bubble appear around edge of the pan. Remove from heat. Add cream of wheat, stir thoroughly. Add raspberry syrup, stir. Cover with towel and let stand 20 minutes. Add fresh raspberries, and enjoy! I do have written that the original recipe specified this could be prepared one day in advance. It's delicious warm and cold, and probably won't last for long!