Greek Halva a Semolina Pudding
Indulge in the comforting sweetness of Greek Halva, a traditional semolina pudding that’s as rich in flavor as it is in heritage. This vegan-friendly dessert combines the nutty aroma of toasted semolina with a fragrant syrup infused with cinnamon, cloves, and zesty lemon. A delightful harmony of texture and taste, it’s elevated with optional add-ins like raisins and crunchy walnuts or almonds, making every bite unique. With just 10 minutes of prep time and straightforward stovetop cooking, this no-bake dessert is as simple as it is satisfying. Perfect as a make-ahead treat, it can be molded into elegant shapes or served casually in bowls, and a sprinkle of cinnamon or nuts adds the perfect finishing touch. Whether for a family gathering or a sweet indulgence with coffee, this semolina halva recipe is a golden, spiced crowd-pleaser!
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Recipe Information
Ingredients
- 250 grams semolina (coarse)
- 300 grams granulated sugar
- 750 milliliters water
- 120 milliliters sunflower oil
- 1 teaspoon ground cinnamon
- 4 whole cloves
- 1 whole lemon (zested)
- 1 teaspoon vanilla extract
- 50 grams raisins (optional)
- 50 grams almonds or walnuts (roughly chopped)
Instructions
In a medium saucepan, combine the water, sugar, cinnamon, cloves, and lemon zest. Bring it to a boil over medium heat until the sugar dissolves completely.
Lower the heat and simmer the syrup for about 5 minutes. Remove from heat, stir in the vanilla extract, and set aside. Strain out the cloves and lemon zest before use.
In a large, heavy-bottomed pot, heat the sunflower oil over medium heat.
Add the semolina to the pot and stir continuously using a wooden spoon. Toast the semolina for about 12-15 minutes, or until it turns golden brown and releases a nutty aroma.
Lower the heat and carefully pour the prepared syrup into the toasted semolina mixture. Be cautious, as the mixture will bubble vigorously.
Stir constantly to prevent lumps until the mixture thickens and begins to pull away from the sides of the pot (about 5-7 minutes).
If using, fold in the raisins and nuts, stirring to distribute them evenly.
Remove the pot from heat and allow the halva to cool slightly.
Transfer the halva into a greased mold, pressing it down lightly to pack it. Alternatively, you can spoon it into individual bowls or press it into a flat dish and level the top.
Let the halva set for 20-30 minutes. Once cooled, unmold and sprinkle with additional cinnamon or chopped nuts as desired before serving.
Nutrition Facts
Calories |
3550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.2 g | 184% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 74.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 62 mg | 3% | |
| Total Carbohydrate | 546.0 g | 199% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 334.8 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1370 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
