Gluten-Free Traditional Semolina Halva
Indulge in the comforting sweetness of Gluten-Free Traditional Semolina Halva, a classic dessert reimagined for modern dietary needs. Made with gluten-free semolina and infused with the warm, aromatic notes of cardamom and cinnamon, this silky, nutty treat is perfect for any occasion. The recipe offers flexibility with dairy-free options using plant-based butter and milk, making it both inclusive and versatile. Toasted semolina is slowly simmered with a fragrant sugar syrup, creating a rich texture that melts in your mouth. Finished with plump raisins and crunchy nuts, this halva can be served warm or at room temperature, making it a crowd-pleaser for all seasons. Easy to prepare in under 30 minutes, this gluten-free dessert combines tradition with wholesome simplicity.
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Recipe Information
Ingredients
- 1 cup Gluten-free semolina flour
- 0.5 cup Butter or ghee (use plant-based butter for dairy-free option)
- 0.75 cup Granulated sugar
- 1.5 cups Water
- 0.5 cup Milk (or plant-based milk for dairy-free option)
- 0.25 teaspoon Ground cardamom
- 1 Cinnamon stick
- 0.25 cup Raisins (optional)
- 0.25 cup Chopped nuts (such as almonds, pistachios, or walnuts, optional)
Instructions
In a medium saucepan, combine water, milk, granulated sugar, ground cardamom, and the cinnamon stick over medium heat. Stir occasionally and heat until the sugar dissolves completely. Do not let it boil. Once dissolved, remove from heat and set aside. This is your sugar syrup.
In a separate heavy-bottomed pot or pan, melt the butter or ghee over medium heat.
Add the gluten-free semolina flour to the pan and reduce the heat to medium-low. Stir continuously with a wooden spoon or spatula to toast the semolina until it turns golden brown and develops a nutty aroma. Take care not to burn it; this step may take about 8–10 minutes.
Once the semolina is toasted, carefully pour the warm sugar syrup into the pan in a slow, steady stream while stirring constantly. Be cautious, as the mixture may splatter.
Keep stirring as the semolina absorbs the liquid and the mixture thickens. This should take around 4–5 minutes.
Add the raisins and chopped nuts (if using) and mix well, ensuring they are evenly distributed throughout the halva.
Remove the pan from heat and cover it with a lid. Allow the halva to rest for 5 minutes to achieve its final consistency.
Fluff the halva with a fork before serving and transfer it to a serving dish. Garnish with additional chopped nuts, if desired.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
2228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.1 g | 149% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 87 mg | 4% | |
| Total Carbohydrate | 289.9 g | 105% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 183.2 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 306 mg | 24% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 889 mg | 19% | |
*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.
