Halva a Greek Sweet Using Semolina
Discover the rich, comforting flavors of traditional Greek Halva, a semolina-based sweet that’s as simple to make as it is delightful to eat. In this beloved dessert, toasted semolina is combined with a spiced syrup infused with cinnamon, cloves, honey, and a hint of zesty lemon peel, creating a symphony of warm and aromatic flavors. This unique no-bake recipe requires just a few pantry staples and comes together in under 30 minutes. Customize your halva with optional raisins and slivered almonds for added texture and natural sweetness, and finish with a dusting of fragrant ground cinnamon. Perfect for satisfying your sweet tooth, this easy-to-prepare Greek semolina halva is a must-try treat for family gatherings, festive occasions, or simply enjoying alongside a cup of coffee.
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Recipe Information
Ingredients
- 1 cup semolina
- 1 cup granulated sugar
- 2 cups water
- 0.5 cup olive oil
- 2 tablespoons honey
- 1 cinnamon stick
- 3 whole cloves
- 1 strip lemon peel
- 0.5 cup raisins (optional)
- 0.25 cup slivered almonds (optional)
- 1 teaspoon ground cinnamon (for garnish)
Instructions
Start by preparing the syrup: In a medium saucepan, combine the sugar, water, honey, cinnamon stick, cloves, and lemon peel.
Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar dissolves.
Reduce the heat to low and let the syrup simmer for 5-7 minutes to allow the flavors to infuse. Remove it from the heat and set it aside, keeping it warm.
In a large, heavy-bottomed pan, heat the olive oil over medium heat.
Add the semolina to the pan and stir continuously with a wooden spoon or spatula. Cook for about 10-15 minutes, or until the semolina turns golden brown and releases a nutty aroma.
Optional: Add the raisins and slivered almonds to the browned semolina, stirring to combine.
Carefully pour the warm syrup into the semolina mixture in a steady stream. Be cautious as the syrup may splatter.
Stir the mixture quickly to combine, and reduce the heat to low. The semolina will absorb the syrup and begin to thicken.
Once the mixture thickens and pulls away from the sides of the pan, remove it from the heat.
Spoon the halva mixture into a greased mold or individual serving dishes. Press down gently to shape it evenly.
Let the halva cool to room temperature and solidify in the mold for about 1-2 hours before serving.
Unmold (if using a mold), sprinkle with ground cinnamon, and garnish with additional slivered almonds if desired.
Serve and enjoy this delicious Greek sweet!
Nutrition Facts
Calories |
3029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.4 g | 166% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 60 mg | 3% | |
| Total Carbohydrate | 455.5 g | 166% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 286.9 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1340 mg | 28% | |
*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.
