Low Sodium Traditional Semolina Halva
Indulge in the comforting sweetness of Low Sodium Traditional Semolina Halva, a delightful twist on the classic Middle Eastern dessert, crafted with health-conscious substitutions. This recipe combines nutty toasted semolina with unsalted butter or a low-sodium alternative, creating a rich and aromatic base. A warm honey-infused mixture replaces the traditional sugar syrup, offering natural sweetness without compromising flavor. The addition of raw nuts and optional dried fruits adds subtle texture and bursts of sweetness, while a hint of cinnamon and vanilla elevates the dessert with warm, fragrant notes. Ready in just 30 minutes, this easy and heart-healthy treat is perfect for sharing with loved ones, whether served warm or at room temperature. Garnish with a sprinkling of nuts or extra cinnamon for a visually stunning and delectable finish.
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Recipe Information
Ingredients
- 1 cup semolina
- 0.5 cup unsalted butter (or low-sodium alternative)
- 2 cups water
- 0.5 cup honey (or natural sweetener of choice)
- 0.25 cup unsalted raw nuts (like almonds, walnuts, or pine nuts)
- 0.25 cup raisins or dried fruit (optional)
- 0.5 teaspoon cinnamon powder
- 0.5 teaspoon vanilla extract
Instructions
In a medium saucepan, bring the water to a boil. Reduce the heat to low and stir in the honey and vanilla extract. Keep the mixture warm over low heat while preparing the semolina.
In a separate large skillet or non-stick pan, melt the unsalted butter over medium heat. Add the semolina and begin stirring continuously.
Toast the semolina in the butter, stirring frequently, until it becomes golden brown and releases a nutty aroma, about 8 to 10 minutes. Be mindful to stir constantly to prevent burning.
Add the nuts to the skillet and continue to stir for another 1 to 2 minutes, allowing them to toast lightly. If using raisins or dried fruit, stir them in at this stage.
Carefully pour the warm honey-water mixture into the skillet with the semolina, stirring constantly. Be cautious as the mixture will bubble up rapidly.
Reduce the heat to low and continue stirring until the mixture thickens and pulls away cleanly from the sides of the skillet, approximately 5 to 7 minutes.
Once the halva has reached the desired consistency, sprinkle in the cinnamon powder and mix well.
Remove the skillet from the heat and cover it with a lid. Allow the halva to rest for 5 minutes to steam and set.
Serve the halva warm or at room temperature. Garnish with additional cinnamon or chopped nuts, if desired.
Nutrition Facts
Calories |
2195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.7 g | 146% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 35 mg | 2% | |
| Total Carbohydrate | 274.2 g | 100% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 128.7 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 201 mg | 15% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 958 mg | 20% | |
*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.
