Traditional Semolina Halva
Indulge in the rich and aromatic flavors of Traditional Semolina Halva, a classic Middle Eastern dessert that strikes the perfect balance between comfort and elegance. This wholesome treat combines the nutty essence of toasted semolina with the warm sweetness of a spiced sugar syrup infused with cinnamon and cardamom. Enriched with milk and butter for a creamy texture, this halva is studded with golden raisins and crunchy toasted almonds to create a delightful medley of textures. Ready in just 30 minutes, it’s perfect for a quick yet impressive dessert, whether served warm or chilled in elegant diamond-shaped pieces. Discover the joy of this easy homemade halva recipe that’s sure to become a family favorite!
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Recipe Information
Ingredients
- 1 cup semolina
- 0.5 cup unsalted butter
- 1 cup sugar
- 2.5 cups water
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cinnamon stick
- 2 cardamom pods
- 0.5 cup almonds
- 0.25 cup raisins
- 1 pinch pinch of salt
Instructions
Start by preparing the syrup. In a medium saucepan, combine 2.5 cups of water, 1 cup of sugar, 1 cinnamon stick, and 2 cardamom pods. Stir until the sugar is dissolved.
Place the saucepan over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 5 minutes. Remove from heat, discard the cinnamon stick and cardamom pods, and add 1 teaspoon of vanilla extract.
In a separate large pan, melt 0.5 cup of unsalted butter over medium heat.
Add 1 cup of semolina to the melted butter, stirring continuously with a wooden spoon. Roast the semolina for about 10 minutes, or until it turns golden brown and emits a nutty aroma.
While roasting the semolina, lightly toast 0.5 cup of almonds in a small dry pan over medium heat. Stir occasionally until lightly browned, then chop them roughly.
Add 0.25 cup of raisins to the pan with the semolina and butter, stirring them in to soften the raisins slightly.
Slowly and carefully pour the warm syrup into the semolina mixture, stirring constantly. Watch for splattering.
Add 1 cup of milk and a pinch of salt, continuing to stir until the mixture thickens and pulls away from the sides of the pan.
Once thickened, turn off the heat. Stir in the chopped almonds evenly throughout the mixture.
Cover the pan with a clean kitchen towel and lid, and let it sit for about 10 minutes to set.
After resting, fluff the halva with a fork. Serve warm or let cool completely and cut into diamond shapes for serving.
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 64 mg | 3% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 40.3 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 107 mg | 8% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 174 mg | 4% | |
*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.
