Greek Halva Recipe (Semolina Pudding)
You will love this delicious, traditional Greek halva recipe if you have a sweet tooth! This semolina pudding is delicate and bold, known for its rich, nutty flavour and texture. The best part? There is no baking required!
Servings 15 serves
Calories 404kcal
Ingredients
- 1 litre water
- 600 grams granulated sugar
- 1 orange peel
- 2 cinnamon sticks
- 125 ml olive oil
- 125 ml sunflower oil
- 350 grams semolina coarse
- 75 grams slivered almonds
- 1 teaspoon ground cinnamon
Instructions
- Combine the sugar, water, orange peel, and cinnamon sticks in a small saucepan over medium-high heat.1 litre water, 600 grams granulated sugar, 1 orange peel, 2 cinnamon sticks
- Allow the syrup to boil, lower the heat, stir, and leave it to cook for about 10 minutes. Remove the hot syrup and allow it to cool.
- Heat the sunflower and olive oil over a medium high heat in a large deep pot.125 ml olive oil, 125 ml sunflower oil
- Add the semolina to the heated oil. (Once you add the semolina the mixture will begin to bubble immediately).350 grams semolina
- Using a wooden spoon, stir continuously until the semolina is golden brown (this can take up to ten minutes).
- Once the semolina is golden brown, remove it from the heat and slowly add the cooled sugar syrup (be careful of any splattering).
- Place the pot back on the heat and stir until the halva becomes thick and pulls away from the pot's sides. (This can also take up to 10 minutes!).
- Finally stir in the almonds.75 grams slivered almonds
- Add the halva pudding to a pre-greased bundt pan (measuring 25cm or 10") and smooth the top using an offset or baking spatula.
- Allow the mixture to cool before placing it in the refrigerator, to firm up for an hour. When ready to serve dust with ground cinnamon.1 teaspoon ground cinnamon
Video
Notes
- Use a combination of fine and coarse semolina for best results.
- Add a ¼ cup of honey to the sugar syrup to elevate the flavours.
- Try not to stir the sugar syrup once it boils and then simmers. (This causes crystals to form and makes the syrup grainy).
- Do not overcook the semolina in the oil. It will burn and not have a pleasant taste at all.
- BE VERY CAREFUL when pouring the sugar syrup into the hot, toasted semolina. The mixture will splatter and bubble very quickly initially.
- If you don't have a bundt pan - try a loaf or cake tin. If the mold is heat resistant, the halva will firm up and be easier to slice when cooled.
- You can also serve this dessert in individual cups if you prefer (plus it's a lot easier!).
Nutrition
Calories: 404kcal | Carbohydrates: 59g | Protein: 4g | Fat: 18g | Saturated Fat: 2g