Greek Halva Recipe (Semolina Pudding)
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5.0
12 reviews
Excellent
Greek Halva Recipe (Semolina Pudding)
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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!
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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
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Instructions
- Combine the sugar, water, orange peel, and cinnamon sticks in a small saucepan over medium-high heat.
- 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.
- Add the semolina to the heated oil. (Once you add the semolina the mixture will begin to bubble immediately).
- 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.
- 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.
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 Information
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Calories
404kcal
(20%)
Carbohydrates
59g
(20%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
2g
(10%)
Nutrition Facts
Serving: 15serves
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 59g | 20% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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