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Greek Semolina Halva Dessert

Halvas is an easy, delicious Greek dessert with coarse semolina flour, sugar, and olive oil.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
4 hrs
Servings: 12
Calories: 379 kcal
Course: Dessert
Cuisine: Greek

Ingredients

  • 1 cup extra virgin olive oil
  • 2 cups coarse semolina flour
  • 3 cups brown sugar
  • 6 cups water
  • 1 cup slivered almonds
  • 1 teaspoon ground cinnamon plus more for dusting
  • 1½ teaspoon ground cloves

Instructions

    Cup of Yum
  1. Place a large skillet over medium-high heat and toast the almonds for 2-3 minutes.Transfer the almonds to a plate and set it aside. 1 cup slivered almonds
  2. Add the olive oil to the skillet. Add the semolina and toast it over medium-low heat. Mix continuously for 4-5 minutes, until the semolina becomes golden brown. Take your time, and don't rush. 1 cup extra virgin olive oil 2 cups coarse semolina flour
  3. Add the brown sugar, water, ground cinnamon, ground cloves, and almonds. Stir for another 10 minutes until the mixture thickens and starts to bubble. You will know it is ready when it starts to pull away from the bottom of the pan. Remove from heat and cover the pan with a kitchen towel. Let the semolina mixture cool slightly.3 cups brown sugar 1 teaspoon ground cinnamon 1½ teaspoon ground cloves 1 cup slivered almonds 6 cups water
  4. Brush a non-stick bundt cake pan with a little olive oil. Transfer the mixture to the bundt pan and press it lightly into the pan to fill the shape nicely with no gaps. Don't push it in too hard, you don't want the cake to be very dense. Cover the pan with a kitchen towel, and let the cake rest for 3-4 hours until completely firm.
  5. Turn the cake over on a large serving platter. Sprinkle ground cinnamon all over the halva. Cut into slices and serve.

Notes

  • Substitute the almonds with pine nuts, pistachios, or walnuts and add raisins if you like.
  • If you can not find coarse semolina, just use fine semolina. You can also mix one cup of regular semolina with one cup of coarse semolina.
  • Hit the bundt pan on a hard surface to make sure the mixture settles and all gaps are filled nicely. 
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  • The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation. 
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  • Do not rush toasting the semolina with the olive oil since it can burn easily.
  • You can use whole-blanched almonds if you prefer.
  • Substitute the almonds with pine nuts, pistachios, or walnuts and add raisins if you like.
  • If you can not find coarse semolina, just use fine semolina. You can also mix one cup of regular semolina with one cup of coarse semolina.
  • Hit the bundt pan on a hard surface to make sure the mixture settles and all gaps are filled nicely. 

Nutrition Information

Calories 379kcal (19%) Carbohydrates 77g (26%) Protein 6g (12%) Fat 7g (11%) Saturated Fat 1g (5%) Sodium 22mg (1%) Potassium 189mg (5%) Fiber 2g (8%) Sugar 54g (108%) Calcium 81mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 379

% Daily Value*

Calories 379kcal 19%
Carbohydrates 77g 26%
Protein 6g 12%
Fat 7g 11%
Saturated Fat 1g 5%
Sodium 22mg 1%
Potassium 189mg 4%
Fiber 2g 8%
Sugar 54g 108%
Calcium 81mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.