Classic Semolina Halva with Raisins and Almonds
A traditional Greek semolina pudding, known for its simple "1:2:3:4" ratio of oil, semolina, sugar, and water. This version includes warming spices, raisins, and crunchy almonds.
- Prep10 min
- Cook30 min
- Total40 min
- DifficultyEasy
- Servings10
Halva is a beloved dessert across Greece, often prepared during Lent or as a sweet treat any time of year. This recipe follows the classic "1:2:3:4" ratio, making it incredibly straightforward to achieve a delicious result.
The key to a perfect halva lies in toasting the semolina properly to achieve a rich, golden color and nutty flavor, without burning it. The aromatic syrup infused with cinnamon, cloves, and lemon zest adds a fragrant depth that perfectly complements the nutty semolina.
Ingredients
Servings
Converted amounts are rounded.
Method
- Prepare the syrup: Combine sugar (or sugar and honey), water, cinnamon stick, whole clove (if using), and lemon zest in a saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Let it simmer until the syrup slightly thickens, then set aside and keep warm.
- While the syrup is simmering, toast the almond slivers in the oven at 350°F until lightly golden and fragrant. Set aside.
- In a large pot, heat the olive oil and corn oil over medium heat. Gradually add the semolina while stirring constantly with a wooden spoon to ensure it absorbs the oil evenly.
- Continue stirring the semolina mixture over medium heat until it starts to bubble and turns a golden-brown color. Be patient and stir continuously to toast the semolina evenly and avoid burning, which would make the halva bitter.
- Remove the pot from the heat. Carefully and slowly pour the warm syrup into the semolina mixture, stirring constantly. Discard the cinnamon stick, whole clove, and lemon zest.
- Return the pot to the stove over low heat. Stir in the ground clove and cinnamon powder.
- Continue cooking and stirring the mixture until it thickens considerably and begins to pull away from the sides of the pot.
- Remove from heat. Stir in the raisins and half of the toasted almond slivers. Cover the pot with a clean kitchen towel and let the halva rest for about 10 minutes.
- Spoon the halva into a serving dish or individual bowls. Let it cool completely at room temperature for about 1 1/2 hours before serving.
- Garnish the halva with a sprinkle of cinnamon powder and the remaining toasted almond slivers.
💡 Tips
- For a deeper flavor, toast the semolina until it's a rich golden-brown color, but be very careful not to burn it.
- If you prefer a less sweet halva, use the lower amount of sugar or replace part of the sugar with honey.
- The halva will firm up as it cools, so aim for a consistency that is thick but still pourable when removing it from the heat.
Inspired by a recipe from My Greek Dish