Semolina Halva Recipe

Indulge in the divine flavors of the Aegean coast with this authentic Semolina Halva recipe. A traditional dessert cherished across cultures, our Anatolian-inspired version is rich, nutty, and utterly irresistible. Experience the creamy texture and subtle sweetness that makes this halva a true culinary masterpiece. Perfect for special occasions or a sweet treat anytime!

Prep Time 15 mins
Cook Time 75 mins
Calories 759.1 kcal
Protein 17g
Rating 4.0 (1 Reviews)
Semolina Halva 15

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Semolina Halva

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How to Make Semolina Halva

  1. Melt 1/2 cup (113g) of unsalted butter in a large, heavy-bottomed pot over medium heat.
  2. Add 2 cups (250g) semolina and 1/2 cup (50g) pine nuts. Roast, stirring constantly, for 10-15 minutes, until the pine nuts are lightly browned and the semolina is fragrant.
  3. Add 1 cup (240ml) water, 1 cup (240ml) milk, and 1 cup (200g) granulated sugar. Bring to a boil, stirring frequently to prevent sticking.
  4. Reduce heat to low, and continue stirring occasionally until most of the liquid has been absorbed and the mixture pulls away from the sides of the pot (about 20-25 minutes). The halva will thicken considerably.
  5. Remove from heat. Cover the pot and let the halva cool completely. This allows it to set and develop its signature texture.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

301g

Fat

89g

Carbs

36g

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