Semolina Halva, or Sooji Halwa, is a beloved dessert in many cultures, particularly in South Asia and the Middle East. This delightful, rich, and aromatic dish made with semolina, oil, almonds, and a sweet syrup flavored with vanilla and cinnamon has become a popular choice for festive occasions and casual gatherings alike. The Semolina Halva with Almonds and Vanilla is a twist on the traditional recipe that brings together the deep nutty flavor of semolina and the richness of almonds, making it a treat that’s both comforting and indulgent.
What is Semolina Halva?
Semolina Halva is a type of pudding-like dessert made from semolina flour, which is a by-product of wheat. The recipe involves toasting the semolina in ghee or oil until it reaches a golden-brown color, then simmering it with sugar syrup infused with aromatic spices like cinnamon, cardamom, and vanilla. The result is a moist, crumbly dessert that can be served in a variety of ways—often garnished with nuts or dried fruits.
This dish is deeply rooted in the culinary traditions of the Indian subcontinent and has variations across several cultures, each adding their own spin to the flavor and texture. The addition of almonds and vanilla in this specific recipe adds richness and complexity, while still staying true to the essence of the original dish.
Origin of Semolina Halva
Semolina Halva, or Sooji Halwa, has its roots in India, where it is a part of the traditional cuisine. The dessert has been passed down through generations and is commonly prepared during religious festivals, celebrations, or as a comforting treat on chilly evenings. It is known for its versatility and the fact that it can be made with minimal ingredients, making it a popular choice in households all over South Asia.
Its popularity spread across the globe due to the migration of South Asian communities, especially to the Middle East, where it became a staple in many countries, such as Turkey and Iran. In these regions, it is often referred to as Revani or Halva, and each culture has a unique take on the preparation.
Ingredients for Semolina Halva with Almonds and Vanilla
For the Syrup:
- 3 cups sugar
- 4 cups water
- 1 thick slice of lemon rind
- 1-2 cinnamon sticks
- 1 tsp vanilla extract
For the Halva:
- ¾ cup olive oil (or vegetable oil)
- 500g coarse semolina
- 1 cup whole almonds, blanched and roughly chopped
- Ground cinnamon for dusting
Step-by-Step Preparation of Semolina Halva with Almonds and Vanilla
1. Prepare the Syrup
Begin by preparing the syrup. In a medium-sized saucepan, dissolve the sugar in the water and add the lemon rind and cinnamon sticks. Bring the mixture to a gentle simmer and allow it to boil for about 5 minutes. Remove from heat and stir in the vanilla extract. Set the syrup aside to keep warm while you prepare the halva.
2. Toast the Semolina
Next, heat the olive oil (or vegetable oil) in a large, deep, non-stick pan over medium heat. Add the coarse semolina and stir continuously for about 10-15 minutes. The semolina should begin to turn golden brown and release a rich, nutty aroma. Keep stirring to avoid burning it.
3. Add the Almonds
During the last few minutes of toasting, add the chopped almonds to the pan. Stir well to ensure that the almonds lightly toast and infuse the semolina with their flavor.
4. Incorporate the Syrup
Once the semolina is golden brown and the almonds are lightly toasted, carefully pour the warm syrup into the pan with the semolina mixture. Be cautious as the syrup may bubble. Stir constantly to incorporate the syrup into the semolina. Reduce the heat to low and continue stirring until the mixture thickens and starts pulling away from the sides of the pan. This should take about 5-7 minutes.
5. Shape the Halva
Once the mixture has thickened, spoon it into a lightly greased bundt pan or loaf pan. Press it down firmly to ensure it holds its shape. Allow the halva to cool to room temperature.
6. Cool & Serve
After the halva has cooled, gently turn it onto a serving dish. Sprinkle with ground cinnamon for extra flavor and visual appeal. Serve the halva at room temperature as a delicious, comforting dessert.
Variations of Semolina Halva with Almonds and Vanilla
- Cardamom Infusion: For an added layer of complexity, try adding a few crushed cardamom pods to the syrup. The aromatic cardamom pairs wonderfully with the cinnamon and vanilla, giving the halva a distinctly Indian flavor.
- Coconut Flakes: Add a handful of desiccated coconut to the toasted semolina for a tropical twist.
- Raisins or Sultanas: Stir in a handful of raisins or sultanas when you add the almonds. This will introduce a slight sweetness and chewy texture to balance the crunch of the almonds.
- Honey Drizzle: For extra sweetness, drizzle some honey on top of the halva before serving.
FAQs About Semolina Halva with Almonds and Vanilla
Q: Can I use other oils besides olive oil?
A: Yes, you can substitute olive oil with vegetable oil, ghee, or even butter for a richer flavor. However, olive oil offers a lighter option.
Q: How long will the halva keep?
A: Semolina Halva can be stored in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week, but ensure it is brought to room temperature before serving.
Q: Can I make this recipe vegan?
A: Absolutely! The recipe is already vegetarian, but you can make it vegan by ensuring that you use vegetable oil and a plant-based syrup.
Q: What other nuts can I use besides almonds?
A: Walnuts, cashews, and pistachios are excellent alternatives to almonds. They all provide a different texture and flavor that complements the semolina.
Conclusion
Semolina Halva with Almonds and Vanilla is a timeless dessert that brings comfort and warmth to any occasion. With its simple yet flavorful ingredients, this dessert has the power to elevate any meal, whether served at a festive gathering or enjoyed after a cozy dinner. The smooth texture of the semolina combined with the rich syrup and the crunch of the almonds makes every bite an indulgent experience. Experiment with different variations and make this dessert your own—your guests will surely be asking for seconds!
By following this detailed guide, you’ll be able to craft a perfectly balanced, delicious Semolina Halva that’s sure to impress every time. The combination of traditional ingredients with a touch of vanilla and cinnamon creates a truly memorable dessert that’s perfect for any occasion.
Print
Semolina Halva with Almonds and Vanilla: A Perfect Dessert for Every Occasion
- Total Time: 20 minutes
- Diet: Vegetarian
Description
Semolina Halva is a type of pudding-like dessert made from semolina flour, which is a by-product of wheat. The recipe involves toasting the semolina in ghee or oil until it reaches a golden-brown color, then simmering it with sugar syrup infused with aromatic spices like cinnamon, cardamom, and vanilla. The result is a moist, crumbly dessert that can be served in a variety of ways—often garnished with nuts or dried fruits.
Ingredients
For the Syrup:
-
3 cups sugar
-
4 cups water
-
1 thick slice of lemon rind
-
1–2 cinnamon sticks
-
1 tsp vanilla extract
For the Halva:
-
¾ cup olive oil (or vegetable oil)
-
500g coarse semolina
-
1 cup whole almonds, blanched and roughly chopped
-
Ground cinnamon for dusting
Instructions
Begin by preparing the syrup. In a medium-sized saucepan, dissolve the sugar in the water and add the lemon rind and cinnamon sticks. Bring the mixture to a gentle simmer and allow it to boil for about 5 minutes. Remove from heat and stir in the vanilla extract. Set the syrup aside to keep warm while you prepare the halva.
Next, heat the olive oil (or vegetable oil) in a large, deep, non-stick pan over medium heat. Add the coarse semolina and stir continuously for about 10-15 minutes. The semolina should begin to turn golden brown and release a rich, nutty aroma. Keep stirring to avoid burning it.
During the last few minutes of toasting, add the chopped almonds to the pan. Stir well to ensure that the almonds lightly toast and infuse the semolina with their flavor.
Once the semolina is golden brown and the almonds are lightly toasted, carefully pour the warm syrup into the pan with the semolina mixture. Be cautious as the syrup may bubble. Stir constantly to incorporate the syrup into the semolina. Reduce the heat to low and continue stirring until the mixture thickens and starts pulling away from the sides of the pan. This should take about 5-7 minutes.
Once the mixture has thickened, spoon it into a lightly greased bundt pan or loaf pan. Press it down firmly to ensure it holds its shape. Allow the halva to cool to room temperature.
After the halva has cooled, gently turn it onto a serving dish. Sprinkle with ground cinnamon for extra flavor and visual appeal. Serve the halva at room temperature as a delicious, comforting dessert.
Notes
This semolina halva is best enjoyed warm, allowing the comforting aroma of vanilla and the crunch of almonds to truly shine. For an extra touch, try garnishing with a few slivers of pistachio or a dusting of cinnamon. It pairs beautifully with a cup of black tea or cardamom-spiced coffee. Store leftovers in an airtight container and gently reheat before serving for the best texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: Semolina Halva with Almonds and Vanilla