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:
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3 cups sugar
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4 cups water
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1 thick slice of lemon rind
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1–2 cinnamon sticks
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1 tsp vanilla extract
For the Halva:
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¾ cup olive oil (or vegetable oil)
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500g coarse semolina
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1 cup whole almonds, blanched and roughly chopped
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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