Halva

    Halva

    (25)
    3saves
    35min


    23 people made this

    This is a delicious Greek dessert based on semolina flour. You can alter the sugar depending on your sweet tooth.

    Ingredients
    Serves: 6 

    • 1 cup (250ml) water
    • 1 1/2 cups (375ml) milk
    • 1 1/2 cups (300g) white sugar
    • 1 cinnamon stick
    • 125g butter
    • 1 cup (165g) semolina flour

    Directions
    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. In a medium saucepan over medium heat, combine water, milk, sugar and cinnamon. Bring to a boil and remove from heat. Remove cinnamon stick.
    2. In another saucepan, melt butter over medium heat. Allow it to bubble, but not to brown. Reduce the heat to low and stir in the semolina, a little at a time, until mixture is thick and smooth. Allow it to brown slightly, then stir in the milk mixture, a little at a time. Continue to stir until mixture has progressed from creamy to thick.
    3. Place in a gelatine mould or glass dish. Serve hot or cold.
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    Reviews and Ratings
    Global Ratings:
    (25)

    Reviews in English (25)

    by
    43

    This was delicious!! And pretty healthy if you cut down on the butter. I added about 2 tablespoons of butter and it was still delicious. I also mixed in slivered almonds and raisins. Yummy!!! I will also cut down th sugar by 1/4th cup next time.  -  07 Jan 2002  (Review from Allrecipes USA and Canada)

    by
    30

    the recipe was way to sweet. the desert itself was gorgous but I only used 2 tbs of butter which worked fine and i put 1/4 less of sugar in which was still way to sweet. 3/4 cup rather than 1 & 1/2 cups would have been plenty. you can always add more after. i also put more liquid in, not sure how much though i just added a little at a time untill it was right.  -  27 Jan 2008  (Review from Allrecipes USA and Canada)

    by
    25

    My mom used to make this for us for breakfast when we were young. When I make it, I use half the stated amount of sugar and butter and sometimes add vanilla extract. I also use regular semolina, not semolina flour. Delicious!  -  28 Aug 2008  (Review from Allrecipes USA and Canada)

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