This traditional Greek semolina halva is a fragrant, comforting dessert that combines toasted semolina with a spiced syrup infused with cinnamon, cloves, and citrus. Each slice is soft, slightly chewy, and packed with dried fruit and nuts for texture and flavor.

Why You’ll Love This Recipe

• Warm, comforting spices
• Naturally egg-free and dairy-free
• Simple pantry ingredients
• Delightful chewy fruit and nut texture
• Perfectly sweetened with honey
• Easy to prepare and serve for guests

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Syrup:
4 cups water
2 cups sugar
1 cup honey
1 cinnamon stick
4 cloves
Lemon or orange peel
1 teaspoon pure vanilla extract

For the Pudding:
2 cups semolina flour
1 cup light olive oil or vegetable oil
1/2 cup blanched almonds, halved
1/2 cup raisins or dried cranberries
Zest of 1 lemon or orange
1/2 teaspoon ground cardamom
1 teaspoon ground cinnamon
Pinch of salt

For Garnish:
Ground cinnamon
Ground pistachios

Directions

1. Prepare the syrup: Combine water, sugar, cinnamon stick, cloves, and citrus peel in a saucepan. Bring to a boil until the sugar dissolves. Remove from heat, stir in honey and vanilla, and set aside.
2. Toast the semolina: In a wide pot, heat olive oil over low heat. Add semolina and stir constantly for about 10 minutes until golden.
3. Add almonds and toast for an additional 2–3 minutes.
4. Stir in dried fruit, zest, cardamom, cinnamon, and salt, then remove from heat.
5. Carefully pour the hot syrup into the toasted semolina mixture—it will bubble vigorously. Stir continuously until thickened and the mixture pulls away from the sides of the pan (about 5–10 minutes).
6. Transfer to a mold or dish, pressing gently to remove air pockets. Let cool to room temperature.
7. Unmold and sprinkle with ground cinnamon and pistachios before serving.

Servings and Timing

Makes 10–12 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Cooling time: 1 hour

Variations

• Replace honey with maple syrup for a vegan version.
• Use chopped walnuts or pistachios instead of almonds.
• Try orange zest and peel for a citrus-forward flavor.
• Add shredded coconut for extra texture.
• Flavor with a splash of rose water for a Middle Eastern twist.

Storage/Reheating

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, warm individual slices in the microwave for 15–20 seconds or serve at room temperature. Avoid freezing, as the texture may change.

FAQs

1. Can I make this dessert vegan?

Yes, replace honey with an equal amount of sugar or maple syrup.

2. What type of semolina should I use?

You can use fine or coarse semolina; fine gives a smoother texture, while coarse adds a bit of graininess.

3. Can I substitute the nuts?

Yes, pistachios, walnuts, or hazelnuts all work beautifully.

4. Is this dessert overly sweet?

No, the balance of syrup and citrus keeps the flavor pleasant and not cloying.

5. How do I prevent lumps in the pudding?

Stir constantly when adding the syrup and cook on low heat for an even texture.

6. Can I use brown sugar instead of white?

Yes, it will give the halva a deeper, caramel-like flavor.

7. How long does it take to set?

Allow it to cool for at least 1 hour before unmolding or slicing.

8. What can I serve it with?

It pairs wonderfully with coffee, tea, or a scoop of vanilla ice cream.

9. Can I make it ahead of time?

Yes, it can be made a day in advance and kept covered until ready to serve.

10. Why did my halva turn dry?

It may have been cooked too long after adding the syrup; stop once the pudding pulls away from the pan sides.

Conclusion

Greek Halvas is a timeless semolina pudding that delivers warmth, spice, and texture in every bite. Simple to prepare yet deeply satisfying, it’s perfect for gatherings, festive occasions, or a comforting homemade dessert any day of the week.

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