Name: Greek Halva (Semolina Pudding with Nuts and Raisins) Recipe
Prep time: 10 min
Cook time: 30 min
Yield: 10
Cuisine: Greek
Ingredients: 1⁄2 cup olive oil; 1⁄2 cup corn oil; 2 cups semolina; 1⁄2 tsp ground cloves; 1 tsp cinnamon powder; ¼ cup raisins; 1⁄2 cup almond slivers; 3 cups sugar; 4 cups water; 1 cinnamon stick; lemon zest; 1 whole clove

How To Make Greek Halva (Semolina Pudding with Nuts and Raisins)

This Greek Halva recipe is a traditional dessert usually served during the lenten season. A sweet treat with a nutty, rich taste brightened up by spices, and sprinkled with almonds and raisins.

Prep: 10 mins

Cook: 30 mins

Total: 40 mins

Serves:

Ingredients

Semolina Halva:

1⁄2 cup olive oil
1⁄2 cup corn oil
2 cups semolina, 1½ cups coarse and 1⁄2 cup thin
1⁄2 tsp ground cloves
1 tsp cinnamon powder

Optional:

¼ cup raisins
1⁄2 cup almond slivers

Syrup:

3 cups sugar, or 2 cups sugar and 1 cup honey
4 cups water
1 cinnamon stick
lemon zest, from 1 lemon
1 whole clove, optional

Instructions

To Make The Syrup:

In a saucepan add sugar, water, cinnamon stick, lemon zest, and whole cloves. Bring to a boil over high heat. Boil until sugar is dissolved and syrup thickens slightly. Set aside but keep warm.

To Make The Semolina Halva:

Preheat oven to 356 degrees F.
Roast almond silvers in the oven for 5 to 10 minutes, shaking occasionally to prevent burning. Set aside.
In a large pot, heat oil and add semolina gradually. Stir constantly using a wooden spoon to allow oil absorption by semolina. When mixture starts to bubble turn heat down and allow to toast until golden. Do not over toast or semolina will be bitter.
Remove pot from heat and pour in the warm syrup. Remove lemon peel, cinnamon stick, and whole cloves. Stir with a wooden spoon. Add cinnamon powder and ground cloves.
Cook halva while stirring until mixture thickens and pulls away from the sides of the pan. Remove from heat and sprinkle raisins and half of roasted almonds.
Cover halva with a towel and rest for 10 minutes. Pour the mixture into a pudding mold or into separate bowls. Allow to cool further for 1½ hours. Garnish with more cinnamon powder and rest of almond slivers. Serve and enjoy!