This traditional Greek Halva is a heavenly semolina pudding that perfectly balances sweetness with nutty undertones.
In just 40 minutes, you’ll create a comforting dessert that’s been cherished across Greek households for generations.
Each bite of this plant-based treat delivers a satisfying 592 calories, making it an ideal choice for special occasions or weekend indulgences.
The addition of plump raisins adds natural sweetness and a delightful chewy texture that complements the smooth, creamy pudding.
Ingredients for Greek Halva
- For the Semolina Base:
- 1/2 cup olive oil – Creates the perfect base texture
- 1/2 cup corn oil – Helps achieve ideal consistency
- 2 cups semolina (1 1/2 cup coarse + 1/2 cup thin) – The star ingredient
- 1/2 tsp clove powder – Adds warm aromatic notes
- 1 tsp cinnamon powder – For classic Mediterranean flavor
- 1/2 cup almond slivers – Adds delightful crunch
- 1/4 cup blond raisins – Provides natural sweetness
- For the Syrup:
- 3 cups sugar (or 2 cups sugar + 1 cup honey) – Creates perfect sweetness
- 4 cups water – For ideal syrup consistency
- 1 cinnamon stick – Infuses aromatic warmth
- 1 whole clove – Enhances spice profile
- Zest of 1 lemon – Adds bright citrus notes
Step-by-Step Instructions
- Prepare the Syrup: Combine syrup ingredients in a pan, bring to boil until sugar dissolves and slightly thickens. Keep warm.
- Toast the Almonds: Roast almond slivers at 180°C until golden for extra crunch and nutty flavor.
- Create the Base: Heat oils in a large pot, gradually add semolina while stirring constantly until it begins to bubble.
- Toast the Semolina: Reduce heat and continue stirring until mixture turns golden. Watch carefully to prevent burning.
- Combine: Remove from heat, slowly pour in warm syrup (after removing spices and zest), stirring continuously.
- Season: Add spices and return to heat, stirring until mixture thickens and pulls away from pan sides.
- Final Touches: Mix in raisins and half the almonds, let rest covered for 10 minutes.
- Set and Serve: Transfer to molds, cool for 90 minutes, then garnish with cinnamon and remaining almonds.
Cooking Techniques
The secret to perfect halva lies in how you toast the semolina. Keep stirring gently and watch the color change to a beautiful golden shade.
Think of it like making risotto – slow, steady stirring is your friend! The mix will start to smell wonderfully nutty as it toasts.
If you notice any dark spots forming, lower your heat right away. Your nose is the best guide here – when you smell that warm, toasted aroma, you’re on the right track!
Variations
While this classic Greek halva recipe is amazing as is, you can make it your own! Try swapping the raisins for chopped dried apricots or cranberries.
Not a fan of almonds? Use pistachios or walnuts instead. For a richer honey flavor, use all honey instead of the sugar-honey mix in the syrup.
Some families love adding a splash of orange blossom water at the end – it adds such a lovely fragrance!
Storage Tips
Your halva will stay fresh at room temperature for up to 3 days when stored in an airtight container.
If your kitchen is warm, pop it in the fridge – it’ll keep for up to a week and tastes amazing chilled!
The texture might firm up a bit in the fridge, so let it sit at room temperature for 15-20 minutes before serving. Just remember to keep it covered to prevent it from drying out.
Serving Suggestions
Halva is perfect on its own, but try serving it with a small cup of strong Greek coffee for the full experience!
For special occasions, dust your halva with extra cinnamon and serve it alongside fresh seasonal fruits.
Some people love it for breakfast – it’s especially good with a drizzle of honey and a handful of fresh berries. For a fancy touch, warm each portion slightly and add a scoop of vanilla ice cream on top!
Greek Halva (Semolina Pudding with Raisins)
Equipment
- Large pot
- wooden spoon
- Pudding mold
Ingredients
For the semolina Halva
- 1/2 cup olive oil
- 1/2 cup corn oil
- 2 cups semolina 1 1/2 cup coarse and 1/2 cup thin
- 1/2 tsp clove powder
- 1 tsp cinnamon powder
- 1/4 cup blond raisins optional
- 1/2 cup almond slivers optional
For the syrup
- 3 cups sugar or 2 cups sugar and 1 cup honey
- 4 cups water
- 1 cinnamon stick
- 1 whole clove optional
- 1 lemon zest from 1 lemon
Instructions
- To prepare this delicious Greek halva recipe, start by preparing the syrup. Add all the ingredients into a pan over high heat and bring to the boil. Boil until the sugar has dissolved and the syrup slightly thickens. Set aside, but keep warm.
- In the meantime, roast the almond silvers into the oven at 180C. Although the traditional Greek halva recipe doesn’t include almonds, it’s always a nice addition, which gives extra flavour and crunchiness.
- Heat the oil in a large pot and add gradually the semolina. Stir constantly with a wooden spoon to allow the semolina to absorb the oil. When the semolina starts to bubble, turn the heat down and allow to toast until golden (whilst constantly stirring). The more you toast the mixture, the darker it will become. Just be careful not to over toast it, as the semolina will burn and the halva will become bitter.
- Remove the pot from the stove and pour in, slowly, the warm syrup. Don’t forget to remove the lemon peel, cinnamon and clove!
- Stir with a wooden spoon and return the pot on the stove. Add the halva spices.
- Cook the halva (whilst stirring) until the mixture thickens and pulls away easily from the sides of the pan.
- Remove the pot from the stove, add the raisins and half of the roasted almond slivers and blend. Cover the halva with a towel and let it rest for 10 minutes. Pour the mixture into a pudding mold or into individual bowls.
- Allow the halva to cool for about 1 1/2 hour before serving. Garnish with some cinnamon powder and sprinkle with the rest almond slivers.