Halva Recipe
Middle Eastern / Indian · Dessert · 25 min total
A rich, semolina-based dessert perfumed with cardamom and studded with nuts, popular across the Middle East, Central Asia, and India.
10
min prep
min prep
15
min cook
min cook
8
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 1 cup fine semolina
- 1/2 cup ghee or unsalted butter
- 1/2 cup sugar
- 1 1/2 cups water
- 1/4 cup milk
- 1/2 teaspoon ground cardamom
- 2 tablespoons slivered almonds
- 2 tablespoons pistachios, chopped
- 1 tablespoon raisins (optional)
Instructions
- Heat a heavy-bottomed pan over medium heat. Add ghee and let it melt.
- Add semolina and stir continuously with a wooden spoon until fragrant and golden brown, about 5-7 minutes.
- Meanwhile, in a separate saucepan, combine water, milk, and sugar. Bring to a boil, then reduce heat to low.
- Slowly pour the hot liquid into the toasted semolina while stirring constantly to prevent lumps.
- Add cardamom, almonds, pistachios, and raisins. Stir well.
- Cook on low heat, stirring frequently, until the mixture thickens and pulls away from the sides of the pan, about 5 minutes.
- Remove from heat and let rest for 2 minutes. Transfer to a serving dish or mold. Garnish with extra nuts. Serve warm or at room temperature.
Tips
- For a vegan version, use coconut oil instead of ghee and plant-based milk.
- Halva can be refrigerated for up to 5 days; reheat gently or enjoy cold.
- Adjust sweetness to taste by varying the sugar.
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