Heavenly Semolina Halva Delight

Indulge in the rich and creamy texture of this Semolina Halva, infused with aromatic spices and topped with a delightful crunch of nuts. Perfect for a sweet treat or a festive dessert, this dish is a true celebration of flavors and textures.

Time to complete

Prep

15min

Cook

35min

Wait

-

Total

50min

Ingredients (Makes 1 average cake pan)
  • 1 can of condensed milk (400 g)
  • 700 ml water
  • a little cinnamon powder
  • 3-4 cloves
  • 200 g cow or sheep and goat butter
  • 300 g coarse semolina
  • 1/2 cup teaspoon blanched almonds, crushed
  • 1/2 cup tea pine nuts, lightly roasted
  • 1/2 cup tea candied chopped citrus peels
  • peanut crumbs, finely chopped for serving
  • whole crumb of pistachios from Aegina, for decoration
Directions

Prepare the Liquid Base

  • 1. In a medium saucepan, combine the condensed milk, water, cinnamon powder, and cloves. Bring the mixture to a gentle boil over medium heat, allowing it to simmer for 4-5 minutes. Once boiled, reduce the heat to very low to keep the mixture warm.

Toast the Semolina

  • 2. In a large saucepan, melt the butter over low to medium heat until fully melted and slightly bubbling. Gradually add the coarse semolina, crushed almonds, lightly roasted pine nuts, and candied citrus peels. Using a sturdy wooden spoon, continuously stir the mixture over medium heat until it achieves a rich, dark blonde color and becomes aromatic.

Combine and Cook

  • 3. Carefully add the warm milk mixture to the semolina mixture, taking care as it may foam and splash. Return the pot to very low heat, and stir continuously until the liquids are fully absorbed and the halva starts to pull away from the sides of the pot.

Mold the Halva

  • 4. Lightly dampen a round cake pan or individual tart molds with water. Transfer the halva mixture into the prepared pan(s), pressing it down firmly with a spatula or spoon to ensure an even layer. Allow the halva to cool completely before unmolding it onto a serving platter.

Garnish and Serve

  • 5. If desired, sprinkle the cooled semolina halva with finely chopped peanut crumbs and decorate with whole pistachio crumbs from Aegina before serving.