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Aromatic Semolina Halva with Nuts & Citrus

This traditional Greek semolina halva, locally known as 'Halvas tou Koutaliou' (Χαλβάς του Κουταλιού), is a beloved dessert across the Mediterranean and Middle Eastern regions. Rich, aromatic, and deeply comforting, halva is often prepared for religious feasts and festive occasions due to its simple yet elegant composition. The harmonious blend of buttery semolina, nuts, and citrus peels, infused with warming spices and a luscious condensed milk base, creates a velvety, nutty confection with a delicate sweetness. Sprinkled with peanut crumbs and crowned with Aegina pistachios, it is a masterpiece of texture and flavor. Traditionally enjoyed with Greek coffee or an aromatic dessert wine, this semolina halva serves as a heartfelt tribute to age-old culinary traditions.

Dessert | Greek | Egg-Free | Shellfish-Free | Soy-Free | Vegetarian | Confection | Saucepan | Almond | Butter | Condensed Milk | Semolina | Sautéing | Simmering | Festive | Quick
Time to complete

Prep

15min

Cook

25min

Wait

1h

Total

1h 40min

Ingredients (Makes 8 portions)
  • 1 can (400 g / 14 oz) condensed milk
  • 700 ml (3 cups) water
  • 1/2 tsp ground cinnamon
  • 3-4 whole cloves
  • 200 g (7 oz) cow or mixed sheep-goat butter
  • 300 g (10.5 oz) coarse semolina
  • 1/2 cup (75 g) blanched almonds, crushed
  • 1/2 cup (60 g) pine nuts, lightly toasted
  • 1/2 cup (50 g) candied citrus peels, chopped
  • Peanut crumbs, finely chopped (for serving)
  • Whole pistachios from Aegina (for decoration)
Nutrition Information (per 100g)
  • Calories: 320
  • Fat: 18
  • Protein: 6
  • Carbohydrates: 35
  • Fiber: 2
Directions

Prepare the Milk Infusion

  • 1. In a medium saucepan, combine the condensed milk, water, cinnamon, and cloves. Heat gently over medium heat until it reaches a soft boil, then reduce to low and keep warm.

Toast the Semolina & Nuts

  • 2. In a large saucepan, melt the butter over low heat. Stir in semolina, almonds, pine nuts, and citrus peels, cooking with constant stirring until golden brown and aromatic.

Incorporate the Liquid & Form Halva

  • 3. Slowly pour the warm milk infusion into the semolina mixture, stirring continuously as the halva thickens. Cook until the mixture begins to pull away from the sides.

Shape & Serve

  • 4. Transfer the halva into a lightly dampened mold, pressing evenly. Allow to cool, then unmold and decorate with peanut crumbs and whole pistachios before serving.
Cookix's Secrets

Alternative Cooking Methods

  • Prepare in a slow cooker for a hands-off approach.

Bold Flavor Enhancements

  • Add saffron or cardamom for a Persian-inspired twist.

Flavor Balance

  • Adjust the spice level by adding orange zest or a dash of nutmeg.

Healthier Version

  • Use plant-based butter and replace condensed milk with almond milk and honey.

Texture Perfection

  • Stir continuously to ensure even toasting of the semolina and prevent burning.