Toasted semolina, butter, mixed nuts, and a warm milk syrup stirred together in one pot until thick and golden. Semolina halva is a warm stovetop dessert that takes about 20 minutes and needs no oven at all.
Grape molasses at the end is what makes this version special. It turns the halva from plain golden to deep brown and adds a natural sweetness that sugar alone cannot match. If you have never tried this dessert before, think of it as a warm, nutty, buttery pudding with a fudge-like texture.
This recipe comes from @ferah_kitchen on Instagram. Serve it warm straight from the pot, or press it into small moulds and let it set for a neater look.
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Semolina Halva with Nuts
Course: DessertCuisine: MediterraneanDifficulty: Medium6
servings5
minutes15
minutes700
kcal20 min
A warm stovetop dessert made with toasted semolina, flour, butter, mixed nuts, and grape molasses in a sweet milk syrup. Thick, rich, and nutty. Ready in 20 minutes. Recipe by @ferah_kitchen.
Ingredients
- For the Halva
80 g (⅓ cup) butter
100 ml (⅓ cup) vegetable oil
1 cup mixed nuts (walnuts, almonds, or pine nuts)
1 cup (200 ml) fine semolina
½ cup plain flour
2 tablespoons grape molasses (or honey)
- For the Milk Syrup
400 ml (1⅔ cups) whole milk
200 ml (¾ cup) hot water
1 cup sugar
Directions
- Make the milk syrup: Mix the milk, hot water, and sugar in a bowl and stir until the sugar dissolves. Do not boil it. Just make sure the sugar is fully mixed in. Set it aside.
- Toast the semolina and flour: Melt the butter and oil together in a large pot over medium heat. Add the semolina and flour and stir for 2-3 minutes until it starts to smell nutty.
- Add the nuts: Add the mixed nuts and keep stirring until everything turns a light golden colour. Watch it carefully because it can burn fast once it starts to colour.
- Pour in the syrup: Give the milk syrup a stir, then slowly pour it into the pot in 2-3 batches. Stir well between each pour. It will bubble and steam so be careful.
- Cook until thick: Keep stirring on medium heat until all the liquid is absorbed and the mixture pulls away from the sides of the pot.
- Add the molasses: Stir in the grape molasses and fold everything together with a spatula until the halva is smooth, thick, and evenly coloured.
- Serve: Spoon it warm onto plates, or press it into small moulds and turn them out for a neater shape.
Notes
- If you prefer a softer texture, close the lid after adding the molasses and let it sit for 5-10 minutes off the heat. The steam will loosen it up. Original recipe by @ferah_kitchen on Instagram.
FAQs
What is semolina halva?
Semolina halva is a warm dessert made by toasting semolina in butter and then cooking it with a sweet syrup. It is popular across the Middle East, Turkey, Greece, and South Asia. Each region has its own version. This one uses both semolina and flour, which gives it a thicker, paste-like texture.
Can I use honey instead of grape molasses?
Yes. Honey works well and gives a similar sweetness. The main difference is colour: grape molasses turns the halva dark brown, while honey keeps it lighter and more golden. Maple syrup is another option if you cannot find either.
How do I stop the semolina from burning?
Stay at the stove and keep stirring the whole time. Once the semolina starts to turn golden it can burn in seconds. Use medium heat, not high. A heavy-bottomed pot also helps because it spreads the heat more evenly and reduces hot spots.
Can I make this dessert without nuts?
Yes. Skip the nuts and follow the rest of the recipe the same way. You can add a pinch of cinnamon to the finished halva for extra flavour if you want. Some people add raisins or dried cranberries instead.
How long does semolina halva keep?
It keeps for 2-3 days in the fridge in a sealed container. Reheat it in a pot with a splash of milk over low heat to bring back the soft texture. It gets firmer as it cools, so do not worry if it hardens in the fridge, that is normal.
