Semolina Halva

Semolina Halva
08 May 2024

Semolina halva, which is frequently consumed in the Middle East and Balkan countries, is a Turkish dessert that dates back to the Ottoman Empire. The name of the halva, which is prepared with different techniques depending on the region, is of Arabic origin. This hot roasted dessert is one of the most popular recipes due to its relatively low-calorie value. Semolina halva, which is rich in fiber, is one of the recommended food sources for athletes as it keeps the body vigorous. If the ingredients are ready, let's see how to make semolina halva!

How Many Calories is 1 Portion of Semolina Halva?

A 100-gram serving of semolina halva is approximately 275 calories. To reduce the calorie value, you can reduce the amount of sugar and oil in a measured way.

Prep Time : 20 mins
Cook time : 40 mins
Servings : 4 People
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Semolina Halva


  • 1 cup semolina
  • 1 glass of milk
  • Half a glass of water
  • 2 fingers less than 1 cup of sugar
  • 60 grams of butter
  • 50 g walnut
Semolina Halva


  1. Melt 60 grams of butter over low heat. After the butter melts, add 50 g of walnuts and 1 cup of semolina and roast them. (Pine kernels can also be used instead of walnuts.)
  2. For the syrup, add milk, water, and sugar to a different pot and cook until the sugar dissolves.
  3. When the color of the semolina darkens, add the syrup you prepared and stir until the semolina absorbs the water completely.
  4. When the semolina absorbs the water and thickens, turn off the heat and leave it for 15 minutes to infuse.
  5. At the end of 15 minutes, mix it with a wooden spoon to make it grainy.
    Optionally, you can add 1 tablespoon of honey to the halva in addition to granulated sugar.
  6. You can use mint leaves and fresh fruit slices for garnishing. Enjoy your meal.
Serving Suggestions

The most delicious companions of semolina halva are ice cream and clotted cream.

Expert Tips
  • The butter and semolina should be roasted well. If you want the halva to have a darker color, the roasting process can be extended and cinnamon can be added. 
  • When adding the water and milk mixture to the halva, make sure that the milk and water are well-boiled. This will make the fluffy structure of the halva even more visible. 
  • To add aroma to the halva, you can flavor it with vanilla, orange, lemon peel, or different types of nuts.
  • You can add olive oil or a little bit of vegetable oil at the last stage to make your halva shiny.
  • At the last stage, the lid should be closed so that the syrup absorbs the milk well.
  • Take your time when making halva. What gives the halva its consistency is the time it needs to be stirred over low heat. If this time is rushed and the fire is turned up, the consistency of the halva will not hold, and its flavor will deteriorate.
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