Halva Recipe Semolina Custard

Halva recipe

Halva Recipe Semolina Custard

Here is the Halva recipe Semolina Custard version of Greek halva. There are a few different Greek halva varieties that originate from different cultures. This version uses a semolina custard as its base. Some versions are made with crushed sesame seeds and sugar and its quite hard in texture and often eaten during lent. It is available in plain vanilla or chocolate swirl flavours. There is also halva farsalon which is made with cornflour and is of a jelly like consistency. It is considered hard to make as cast irons pots set over high flame are traditionally used to make it.

Here is the recipe for my grandmother’s halva. Everyone, and when I say everyone, I mean EVERYONE loves it. Halva is a dessert with very few ingredients but lots of sugar. That’s probably why everyone loves it so much. Everything must be eaten, even sugar, just in moderation.

Ingredients for Halva Semolina Custard:

  • 1 cup oil
  • 2 cups fine semolina
  • 1-2 heaped teaspoons cinnamon powder

Syrup for Halva:

  • 2.5 cups sugar
  • 4 cups water
  • 1 cinnamon stick
  • 3 whole cloves
  • Roughly chopped walnuts (if desired)

Method for Halva Recipe Semolina Custard

  1. Place water, cinnamon and cloves into saucepan and bring to boil. Add sugar, stir until dissolved and boil for 5 minutes. Set aside.
  2. In a separate saucepan heat oil, add semolina and stir through until it slightly browns, then add the cinnamon powder.
  3. Add sugar syrup into the semolina mixture slowly and stir continuously, until smooth. Cook off for a few minutes. If using, add walnuts at this point.
  4. Remove from heat and allow to cool slightly. Pour halva evenly into any of the following: round moulded cake tin, rectangular loaf tin, flat tray or small individual moulds.
  5. Allow to cool before serving or chill in fridge. Most of all ENJOY!

View more cake recipes or see our recipe archive.

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Halva recipe
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Halva Recipe Greek Halva
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