Halva Greek Semolina Custard

Halva – Greek Semolina Custard recipe.

There are a few different Greek halva varieties. This version uses semolina as its base.

Here is the recipe for my grandmother’s halva. Everyone, and when I say everyone, I mean EVERYONE loves it. Halva is a semolina based 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.


  • 1 cup oil
  • 2 cups fine semolina
  • 1-2 heaped teaspoons cinnamon powder
  • Syrup:
  • 2.5 cups sugar
  • 5 cups water
  • 1 cinnamon stick
  • 3 whole cloves
  • Roughly chopped walnuts (if desired)


  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 cinammon 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!

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