Toasted Semolina Halva with Pine Nuts
Semolina and pine nuts toasted in butter, then cooked with a hot milk syrup until fragrant and spoon-tender.
By Moow Editorial ·
- Stir continuously while toasting so the semolina does not burn.
- After adding the syrup, 8-10 minutes of cooking is sufficient; overcooking can dry the halva.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 8 servings
- Prep time: 20 minutes
- Cook time: 35 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 8 servings.
- Calories: 320 kcal
- Protein: 6 g
- Carbohydrates: 54 g
- Fat: 10 g
- Sodium: 51 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Halva
Have these measured and ready before you begin.
- 3 tablespoons butter
- about 1/3 cup plus 1 tablespoon (100 ml by volume) pine nuts
- about 1 1/4 U.S. cups (300 ml by volume) semolina
- about 1 1/4 U.S. cups (300 ml) milk
- about 1 1/4 U.S. cups (300 ml) water
- about 1 1/4 U.S. cups (300 ml by volume) granulated sugar
To Serve
- 1 teaspoon ground cinnamon, optional
Directions
1. Melt the butter in a wide pan and toast the pine nuts.
2. Add the semolina and cook over low heat for about 20 minutes, stirring constantly, until deeply fragrant and golden.
3. Combine the milk, water, and sugar in a saucepan and heat gently to a boil.
4. Gradually pour the hot syrup into the toasted semolina while stirring continuously.
5. Cook over low heat for 8-10 minutes, stirring, until the liquid is absorbed.
6. Cover and rest briefly, then mold into bowls and invert onto plates.
7. Serve with cinnamon and optional vanilla ice cream.
Sources
Contains milk, wheat, and pine nuts. The hot syrup will bubble vigorously when it hits the semolina; add it slowly with hands and face clear of the pan.