Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Halva Grec 🇬🇷 (Pudding à la semoule) 1,2,3,4

Greek Halva 🇬🇷 (Semolina Pudding) 1,2,3,4

Name: Greek Halva 🇬🇷 (Semolina Pudding) 1,2,3,4
Total time: 1800 s
Cuisine: American
Ingredients: 1 cup vegetable oil (such as sunflower oil; about 240 ml); 2 cups wheat semolina (1 cup fine semolina and 1 cup medium semolina; about 320 grams total); 3 cups sugar (about 600 grams); 4 cups water (about 950 ml; 3 1/2 cups may be enough); Ground cinnamon; Nuts; Dried fruit

Ele & Viv @eleviv

Paris, FR

This is the classic Greek dessert, tried and true Halva.

The 1,2,3,4 in the title refers to the proportions in the recipe (measured by cups).

The size of this dessert depends on the size of the cups you use. You can even use shot glasses for individual servings. I personally use standard water glasses. ~Ele

This is the classic Greek dessert, tried and true Halva.

The 1,2,3,4 in the title refers to the proportions in the recipe (measured by cups).

The size of this dessert depends on the size of the cups you use. You can even use shot glasses for individual servings. I personally use standard water glasses. ~Ele

Ele & Viv @eleviv

Paris, FR

This is the classic Greek dessert, tried and true Halva.

The 1,2,3,4 in the title refers to the proportions in the recipe (measured by cups).

The size of this dessert depends on the size of the cups you use. You can even use shot glasses for individual servings. I personally use standard water glasses. ~Ele

This is the classic Greek dessert, tried and true Halva.

The 1,2,3,4 in the title refers to the proportions in the recipe (measured by cups).

The size of this dessert depends on the size of the cups you use. You can even use shot glasses for individual servings. I personally use standard water glasses. ~Ele

Saved

Ingredients

30 minutes

1 cupvegetable oil (such as sunflower oil; about 240 ml)
2 cupswheat semolina (1 cup fine semolina and 1 cup medium semolina; about 320 grams total)
3 cupssugar (about 600 grams)
4 cupswater (about 950 ml; 3 1/2 cups may be enough)
For garnish
Ground cinnamon
Nuts
Dried fruit

Saved

Steps

30 minutes

1

In a saucepan, make the syrup. Add the water and sugar. Wait for the sugar to dissolve, then stir well. Let the syrup cook over low heat while you continue with the other steps.
2

In a second, larger saucepan, add the oil and semolina. Mix well.
3

Cook the semolina over medium-high heat until it is golden brown (about 10 minutes).
4

Once the semolina is golden, remove the large saucepan from the heat and slowly pour in the syrup from the first saucepan. Be careful not to splash yourself with the hot oil.
(If you are not experienced in the kitchen, add the syrup very slowly using a ladle until the oil stops splattering. Then pour in the rest as usual.)
5

Return the saucepan to the heat (low to medium) and stir well until the mixture thickens (and to prevent the semolina from sticking).
6

Once the mixture has thickened, the Halva is ready. Transfer it to a cake pan (or bowls), then let it cool before removing from the mold. Sprinkle this side with cinnamon.
7

Unmold the Halva onto a plate. Sprinkle again with cinnamon, and optionally with nuts and/or dried fruit. Enjoy!