Greek Halva (A Semolina Pudding)

Total Time
Prep 20 mins
Cook 10 mins

This is another recipe for halva, my mum's recipe. It's one of the most common desserts in Greece and perfect for a lent. You can add in it raisins, almonds, pecan, pine nuts, its up to you!

Ingredients Nutrition


  1. Brown the semolina in the oil on medium - high heat stirring continuously for 3 minutes.
  2. Add the sugar, the nuts (if using) and continue stirring for another 4 minutes.
  3. When the semolina has taken a brown colour add the hot water. (Be careful, there are bubbles and steam!)
  4. Turn the heat down and continue stirring until the mixture is very thick and its pulls away from the sides of the pan as stirring.
  5. Spoon into a bundt pan, on in small bowls and unmol onto a platter on onto individuals plates.
  6. Sprinkle with more nuts and cinnamon.
Most Helpful

4 5

Good recipe. Though be warned this took me longer than 30 minutes. Almost 45. I thought it would be quick and easy but didn't realise I'd have to stand there stirring for so long. It took quite some time for the semolina to thicken and I admit I didn't wait until it started pulling away from the pot completely. Otherwise a good dish.

5 5

I used way less sugar and added ground cardamon, raisins (a tasty addition that adds sweetness) and hemp nuts. Very nice.

5 5

I could never give Halva less than 5 stars as it is one of family's favourite desserts. This recipe of katia's is pretty standard, as there's a 1-2-3-4 set measure. 1 cup of oil, 2 cups semolina, 3 cups sugar, 4 cups water. Like me, katia has reduced the sugar, but I go even less - I can go anywhere from 1 3/4 cups to 2 cups, depending on how sweet we want it - never more than 2 cups. It is a wonderful dessert and very economical. When I made it, I packed it into a bundt cake pan to mold it into a pretty shape. Once cool, it slices into lovely pieces. Do not forget a sprinkle of cinnamon at serving.