Nadia Melkowits's Note:
Semolina Halva is traditionally prepared with a mixture of milk and sugar or water and sugar.The most important part of the recipe is cooking the semolina until it develops a golden color.
My Private Note
Units: US | Metric
- 11. Place butter and canola oil in a heavy-bottomed, wide skillet with a lid and melt over medium heat.
- 22. Add semolina and stir constantly on medium heat, until the semolina is cooked and golden brown, about 20 minutes.
- 33. Meanwhile, combine sweetened condensed milk and boiling water in a small saucepan and keep hot over medium low heat.
- 44. When the semolina develops its golden color, immediately add the hot milk (be careful, it may splatter) mixture through a sieve, mix, cover and let it cook on medium heat for about 15 minutes, stirring the halva every 5 minutes with a spatula.
- 55. Take the skillet off the heat, place a couple of paper towels over the skillet and secure by placing the lid. Let steep for 15-20 minutes until extra moisture is absorbed.
- 66. Stir pine nuts and pistachios into the halva. Put about 1/2 cup warm halva into each of four to six bowls.
- 77. You can top it with some ice cream.
Browse Our Top Dessert Recipes
Nutritional Facts for Semolina Halva
Serving Size: 1 (182 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 835.5
- Calories from Fat 384
- Total Fat 42.7 g
- Saturated Fat 17.8 g
- Cholesterol 79.7 mg
- Sodium 131.6 mg
- Total Carbohydrate 98.2 g
- Dietary Fiber 3.2 g
- Sugars 55.3 g
- Protein 17.8 g