Semolina Halva – a delicious recipe with unsalted butter, canola oil, semolina, semolina, pine nuts, pistachios. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
1. Place butter and canola oil in a heavy-bottomed, wide skillet with a lid and melt over medium heat.
2
2. Add semolina and stir constantly on medium heat, until the semolina is cooked and golden brown, about 20 minutes.
3
3. Meanwhile, combine sweetened condensed milk and boiling water in a small saucepan and keep hot over medium low heat.
4
4. 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.
5
5. 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.
6
6. Stir pine nuts and pistachios into the halva. Put about 1/2 cup warm halva into each of four to six bowls.
7
7. You can top it with some ice cream.
996
kcal
Calories
110
g
Fat
3
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 tablespoons unsalted butter, 2 tablespoons canola oil, 1 cup semolina, 1/3 cup semolina, and more.
Yes, Semolina Halva falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
