Semolina Pudding (Halvah)

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 191.5
  • Total Fat: 1.1 g
  • Cholesterol: 2.9 mg
  • Sodium: 18.1 mg
  • Total Carbs: 40.4 g
  • Dietary Fiber: 1.5 g
  • Protein: 5.5 g

View full nutritional breakdown of Semolina Pudding (Halvah) calories by ingredient
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Introduction

A gorgeous, grainy, soft melt in the mouth pudding usually made with lots of ghee, or clarified butter, but I use none at all and can say it tastes really delicious and less sickening than the real deal. Yet, it is still creamy, sweet and flavorful and really hits the spot. A gorgeous, grainy, soft melt in the mouth pudding usually made with lots of ghee, or clarified butter, but I use none at all and can say it tastes really delicious and less sickening than the real deal. Yet, it is still creamy, sweet and flavorful and really hits the spot.
Number of Servings: 10

Ingredients

    1 Cup Semolina ground, Fine
    1 Cup Semolina ground, coarse

    1/2 Cup Runny Honey
    4-5 cardamom pods
    2-3 cloves, whole
    1 or 2 cinnamon sticks
    1tsp cinnamon ground

    1.5 cup semi-skimmed milk
    4 or 5 cups of water, depending on how runny or thick you want the pudding to be.

Directions

First add milk and honey into a saucepan and bring to the boil gently. Once boiled, put aside.

Add 1 cup of water into a deep frying pan and allow to boil. Add both cups of semolina - if you like it to be thicker, add more coarse semolina, if you like it fine, then add more fine - either way it should be a total of 2 cups.

Shift the semolina around the pan, it will absorb all the water, add more accordingly to soak it just enough to cook.

Keep a medium heat and gradually add the syrup into it and keep stirring it around.

Once the syrup is fully combined transfer the semolina into the syrup saucepan and leave on low heat for around 5 minutes, stirring occasionally so it doesn't stick.

Then raise the heat on the frying pan and add 1/2 cup of semolina out of the saucepan each time and roasting it on the pan -if it gets too dry add more water it should be thicky and gooey but wet - you know its done when it starts gelling when you move it.

Transfer into a dish and repeat the process with the rest of the semolina out of the saucepan.

I know it's a lengthy process but it is worth it.

Upon cooling it will set into a really nice texture and it is best enjoyed cold in my opinion but you can heat it up if you like.

It's mainly served with blanched and skinless almonds.

When I have a 1/2 cup serving I add 12 almonds so I'm getting a good boost of protein with it.


You can always make lots of it and store it in the fridge, it keeps quite well. It really is very satisfying, so a little goes a long long way.
Enjoy


Serving Size: makes 10 1/2 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user RUBYREDIVY.

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