Halvas Recipe

Crafting this halva feels like a heartwarming ritual, blending rich, nutty aromas with the comforting sweetness of semolina slowly thickening over the stove. With each bite, the toasty nuts and buttery undertones from the ghee create a perfect harmony, making this a dessert that’s both nostalgic and delightfully satisfying.

Halvas is a delightful dessert I adore to prepare, mixing semolina’s richness with sugarsweetness and the warmth of cardamom. My recipe includes an assortment of nuts alongside almonds, as well as quantities of raisins, which provide additional texture to this almost custard-like dessert.

The little halvas pieces I serve at dinner parties always elicit happy squeals from my guests.

Halvas Recipe Ingredients

• Semolina (suji): A source of carbohydrates, providing energy and a delightful texture.
• Sugar: Sweetens the dish naturally, balancing flavors with its fundamental sweetness.
• Ghee: Offers a rich flavor and healthy fats, enhancing the halva’s creaminess.
• Mixed nuts: Adds protein, healthy fats, and a delightful crunch to the dessert.
• Raisins: Contributes natural sweetness and fiber, complementing the nutty notes.
• Cardamom powder: Infuses the dish with exotic aroma and subtle spice.
• Saffron strands (optional): Provides a luxurious aroma and golden hue.

Halvas Recipe Ingredient Quantities

• 1 cup semolina (suji)
• 1 cup sugar
• 3 cups water
• 1/4 cup ghee (clarified butter)
• 1/4 cup mixed nuts (such as almonds and cashews), chopped
• 1/4 cup raisins
• 1/2 teaspoon cardamom powder
• A pinch of saffron strands (optional)

How to Make this Halvas Recipe

1. Warm the ghee in a deep saucepan over medium heat. When it is hot, add the finely chopped nuts and sauté until they are a deep golden brown. Use a slotted spoon to remove the nuts from the ghee and set them aside.

2. In the same saucepan, add the vinegar and raise the heat to high. Bring it to a boil, scraping any browned bits from the bottom of the pan. Add the stock and return the nuts and raisins to the pan. Stir in the honey.

3. Add the semolina to the pan with the remaining ghee and stir it continuously until it is roasted. It should take on a golden-brown color and smell a bit like fresh nuts to indicate that it is ready.

4. In another saucepan, heat the water to boiling. Stir in the sugar and continue to stir until you can’t see it anymore—until it’s completely dissolved. Then, if you’re using cardamom powder and saffron strands, add them now.

5. Pour with great care the scalding hot sugar-water solution into the roasted semolina, while stirring it at top speed to ensure all the lumps are beaten out. It is going to splutter, so you mustn’t be taken by surprise.

6. Keep stirring the mixture until the semolina takes in all the liquid and begins to thicken.

7. Incorporate the sautéed nuts and raisins into the semolina mixture. Combine everything evenly with a good stir.

8. Stir frequently and cook for a few more minutes until the halvas thickens and begins to pull away from the sides of the pan.

9. Take the pan from the heat and cover it. Let the halvas sit for a few minutes to let the flavors meld.

10. Serve the warm halvas, if you want, sprinkled with even more nuts. And then . . . oh my god, just enjoy it what with the gracefully melting, nut-buttery goodness in your mouth.

Halvas Recipe Equipment Needed

1. Deep saucepan
2. Slotted spoon
3. Wooden spoon or spatula
4. Measuring cups and spoons
5. Another saucepan
6. Mixing bowl
7. Ladle or measuring cup with spout (for pouring)
8. Heat-resistant gloves or mitts

FAQ

• Q: Can I use a different type of sugar?A: Yes, you can use brown sugar or jaggery instead, and it will lend a different flavor, but it might change the color and taste a bit.
• Q: Is there an alternative to ghee for a vegan version?A: Yes, coconut oil or a neutral oil from plants can serve as alternatives to ghee.
• Q: Can I add other spices?Absolutely! Some common additions are a pinch of cinnamon or nutmeg to enhance the flavor profile.
• Q: Can I make Halvas without nuts?A: Yes, the nuts can be left out entirely, or you can replace them with seeds such as pumpkin or sunflower seeds for a version of this that’s free of nuts.
• Q: Is saffron necessary?A: Optional saffron adds a distinctive scent and hue to the dish. Should this ingredient not be available to you, simply leave it out.
• Q: How can I make this recipe richer?A: For a richer texture and flavor, you can add more ghee, but adjust to your liking.
• Q: How should I store leftover Halvas?Any remaining portions should be kept in an air-tight container in the fridge. They will be good for about a week. Just reheat before serving.

Halvas Recipe Substitutions and Variations

Semolina (suji): You can swap in whole wheat flour for a different texture. Slightly.
Ghee: You can use unsalted butter instead. Or try coconut oil for a vegan alternative.
Nuts in a variety. Substitute almonds and cashews with pecans, walnuts, or pistachios.
Substitute dried cranberries or chopped dates for raisins to vary the taste.
Powdered cardamom: You can use cinnamon or nutmeg if you want a different spice note.

Pro Tips

1. Roast the Semolina Properly Ensure that you roast the semolina over medium heat until it is golden brown and emits a nutty aroma. This step is crucial for achieving the right texture and flavor in the final dish.

2. Use Hot Water When adding the sugar-water mixture to the roasted semolina, make sure it is boiling hot. This will help the semolina cook evenly and prevent the formation of lumps.

3. Temper with Cardamom and Saffron To enhance the fragrance and taste of the dish, slightly crush the saffron strands before adding them to the sugar water. This releases more aroma and color. The cardamom should be fresh for a more robust flavor.

4. Balance the Nuts and Raisins Toast the nuts to a beautiful golden color for added crunch and flavor. Raisins should be added towards the end so they remain plump and sweet rather than turning too dry.

5. Let it Rest After cooking, allow the halvas to sit, covered, for a few minutes. This resting period lets the flavors meld together beautifully and improves the overall texture of the dessert.