Semolina Halva With Currants Recipe

I absolutely adore this comforting semolina halva recipe because it’s incredibly easy to whip up, but tastes like something you’d get at a delightful little café. The warm, nutty aroma combined with spices and a hint of citrus makes it feel like a warm hug in a bowl—perfect for cozy nights in!

I love making desserts that find the perfect balance between sweetness and warmth. Semolina Halva with currants is just that.

My recipe uses semolina as a staring point. From there, you build a sweet, creamy lovely pudding with a oh-so-perfect combination of sugar, milk, and butter (not even joking here; going the low-fat route would be a travesty).

A few grates of nutmeg and a couple of pinches of cinnamon do an excellent job of rounding out the sweet flavors without overpowering them or bringing anything reminiscent of holiday spices into the mix (though this dish is

Ingredients

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• Semolina: Rich in carbohydrates, it provides energy and a slightly nutty flavor.
• Sugar: Adds sweetness and balances the flavor of the halva.
• Unsalted Butter: Enhances richness, contributing to a creamy texture.
• Currants: Offers a natural sweetness and chewy texture, rich in antioxidants.
• Ground Cinnamon: Adds warmth and depth, with potential anti-inflammatory properties.
• Ground Nutmeg: Provides a subtle spice and aromatic quality to the dessert.
• Chopped Walnuts: Optional, adds crunch, healthy fats, and protein.
• Lemon Zest: Optional, imparts a fresh, citrus aroma.

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Ingredient Quantities

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• 1 cup semolina
• 1 cup sugar
• 1/2 cup unsalted butter
• 2 cups water
• 1/4 cup milk
• 1/4 cup currants
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup chopped walnuts (optional)
• Pinch of salt
• Zest of 1 lemon (optional)

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Instructions

1. In a saucepan, mix 2 cups of water, 1 cup of sugar, and 1/4 cup of milk, and bring this to a gentle simmer over medium heat until the sugar is completely dissolved. Set aside.

2. In another deep pan, over low heat, melt 1/2 cup of unsalted butter, making sure not to let it brown.

3. When the butter has melted, add 1 cup of semolina to the pan and stir continuously over medium-low heat. Cook until the semolina has turned golden brown and gives off a nutty aroma, about 10 to 15 minutes.

4. Warm sugar-water mixture: 1 cup water, 1 cup sugarSteps:
1. Add the warm sugar-water mixture to the semolina, stirring constantly to avoid lumps.
2. Be careful, because the mixture will puff and bubble.

5. Lower the heat to low and keep stirring the blend until it starts to thicken.

6. Stir in 1/4 cup of currants, and distribute them evenly throughout the halva.

7. Combine 1/4 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and a pinch of salt to enhance the flavor.

8. Should you wish, finely chop and then fold into the mixture 1/4 cup of walnuts for more interesting texture and taste.

9. When the mixture reaches a thickened state, akin to soft pudding, turn the heat off and cover the pan. Let it rest for 5 to 10 minutes to fully set.

10. Spoon this into bowls and serve warm. If you like, you can garnish with lemon zest for a fresh burst of flavor. Either way, it will taste delicious.

Equipment Needed

1. Saucepan
2. Deep pan
3. Cooking spoon or spatula
4. Measuring cups
5. Measuring spoons
6. Mixing spoon
7. Knife (if adding walnuts)
8. Cutting board (if adding walnuts)
9. Bowls for serving

FAQ

• Can I use salted butter instead of unsalted butter?Affirmative; however, if you choose to do this, think about dialing down the pinch of salt to keep the halva from becoming overly seasoned.
• What can I substitute for currants?Substituting currants in a recipe is simple and can be accomplished with a few pantry staples. To do so, you can reach for raisins or sultanas. Both will give an almost identical sweetness to your dish, but the former will impart a more subtle flavor than either of the latter two.
• Is it possible to make this recipe vegan?Indeed, substitute the butter for a plant-based spread and utilize a plant-based milk, like almond or coconut, in lieu of cow’s milk.
• How do I store semolina halva?Keep the halva in an airtight container in the refrigerator, where it will last for up to a week. Let it warm to room temperature before serving for the best texture.
• Can I omit the walnuts?Indeed, walnuts are not mandatory and may be left out if a nut-free dessert is your preference. If you would like a nut still in the equation, you might swap the walnuts for other kinds of nuts, such as almonds or pistachios.
• What is the role of lemon zest in this recipe?Adding lemon zest contributes a fresh and bright citrus flavor that balances the sweetness and richness of the halva. This step is completely optional, but I highly recommend it for an enhanced flavor profile.
• Why is milk added to the recipe?Creaminess and richness in halva come from milk. The milk, when combined with sugar and cooked to a syrup stage, forms a luxurious base for halva. You can adjust the recipe to make it more or less milky, depending on how you like your halva. Halva can also be made with water instead of milk, but that version has a different taste and texture.

Substitutions and Variations

You can swap out the semolina for cream of wheat, and get the same texture.
Substitute white sugar for brown sugar or coconut sugar when you want a deeper flavor.
Substitute coconut oil for unsalted butter when you need a dairy-free option or want to add a hint of coconut flavor to your baked goods.
If currants are not available, raisins can take their place, offering a similar sweetness and texture.
To create a version that contains no nuts, leave out the walnuts or sub in pumpkin seeds for an equally satisfying crunch.

Pro Tips

1. Toast the Semolina: Ensuring that the semolina is evenly toasted to a golden brown is crucial for the flavor of the halva. Stir continuously to prevent burning and to achieve a uniform toast, which enhances the nutty aroma and taste.

2. Control the Heat: When adding the hot sugar-water mixture to the toasted semolina, reduce the heat to low and stir constantly to avoid lumps. This also helps manage the puffing and bubbling, keeping the mixture under control.

3. Texture Variation: For a delightful texture contrast, consider lightly toasting the walnuts before adding them. This will enhance their flavor and add a pleasant crunch to the halva.

4. Spice Enhancement: For a more pronounced spice profile, consider blooming the ground cinnamon and nutmeg in the melted butter before adding the semolina. This can release more of their aromatic oils and intensify the flavors.

5. Resting is Key: Allowing the halva to rest for 5 to 10 minutes after cooking helps it to set properly. Covering the pan traps the steam and allows the flavors to meld, resulting in a smooth and cohesive texture.