Super easy Halva

Since I was a child I always loved visiting my Yiayia (Grandmother) and spending time with her in the kitchen. She was always coming up with different twists on old favourite recipes and experimenting with ideas. Today I popped round for a coffee and we ended up making two different types of halva because I told her I fancied a non-dairy dessert.  You could experiment with the recipe and try out different ideas but below are three variations that are so easy to try. The recipe is so easy but it’s an impressive sweet treat to have, especially if you use a nice mould to set it.

Rose Halva (as seen in the photo)

  • 3 cups water
  • 1 cup rose cordial
  • 1 cup semolina
  • Blanched almonds to decorate

Almond Halva

  • 3 cups water
  • 1 cup almond cordial
  • 1 cup semolina
  • Blanched almonds to decorate

Alternatively, you could use 4 cups almond milk (no water) and 4 spoons of sugar (coconut sugar is a nice healthier option to caster sugar


Use a cup for measuring above. Place the liquid ingredients on the stove in a pan and then add the semolina. Mix it and keep stirring as the mixture heats up (on a low heat).  Turn off the heat when the mixture becomes like a thick paste. Place some blanched almonds in the bottom of the mould and then empty the mixture in (a jelly mould will make it look pretty but you can use anything really). Once it sets and it’s cold turn it out. 

Store in the fridge once made and use within 3 days (if you don’t eat it before).

Serve a slice on a lovely little plate.  


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