Koliva (Greek Memorial Wheat Dessert) – The Secret to Keeping It Fluffy

Koliva is a traditional Greek memorial wheat dish prepared for religious services and commemorations. Made primarily with boiled wheat, nuts, spices, dried fruit, and topped with sugar, it carries deep cultural and symbolic meaning in Greek Orthodox tradition.

While the ingredient list is simple, preparing koliva correctly requires attention to technique. The most common mistake is ending up with a wet, heavy mixture. In this guide, you’ll learn how to make koliva properly and the crucial secret that keeps the mixture light, fluffy, and never mushy.

Koliva (Greek Memorial Wheat Dessert) – The Secret to Keeping It Fluffy

Recipe by George Zolis

5.0 from 1 vote

Course: DessertCuisine: GreekDifficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

380

kcal

Total time

1

hour 

10

minutes

Traditional Greek koliva made with boiled wheat, nuts, raisins, spices, and sugar. Includes the essential technique to prevent a mushy texture.

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• 300 g 10.5 oz Wheat Berries

• 100 g 3/4 cup All-purpose Flour

• 100 g 3.5 oz Shredded Coconut

• 100 g 3.5 oz Sesame Seeds

• 100 g 3.5 oz Walnuts

• 100 g 3.5 oz Roasted Chickpeas

• 200 g 7 oz Blanched Almonds

• 1 tbsp 1 tbsp Cinnamon Powder

• 1/2 tsp 1/2 tsp Ground Cloves

• Seeds from 1 Pomegranate

• 150 g 5.3 oz Raisins (black & blonde mix)

• 1/2 bunch 1/2 bunch Fresh Parsley, finely chopped

• 300 g 1 1/2 cup Sugar

How to make Koliva

• Wash the wheat thoroughly and soak it in 1 liter (4 cups) of water for 12 hours.
• Drain and boil it with 1 liter (4 cups) of water and a little salt for about 40 minutes.
• Drain well and spread the wheat on a clean towel for at least 4 hours, until completely dry.
• Toast at 320°F (160°C) for 7 minutes the walnuts, roasted chickpeas, sesame seeds, and almonds.
• In a pan over low heat, toast the flour for about 5 minutes until it changes color slightly.
• Grind the roasted chickpeas into a fine powder.
• In a large bowl, combine the completely dry wheat, the chickpea powder, and the toasted flour.
• Coarsely chop the walnuts and almonds (reserve some for decoration) and add them.
• Add shredded coconut, sesame seeds, pomegranate seeds, raisins, parsley, cinnamon, and cloves.
• Transfer to a serving platter, cover evenly with sugar, and decorate as desired.

Recipe video

Did you make this recipe?

Tag @georgezolis on Instagram and hashtag it with #georgezolis

Like this recipe?

Follow @gzoliskitchen on Pinterest

Γίνετε μέλος της Ομάδας μας

Ακολουθήστε τις Μαγειρικές Απολαύσεις στο Facebook

The Secret to Prevent Mushy Koliva

Why Texture Matters

The most critical step is not the boiling — it’s the drying process.

The wheat must be completely dry, with absolutely no residual moisture. Even slight dampness will create condensation and cause the mixture to become heavy and sticky.

The Protective Technique

After drying, the wheat is mixed with:

• Ground roasted chickpeas
• Toasted flour

These ingredients act as a natural moisture barrier. They absorb any remaining humidity and keep the koliva grainy, stable, and beautifully fluffy.

This is the true key to success.

What Is Koliva?

Koliva is a symbolic Greek Orthodox dish prepared for memorial services. Wheat represents resurrection and continuity of life, while sugar symbolizes sweetness and hope.

Proper Wheat Preparation

Soaking softens the wheat, but proper boiling ensures tenderness without overcooking. However, the drying stage determines the final texture. Skipping adequate drying time almost always results in mushy koliva.

Toasting Enhances Flavor

Lightly toasting nuts, sesame, and flour deepens the flavor and improves structure. Grinding the roasted chickpeas into powder creates the signature light texture.

Storage Tips

Koliva should be stored in a cool environment and assembled close to serving time. Excess moisture from refrigeration can affect the sugar topping.