Greek Semolina Halva – Low Oil & Sugar

Greek semolina halva is one of the most beloved traditional desserts of Mediterranean cuisine. This lighter version uses less oil and less sugar, while still delivering the rich aroma and comforting texture that make halva so irresistible.

Made in a single pot with coarse semolina, raisins, pine nuts or almonds, and warm cinnamon, this classic fasting dessert is simple, nourishing, and naturally dairy-free. The semolina slowly toasts in oil, developing a deep nutty flavor that pairs beautifully with the sweetness of raisins and the fragrance of cinnamon.

Greek Semolina Halva – Low Oil & Sugar

Recipe by George Zolis

5.0 from 1 vote

Course: DessertCuisine: GreekDifficulty: Easy

Servings

12

servings

Prep time

5

minutes

Cooking time

25

minutes

Calories

245

kcal

Total time

30

minutes

Traditional Greek semolina halva made with less oil and sugar. A simple one-pot vegan dessert with raisins, nuts, and cinnamon.

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Ingredients

Metric US

• 120 ml 1/2 cup Vegetable Oil or Olive Oil or a Mix

• 320 g 1 3/4 cup Coarse Semolina

• 300 g 1 1/2 cup Sugar

• 960 ml 4 cup Hot Water

• 40 g 1/3 cup Pine Nuts or Almonds

• 100 g 2/3 cup Black Raisins

• 1 pinch 1 pinch Salt

• 1 tsp 1 tsp Ground Cinnamon

How to make Greek Semolina Halva

• Place a pot over medium heat and add the oil and semolina.
• Stir continuously until the semolina lightly toasts and begins to turn golden.
• Add the pine nuts or almonds and toast them together with the semolina.
• Add the sugar and stir.
• Carefully pour in the hot water gradually while stirring continuously.
• Add the salt.
• Once the mixture begins to boil, add the raisins.
• Reduce the heat and continue stirring until the halva thickens.
• Remove from heat, cover the pot with a towel, and let it rest for 30 minutes.
• Add the cinnamon and mix.
• Transfer the mixture into a mold and spread evenly.
• Allow the halva to cool completely before unmolding.

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What Is Greek Semolina Halva?

Semolina halva is a traditional Mediterranean dessert made with semolina, oil, sugar, and water. It is especially popular during fasting periods because it contains no dairy or eggs.

Unlike flour halva, semolina halva has a slightly grainy texture that absorbs syrup beautifully.

Why Toasting the Semolina Is Important

The secret to flavorful halva lies in properly toasting the semolina.

Slow roasting develops:

• nutty aroma
• golden color
• deeper flavor

This step is essential for authentic taste.

A Lighter Version of Classic Halva

Traditional halva recipes often contain more oil and sugar. This recipe uses reduced quantities, creating a dessert that is:

• lighter
• less sweet
• still rich and aromatic

Texture & Flavor

Expect:

• soft but slightly crumbly texture
• sweet raisins throughout
• crunchy pine nuts or almonds
• warm cinnamon aroma

It’s perfect served warm or at room temperature.