Greek Semolina Halva (Vegan Semolina Pudding/Cake)

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

olive oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a tropical flavor while being plant-based.

In a saucepan, add 2 cups of granulated sugar, a cinnamon stick, 4 whole cloves, the peel of a lemon, and 4 cups of water.

Bring the mixture to a boil and stir until the sugar dissolves, then turn off the heat.

Stir in 1 cup of Greek honey and 1 teaspoon of pure vanilla extract into the syrup.

In a wide saucepan, add 1 cup of light olive oil and 2 cups of semolina flour, toasting over low heat for about 10 minutes until golden and aromatic.

Add sliced almonds during the last 3 minutes of toasting the semolina.

Mix in 3/4 to 1 cup of raisins, additional lemon zest, 1/2 teaspoon of ground cardamom, and 1 teaspoon of ground cinnamon, cooking for an additional 2-3 minutes.

Turn off the heat before adding the syrup to avoid splattering, straining the syrup to remove cloves and lemon peel.

Pour the syrup into the semolina mixture and turn the heat back on to medium-low, cooking until the mixture absorbs the syrup and pulls away from the pan, about 5-10 minutes.

Transfer the mixture to a bundt pan, compacting it to avoid air bubbles, and let it cool to room temperature for 45 minutes to an hour.

Once cooled, transfer to a serving platter and garnish with ground pistachios or cinnamon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens