Halva is a classic Middle Eastern and South Asian sweet made from toasted flour or semolina and cooked with ghee, sugar, and water until thick and aromatic. Its soft, slightly crumbly texture and rich nutty taste make it a beloved treat during festivals, religious occasions, or as an everyday dessert. There are many versions, but this recipe focuses on the wheat flour (or semolina) halva that’s simple, warm, and deeply satisfying. This recipe serves 4 to 6.
Ingredients
1 cup semolina or wheat flour (suji or atta)
1/2 cup ghee (clarified butter)
1 cup sugar
2 cups water
1/4 teaspoon ground cardamom
2 tablespoons chopped nuts (almonds, pistachios, or cashews)
Optional: a few raisins or saffron strands for added flavor
How to Make Halva
In a saucepan, bring the water and sugar to a boil. Stir until the sugar dissolves completely. Add cardamom and saffron (if using). Set aside.
In a separate pan, heat the ghee over medium heat. Add semolina or flour and begin to stir.
Toast the flour in the ghee, stirring constantly, for about 7–10 minutes, or until it turns golden brown and gives off a nutty aroma. Be careful not to let it burn.
Once the flour is well-toasted, carefully pour the hot sugar-water mixture into the pan. Be cautious, as it will bubble and steam.
Stir quickly and continuously to avoid lumps. The mixture will thicken as it cooks.
Continue to stir until the halva thickens, leaves the sides of the pan, and starts to form a soft mass.
Add nuts and raisins and stir them in.
Serve warm, or let it cool and set slightly before serving in slices.
Serving Suggestions
Halva can be eaten with a spoon, shaped into balls, or cut into pieces after setting. It pairs beautifully with tea or coffee.
Halva is comforting, simple, and steeped in tradition. Whether made for a celebration or just to satisfy a sweet craving, its rich flavor and texture always feel like a treat from home.
