Light Semolina Halva with Almonds

By halving the sugar and using semi-skimmed milk for the syrup, we significantly reduced the calories while boosting the protein content of this traditional dessert.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 120g semolina · 430 kcal in the whole recipe
• 25g butter · 179 kcal in the whole recipe
• 15g blanched almonds · 87 kcal in the whole recipe
• 200g semi-skimmed milk · 90 kcal in the whole recipe
• 50g granulated sugar · 194 kcal in the whole recipe
• 100g water

Method

1. Heat the milk, water, and sugar in a small saucepan until the sugar dissolves, then set aside without boiling.

   

2. Melt the butter in a wide pot, add the almonds, and sauté until they turn slightly golden.

   

3. Add the semolina and roast over low heat, stirring constantly, for about 15 minutes until golden brown.

   

4. Carefully pour the warm milk syrup into the pot, cover with a lid, and simmer on low heat until the liquid is absorbed.

   

5. Turn off the heat, let the halva rest covered for 10 minutes, then fluff with a spoon and serve.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.