Greek Halva Pudding with Raisins
Greek halva is an aromatic and indulgent flour based pudding filled with raisins. Ready in 25 minutes, you can serve it for dessert or as breakfast.
What is Greek halva?
Halvah or Halvas (Greek: χαλ-βάς) as we call it in Greece is a rich and fudgy pudding. It is a popular confection especially during Great Lent and fasting periods for Christians. While most of the recipes call for semolina, my grandmother Anna used flour instead. I initially posted this recipe in October 2020, but since then I have made a few tweaks to further improve it. The updated recipe incorporates raisins for more texture and chewiness. Vegetable oil, all purpose-flour, sugar, water and raisins! These five humble ingredients along with cinnamon, cloves, vanilla extract and orange zest create tons of flavor. The simplicity yet richness of Greek halva never ceases to amaze me.
A Special Dessert
However, Greek halva has a special place in my heart because of my mother! I reminisce helping my mother stir the halva. Psychologists have underlined the connection between the sense of smell and memories. That is to say, you will forever remember the cinnamon smell filling your house after making halva. To me, is till today one of the strongest childhood memories I proudly carry along my way!
How to make Greek Halva with Raisins
15 minutes hands on is all you need to enjoy Greek halva. Firstly, you toast the flour in oil until it gets golden-brown. Then you add the spices and pure vanilla extract. Lastly, sugar and water are incorporated in the mixture. When the halva is ready and has the right consistency the raisins go in. Voila! Oh, and did I mention the only equipment you need is a non-stick big pot and a wooden spoon?
Step by Step Instructions
Grease a a 10 inches (25cm) bundt pan with vegetable oil and set aside. Heat the vegetable oil over medium-low heat in a non-stick big pot. Gradually, add the all purpose flour and stir continuously with a wooden spoon, for about 7-10 minutes or until the mixture becomes golden brown. Lower the heat if the mixture is getting brown quickly. The flour at first will look lumpy.
Add the ground cinnamon, ground cloves and vanilla extract and give it a good stir.
[easy-image-collage id=1854]Remove pot from heat and add the sugar, water, orange zest and stir vigorously. Be careful of splashing water. Return pot on fire and stir for about 10 minutes or until the mixture thickens. When the mixture starts to pull away from the bottom of the pot, Greek halva is ready. It should have little to no lumps. Remove pot from heat and stir in the raisins till fully incorporated.
Transfer Greek halva into a 10 inches (25cm) lightly greased bundt pan and press it down using a spatula or spoon. Hit the pan into a hard surface to make sure halva is evenly distributed and shaped nicely. Turn it out after 1 hour and top it with extra cinnamon.
Cut into slices and serve with yogurt or as it is. You can serve it for dessert or as breakfast with a mug of hot coffee. Enjoy!
Variations of Greek Halva
In this recipe I went for raisins as they compliment Greek halva excellently! However, you can also opt for sliced almonds, walnuts or other dried fruits such as cranberries to create a more versatile flavor combination. Remember to add any nut or dried fruits after you remove the mixture from heat and stir till they are fully incorporated.
With no further delays, if you are looking for a delicious vegetarian, dairy-free and egg-free dessert, that’s the one!
Greek Halva with Raisins
Ingredients
- 1 cup Vegetable Oil or Sunflower Oil
- 2 ½ cups All purpose flour
- 1 tsp Ground cinnamon plus more for topping
- ½ tsp Ground cloves
- ½ tsp Pure vanilla extract
- 3 cups Granulated sugar
- 4 cups Water room temperature
- Orange Zest from one orange
Instructions
- Grease a a 10 inches (25cm) bundt pan with vegetable oil and set aside.
- Heat the vegetable oil over medium-low heat in a non-stick big pot.
- Gradually, add the all purpose flour and stir continuously with a wooden spoon, for about 7-10 minutes or until the mixture becomes golden brown. Lower the heat if the mixture is getting brown quickly. The flour at first will look lumpy.
- Add the ground cinnamon, ground cloves and vanilla extract and give it a good stir.
- Remove pot from heat and add the sugar, water, orange zest and stir vigorously. Be careful of splashing water.
- Return pot on fire and stir for about 10 minutes or until the mixture thickens. When the mixture starts to pull away from the bottom of the pot, halva is ready. It should have little to no lumps.
- Remove pot from heat and stir in the raisins till fully incorporated.
- Transfer halva into a 10 inches (25cm) lightly greased bundt pan and press it down using a spatula or spoon. Hit the pan into a hard surface to make sure halva is evenly distributed and shaped nicely.
- Turn it out after 1 hour and top it with extra cinnamon.
- Cut into slices and serve with yogurt or as it is. Enjoy!
Notes
- Avoid using olive oil for this recipe as it will make halva more dense and heavy.
- Heat the oil well before you add the flour otherwise you will end up with a soggy mixture.
- Beware, not to add flour at once as it will prevent it from toasting.
- Adjust the heat accordingly if the flour is getting brown too quickly. We want the flour to be toasted slowly.
- When you add the water it will start boiling. Stir immediately, to avoid a lumpy mixture.
- Stir continuously, until the mixture thickens. At first it might seem that halva is not coming together but don’t worry. Stirring is the key part!
- As the mixture keeps thicken it will get harder to stir. Make sure you use a good quality wooden spoon.
- You can serve halva warm or cold. I prefer letting halva cool down.
- You can omit raisins or substitute for nuts and other dried fruits.
- Halva can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
- Have any questions about the recipe or want to ask for substitutions? Contact me and I will be happy to help!
Nutrition
Did you make this recipe? Tag @siftnwhisk on Instagram and hashtag it #siftnwhisk