Halva - Australian School of Meditation & Yoga | ASMY


Recipe -- Halva


This traditional Indian sweet is a delicious dessert popular all over the world. It is made from semolina which is derived from durum wheat. Semolina has a low glycemic index, which means that it is digested slowly giving you that feeling of satisfaction. It is high in carbohydrates making it an ideal energy food for people on the go and provides potassium, phosphorus, magnesium, calcium, zinc, vitamins E and B. Even though this dish is wonderfully healthy, your guests will be asking you for seconds and the recipe.


  • 2 cups semolina
  • 1½ tablespoons ghee
  • 9 cups boiling water
  • 2 ¼ cups of raw sugar
  • ½ cups slivered or chopped almonds
  • ¼ cup sultanas or dates
  • ¼ cup of cold water


Melt ghee in a large saucepan over low heat

Add semolina and fry, constantly stirring, until the semolina becomes toasted and darkens slightly. The semolina shouldn’t be too dry, so add more ghee if necessary.

Add the almonds and fry for a further 2 minutes

Add the sugar to the boiling water and stir until sugar is dissolved

Slowly and gently add the boiling water and sugar mixture to the semolina mixture. Be careful as it may bubble and splatter.

Add the sultanas and stir constantly until the mixture starts to thicken.

After about 5 minutes of stirring, remove the saucepan from the heat

Halva can be eaten hot or at room temperature. You can even put it in a baking tray while still hot, let it set and cut into squares.

Delicious served with custard and or icecream