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Image of Helva

1 cup (250ml) water
1 cup (250ml) milk
1 cup (220g) sugar
125g butter
cup (120g) semolina
cup (80g) blanched almonds, finely chopped
1 teaspoon ground cinnamon


1. Combine water, milk and sugar in medium pan, stir over heat, without boiling, until sugar is dissolved. Simmer, uncovered, without stirring, about 10 minutes or until slightly thickened.

2. Meanwhile, heat butter in medium pan, add semolina and nuts, cook, stirring constantly, about 5 minutes or until semolina is lightly browned; remove from heat.

3. Gradually stir hot milk mixture into semolina mixture, add cinnamon, stir over heat until boiling, reduce heat, cook, stirring, 1 minute. Remove from heat, cover pan with greaseproof paper, then lid; stand 15 minutes.

4. Grease 20cm x 30cm lamington pan, cover base and 2 opposite sides with sheet of baking paper. Spread mixture evenly into pan, stand 10 minutes. Turn helva onto board, cut into squares to serve. Dust with extra cinnamon, if desired.

Recipe can be made 2 days ahead.
Storage: Covered, in refrigerator.
Freeze: Not suitable.
Microwave: Not suitable.

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