This Elazığ halva stirs semolina with mulberry molasses into a warm dessert that melts on the spoon.
10 min prep 16 min cook 10 min rest
Keeps the screen on · step-by-step guide · built-in timer
Add the semolina to the pot with melted butter.
Toast the semolina for 8 minutes, until it turns light golden.
Add the molasses water gradually, protecting your hand from the rising steam.
Cook the halva for 6 minutes, until the semolina absorbs all the syrup.
Close the lid, let it rest for 10 minutes, and serve.
Take the halva out without pressing it into a mold so the semolina grains are not crushed.
If using walnuts, add them at the moment of serving.
💡 Tip: Adding the molasses near the end leaves a fruity taste in the halva rather than a burnt one.
🍽️ Serving suggestion: Serve the halva warm, sprinkled with walnuts.
~228
kcal calories
4
g protein
31
g carbs
9
g fat
12.5g
Sugar
0g
Fiber
61.1mg
Sodium
4.3g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (75%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Author-declared: Recipe author declared Tree nuts but our matcher did not find it in the ingredient list. May come from brand or variety.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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