There’s just something so celebratory about a semolina pudding. It’s one of those Indian dishes that work wonderfully as both starter and dessert.
For Eid this year, I partnered with Stork Bake to develop this semolina halva with almonds and vanilla. Visit the Stork Bake recipe site for more recipes.

Photography: Hein van Tonder

Semolina Halva With Almonds and Vanilla
(developed for Stork Bake)

  • 1 cup Stork Bake
  • 1 cup Slivered Almonds
  • 2 and ¾ cups Semolina
  • 3 cups Light Coconut Milk
  • 1 cup Sugar (and a little more to taste)
  • Scrapings of Two/Three Vanilla Pods


    • 45g Pistachio Nuts
    • 1 can Dessert Cream
  1. Melt the Stork Bake in a pan and stir in the almonds to lightly toast for a few seconds.
  2. Add the semolina. Over medium heat, stir the mixture until the semolina browns.
  3. Lower the heat and pour in the coconut milk and sugar. Stir until the mixture combines.
  4. Cover the pan with a dish towel and place the lid over to form a seal, with the edges of the towel folded up over the pot lid.
  5. Simmer for about ten minutes or until the coconut milk has been absorbed.
  6. Stir in the scrapings of the two vanilla pods. Cover the pan again, remove from heat and leave to rest for about an hour before serving.
  7. Serve spooned into bowls with a topping of dessert cream and crushed Pistachio Nuts. The halva can also be shaped using a mould and served on a plate.