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Honey-sweetened semolina dessert
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Honey semolina dessert (120 g) has 338 calories. That works out to 282 calories per 100 g. It contains 58.2 g of carbs, 5.6 g of protein, 9.7 g of fat and 1.9 g of fiber. Its 15.6 µg of Selenium covers 28% of the Daily Value. Its glycemic index is 63 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 120 g
338
KCAL / 120G
Carbs
58.2g
· 21% DV
Protein
5.6g
· 11% DV
Fat
9.7g
· 12% DV
Fiber
1.9g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 68% · Protein 7% · Fat 25%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 338 kcal | |
| Total fat | 9.7 g | 12% |
| Saturated fat | 5.22 g | 26% |
| Trans fat | 0.22 g | |
| Sodium | 91 mg | 4% |
| Total carbohydrate | 58.2 g | 21% |
| Fiber | 1.9 g | 7% |
| Protein | 5.6 g | 11% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 120 g | 338 kcal |
| 1 tablespoon (small) | 20 g | 56 kcal |
| 1 serving (small) | 70 g | 197 kcal |
| 100 g | 100 g | 282 kcal |
| 1 cup (medium) | 120 g | 338 kcal |
| 1 piece (large) | 150 g | 423 kcal |
| 1 serving (large) | 180 g | 508 kcal |
| 1 cup (double) | 240 g | 677 kcal |
Calculated from 282 calories per 100 g.
Honey semolina dessert is made by cooking semolina with butter or another fat, adding milk or water until tender, then stirring in honey. Take it off the heat before adding the honey so its flavor stays noticeable.
The basic ingredients are semolina, honey and fat; many home recipes also use milk or water. Cinnamon, nuts or dried fruit are optional additions, and the choice of liquid gives the dessert a softer or more halva-like texture.
Not exactly. Semolina halva is commonly sweetened with a sugar syrup, while honey semolina dessert uses honey as its sweetener. The names and methods can overlap in home cooking, but recipes vary in their liquid and final texture.
Stir the honey in after taking the cooked semolina off the heat. This helps it mix evenly without prolonged high-heat cooking, which can dull honey’s distinctive aroma.
Yes. Milk makes honey semolina dessert richer and creamier, while water gives it a lighter texture that is closer to many semolina halvas. Use the liquid that suits the consistency you want.
Honey semolina dessert can turn lumpy if liquid is added too quickly or the mixture is not stirred. Pour in warm milk or water gradually while stirring, and keep cooking gently until the semolina softens.
Serve honey semolina dessert warm or chilled, topped with cinnamon or chopped nuts if you like. Fresh fruit or plain yogurt alongside it can balance its sweetness and make it feel less rich.
Keep honey semolina dessert covered in the refrigerator for about 2–3 days. It firms up as it chills; warm it gently with a splash of milk or water if you want a softer consistency.
Yes. Honey semolina dessert can be sweetened with honey alone, with no added sugar. Add the honey gradually and taste as you go, since different honeys vary in sweetness and flavor.
Honey semolina dessert can raise blood sugar; honey is still a source of sugars, not a sugar-free sweetener. If you have diabetes, account for the portion and meal carbohydrates, and ask your clinician or dietitian what amount suits your plan.
Vitamins
B1
0.14mg · 12% DV
B12
0.26µg · 11% DV
B3
1.62mg · 10% DV
Biotin
2.52µg · 8% DV
Minerals
Selenium
16µg · 29% DV
Phosphorus
126mg · 18% DV
Manganese
0.36mg · 16% DV
Copper
0.12mg · 13% DV
Potassium ⭐
144mg · 4% DV
Sodium
91mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 338 calories in 1 serving (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Honey semolina dessert is a Turkish home-style sweet made by cooking semolina with fat and softening it with milk or syrup, with honey providing its characteristic sweetness. Recipes vary: some are closer to a crumbly helva, while others are soft enough to eat with a spoon.
It can be served warm or chilled, often after a meal or alongside tea. Semolina makes it a carbohydrate-forward dessert; a 100 g portion contains 48.5 g of carbohydrates. If you want a lighter finish, serve a smaller portion and pair it with unsweetened tea.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
5.22g
MONOUNSATURATED
2.58g
POLYUNSATURATED
0.94g
Omega 6:3 ratio 14.3:1
Above the ideal 4:1 (14.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.