Print Friendly, PDF & Email

Khalva is a syrupy walnut cake, a Russian classic and national favorite dessert. Super-syrupy-sweet delicious!


(Photo Attributed to Author: Middayexpress)

Khalva Recipe-

  • 2 cups whole milk
  • 4 tbsp. white sugar
  • 1 tbsp. cornstarch
  • 1 tbsp. all-purpose flour
  • 1 cup walnuts, chopped in half
  • 8 tbsp. melted, unsalted butter
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • A few extra walnuts, left whole, for garnish
  1. Preheat your oven to 400 degrees Fahrenheit (200 Celsius)
  2. Combine 1-1/2 cups of milk with the sugar in an enameled mixing bowl over medium heat and, stirring non-stop, and cook until the sugar is all dissolved.
  3. Stir the remaining milk, flour, cinnamon, nutmeg, and cornstarch together in another bowl until well blended, and then pour into the milk-sugar mixture.
  4. Bring the contents to a boil and cook, still stirring, until the mixture thickens and takes on the consistency of a custard, then remove from the burner and set aside.
  5. In another bowl, combine the melted butter and walnuts, and toss the walnuts with a wooden spoon until they are well coated with butter, then spread them out in a casserole baking dish.
  6. Place dish in the oven and roast them for about 20 minutes, or until toasty, turning them often with a spatula, until they turn a deep golden brown.
  7. Now pour the custard evenly over the nuts, cover the dish with its lid (you can use foil if the dish doesn’t have a lid), and bake for 25 to 30 minutes, until the custard is thickened to almost cake-like, but yet still syrupy.
  8. To serve your Khalva, slice into generous squares, garnish with a whole walnut, and serve right away, while still nice and hot.