Kalo prama (translates as; ‘good thing’ and sounds like ‘galombrama’) is the Greek name for this famous Cypriot dessert which I’ll explain how to make below. This is my kalo prama recipe.
Kalo prama has gone by various names; for years I thought it was called Galombrama (I didn’t realise it was two words!). Kalo prama is also known by some as Shamali or even Kalonbrama, anyways..
This Cypriot dessert is traditionally served at room temperature, however, if you are lucky enough to be round a Cypriot persons house who has just pulled a tray of kalo prama out from the oven I strongly suggest you stay a while longer!
Warm kalo prama is a thing of the Gods…they know a thing or two about Greek semolina cakes..
Like most Greek or Cypriot desserts they tend to be uber sweet, served in very small portions and compliment a coffee as thick as treacle. The usual process is a cake base of some description followed by the pouring of a thick sticky sugar syrup.
A fine example of that is my Greek Walnut Cake (Karidopita) – incredible…
Anyway, here is my recipe for Kalo prama; it’s the one my mum has always made and is delicious!
Kalo Prama – Greek Semolina Cake with Syrup
I use a tray about 12×8 inches
Kalo prama - Greek Semolina Cake Recipe
Ingredients
- Kalo Prama Cake Mixture:
- 4 eggs
- 3/4 cup sugar
- 1 cup milk
- 1 cup vegetable oil
- 1.5 teaspoons of baking powder
- Few drops of rose water
- 500g semolina
- Handful of halved almonds
- Kalo Prama Sugar Syrup - Ingredients:
- 3 cups caster sugar
- 2 cups boiling water
- 1 teaspoon of lemon juice
- 1/2 teaspoon of rose water
- 3 cinnamon sticks
Directions
- Step 1 Kalo Prama Cake Mixture:
- Step 2 In a large mixing bowl crack open the 4 eggs and whisk.
- Step 3 Add the sugar, milk, all the vegetable oil, baking powder and rose water then whisk together, finally add 500g semolina & mix well again.
- Step 4 Pour the mixture into a deep baking tray (you want the mixture to be about 3 inches deep give or take).
- Step 5 Place the half almonds in rows across the mixture
- Step 6 place in pre-heated oven at 170c FAN for 30-40 minutes or until golden (test with a knife – insert into center of dish should remove clean). Leave to cool slightly.
- Step 7 Sugar Syrup Method:
- Step 8 While the cake is cooking make the sugar syrup.
- Step 9 In a saucepan add the 3 cups sugar, boiling water, lemon juice, rose water and cinnamon sticks.
- Step 10 Bring to boil then simmer for around 10 mins – you don’t want this to be very thick (the traditional method to test if done is to put your open palm in the steam and when it feels sticky it’s done).
- Step 11 When the cake is done, and while still warm, cut the kalo prama into diamonds or squares (about 2×2 inches) and pour over the syrup and leave to soak for a couple of hours.
- Step 12 This tastes great when still slightly warm or at room temperature for days later…
Hi Theo, I was wondering if you could post the recipe using grams instead of cup measurements please. My Yiayia used to make kalo prama for us when we were kids, she sadly passed when I was 16 (49 now) .
Would really appreciate it.
Ooh I’ll try to do that for you!
Thank you for your amazing recipe this is a proper Greek Cypriot recipe I’m taking it out from the oven now kopiaste 😋❤
Thank you!! So pleased you enjoyed it!
Hi Theo,
What size tray you recommend to use?
Also, how much can I reduce the sugar, it seems a lot, but I know it has to become like a syrup. thank you.
Judit
Hi Judit, I use a tray about 12×8 inches big but that’s flexible. You can try reducing the sugar by a third but it is very much meant to be a syrup but give it a try!
I was taught to use a cup of Greek yoguart instead of milk – try that Theo and compare the two
Hi Nina, that’s a great idea – I’ll defo give that one a try! Thank you for the advice! Tx
Beautiful! Was wondering if I could use the photo on ,y own blog? Will of course credit to you.
no problem – thank you for asking!
Galombrama means good thing ! My uncle who was a Pattiiser, in London , always called it Shamali , and Kalonbrama !
Using your recipe tomorrow, baking with the grandchildren!
That’s brilliant! I’m sure the kids will love it!
Thank you! I hope you enjoyed it! X
I was just wondering in your recipe for semoluna cake you refer to cups for sugar, oil and milk. Can you tell me what is considered to be a cup in grams or mls please. I want to try and make these but i want to make them right i look forward to hearing from you.
Thankyou
Wendy
Hi Wendy,
A cup in the UK equates to 250ml. I hope the cake goes well and thanks for the question – I’ll be sure to add this to the recipe for clarity. Good luck!