81min 4 ppl
Irmik Helvasi (Turkish Semolina Halva)
28 minutes
4 people
Easy≤30 min & ≤6 steps
28 min · 6 steps
Easy: ≤30 min and ≤6 steps
622 kcalper person
Protein 12g
Carbs 81g
Fats 30g
About this dish
Irmik helvasi turns pantry semolina into a soft, comforting halva by toasting it in butter and pine nuts until deeply nutty, then letting hot sweetened milk steam into it off the heat until every grain swells and turns fluffy. It is a Turkish home-cooking classic, best eaten warm.
Allergy Info
Dairy, Gluten, Tree Nuts
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- Unsalted butter100 g
- Milk500 ml
Dried Goods
- Fine semolina200 g
- Pine nuts30 g
- Caster sugar150 g
Utensils
- Large saucepan
- Small saucepan
- Tea towel
Method
1
Melt the butter in a large saucepan over a medium heat.
Approx. 2 minutes
2
Add the semolina and pine nuts and toast, stirring constantly, for about 10 minutes, until the semolina turns a deep golden colour and smells nutty.
Approx. 10 minutes
3
In a separate saucepan, heat the milk and caster sugar together until the sugar dissolves and the milk is hot but not boiling.
Approx. 5 minutes
4
Carefully pour the hot milk into the toasted semolina, stirring constantly as it will bubble and spit, and cook for a further 2 minutes until fully absorbed.
Approx. 4 minutes
5
Take the pan off the heat, cover with a clean tea towel and a lid, and leave to rest for 15 minutes, until the semolina has fully swollen and the mixture is fluffy.
Approx. 2 minutes
6
Fluff the halva gently with a fork, then spoon into serving bowls while still warm.
Approx. 5 minutes
