Turkish Semolina Halva (İrmik Helvası)
Ingredients
- 160 g Butter
- 185 g Semolina Coarse
- 2 tablespoon Nuts of choice Pine Nuts are a popular choice, I use crushed Pistachios
- 250 ml Water
- 250 ml Milk
- 200 g Sugar
- 1 ¼ teaspoon Ground Cardamom
- A good pinch Saffron Pre soak in Ice, or warm Water for best results
- Nuts for garnishing
Instructions
- Melt Butter in a wide pan over medium heat.
- Add semolina and begin to roast it slowly in the butter. Stir continuously so it cooks evenly. Over time it will turn lightly golden and develop a warm, nutty aroma. This will take 15 minutes.
- Add Nuts of choice (I used crushed Pistachios) and saute till fragrant and lightly golden. About 1 minute.
- In a seperate pot, make a syrup by adding water, milk, and sugar to a pan. Stir carefully as the mixture will bubble at first and simmer till the sugar has dissolved.
- Add ground cardamom and saffron if using, mixing well so the flavour spreads evenly.
- Pour the syrup over the Semolina carefully as it will splutter.
- Continue stirring over low heat as the semolina absorbs the liquid. Within a few minutes the mixture will thicken and become soft and spoonable.
- Once the halva becomes soft and tender, remove it from the heat and allow it to rest briefly.
- To serve traditionally, press the warm halva into a small bowl or cup to form a dome, then turn it out onto a plate. Patterns can be pressed into the surface using the back of a spoon or fork.
Notes
Tips and Tricks
- Toast the semolina patiently. Slow roasting develops the nutty flavour that defines the halva.
- Stir constantly while roasting so the semolina browns evenly.
- Add the liquid carefully as it may bubble when it first meets the hot pan.
- If the halva thickens too much, a small splash of warm milk can loosen the texture.
- Serve it warm for the best flavour and aroma.
What to Serve with it
Turkish tea Strong coffee Extra crushed pistachios A small scoop of vanilla ice cream Some Double CreamStorage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or in a pan with a small splash of milk to restore its soft texture. İrmik Helvası is best enjoyed warm, when the butter and spices are most fragrant.Nutrition
Calories: 458kcalCarbohydrates: 58gProtein: 6gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 62mgSodium: 191mgPotassium: 134mgFiber: 1gSugar: 35gVitamin A: 736IUVitamin C: 0.1mgCalcium: 68mgIron: 1mg
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