Irmik Helvasi (Turkish Semolina Halva)
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
6 portion
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Calories
474 kcal
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Cuisine
Mediterranean, Middle Eastern, Turkish
Irmik Helvasi (Turkish Semolina Halva)
Description
This recipe begins by dissolving sugar in a milk and water mixture heated on the stove. Separately, butter melts in a pan where pine nuts are sautéed until lightly colored. Semolina is then added and cooked over reduced heat while stirring until it turns golden, which requires careful attention to avoid burning and bitterness.
After the semolina is toasted, the milk-sugar syrup is gradually added. The mixture is cooked further over low heat until it absorbs the liquid and thickens into a dense halva. Once removed from heat, the helva rests to fully absorb liquid and cool slightly, achieving the traditional moist yet firm texture.
The dessert can be served warm or cold, sometimes shaped into quenelles for presentation and sprinkled with cinnamon. Variations include adding ingredients like walnuts, honey, or citrus zest for extra flavor. Replacing butter and milk with oil and water makes a dairy-free or vegan version.
Ingredients
- 100 g butter unsalted
- 50 g pine nuts
- 200 g semolina (preferably coarse)
- 200 ml milk semi-skimmed or full-fat
- 200 ml water
- 250 g caster sugar or granulated sugar
- cinnamon for dusting, optional
Instructions
- In a medium saucepan, combine the milk, water, and sugar.
- Place the pan on medium heat and stir it occasionally until the sugar dissolves, then remove it from the heat.
- Place the butter in a wok or non-stick pan and put it on medium-low heat.
- When the butter melts, add the pine nuts and sauté for a few minutes until it starts changing color.
- Lower the heat, add the semolina into the pan, and cook for approximately 15 minutes, until it is golden brown, stirring occasionally to prevent the mixture from burning.
- When you notice the color of the semolina begins to brown, add milk and water and stir. Allow the semolina to brown and get fragrant without burning it, or else the halva will become bitter.
- Cook the halva over low heat until the syrup is absorbed and the helva is thickened, then remove the pan from the heat.
- Let the helva rest until all the liquid is absorbed and it's cool enough to handle.
- When you're ready to serve it, you can shape your helva into quenelles using two spoons. For an easier option, use a small bowl to shape them or simply spoon them into individual bowls.
- Sprinkle some cinnamon and more nuts on top before serving.
Notes
- Serve the helva warm or cold, and shape into portions before serving if desired.
- Cook pine nuts and semolina carefully to golden but not brown to avoid bitterness.
- Add flavor variations like walnuts, honey, vanilla, citrus zest, or currants as preferred.
- For a dairy-free version, substitute butter with olive oil and milk with water.
- This recipe yields 6 to 8 servings with about 355 kcal per serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6portion
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Calories | 474kcal | 24% |
| Carbohydrates | 69g | 23% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 20mg | 1% |
| Potassium | 163mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 44g | 88% |
| Vitamin A | 453IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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