5 from 20 votes
Irmik Helvasi (Turkish Semolina Halva)
Irmik Helvasi is a Turkish dessert made by toasting semolina with butter and pine nuts, then combining it with sweetened milk and water syrup until thickened. This semolina halva has a rich, nutty flavor and a slightly granular texture, offering a comforting pudding-like sweet often dusted with cinnamon. The slow cooking and careful toasting of ingredients develop deep aromas without bitterness.
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
Servings:
6
portion
Calories:
474 kcal
Course:
Dessert, Snacks
Cuisine:
Mediterranean, Middle Eastern, Turkish
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 portion
Amount Per Serving
Calories 474
% 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.