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5.0 from 6 votes

Irmik helvasi (vegan Turkish pine nut and semolina halva)

Golden pine nuts dancing amidst a sea of toasty semolina, sweetened with a syrup that's pure liquid gold. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6 servings. About 4 cups of unformed halva.
Calories: 371 kcal
Course: Dessert
Cuisine: Middle Eastern , Turkish

Ingredients

  • ¾ cup sugar
  • 1 ¾ cup water
  • 1 tablespoons olive oil
  • ⅓ cup pine nuts
  • ⅓ cup vegan butter
  • 1 cup semolina flour
  • ¼ teaspoon salt
  • 1¼ teaspoon cinnamon
  • ¼ cup raw shelled pistachios ground finely in a blender or spice grinder

Instructions

    Cup of Yum
  1. In a medium-sized saucepan over medium heat, combine sugar and water. Stir the sugar and water mixture until the sugar dissolves completely. Once dissolved, increase the heat to high and bring it to a boil. When it has come to a boil, lower the flame to a simmer to keep it warm, but not actively reducing while you prepare the pine nuts and semolina.
  2. While the sugar syrup is coming to a boil, heat the olive oil in a separate pan over medium heat.
  3. Add the pine nuts to the heated oil and fry them until golden brown. Be sure to stir them continuously to prevent burning. Once done, remove them from the heat and set them aside.
  4. In the same pan, melt the vegan butter over medium heat.
  5. Add the semolina to the melted butter and stir continuously for four to six minutes until the semolina turns golden brown. This process is crucial for achieving the desired flavor and texture of the halva. Be careful not to burn the semolina.
  6. Reduce the heat to low and carefully pour the hot sugar syrup into the pan with the semolina and butter mixture. Be cautious, as the mixture may sizzle and splatter.
  7. Stir the mixture vigorously to combine the ingredients and prevent lumps from forming. Continue stirring for about 2-3 minutes to ensure a smooth consistency.
  8. Stir in the fried pine nuts, salt, and ground cinnamon.
  9. Remove the pan from the heat and cover it with a lid. Let the halva rest and steam in the pan for about five minutes.
  10. After the resting period, uncover the pan and give the halva a final stir.
  11. Transfer the halva to a serving dish or mold it into individual servings using small, lightly oiled ramekins to create the shapes. You can also use two spoons to shape and smooth the halva mixture into small bite-sized round or oval shapes before they are placed on a serving dish or individual plates.
  12. Garnish with the finely ground pistachios on top.
  13. İrmik Helvası is traditionally served warm or at room temperature. It can be enjoyed on its own or with a scoop of vanilla ice cream.

Notes

  • Keep a close eye on the semolina while toasting it in the butter. It can quickly burn if left unattended.
  • Use a wooden spoon or heat-resistant spatula for stirring to prevent scratching the pan.
  • If the halva becomes too thick or dry after resting, you can add a little bit of warm water or plant-based milk to adjust the consistency.
  • Customize the sweetness level by adjusting the amount of sugar according to your preference.

Nutrition Information

Calories 371kcal (19%) Carbohydrates 48g (16%) Protein 6g (12%) Fat 18g (28%) Saturated Fat 3g (15%) Polyunsaturated Fat 6g Monounsaturated Fat 8g Trans Fat 0.1g Sodium 182mg (8%) Potassium 155mg (4%) Fiber 2g (8%) Sugar 26g (52%) Vitamin A 504IU (10%) Vitamin C 0.4mg (0%) Calcium 18mg (2%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings. About 4 cups of unformed halva.

Amount Per Serving

Calories 371

% Daily Value*

Calories 371kcal 19%
Carbohydrates 48g 16%
Protein 6g 12%
Fat 18g 28%
Saturated Fat 3g 15%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 8g 40%
Trans Fat 0.1g 5%
Sodium 182mg 8%
Potassium 155mg 3%
Fiber 2g 8%
Sugar 26g 52%
Vitamin A 504IU 10%
Vitamin C 0.4mg 0%
Calcium 18mg 2%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.