If you are thinking of a dessert recipe from the Turkish kitchen, this Irmik Helvasi (semolina helva) is the one you are looking for.
Irmik helvasi (Semolina Helva)
- 3 and 1/2 cups of semolina
- 1 and 3/4 cups of unsalted butter
- 2 and1/4 cups of sugar
- 3 and 1/2 cups of milk
- 1/3 cup of pine nuts
- Cinnamon for garnishing
- In a medium saucepan, combine all together the milk with the sugar; then heat the milk until it starts scalding.
- Gently stir until the sugar starts dissolving; then remove the pan from the heat.
- Melt the butter in a large pan over a medium high heat; then add in the pine nuts together with the dry semolina.
- With the help of a wooden spoon, gently turn the semolina over and over until it's all coated with the butter.
- Continue to turn over; then stir the mixture constantly until it becomes golden brown and the pine nuts start to darken.
- Make sure to keep from burning, especially around the edges of your pan; then turn off the heat.
- Pour the hot mixture of the milk into the semolina; then let bubble up and let settle.
- Stir very well to make sure the butter and the pine nuts are very well distributed; then cover the saucepan, leaving the lid on top
- Let your helva rest until it becomes cool enough to handle and when you are ready to serve; you can break the mixture with a wooden spoon
- Sprinkle some quantity of cinnamon on top; then serve and enjoy with a scoop of ice cream!