Semolina Halva

İrmik helvası

Ingredients7

• fine semolina300 g
• unsalted butter150 g
• pine nuts40 g
• sugar250 g
• whole milk500 ml
• water250 ml
• salt1 pinch

Method

1. Melt the butter in a wide heavy pan over medium heat.
2. Add the pine nuts and cook, stirring, until they turn pale gold.
3. Stir in the semolina and toast for 10 to 15 minutes, stirring often, until it smells nutty and turns light golden.
4. Meanwhile, heat the milk, water, sugar, and salt in a saucepan until the sugar dissolves and the liquid is hot.
5. Pour the hot liquid slowly into the semolina, stirring constantly; it will bubble vigorously.
6. Cook over low heat, stirring, until the liquid is absorbed and the halva pulls away from the sides of the pan.
7. Cover and let it rest off the heat for 10 to 15 minutes, then fluff and serve warm.