Turkish Semolina Halva (Irmik Helva Recipe)

Ingredients

Instructions

1. Add the butter to a wide pan and melt it gently over medium heat.
2. Add the pine nuts to the melted butter and cook briefly, stirring, until they begin to turn lightly golden.
3. Add the semolina to the pan and cook slowly, stirring continuously. Continue roasting until the semolina deepens in color, smells nutty, and the grains are evenly coated with butter.
4. Meanwhile, add the milk and sugar to a separate saucepan. Heat gently and stir until the sugar has completely dissolved. The mixture should be warm.
5. Carefully and gradually pour the warm milk mixture into the roasted semolina while stirring. Add it slowly because the mixture may bubble as the liquid hits the hot pan.
6. Continue stirring over low to medium heat until the semolina absorbs the milk and the mixture becomes thick, soft, and easy to pull away from the pan.
7. Remove the pan from the heat, cover it, and let the halva rest for a few minutes so the texture settles and the remaining moisture is absorbed evenly.
8. Spoon the warm halva into a small bowl or serving mold, press it gently into shape, then invert it onto a plate. Finish with pistachios or your favorite nuts if desired and serve warm.