RCI-DS.001.0285.001
Irmik Helvasi
It is prepared in all regions of Anatolia. In some regions milk or a water - milk mixture is used instead of water.
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultybeginner
Ingredients
- margarine - ¾ cups (150 gr)1 unit
- pine nuts - 2 tablespoons (20 gr)1 unit
- semolina - 2 cups (300 gr)1 unit
- water - 2 ½ cups (500 gr)1 unit
- Sugar - 1 1/3 cups (240 gr)1 unit
Method
1
Melt the margarine in a large, heavy-bottomed pan over medium heat, then add the pine nuts and toast for 1-2 minutes until fragrant, stirring occasionally.
2
Add the semolina to the toasted pine nuts and margarine, stirring constantly to coat all the grains evenly with fat.
3 minutes
3
Continue toasting the semolina mixture over medium heat, stirring frequently, until it becomes light golden in color and releases a nutty aroma.
5 minutes
4
Meanwhile, combine the water and sugar in a separate saucepan and bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves completely.
3 minutes
5
Carefully pour the hot syrup into the toasted semolina mixture, stirring constantly to combine and avoid lumps from forming.
2 minutes
6
Reduce heat to low and cook, stirring frequently, until the mixture thickens and pulls away slightly from the sides of the pan.
5 minutes
7
Remove from heat and let the halva rest for 2-3 minutes, then transfer to a serving dish or mold and smooth the top with a spatula.
8
Allow the halva to cool slightly before serving, as it will continue to set as it cools.