Semolina Halva (Irmik Helvasi) with Pine Nuts and Cinnamon

A warm and comforting Turkish dessert made with semolina, butter, milk, and sugar, topped with toasted pine nuts and cinnamon.

Prep Time

10 minutes

Total Time

35 minutes

Calories

485 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.02/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1cupSemolina(Use coarse or fine semolina)

£0.30

0.5cupUnsalted Butter(About 1 stick)

£1.20

1cupGranulated Sugar(Adjust to taste)

£0.40

2cupsMilk(Whole milk recommended for richness)

£0.60

2tablespoonsPine Nuts(For garnish)

£1.50

0.5teaspoonGround Cinnamon(For garnish)

£0.10

0.5cupWater(To adjust sweetness)

Total Cost

£4.10

£1.02 per serving

Instructions

1.
In a medium saucepan, melt the butter over medium heat.
2.
Add the semolina and cook, stirring constantly, until it turns golden brown. This will take about 10-15 minutes. Be careful not to burn it.
3.
While the semolina is browning, in a separate saucepan, combine the milk, sugar, and water (if using). Heat until the sugar is dissolved, but do not boil. Keep warm.
4.
Once the semolina is golden brown, carefully pour the warm milk mixture into the saucepan. Be cautious as it may splatter.
5.
Reduce the heat to low and cook, stirring constantly, until the liquid is absorbed and the halva thickens into a soft, pudding-like consistency. This will take about 5-10 minutes.
6.
Remove from heat and let it rest for 5 minutes to allow the flavors to meld.
7.
While the halva rests, lightly toast the pine nuts in a dry pan over medium-low heat until golden brown. Watch them carefully as they burn easily.
8.
Spoon the halva into bowls, sprinkle with toasted pine nuts and ground cinnamon. Serve warm.

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My Notes

Nutrition Information

Nutrition per serving (175g)

485 kcal / 2029 kJ

Carbs

65g

25% of RDA

Fat

22g

31% of RDA

Protein

10g

20% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

55 g

61% of RDA

Sodium

75 mg

3% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

Stir the semolina constantly to prevent burning.

Adjust the amount of sugar and milk to your preferred sweetness and consistency.

For a richer flavor, use brown butter.

Serve with a scoop of vanilla ice cream or a dollop of yogurt for added creaminess.

Cooking Equipment

Medium saucepan

Wooden spoon

Wine Pairings

No wine pairing suggestions available for this recipe.

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Semolina Halva (Irmik Helvasi) with Pine Nuts and Cinnamon

Ingredients

Instructions