İrmik Helvası (Turkish Semolina Halva with Pine Nuts)
In short: Semolina toasted in butter until nutty, then cooked with hot sweet milk and pine nuts into a soft, fragrant halva served warm. It takes about 35 min in total and makes 6 servings.
- Prep
- 10 min
- Cook
- 25 min
- Resting
- 15 min
- Total
- 35 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 455 kcal
İrmik helvası is a warm semolina dessert made in Turkish homes all year, especially in winter. Semolina is toasted slowly in butter with pine nuts until it smells like hazelnuts, then hot sweet milk goes in, the mixture swells and the pan rests under a towel. The result is soft, crumbly and fragrant. It takes about 50 minutes including the rest, uses pantry staples and rewards patience at the toasting stage.
Instructions
- Heat the milk, water, sugar and salt in a saucepan until the sugar dissolves and the liquid is hot but not boiling. Keep it warm.
- Melt the butter in a wide, heavy pot over medium heat. Add the pine nuts and cook, stirring, for 2 minutes until pale gold.
- Add the semolina and stir constantly over medium-low heat for 10 to 12 minutes, until it turns golden brown and smells toasty.
- Stand back and pour in the hot milk mixture carefully, since it will sputter and steam. Stir vigorously.
- Lower the heat and cook, stirring, for 2 to 3 minutes, until the semolina has absorbed all the liquid and pulls away from the sides.
- Cover the pot with a lid wrapped in a kitchen towel and rest off the heat for 15 minutes so the grains swell.
- Fluff with a fork, then serve warm in mounds, dusted with cinnamon if you like.
Tips
- Toast patiently. The golden color and the nutty smell are what make this dessert, so keep stirring and keep the heat moderate.
- Add the hot liquid slowly and keep stirring to prevent lumps. For a creamier texture, stir in 60 ml (1/4 cup) extra warm milk at the end.
Questions and answers
Why is my halva lumpy or pasty?
Lumps appear if the hot liquid goes in too fast or the semolina is under-toasted. Toast until golden and add the liquid slowly while stirring.
How do I store semolina halva?
Keep it covered at room temperature for a day, or in the fridge for up to 4 days. Reheat gently in a pan with a splash of milk.
Can I make halva with flour instead of semolina?
Yes. Flour halva (un helvası) is cooked the same way but toasted longer, and it has a deeper, more fudge-like flavor.
How long does it take to make İrmik Helvası (Turkish Semolina Halva with Pine Nuts)?
About 35 min in total: 10 min of preparation and 25 min of cooking.
How many calories are in İrmik Helvası (Turkish Semolina Halva with Pine Nuts)?
About 455 kcal per serving, with 8 g of protein, 54 g of carbohydrates and 23 g of fat. These values are estimates.
Nutrition per serving
| Calories | 455 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 54 g |
| Fat | 23 g |
| Fiber | 2 g |
| Sugar | 28 g |
| Sodium | 150 mg |
Estimated values, calculated from the ingredients.
