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Semolina Halva has been around for more than many 100 years among Turks.This absolutely delicious dessert needs no other proof that it is amazing.

Traditions about the Semolina Halva

The Semolina Halva aka Irmik Helva in Turkish was very common during the Ottoman Empire. It is a custom to prepare it when someone in the household passes away and it is shared with the visitors and neighbors. However it is a favorite of many so nobody waits for someone to pass away so they can prepare this delight and it is even served in restaurants.

Semolina halva is also prepared to celebrate a wish come true. I want to draw your attention to the plate in the above picture. It dates back to the birth of my dear mother, which was 1938. It was bought to celebrate her birth and to serve sweets in it.

How to cook the Semolina Halva?

There is no hidden secret about preparing this dessert, you just need some patience about mixing the semolina in butter until it turns light brown. This can take up 30-40 minutes.

• Melt the butter over medium heat in a large pot.
• Add the semolina and the pine nuts to the pot as soon as the butter has melted.
• Do not let the butter get burnt.
• Use coarse semolina.
• Patiently sauté the semolina mix until the pine nuts and the semolina turns light brown.
• Add boiling water or milk or a combination of these two. I prefer water, try and discover your own favorite.
• While adding the water/milk keep the lid of the pot in one hand to protect yourself from the splatter the semolina will make.
• Mix until the water is absorbed then add the sugar and mix to dissolve.
• Place kitchen paper towels on the pot and cover with its lid.
• Set aside to rest for 10 minutes and serve warm or chilled.
• Sprinkle with ground cinnamon and/or a scoop of vanilla ice cream.

Enjoy with loved ones.

Small Hints

• Use a wooden spoon or a spatula to mix.
• Pick a non-stick and large pot. This way you will avoid splatter easily.
• Be patient do not close the heat before the pine nuts AND the semolina changes color to light brown.
• Do rest for about 10 minutes, or else you might get burnt when trying to eat this halva.

Other Halva recipes

If you like halva recipes check the following ones too:

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Semolina Halva

This helva is a very old custom that dates back to ancient times. It is one of the most common Ottoman delights.

Course Dessert

Cuisine Turkish

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 10 servings

Calories 500kcal

Ingredients

• 300 grams coarse semolina
• 125 grams butter
• 3 tablespoons pine nuts
• 450 millilitres water or milk or combination
• 300 grams sugar
• 1 tablespoon ground cinnamon

Instructions

• Melt the butter in a deep pan.
• Add the semolina and the pine nuts. Heat must be medium-low. Continuously stir for about 40 minutes with a wooden spoon until the pine nuts and the semolina turn brownish. Close the heat.
• Add boiling milk and/or water slowly. Watch out it will splatter. Always stir in the same direction. Stir until the liquid has been absorbed. Which will happen very quickly.
• Add the sugar and stir until it is absorbed.
• Cover with two paper towels and set aside for about 15 minutes.
• Serve warm or cold. Sprinkle cinnamon if desired.
• May also be served with a scoop of ice cream.

Notes

If you mix more the semolina halva will end up being crumbly. 

If you do not mix and let sit halva will be more sticky. 

Both will taste as good, it is just a preference. I like them both. 

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