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