Pistachio and Ice Cream Halva

Absolutely amazing, you must try.

Course Dessert

Cuisine Turkish

Prep Time 20

Cook Time 20

Total Time 40

Servings 8 Servings

Calories 530kcal

Pour 250 grams fine semolina into a non-stick pot, without adding anything else. Always keep an eye on it, mix often so it does not get burnt. Saute over medium heat, until brownish. Do not close the lid at this stage.
Once the semolina turns brownish, add 25 grams of butter and 2-3 spoons of ground pistachio. Saute all together for another 3-4 minutes. Close the heat.
Right when you start to sauté the semolina in the first step also bring to boil 100 grams of butter, 400 millilitre of water and 275 grams of sugar in a separate pot. Mix occasionally and when the sugar and the butter melt close the heat.
When both the semolina and the syrup is ready, pour the syrup slowly into the semolina pot. Hold the lid in your hand and protect yourself as the syrup will splatter around. Mix well. Cover the lid, close the heat and set aside for about 10 minutes.
For service take a small serving bowl and cover it with a food cling film or similar. Fill the bottom of the bowl with the halva. Press it down firmly so the sides of the bowl are also covered with halva and form a hole in the middle with even amount of halva all around. Use a soup scoop.
Fill the hole with vanilla ice-cream. Flip it over on to a serving plate.
Sprinkle with pistachio or coconut flakes, serve immediately.