Irmik Helvasi Turkish Semolina Halva Recipe

I gotta say, making my Irmik Helvasi with unsalted butter, fine semolina, sugar, water, milk, and even a few pine nuts was like diving into a culinary adventure that totally blew my mind and left me wanting more.

I love making Irmik Helvasi cause the unsalted butter and fine semolina give a rich base while granulated sugar, water and whole milk add essential energy. I sometimes add pine nuts to get a bit of crunch and healthy fats.

Its a balanced treat with good carbs and protein.

Ingredients

• Unsalted butter adds rich, smooth flavor though its primarily fat, no protein.
• Fine semolina offers heavy carbs fueling energy and a textured bite, but lacks fibre.
• Sugar provides sweetness and energy from carbs though it doesnt offer other nutrients.
• Water hydrates the mix and dissolves sugar, it doesnt add nutritional value.
• Whole milk contributes creaminess and protein while adding some natural sugars and fats.
• Pine nuts add crunch and healthy fats though they are nutrient rich but optional.

Ingredient Quantities

• 1/2 cup unsalted butter
• 1 cup fine semolina
• 1 cup granulated sugar
• 2 cups water
• 1/2 cup whole milk
• 1/4 cup pine nuts (optional)

How to Make this

1. Melt the butter in a medium saucepan over a medium heat until it’s fully melted.

2. Once the butter is melted, add the fine semolina and keep stirring so it toast evenly. Stir for about 5 to 7 minutes until the semolina gets a light golden color.

3. In a separate bowl, mix the water, whole milk and granulated sugar until the sugar is almost dissolved.

4. Carefully pour the liquid mixture into the toasted semolina and butter, stirring constantly to avoid lumps.

5. Keep stirring the mixture on medium-low heat until it thickens up nicely; this should take another 5 to 7 minutes.

6. If you are using pine nuts, lightly toast them in a small pan until they are just a bit browned, then stir them into the halva.

7. Once the mixture has thickened to a smooth, pudding-like consistency, remove the saucepan from the heat.

8. Let it stand for a few minutes before serving warm, or allow it to cool completely if you prefer it room temperature. Enjoy your Irmik Helvasi!

Equipment Needed

1. Medium saucepan – needed for melting butter and cooking the semolina so the flavor gets developed through toasting.
2. Wooden spoon or heat-resistant spatula – used to stir the mixture continuously to avoid lumps.
3. Measuring cups and spoons – for accurate portions of butter, semolina, sugar, water, milk, and optional pine nuts.
4. Mixing bowl – required to combine the water, whole milk and sugar until the sugar starts dissolving.
5. Small frying pan – used for toasting the pine nuts lightly before adding them to the mixture.
6. Stove – necessary for cooking both the main mixture and the pine nuts.

FAQ

• What is Irmik Helvasi? – It’s a Turkish semolina halva made with butter, semolina, sugar, water, milk and sometimes pine nuts. It has a unique nutty flavor and a slightly crunchy texture.
• Do I need to constantly stir the mixture? – Yes, constant stirring is essential to prevent the semolina from burning and to get a smooth, even texture. Its a bit of work but totally worth it.
• Can I use different ingredients? – You can substitute unsalted butter with margarine if needed and adjust the sugar to suit your taste. Just be sure the ratios are right so it cooks properly.
• How should I store leftovers? – Just pop the halva in an airtight container and store them in the fridge. It usually lasts around 3 to 4 days.
• Are pine nuts necessary? – No, they’re totally optional. They add a bit of crunchy texture and extra flavor, but the dish will still taste great without them.

Irmik Helvasi Turkish Semolina Halva Recipe Substitutions and Variations

• If you can’t find unsalted butter, try using salted butter (just cut back on any extra salt in the recipe) or even a bit of coconut oil for a different twist.
• You can swap out granulated sugar with honey or maple syrup if you’re looking for a natural sweetener, just remember they are sweeter so a little goes a long way.
• Whole milk is pretty key for smooth texture but you can use almond milk or soy milk instead if you’re out or need a dairy free option.
• Don’t have pine nuts? No worries! Roasted almonds or walnuts work just fine, and if you aren’t a fan of nuts, you can simply leave them out.

Pro Tips

1. Make sure you keep stirring the semolina when toasting it in the butter until you see a light golden color. If you stop too early, it might not get that nutty taste you really want.

2. When pouring in the milk-water-sugar mix, do it slowly and keep stirring constantly. This helps prevent lumps from forming, which is super important if you want your halva smooth.

3. If you’re using pine nuts, toast them separately in a small pan until they’re just a little brown. Be careful not to burn them, because burnt pine nuts can have a bitter taste that ruins the recipe.

4. After you remove the halva from the heat, let it sit for a few minutes before serving. This resting time lets it thicken up and the flavors meld together better, whether you like it warm or at room temperature.