Turkish Semolina Halva with Pine Nuts (İrmik Helvası)
This classic Turkish dessert features toasted semolina cooked in a sweet, aromatic syrup, often served warm with a sprinkle of cinnamon. The addition of pine nuts provides a delightful textural contrast and nutty flavor. It's a comforting and easy-to-make treat perfect for any occasion.
Let's cook.
In a medium saucepan, combine the granulated sugar and water. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Remove from heat and set aside.
In a large, heavy-bottomed pot or deep skillet, melt the unsalted butter over medium heat.
Add the pine nuts to the melted butter and sauté for 1-2 minutes until lightly golden. Be careful not to burn them.
Stir in the fine semolina. Continue to cook over medium heat, stirring constantly, for 10-15 minutes, or until the semolina turns a golden brown color and smells nutty.
Carefully pour the hot sugar syrup into the semolina mixture. The mixture will bubble vigorously. Stir continuously until the liquid is absorbed and the semolina thickens, about 3-5 minutes.
Remove the pot from the heat. Cover tightly with a lid and let it rest for 10 minutes to allow the semolina to fully absorb the liquid and become fluffy.
Fluff the halva with a fork. Serve warm, garnished with a sprinkle of ground cinnamon.
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