Turkish Cooking/Bade Jackson

Semolina Helva (Irmik Helvasi)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 10 minutes 30 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2-1/4 sticks butter 2-3/4 cups semolina 1/2 cup pine nuts
5 cups milk or half water, half milk 2-1/2 cups sugar 3/4 cup confectioners' sugar



1 Melt the butter in a large saucepan, then add the semolina and pine nuts together, and cook until the pine nuts change color, stirring continuously.
2 Bring the milk to a boil in a separate saucepan and stir in the superfine sugar. Pour the milk over the semolina and pine nuts, stir once, cover, and cook for 3 minutes over high heat, 3 minutes over medium heat, and 3 minutes over low heat, until the milk is absorbed. Allow to stand over very low heat for 10 minutes.
3 Divide half the helva among six individual dishes and sprinkle with the confectioners' sugar. Then, using a spoon, firm the remaining helva against the side of the pan and arrange it in the individual dishes on top of the other helva. Serve hot or cold.

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