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Semolina Helva
Irmik Helvasi
- Serves
6–8
friends - Difficulty
Easy
- Ready in
1 hr 10
Published 2015
A recipe that takes time (to cook the semolina on the heat) and attention (so you do not bum it!) and in the end a flavour with a hint of toasted grain and caramel.
Ingredients
100 g 3½ oz 200 g 7
Method
Melt the butter in a medium, heavy-based saucepan, add the semolina and pine nuts, and stir over very low heat for 45 minutes (yes, that long). The semolina will take on a caramel colour; make sure that it does not burn. Dissolve the sugar in the cold milk, and add to the semolina, still stirring. Once the first blisters appear on the surface, run a fork quickly through the semolina several tim
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