İrmik Helvası

Ingredients

• 200 gsemolina
• 100 gbutter
• 150 gsugar
• 400 mlmilk
• 2 tbsppine nuts

Method

1. Start by preparing your ingredients. Measure 200 g of semolina, 100 g of butter, 150 g of sugar, 400 ml of milk, and 2 tablespoons of pine nuts. Allow the butter to come to room temperature, which will help it melt evenly and prevent burning when you start cooking.
2. In a large, heavy-bottomed saucepan, melt the 100 g of butter over medium heat. Once melted, add the 2 tablespoons of pine nuts. Stir continuously until the pine nuts turn a light golden brown, which should take a few minutes. This step enhances the nutty flavor of the helva.
3. Add the 200 g of semolina to the saucepan with the browned pine nuts and butter. Stir the mixture continuously with a wooden spoon, ensuring the semolina is evenly coated with butter. Cook until the semolina turns a deep golden color and emits a nutty aroma. This process is crucial for developing the characteristic flavor of İrmik Helvası.
4. In a separate pot, gently heat 400 ml of milk and 150 g of sugar over low heat. Stir occasionally until the sugar is fully dissolved. Do not let the milk come to a boil; it should be warm enough to dissolve the sugar completely, creating a smooth syrup.
5. Carefully pour the warm milk and sugar mixture into the saucepan with the toasted semolina. Be cautious as the mixture will bubble up. Stir continuously to prevent any lumps from forming. Cook until the mixture thickens and pulls away from the sides of the pan, indicating that it is ready.
6. Once the mixture has thickened, remove the saucepan from the heat. Cover it with a clean kitchen towel and place the lid on top. Allow it to rest for about 10 minutes. This resting period allows the flavors to meld and the texture to set properly.
7. After resting, fluff the İrmik Helvası with a fork to separate the grains. Serve warm, garnished with additional pine nuts if desired. Enjoy this traditional Turkish dessert with family and friends.