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    Cooking Gorgeous » Pastries & Sweets

    Irmik Helvasi (Turkish Semolina Halva)

    Published: Feb 17, 2022 · Modified: May 14, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    Irmik Helvasi (Turkish Semolina Halva) is a traditional dessert widely popular in the Mediterranean and Middle Eastern countries. This delicious pudding is enriched with butter & pine nuts and then soaked in hot syrup.

    What makes this Turkish Semolina Halva dessert recipe so special is that it is extremely easy to make and can be prepared with a few ingredients.

    9 pieces of Irmik Helvasi (Turkish Semolina halva)on a plate
    Jump to:
    • What is Helva?
    • Why This Recipe Works?
    • Ingredients and Substitutes
    • Step-by-Step Instructions
    • Top Tip From the Chef
    • How to Eat Irmik Helvasi (Turkish Semolina Halva)?
    • Recipe FAQs
    • Related Recipes
    • Irmik Helvasi (Turkish Semolina Halva)

    Helva (or Halva) has an important place in Turkish culture.

    It symbolizes good fortune and is made not only during religious holidays like Ramadan, but also during important life events like moving houses, births, deaths, or marriages.

    It is still a tradition to make helva and share it with family and friends on such occasions.

    shape them with a spoon or a small fold

    What is Helva?

    Helva or halva is a dessert that originates from the Ottomans usually made with semolina, flour, or tahini paste cooked with butter and nuts and then soaked in syrup.

    This delicious dessert varies from region to region or even from family to family and is a good example of traditional Turkish cuisine.

    Every cook has a slightly different way of flavoring their helva and the most common flavorings are vanilla, cinnamon, dried fruits & nuts, honey, and orange zest.

    Why This Recipe Works?

    • This delicious semolina halva is full of Mediterranean flavors, very easy to make, and has a great ending to our favorite Turkish meals.
    • All you need is five basic ingredients you might already have in hand to make this special dessert.
    • You can serve your Turkish Semolina Halva on every special occasion and at all kinds of dinners.
    • Create your version by adding or excluding flavorings such as walnuts, honey, vanilla, coconut milk, lemon or orange zest, and currants.
    • It is a crowd-pleaser, this recipe will give you around 6 to 8 portions!

    Ingredients and Substitutes

    labeled picture of ingredients for irmik Helvasi
    • Semolina - "Semolina is the coarse, purified wheat middlings (intermediate milling stage) of durum wheat mainly used in making couscous, pasta, and sweet puddings," says Wikipedia. I use coarse semolina which can be found in Turkish or Middle Eastern shops. You can also buy it online from Amazon .
    • Butter - Use good quality unsalted butter for the best results. Although you can substitute it with olive oil for a dairy-free / vegan version, butter is the most significant flavoring for this Turkish dessert.
    • Milk - You can use semi-skimmed or full-fat milk. Replace it with water for a dairy-free / vegan version.
    • Pine nuts - In Turkey, Irmik helvasi is traditionally made with pine nuts. However, you can use any nuts you prefer such as pistachio nuts or walnuts.
    • Sugar - Both caster sugar and granulated sugar works perfectly for the syrup.

    Step-by-Step Instructions

    Making this silky and buttery semolina halva is very easy. However, to achieve the best results, you need to follow a few simple steps:

    In a medium saucepan, combine the milk, water, and sugar.

    Place the pan on medium heat and stir it occasionally until the sugar dissolves, then remove it from the heat.

    Sugar, milk and water are combined in a pan to make syrup for semolina halva

    Place the butter in a wok or non-stick pan and put it on medium-low heat.

    When the butter melts, add the pine nuts and sauté for a few minutes until it starts changing color.

    Sautéing the pine nuts in butter for making Irmik Helvasi

    Lower the heat, and add the semolina to the pan.

    The semolina is added to the pan with pine nuts

    Cook the semolina for approximately 15 minutes, until it is golden brown, stirring occasionally to prevent the mixture from burning.

    cooking the semolina with butter until golden brown

    Allow the semolina to brown and get fragrant without burning it, or else the halva will become bitter. 

    semolina is cooked until golden brown

    When you notice the color of the semolina begins to brown, add milk and water and stir.

    the milk is added to the semolina

    Cook the halva over low heat until the syrup is absorbed and the helva is thickened, then remove the pan from the heat.

    semolina has absorbed the syrup and started to thicken to form halva

    Let the helva rest until all the liquid is absorbed and it's cool enough to handle.

    Helva is resting before shaping into quenelles

    When you're ready to serve it, you can shape your helva into quenelles using two spoons.

    For an easier option, use a small bowl to shape them or simply spoon them into individual bowls.

    Sprinkle some cinnamon on top before serving.

    Helva is shaped with two spoons into quenelles and garnished with pine nuts

    Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

    Top Tip From the Chef

    Making Irmik Helvası is very easy but you’ll need to stay near the stove to make sure the pine nuts and the semolina are cooked for just the right amount of time.

    They should turn golden but not brown.

    If the semolina burns, your pudding is destroyed, therefore you’ll have to start over. 

    How to Eat Irmik Helvasi (Turkish Semolina Halva)?

    You can serve your helva warm or cold.

    Sprinkle it with cinnamon and some more chopped nuts or serve it with a dollop of ice cream or Turkish Kaymak when it is still warm.
    And of course, the same as Baklava Cheesecake and Kadaif Dessert - Turkish Tel Kadayif, this nutty and sweet dessert pairs perfectly with a nice cup of Turkish tea!

    Recipe FAQs

    How do I store the leftovers?

    You can store the leftover Irmik Helvasi in an airtight container at room temperature for up to 3 days.
    If you want to store it for a longer period, you can refrigerate it for up to a week. Before serving, let it come to room temperature and fluff it up with a fork.
    If the texture has become hard or dry, you can reheat it gently in a non-stick pan or in the microwave with a little bit of milk or water.

    How many calories are in a piece of helva?

    This recipe will give you 6 to 8 portions (depending on how much of a sweet tooth you have). Each portion of helva has 355 kcal., and each piece of quenelle has 105 kcal.

    Can I make Irmik Helvasi ahead of time?

    Yes, Irmik Helvasi can be made ahead of time and stored in an airtight container. You can make it up to a day before serving, and it will still taste delicious.
    Simply let it cool completely, cover it with plastic wrap, and store it in the refrigerator. Before serving, let it come to room temperature and fluff it up with a fork.
    If the texture has become hard or dry, you can reheat it gently in a non-stick pan or in the microwave with a little bit of milk or water

    Related Recipes

    For more delicious dessert recipes why not try:

    • Muhallebi - Mahalabia Dessert
    • Chocolate Strawberry Tartlets
    • Kunefe (Kunafa) - Turkish Cheese Dessert
    • Apple and Blackberry Pie

    Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    I hope you enjoy the process of making this scrumptious Turkish halva dessert as much as you enjoy eating it! 🙂

    Bon appétit! / Afiyet Olsun! 

    Turkish Irmik Helva

    Irmik Helvasi (Turkish Semolina Halva)

    Ayla Clulee
    This traditional Semolina Halva is a very easy but extremely delicious dessert especially when you have limited ingredients.
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 35 mins
    Total Time 40 mins
    Course Dessert, Snack
    Cuisine Mediterranean, Middle Eastern, Turkish
    Servings 6 portion
    Calories 474 kcal

    Equipment

    • 1 kitchen scale
    • 1 Measuring cups
    • 1 Rubber spatula
    • 1 Saucepan
    • 1 frying pan

    Ingredients
     
     

    • 100 g unsalted butter
    • 50 g pine nuts
    • 200 g semolina (preferably coarse)
    • 200 ml semi-skimmed or full-fat milk
    • 200 ml water
    • 250 g caster or granulated sugar
    • cinnamon (optional) (for dusting)

    Instructions
     

    • In a medium saucepan, combine the milk, water, and sugar.
    • Place the pan on medium heat and stir it occasionally until the sugar dissolves, then remove it from the heat.
    • Place the butter in a wok or non-stick pan and put it on medium-low heat.
    • When the butter melts, add the pine nuts and sauté for a few minutes until it starts changing color.
    • Lower the heat, add the semolina into the pan, and cook for approximately 15 minutes, until it is golden brown, stirring occasionally to prevent the mixture from burning.
    • When you notice the color of the semolina begins to brown, add milk and water and stir. Allow the semolina to brown and get fragrant without burning it, or else the halva will become bitter. 
    • Cook the halva over low heat until the syrup is absorbed and the helva is thickened, then remove the pan from the heat.
    • Let the helva rest until all the liquid is absorbed and it's cool enough to handle.
    • When you're ready to serve it, you can shape your helva into quenelles using two spoons. For an easier option, use a small bowl to shape them or simply spoon them into individual bowls.
    • Sprinkle some cinnamon and more nuts on top before serving.

    Notes

    • You can serve your Irmik Helva warm or cold.
    • This recipe will give you 6 to 8 portions (depending on how much of a sweet tooth you have). Each helva portion has 355 kcal., and each piece of quenelle has 105 kcal.
    • Ensure the pine nuts and the semolina are cooked for the right amount of time. They should turn golden but not brown. If the semolina burns, your pudding is destroyed, therefore you’ll have to start over. 
    • Create your version by adding or excluding flavorings such as walnuts, honey, vanilla, coconut milk, lemon or orange zest, and currants.
    • Replace the milk with water and butter with olive oil for dairy-free / vegan version.

    Nutrition

    Calories: 474kcalCarbohydrates: 69gProtein: 7gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 39mgSodium: 20mgPotassium: 163mgFiber: 2gSugar: 44gVitamin A: 453IUVitamin C: 1mgCalcium: 52mgIron: 2mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post use affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

    « Cacik (Turkish Yogurt with Cucumbers)
    Coban Salatasi (Turkish Shepherd's Salad) »

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    Reader Interactions

    Comments

    1. Dona

      February 22, 2022 at 12:18 pm

      5 stars
      I’ve never made helva before but with your instructions it was so easy and delicious. Will be doing this dessert regularly.

      Reply
    2. Mina

      May 03, 2022 at 5:39 pm

      5 stars
      Perfect recipe for semolina helva made it and turned out excellent.

      Reply
    3. Rona

      May 05, 2022 at 6:17 pm

      5 stars
      This was very easy and is delicious.

      Reply
    4. Pam

      May 26, 2022 at 3:56 pm

      5 stars
      I followed the instructions in the recipe and it turned out amazing!

      Reply
    5. Pam

      June 08, 2022 at 5:52 pm

      5 stars
      This was so delicious and even enjoyed by my fussy kids! Thank you.

      Reply
    6. Jonathan

      June 11, 2022 at 2:35 pm

      5 stars
      Followed directions exactly and it came out perfectly, Flaky texture and all.

      Reply

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    Welcome to Cooking Gorgeous, where delicious recipes and culinary inspiration await you! I'm Ayla, a passionate and professional chef based in the UK, and I'm thrilled to have you here. The kitchen is my happy place and cooking is my therapy. To me, food is more than ingredients and nutrition; it is a language of love, a way of expressing compassion.

    More about me →

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