Irmik Helvasi - Semolina Halva

5 from 10 votes

Irmik Helvasi (Turkish Semolina Halva) is a simple stovetop dessert made with semolina, butter, pine nuts, and syrup, ready in under an hour.

Prep Time5

Cook Time35

Total Time40

Course: Dessert, Snack

Cuisine: Mediterranean, Middle Eastern, Turkish

Diet: Halal, Low Salt, Vegetarian

Servings: portions

Calories: 352kcal

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.

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 352 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, and you'll have to start over.
Use coarse semolina rather than fine for the best texture. Fine semolina turns gluey instead of giving you distinct, separate grains.
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 a dairy-free / vegan version. Some regions use water only for a lighter, more traditional texture, even without the dairy-free swap.
In Hatay (Antakya), cooks stir shredded mozzarella into the helva right after the syrup is absorbed for a melty, cheesy version closer to künefe.