Semolina Helva

Semolina helva (Irmik Helvasi)

• 2 glasses thick semolina
• 3/4 glass margarine
• 1 3/4 glasses granulated sugar
• 3 1/2 glasses milk
• 1/8 glass pine nuts
Melt the margarine in a pan, add the pine nuts and semolina, and saute over heat a little less than moderate for 40-50 minutes while continuously stirring until the colour of the pine nuts changes. Add the milk and stir well, add the sugar and continue to stir. Cover the pan and cook over low heat for 20 minutes. Remove the pan from heat, allow to cool for half an hour, stir the helva thoroughly with a spoon, put a plate and serve.


Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License