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Eggless Mango Mousse So simple and easy! However, the key to making this sweet is patience. You need to roast (sauté) the semolina well over medium-low flame until it’s golden. After this, add the remaining ingredients and cook. Moreover, this semolina Turkish dessert offers a vegan alternative by opting for olive oil or plant-based butter to roast the semolina and nuts. Semolina Halva with milk is known as Sütlü İrmik Helvası. Semolina: I prefer to use medium or coarse semolina to make this Turkish version of semolina halva. You can find them at supermarkets in the UK or at Asian stores or Middle Eastern shops. Sometimes also called semolina flour. Sugar: Granulated or caster sugar works perfectly. Water: Essential for cooking the semolina and sugar. Nuts: Pine nuts are my preference. You can also use almonds or walnuts. Popular Flavorings for İrmik Helvası: While I haven’t added any, you can add cinnamon or zesty flavors like orange zest or lemon zest. Roast Semolina and Pine nuts: Firstly, melt the butter over medium-low heat in a pan. Next, add the pine nuts and sauté until you begin to see brown spots. Then add the semolina and begin to roast over low flame for 10-12 minutes or until caramel in color. Something like golden brown. Do not rush or increase the heat to roast the semolina. Although it will roast quickly, it will taste bitter. Combine together: Now gradually add the measured water to the roasted semolina nut mixture and mix with a spatula. There may be lumps, but they will dissolve as you mix. Once the water has been almost absorbed, add the sugar. Stir to combine. Then cover and cook for just 5 minutes until the semolina has cooked well and the water/sugar is absorbed. Rest and Serve: Remove from heat and allow to rest for at least 10-15 minutes. Transfer to serving dishes, garnish with more nuts (if you prefer). İrmik Stuffed Ice Cream: Serve with a filling of vanilla ice cream and then top it with pistachio. During the winter, enjoy this light dessert with black tea. In the fridge: To keep your leftover halva fresh and delicious, store it in an airtight container in the refrigerator for up to 5 days. This helps maintain its texture and prevents it from drying out. Reheating: When you’re ready to enjoy your leftover halva, gently reheat it before serving. You can do this in the microwave using short bursts of heat or on the stovetop over low heat. If the halva seems too dry after reheating, you can add a splash of milk or water to restore its moisture. Do not freeze the halva as it doesn’t keep well in the freezer. 10 minutes Tiramisu Jars Mango Shrikhand Instant Kesar Peda
30 minutes Turkish Halva recipe below
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