Semolina Halva, known as İrmik Helvası in Turkish, is a cherished dessert with deep cultural roots in Turkey and the Middle East. Made from toasted semolina, butter, sugar, and milk or water, this dessert offers a comforting, slightly nutty flavor and a delicate, grainy texture.
Rich Taste Make Halva
Often enriched with pine nuts or almonds and scented with cinnamon or vanilla, İrmik Helvası is a versatile treat enjoyed during special occasions, religious festivals, and family gatherings. Its simplicity and rich taste make it a timeless favorite in many households.
Ingredients For One-to-one Measured Yummy Semolina Halva Recipe
2 full tablespoons of butter
2 cups semolina
1.5 cups sugar (Those who do not like too much sugar can reduce it to 1. )
2 cups of water
How to make delicious semolina halva recipe?
* I melt the butter in the pan and pour the semolina on it and roast it on a medium-sized stove over medium heat for about 3 minutes, stirring constantly.
* At the end of 3 minutes, I turn down the heat and roast for 3 minutes over low heat.
* In the meantime, the colour of the semolina has turned quite a bit. To write in detail, it turns into a light milky brown colour when it is cream.
* This total of 6 minutes, I add sugar and roast with sugar for 4 minutes. As I said at the beginning, the sugar is a certain recipe, so you can reduce the sugar up to 1 glass. I think it may affect the consistency when you reduce it even more.
* Also, since it will darken very quickly at this stage, it is necessary to act quickly and not to burn the semolina.
* Another feature of this recipe is that the colour is a little darker, I always roast it like this because I find it more delicious roasted like this, if you don’t like it, you can leave it lighter.
* Roasting for 10 minutes in total, I turn the heat from low to normal and add water. (by the way, it may splash, be careful. )
* The water is already boiling immediately, after bringing it back to low and stirring it a few times (it takes about 1 minute), I leave it a little fluid and watery, turn off the heat and leave it to rest. Bon appetit.
Note: Depending on the stove you use and the thickness of the semolina.
Note: If possible, buy coarse semolina. It is more delicious. I bought coarse semolina from a mill here and it was better with it.
Note: Some people wrote that there were lumps when they poured the water after roasting with sugar. In this case, due to the thickness of the pan, temperature, thickness of semolina, sugar etc. I suggest to keep the roasting time shorter after adding sugar. Like 3 or 2 minutes instead of 4 minutes. During roasting, we should stir it constantly so that it does not stick to the bottom.
If you want to cook the water and sugar separately like sherbet and add it after roasting the semolina, make sure that the sherbet is not hot because it may have a pasty taste if both are hot.