Saffron Pistachio Semolina Helva Irmik Helvasi Recipes

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SAFFRON-PISTACHIO SEMOLINA HELVA (IRMIK HELVASI)



Saffron-Pistachio Semolina Helva (Irmik Helvasi) image

Adapted from Classical Turkish Cooking: Traditional Turkish Food for the American Kitchen, a 1991 book by Ayla Algar. This recipe was found in the Toronto Star website.

Provided by Dreamer in Ontario

Categories     Grains

Time 40m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 7

1/2 teaspoon saffron, crumbled
2 tablespoons hot milk
2 cups milk
1/3 cup unsalted shelled pistachio
1 cup granulated sugar
1/2 cup unsalted butter
1 cup semolina

Steps:

  • In small bowl, soak saffron in 2 tbsp hot milk for 30 minutes.
  • Meanwhile, heat small skillet over medium then toast pistachios, shaking pan, until fragrant, about 3 to 5 minutes.
  • Place nuts on paper towels or clean tea towel; cover and rub to remove skins, if desired.
  • In small saucepan over low heat, dissolve sugar in 2 cups milk. Keep warm.
  • In medium saucepan, melt butter over low, add semolina and cook, stirring often, until lightly toasted, 8 to 10 minutes.
  • Stir saffron milk into sugared milk. Stir into semolina. Remove pan from heat. Cover; let stand 15 minutes. Stir in pistachios.
  • Makes 3 cups for 6 servings.

Nutrition Facts : Calories 459.3, Fat 21.9, SaturatedFat 12.1, Cholesterol 52.8, Sodium 45.5, Carbohydrate 59.5, Fiber 1.8, Sugar 33.9, Protein 8

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