Turkish cuisine · Desserts & Sweets

Semolina Halva

Semolina toasted golden brown, doused with hot sweetened milk and sprinkled with pine nuts.

Ingredients · for 6 servings

• 250 g semolina
• 150 g butter
• 50 g pine nuts
• 250 g sugar
• 500 ml whole milk
• 250 ml water
• 1 tsp vanilla extract
• 1 pinch salt

Instructions

1. Stir together the sugar, milk and water in a pot, bring to a boil once and keep warm over the lowest heat — the liquid must be hot when poured in, otherwise the semolina will clump.
2. Melt the butter in a wide, heavy pot over medium heat, add the pine nuts and toast, stirring, for 2–3 min. until light golden brown.
3. Sprinkle in the semolina and toast over medium-low heat, stirring constantly, for 15–18 min. until it falls sandy, smells distinctly nutty and turns a hazelnut-brown color.
4. Pull the pot briefly off the heat, pour in the hot sweetened milk with salt and vanilla in one go — it will sizzle vigorously — and stir smooth immediately.
5. Return to low heat and keep stirring for 4–5 min. until the mixture has absorbed all the liquid and comes away from the bottom of the pot as a thick mass.
6. Remove from the heat, let steam under a kitchen towel and lid for 15 min., then scoop into dumplings with a spoon and serve lukewarm.