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Wednesday, April 6, 2016

Turkish style Semolina Helva with Pine nuts


Semolina – 2 ¼ cup / 450g/1lb
Butter – 1 cup/225g/8oz
Pine nuts – 3tbsp
Milk – 3 ¾ cups/900ml/1 ½ pints
Sugar – generous 1 cup/225g/8oz
Ground cinnamon – 1-2 tsp


Melt the butter in a heavy pan. Stir in the semolina and pine nuts and cook over a medium heat.  Stir continuously until light brown.

Reduce the heat and add milk. Mix well and cover the pan with a dish towel and press the lid down tightly. Pull the flaps of the dish towel up and over the lid and simmer for 10-12 minutes, until the milk has been absorbed.

Add the sugar and stir until it dissolved.  Cover the pan with dish towel and lid again, remove from the heat and leave to stand for 1 hour.

While serving, mix well with a wooden spoon and spoon into bowl then sprinkle with cinnamon.

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