Saffron-Pistachio Semolina Helva (Irmik Helvasi) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Adapted from Classical Turkish Cooking: Traditional Turkish Food for the American Kitchen, a 1991 book by Ayla Algar. Ingredients:
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 |
Directions:
1. In small bowl, soak saffron in 2 tbsp hot milk for 30 minutes.
2. Meanwhile, heat small skillet over medium then toast pistachios, shaking pan, until fragrant, about 3 to 5 minutes.
3. Place nuts on paper towels or clean tea towel; cover and rub to remove skins, if desired.
4. In small saucepan over low heat, dissolve sugar in 2 cups milk. Keep warm.
5. In medium saucepan, melt butter over low, add semolina and cook, stirring often, until lightly toasted, 8 to 10 minutes.
6. Stir saffron milk into sugared milk. Stir into semolina. Remove pan from heat. Cover; let stand 15 minutes. Stir in pistachios.
7. Makes 3 cups for 6 servings.
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