Turkish Semolina Helva with Pine Nuts and Honey
A sweet dessert with rich flavors of roasted pine nuts and honey
Indulge in this traditional Turkish dessert that combines the nutty goodness of semolina with the golden sweetness of honey-laden pine nuts.
- 45 min
- 8
- Easy
Ingredients
For the Helva Base
For the Honey Syrup
Preparation
Preparing the Honey Syrup
Combine ingredients
In a saucepan, combine water, sugar, and honey.
Bring to a boil
Bring mixture to a boil, stirring constantly until sugar dissolves.
Add vanilla
Remove from heat and stir in vanilla extract. Set aside.
Toasting the Semolina and Pine Nuts
Melt butter
In a large skillet over medium heat, melt the butter.
Toast pine nuts
Add pine nuts and toast until they turn golden brown.
Roast semolina
Stir in semolina and roast, stirring frequently, until it achieves a deep golden color.
⚠ Avoid burning the semolina by stirring continuously and monitoring the heat. 💡 Use a wooden spoon to avoid scratching non-stick surfaces.
Cooking Process
Incorporating Syrup
Gradually pour the honey syrup into the toasted semolina mixture, stirring constantly to avoid lumps.
Simmering
Reduce heat to low and simmer, stirring occasionally, until the mixture thickens and starts to pull away from the sides of the pan.
Absorbing the Syrup
Let the mixture rest for 5 minutes off the heat to allow remaining syrup to absorb.
Plating & Serving
Turkish Semolina Helva with Pine Nuts and Honey
Turkish Semolina Helva with Pine Nuts and Honey
Plating & Serving
Serve the helva warm, molded into small cups or bowls, turning out onto plates for an elegant presentation.