Learn to make easy Irmik Helvasi with just 5 ingredients in under 30 minutes. This traditional Turkish dessert is simply easy to prepare and can be enjoyed on its own or with a serving of ice cream. I love serving it with a topping of finely ground pistachios.
About Irmik Helvasi
During my trip to Bodrum, Turkey last year, I first indulged in this semolina halva dessert and thoroughly relished its lightness. This classic Turkish cuisine dessert resonated closely with Rava Kesari, one of my favorite South Indian desserts, given their shared ingredients. Unable to resist, I engaged with a local who graciously guided me through the process of making semolina helva.
So simple and easy! However, the key to making this sweet is patience. You need to roast (sauté) the semolina well over medium-low flame until it’s golden. After this, add the remaining ingredients and cook.
Moreover, this semolina Turkish dessert offers a vegan alternative by opting for olive oil or plant-based butter to roast the semolina and nuts.
What is Irmik Helvasi?
Irmik Helvasi, also known as Semolina Halva, is a classic Ottoman dessert from Turkey. Also very popular in the Middle Eastern region, Eastern Europe, and some parts of Asia. “İrmik Helvası” translates to Semolina dessert in English. Pronounced as Halva, helva, halwa, or halvah. It is a very simple light dessert made with 5 ingredients – semolina, butter, sugar, water, and pine nuts.
Semolina Halva with milk is known as Sütlü İrmik Helvası.
5 Ingredients for Easy Turkish Semolina Halva Recipe
Butter: I use unsalted butter.
Semolina: I prefer to use medium or coarse semolina to make this Turkish version of semolina halva. You can find them at supermarkets in the UK or at Asian stores or Middle Eastern shops. Sometimes also called semolina flour.
Sugar: Granulated or caster sugar works perfectly.
Water: Essential for cooking the semolina and sugar.
Nuts: Pine nuts are my preference. You can also use almonds or walnuts.
Popular Flavorings for İrmik Helvası: While I haven’t added any, you can add cinnamon or zesty flavors like orange zest or lemon zest.
How to Make Turkish Semolina Halva İrmik Helvası Step by Step?
Three simple steps to make İrmik Helvası at home:
Roast Semolina and Pine nuts: Firstly, melt the butter over medium-low heat in a pan. Next, add the pine nuts and sauté until you begin to see brown spots. Then add the semolina and begin to roast over low flame for 10-12 minutes or until caramel in color. Something like golden brown. Do not rush or increase the heat to roast the semolina. Although it will roast quickly, it will taste bitter.
Combine together: Now gradually add the measured water to the roasted semolina nut mixture and mix with a spatula. There may be lumps, but they will dissolve as you mix. Once the water has been almost absorbed, add the sugar. Stir to combine. Then cover and cook for just 5 minutes until the semolina has cooked well and the water/sugar is absorbed.
Rest and Serve: Remove from heat and allow to rest for at least 10-15 minutes. Transfer to serving dishes, garnish with more nuts (if you prefer).
How to Serve İrmik Helvasi
Allow the halva to rest for 10-15 minutes to develop delicious flavors and texture. Serve this popular Turkish Semolina Halva warm or cold at room temperature, on its own. Serve in small bowls or turn it upside down on a serving dish to create a dome. I love it with a garnish of finely ground pistachios.
İrmik Stuffed Ice Cream: Serve with a filling of vanilla ice cream and then top it with pistachio.
During the winter, enjoy this light dessert with black tea.
Storing Leftover Irmik Helvasi
At room temperature: If you have got only a small portion and sure to finish it in a day, store it in air tight container at room temperature for one day.
In the fridge: To keep your leftover halva fresh and delicious, store it in an airtight container in the refrigerator for up to 5 days. This helps maintain its texture and prevents it from drying out.
Reheating: When you’re ready to enjoy your leftover halva, gently reheat it before serving. You can do this in the microwave using short bursts of heat or on the stovetop over low heat. If the halva seems too dry after reheating, you can add a splash of milk or water to restore its moisture.
Do not freeze the halva as it doesn’t keep well in the freezer.
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30 minutes Turkish Halva recipe below
Ingredients
- ¼ cup butter
- ½ cup semolina
- 1 cup sugar
- 1 ½ cup water
- 2 tbsp pinenuts
Instructions
- Heat Butter and Fry Pinenuts: Begin by heating butter in a large pan over medium heat. Add nuts and fry until they have brown spots.
- Roast Semolina: Add semolina to the same pan and stir constantly over medium-low heat until it becomes fragrant and golden in color. This usually takes about 10-12 minutes. Do not increase the heat to cook the semolina faster.
- Prepare Semolina Mixture: Gradually add the measured water, continuously stirring. Ensure that all the semolina is absorbed into the water. Keep stirring throughout this process.
- Add Sugar: Once the semolina is almost absorbed, add sugar. Stir well. Don't worry if there are any lumps; they will dissolve during cooking.
- Cook Irim Helvasi Mixture: Stir through the process and let the halva mixture cook for about 5 minutes, covered until it comes together, and reaches a desired consistency.
- Finish with nuts and Serve: Remove from heat. Allow it to rest for at least 10-15 minutes. Serve İrmik Helvası warm with a sprinkle of finely ground pistachio or cold at room temperature.
Semolina Halva with milk (Sütlü İrmik Helvasi)
- Make a milk sugar syrup. Use the same quantity of milk as water. Combine milk and sugar in a saucepan. Cook over medium heat until sugar dissolves. Remove from heat.
- Roast the semolina and pine nuts in butter as above until it gets golden.
- When the semolina is golden, add the milk syrup to the pan.Stir and bring it to a boil. Reduce the heat and cook in low heat, covered for 5 minutes or less until the syrup is absorbed.
- Remove from heat and let it rest for 10-15 minutes before serving.
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