Traditional Turkish Semolina Halva

Instructions

1. 1

   Set out a small saucepan for syrup and a wide shallow nonstick pan for roasting. Measure 500 ml whole milk, 250 ml water, 200 g granulated sugar, 100 g unsalted butter, 250 g coarse semolina, and 40 g pine nuts. No oven needed.

2. 2

   Combine the whole milk, water, and granulated sugar in the small saucepan. Place over medium heat for about 4 to 5 minutes, stirring continuously with a whisk until the sugar dissolves completely. Keep the liquid warm on very low heat; do not let it boil over.

3. 3

   Melt the unsalted butter in the wide shallow pan over medium-low heat. Add the pine nuts and cook for 2 to 3 minutes, stirring constantly with a wooden spoon until they take on a light golden color. If pine nuts darken too fast, lower heat to avoid burning.

4. 4

   Add the coarse semolina to the pan with the butter and pine nuts. Roast over low heat for 12 to 15 minutes, stirring continuously with the wooden spoon. The semolina is ready when it turns a uniform tan color and smells nutty. Stir steadily so it does not catch.

5. 5

   Carefully pour the warm milk syrup into the roasted semolina (watch out for steam). Stir well with the wooden spoon, lower the heat to minimum, and cover with a lid. Simmer for 3 to 4 minutes until all the liquid is completely absorbed and semolina swells up.

6. 6

   Take the pan off the heat. Place a clean kitchen paper towel between the pan and lid, then let rest for 10 to 15 minutes. Fluff gently with a fork and scoop into small bowls. Serve warm or at room temperature, optionally garnished with extra pine nuts.