Baked Rice Pudding
Creamy milk-and-rice pudding with an unevenly browned top, chilled in individual oven-safe bowls.
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Semolina Halva
İrmik Helvası
Golden toasted semolina and pine nuts, finished with sweetened milk and shaped while warm.
- Prep
- 5 min
- Cook
- 30 min
- Rest
- 10 min
- Total
- 45 min
- Servings
- 8
Ingredients
- 12 tbsp (150 g) Unsalted butter
- 2 cups Coarse semolina
- 3 heaped tbsp Pine nuts
- 4 cups Whole milk, hot
- 1 cup Granulated sugar
Equipment
Use a medium saucepan to toast the semolina and finish it with the sweetened milk.
Method
Melt the butter in a medium saucepan. Add the pine nuts and stir for 2–3 minutes, until golden.
2–3 min
Add the semolina. Stir continuously over medium heat for 12–15 minutes, until the grains are deeply golden.
12–15 min
While the semolina toasts, mix the hot milk and sugar in a deep bowl. Stir until the sugar has dissolved.
Add the hot sweetened milk to the golden semolina. Keep stirring over medium heat for 5–6 minutes, until the milk is absorbed and the helva starts to thicken. Remove from the heat.
5–6 min
Let the halva cool until warm, then shape portions between two spoons and serve.
Cooking guidance
Add the semolina. Stir continuously over medium heat for 12–15 minutes, until the grains are deeply golden.
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