Easy Turkish-Style Semolina Halva with Cinnamon Garnish
Indulge in the rich and delightful flavors of Turkish-style Semolina Halva, a beloved dessert that will transport your taste buds to the vibrant streets of Turkey. This traditional recipe combines fine semolina, butter, sugar, and milk into a luscious, creamy halva, delicately infused with the warming essence of cinnamon
Ingredients
- 1 cup semolina
- 1 cup butter unsalted
- 1 cup sugar granulated
- 3 cups milk
- 1/2 cup water
- 1/2 cups nuts chopped and mixed
- 1/2 teaspoon cinnamon ground
- 1/4 teaspoon cloves ground
- 1/4 teaspoon cardamom
- 1 pinch salt
Instructions
- In a heavy-bottomed pan or pot, melt the butter over medium heat.You can use all butter or a mix of butter and vegetable oil for a lighter version.1 cup butter
- Once the butter is melted, add the semolina to the pan.Stir continuously and roast the semolina over medium-low heat until it turns golden brown and emits a nutty aroma.Be careful not to burn it, as it can happen quickly.1 cup semolina
- In a separate saucepan, heat the milk and water until it's warm, but not boiling.3 cups milk, 1/2 cup water
- Once the semolina is toasted, carefully pour the warm milk-water mixture into the pan while stirring continuously.Be cautious, as the mixture may sputter initially due to the difference in temperature.
- Add the sugar to the pan and continue stirring until the mixture thickens.It should start to come together into a creamy consistency.1 cup sugar
- Add the chopped nuts to the halva mixture.You can reserve some nuts for garnishing.1/2 cups nuts
- If you're using the optional spices (cinnamon, cloves, and cardamom), add them now for extra flavor.The spices complement the halva beautifully.1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon cardamom, 1 pinch salt
- Keep stirring the halva until it reaches a thick, pudding-like consistency and begins to pull away from the sides of the pan.
- Turn off the heat, cover the pan, and let the halva sit for 10 minutes to set and allow the flavors to meld.
- After resting, give the halva a final stir and transfer it to a serving dish or individual bowls.
- Garnish the halva with the reserved chopped nuts, if desired.
- Serve the Turkish-style semolina halva warm or at room temperature.It can be enjoyed on its own or paired with a scoop of ice cream for an extra treat.
Notes
NOTES:
Here are my five pro tips to help you make the best Turkish-style semolina halva:
Quality Ingredients: To achieve the most authentic and delicious flavor, use high-quality ingredients.
Opt for fine-grain semolina, real butter (or ghee for a richer taste), and fresh nuts.
Fresh ingredients will enhance the taste and overall quality of your halva.
Toasting The Semolina: The key to achieving a rich and nutty flavor in your halva is properly toasting the semolina.
Heat the butter (or oil) in the pan over medium-low heat and add the semolina.
Stir continuously to ensure even toasting and prevent burning.
Toast the semolina until it turns a golden brown color, releasing a fragrant aroma.
Sugar Syrup Consistency: When making the sugar syrup, it's crucial to get the right consistency.
If you want a smoother and creamier halva, make a thin syrup by dissolving the sugar in hot water.
For a richer and more decadent halva, use milk instead of water to make the syrup.
The choice of syrup consistency will affect the final texture of your halva.
Constant Stirring: Stirring is vital throughout the cooking process.
After toasting the semolina, lower the heat and slowly pour in the hot sugar syrup while stirring continuously.
This helps prevent lumps and ensures the semolina absorbs the liquid evenly.
Keep stirring until the halva thickens and starts pulling away from the sides of the pan.
Resting Period: Once the halva reaches the desired consistency, let it rest for 10 minutes before serving.
During this resting period, the halva will continue to firm up, and the flavors will meld together, resulting in a smoother and more cohesive texture.
My Bonus Tip: To enhance the flavor, you can add aromatic spices like a pinch of ground cinnamon, cardamom, or even a splash of rosewater or orange blossom water.
These additions would complement the sweetness of the halva and provide a delightful Turkish twist to the recipe.
By following my pro tips, you'll be well on your way to creating a delectable and authentic Turkish-style semolina halva that will impress your family and friends!