Semolina & Flour (Irmik & Un) Helva
|
|
by Zeyda Üstün
Everybody has different recipes for helva. However I will give you below
the recipes I use everytime.
The ropes of a good helva is to stir it at a very low heat. When cooking helva,
flour or semolina always stirred by butter. However the flour or semolina always
becomes heavy when mixed with butter. My mother "the family chef"
puts the butter last and to cook helva is very easy now. Here are these easy
helva recipes:
Irmik Helvası (Semolina Helva)
2 glasses of semolina
1.5 glass water
1.5 glass milk
2.5 glass sugar
1 T.spoon pine nut
125 gr. Margarine
Put semolina and pine nut in a pot and stir it continuously with a wooden spoon
for 25-35 minutes at very low heat. Milk, water, sugar and margarine are mixed
in another pot and when the color of pine nuts turns into a beautiful brown
color pour this mixture over the semolina and pine nuts. Continue to stir. Note:
since both mixtures are hot the hopping semolina pieces may burn your hands.
Stir 5-10 minutes more and close the kapak, turn off the stove and let it brew
for half an hour. Serve warm in small pudding cups.
Un Helvası (Flour Helva):
2 glasses flour
3 glasses water
2.5 glasses of sugar
1 T. spoon pine nuts
125 gr. Margarine un
Stir the flour and the pine nuts with a wooden spoon until the color of the
nuts turns into a light brown at a very low heat.. Slowly pour the water, sugar
and melted margarine mixture 25-35 minutes later. Stir this heavy mixture 5-10
more minutes and then turn off the stove. When warm take portions with a table
spoon which you dip into water from time to time to avoid sticking and lay them
to a dish after giving shape. The characteristic of Un helvasi is its spoon
like shape.