Saffron-Pistachio Semolina Helva (Irmik Helvasi)

1. 1

   In small bowl, soak saffron in 2 tbsp hot milk for 30 minutes.

2. 2

   Meanwhile, heat small skillet over medium then toast pistachios, shaking pan, until fragrant, about 3 to 5 minutes.

3. 3

   Place nuts on paper towels or clean tea towel; cover and rub to remove skins, if desired.

4. 4

   In small saucepan over low heat, dissolve sugar in 2 cups milk. Keep warm.

5. 5

   In medium saucepan, melt butter over low, add semolina and cook, stirring often, until lightly toasted, 8 to 10 minutes.

6. 6

   Stir saffron milk into sugared milk. Stir into semolina. Remove pan from heat. Cover; let stand 15 minutes. Stir in pistachios.

* Per serving · 4 servings · Values may vary.

No additional tips available.