Semolina Saffron and Pistachio Helva (Irmik Helvasi) – a delicious recipe with saffron threads, milk, pistachio nuts, butter, sugar +, milk. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Soak the saffron in the hot milk for at least 30 minutes.
2
Heat a heavy frying pan and toast the pistachios with 1 tablespoon of the butter for 2 minutes, until they are lightly toasted but still green.
3
Remove as much skin as you can from them and set aside.
4
Dissolve the sugar in the milk over low heat and keep the mixture hot.
5
Melt the remaining butter in a heavy saucepan, add the semolina, and cook, stirring, over low heat for about 8 to 10 minutes.
6
Stir the saffron milk into the hot sugared milk and add to the semolina, and cook, stirring vigorously.
7
Remove the helva from the fire, cover, and allow to stand in a warm spot for 15 minutes.
8
Fold in the pistachios and serve warm or at room temperature in bowls.
608
kcal
Calories
30
g
Fat
80
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 teaspoon saffron threads, 2 tablespoons milk hot, ⅓ cup pistachio nuts shelled, 9 tablespoons butter, unsalted, and more.
Yes, Semolina Saffron and Pistachio Helva (Irmik Helvasi) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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