Saffron-Pistachio Semolina Helva (Irmik Helvasi)

• 1/2 teaspoon saffron, crumbled
• 2 tablespoons hot milk
• 2 cups milk
• 1/3 cup unsalted shelled pistachio
• 1 cup granulated sugar
• 1/2 cup unsalted butter
• 1 cup semolina

1. In small bowl, soak saffron in 2 tbsp hot milk for 30 minutes.
2. Meanwhile, heat small skillet over medium then toast pistachios, shaking pan, until fragrant, about 3 to 5 minutes.
3. Place nuts on paper towels or clean tea towel; cover and rub to remove skins, if desired.
4. In small saucepan over low heat, dissolve sugar in 2 cups milk. Keep warm.
5. In medium saucepan, melt butter over low, add semolina and cook, stirring often, until lightly toasted, 8 to 10 minutes.
6. Stir saffron milk into sugared milk. Stir into semolina. Remove pan from heat. Cover; let stand 15 minutes. Stir in pistachios.
7. Makes 3 cups for 6 servings.

saffron, hot milk, milk, pistachio, sugar, unsalted butter, semolina

Taken from www.food.com/recipe/saffron-pistachio-semolina-helva-irmik-helvasi-424150 (may not work)