Semolina Saffron and Pistachio Helva (Irmik Helvasi)
- 1/2 teaspoon saffron threads
- 2 tablespoons milk hot
- 13 cup pistachio nuts shelled
- 9 tablespoons butter, unsalted
- 1 cup sugar + 2 to 4 tb
- 2 cups milk
- 1 cup durum semolina flour
- Soak the saffron in the hot milk for at least 30 minutes.
- 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.
- Remove as much skin as you can from them and set aside.
- Dissolve the sugar in the milk over low heat and keep the mixture hot.
- Melt the remaining butter in a heavy saucepan, add the semolina, and cook, stirring, over low heat for about 8 to 10 minutes.
- Stir the saffron milk into the hot sugared milk and add to the semolina, and cook, stirring vigorously.
- Remove the helva from the fire, cover, and allow to stand in a warm spot for 15 minutes.
- Fold in the pistachios and serve warm or at room temperature in bowls.
saffron threads, milk, pistachio nuts, butter, sugar , milk, durum semolina flour
Taken from recipeland.com/recipe/v/semolina-saffron-pistachio-helv-35043 (may not work)