Serves 5
50 min
Semolina Halva with Turkish Ice Cream
Recipe GLPR6d614985bdd54e
A warm, nutty semolina halva topped with creamy vanilla or pistachio ice cream. This Middle Eastern dessert features toasted pine nuts and a rich, moist crumb bound with sweetened condensed milk and butter, creating a comforting treat with a delightful contrast between warm and cold.
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Ingredients
6 tablespoons (80 grams) unsalted butter
2 tablespoons canola oil
1⅓ cups (250 grams) semolina
¼ cup (50 grams) pine nuts, toasted
1 can (400 grams) sweetened condensed milk
1¼ cups boiling water
4 scoops vanilla or pistachio ice cream
Directions
Heat the butter and canola oil together in a large skillet over medium heat until the butter is completely melted and the mixture is warm.
Add the semolina to the melted butter and oil, stirring constantly with a wooden spoon for about 8–10 minutes, until the semolina becomes light golden and fragrant. Ensure it cooks evenly throughout.
Remove the pan from heat and stir in the toasted pine nuts, distributing them evenly throughout the semolina mixture.
Pour the sweetened condensed milk into the semolina mixture and stir vigorously until fully incorporated and smooth.
Carefully pour the boiling water into the mixture while stirring continuously. The mixture will bubble and steam; continue stirring until the water is fully absorbed and the halva reaches a thick, paste-like consistency, about 5–8 minutes.
Divide the warm halva into five serving portions and place each in a bowl.
Top each serving with one scoop of vanilla or pistachio ice cream and serve immediately while the halva is still warm.
