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Saffron and cinnamon turkish helva with pine nuts and strawberries
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Indulgent individual serving of buttery nutty semolina dessert by Dani Vann, a must-try for post-dinner luxury.
Ingredients:
  • 515.00 gm milk
  • 112.50 gm sugar
  • 1/2 tsp saffron threads
  • 1.25 gm ground cinnamon
  • 1 tsp ground cardamom
  • 125.00 gm butter
  • 185.00 gm semolina
  • 125.00 ml pine nuts, toasted
  • 200g strawberries, finely diced
Instructions:
  • In a saucepan, gently heat milk and sugar until it simmers, stirring occasionally to dissolve sugar. Remove from heat, add saffron, cinnamon, and cardamom, whisk to combine. Let the mixture infuse for 20 minutes.
  • In a medium saucepan over low – medium heat, melt the butter. Add the semolina and stir continuously until it turns a deep brown color, about 20 minutes. Lower the heat once the semolina begins to brown.
  • Once the semolina turns a deep brown color, pour the warm milk mixture into the semolina and mix thoroughly. Be cautious as the mixture might splutter. Continue stirring until the mixture thickens, then remove from heat and let the helva cool for 10-20 minutes. Just before serving, mix in half of the pinenuts.
  • Lightly oil dariole or pudding molds. Sprinkle pine nuts on the base. Press helva mixture into the molds, then turn out onto a serving plate. Serve with diced strawberries and garnish with mint leaves. Alternatively, scoop helva onto a plate and shape with a spoon.

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