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    You are in: Home / Recipes / Saffron-Pistachio Semolina Helva (Irmik Helvasi) Recipe
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    Saffron-Pistachio Semolina Helva (Irmik Helvasi)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Dreamer in Ontario's Note:

    Adapted from Classical Turkish Cooking: Traditional Turkish Food for the American Kitchen, a 1991 book by Ayla Algar. This recipe was found in the Toronto Star website.

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    Ingredients:

    Serves: 6

    Yield:

    cups

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Saffron-Pistachio Semolina Helva (Irmik Helvasi)

    Serving Size: 1 (173 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 459.3
     
    Calories from Fat 197
    42%
    Total Fat 21.9 g
    33%
    Saturated Fat 12.1 g
    60%
    Cholesterol 52.7 mg
    17%
    Sodium 45.4 mg
    1%
    Total Carbohydrate 59.5 g
    19%
    Dietary Fiber 1.7 g
    7%
    Sugars 33.8 g
    135%
    Protein 7.9 g
    15%

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