This Turkish Semolina Halva or Irmik Helvasi is a delicious semolina dessert from Turkish cuisine. Made from just five basic ingredients, this halva is so easy and quick to make.
Table of contents
I was recently talking to my Turkish-Cypriot friend about similarities in language, culture and food. She is the same friend who give me her Grandma’s delicious recipe for Instant Pot Cypriot Stuffed Peppers.
One such similarity we came across were semolina desserts.
Whilst in India Sooji no Siro (Semolina Halwa) is prepared, Turkish people prepare irmik helvası which is a dessert made with semolina flour, butter, milk, sugar and pine nuts.
She told me it is also known as semolina helva and is a traditional dessert commonly prepared during funerals but also other important life events or religious holidays.
Semolina flour halva is prepared mostly by home cooks and is not available in restaurants/outdoors.
This delicious dessert is served with a scoop of ice cream (maraş dondurması) in the summer months or warm in the winter.
I had my semolina flour helva alongside a hot cup of Karak Chai (Qatari Tea)
Semolina Halva Recipe is different to Tahini Halva which is made with sesame seed paste, nuts and sugar. My Mum’s Tahini Pistachio Halva is one of my favourites.
I haven’t tried my hand at many traditional Turkish desserts but this buttery semolina halva is a wonderful introduction into Turkish culture.
Some Middle Eastern desserts I love to make are Instant Pot Revani, Air Fryer Baklava and this fusion Baklava Barfi (Baklava fudge)
Why you will love this recipe:
Made with simple ingredients
Easy to follow for first time cooks
Egg-free dessert that can be made vegan
The type of dessert you will want to make again and again
Enjoyed by every family member
Ingredients for Turkish Semolina Halva
Full measurements can be found in the recipe card below.
Semolina – Semolina is coarsely milled durum wheat. You will need coarse semolina. You can find coarse semolina in both Indian and Turkish grocery stores.
Butter – Instead of butter you can use oil such as sunflower oil, light olive oil or vegetable oil. Ghee would also work but it would taste more like an Indian halwa as opposed to a Turkish Halva!
Milk – I have used whole milk but you can use semi skimmed or skimmed milk too. To make this recipe vegan, use a dairy-free milk.
Sugar – I have used granulated white sugar.
Pine nuts – crunchy pine nuts stand this recipe apart!
Versions of Semolina Halva
Add a few drops of rose water
Vanilla extract
Orange zest or lemon zest
Cinnamon powder
Add grape molasses towards the end of cooking to give deeper colour and flavour
Vegan – Use vegan butter and plant-based milk.
Gluten-free – To make this recipe gluten-free, you need to use a gluten-free flour alternative such as rice semolina.
Semolina Halva Recipe Method
Follow this basic recipe for the most delicious semolina halva.
In a heavy bottomed frying pan, melt butter (or oil alternative) on medium heat.
Add the pine nuts, switch to a low heat and sauté until the nuts are light brown. Tip in the semolina and cook on medium-low heat.
You must continually stir the semolina to prevent it burning. The color of the semolina should be golden brown. This will take around 10-15 minutes.
I used a silicon spatula for my non stick pan, but you can use wooden spoon too.
Meanwhile, prepare the milk syrup.
In a separate saucepan, heat the milk, water and sugar until the sugar dissolves.
Once the semolina is a beautiful golden colour and smells roasted, pour over the sugar mixture.
Be careful here – the hot syrup can spit and burn you.
Add any extra flavourings at this stage.
Cook the helva until the moisture absorbs and the semolina becomes fluffy.
Plate up in a serving dish or in individual bowls. Serve warm or at room temperature.
To shape the halva, you can use silicone moulds or a small bowl or a spoon to make quenelles.
Bon appetit / afiyet olsun!
Tips
You need to cook the semolina for the right amount of time at low heat for the best results. Too high heat and the semolina will burn and if you do not cook for long enough, it will taste raw and will not absorb the milk well.
Serving Suggestions
You can serve Semolina Halwa warm or cold. Often, cold halva is served with ice cream in the centre.
I quite like the sound of Turkish Delight Ice Cream next to warm semolina halwa. A bit like gulab jamun and ice cream!
Sprinkle over a little bit of cinnamon and serve with hot Turkish tea or coffee.
Serve after a meal or for parties or potlucks too.
Storage
Store leftovers in an airtight container and keep in the fridge for 3 days. Reheat in a microwave before consuming or leave it on a kitchen worktop for 1-2 hours and bring it to room temeprature.
Other Vegetarian Dessert Recipes
3 ingredients Chocolate Mousse without Eggs
Tapioca Pudding with Coconut and Mango
Baked Yogurt with Orange Syrup
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Turkish Semolina Halva (Irmik Helvasi)
Equipment
- 1 Saucepan
- 1 Frying pan
- 1 Spatula
Ingredients
- 1 cup semolina coarse
- ½ cup butter unsalted
- 2 tablespoon pine nuts
Milk Syrup
- 1 cup milk
- 1 cup sugar
- 2 cup water
Instructions
- In a heavy bottomed frying pan, melt butter (or oil alternative) on medium heat.
- Add the pine nuts, switch to a low heat and sauté until the nuts are light brown.
- Tip in the semolina and cook on medium-low heat.
- You must continually stir the semolina to prevent it burning. The color of the semolina should be golden brown. This will take around 10-15 minutes.
- Meanwhile, prepare the milk syrup.
- In a separate saucepan, heat the milk, water and sugar until the sugar dissolves.
- Once the semolina is a beautiful golden colour and smells roasted, pour over the sugar mixture.
- Be careful here – the hot syrup can spit and burn you.
- Add any extra flavourings at this stage.
- Cook the helva until the moisture absorbs and the semolina becomes fluffy.
- Plate up in a serving dish or in individual bowls. Serve warm or at room temperature.
- To shape the halva, you can use silicone moulds or a small bowl or a spoon to make quenelles.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Ahhh, I think I know this friend 👀 Now I kinda wanna have Helva with ice cream!
This Turkish Semolina Halva recipe is a gem! I tried making it at home and was pleasantly surprised by how easy it was to prepare, even for a rookie cook like myself. The end result was a mouthwatering, melt-in-your-mouth dessert that my family couldn’t get enough of.
Such a wonderful dessert! The flavors sound absolutely incredible and I love how it comes together with only 5 ingredients.
I’ve never had a dessert like this before, only five ingredients but so delicious and flavorful! I absolutely loved this, I’ll definitely be revisiting soon.
This halwa sounds so flavorful and delicious. Thanks for the recipe.
I do like the texture semolina gives desserts, and this has yummy pine nuts in as well, which are also a favorite. Yum!