Irmik Helvasi - Desserts
* SYRUP: 2 1/2 cups (625 ml) milk, 2 1/2 cups, (625 ml) water, 2 cups (360 gr) sugar, 1 cup (200 gr) butter or margarine 3 cups (480 gr), semolina 3 tablespoons pine nuts or blanched almonds 1 cup (180 gr) sugar 3 tablespoons c
Put milk, water and sugar in a saucepan. Bring to a boil. Set aside. Keep steaming hot. Melt butter, and then put semolina and pine nuts or almonds in a heavy saucepan and stir constantly under low heat with a wooden spoon for about half an hour until pine nuts or almonds turn light brown. Make sure not to burn the semolina.
Pour steaming hot milk and sugar syrup over hot semolina mixture.
Stir once. Cover and let simmer, occasionally stirring until all the syrup is absorbed. Remove from heat, stir in 1 cup of sugar.
Cover with a napkin and place lid on pan. Let stand for an hour before serving. Before transferring to a serving platter or individual serving dishes, stir until semolina appears fluffy.
Sprinkle with cinnamon and powdered sugar. Serve at room temperature.