My mom is an expert at this helva. Over the years of watching her make it, I too have learned the tricks of making a good helva. I had some leftover pumpkin puree so I thought to add it to this, and it turned out delicious!
Flour or irmik helva is made from either farina, semolina or flour and has a soft texture. It can also be light or dark brown and for the most part tastes the same, the browning of the butter, oil, farina and flour makes the difference. You can add raisins and walnuts if you like, my mom always does.
I am so happy to be able to share this family recipe with you! This is usually made without pumpkin, so if you want, just omit the pumpkin.
Recipe for my other helva using pine nuts and raisins is another family favourite.
What you will need:
- 2 cups semolina or farina (I use Cream of Wheat)
- 1/4 cup flour
- 1/4 cup semolina
- 1/2 tsp cinnamon
- 1/4 tsp pumpkin spice
- 1 stick unsalted butter
- 1/4 cup oil
- 3/4 cup raisins
- 2 cups sugar
- 1 cup pumpkin puree
- 5-6 cups boiling water
- 1 cup hot milk
Melt butter with oil and stir in cream of wheat and flour until brown and looks like brown sugar. Once browned, add in cinnamon and pumpkin spice.
Remove from heat and add the boiling water and milk ,stirring in quickly using a whisk (you may need assistance). Add pumpkin, sugar and raisins. You need to stir fast with wooden spatula or whisk. Put back on the heat and cook on very low heat until mixture is cooked and is pulling from sides of pot.
Pour into a 13 x 9 inch pyrex pan. Let sit and cover with cling wrap and a tea towel for 2o minutes and allow to set. Once it has set, cut into diamonds or squares. Serve warm and store the rest in fridge. It can be eaten cold or warm, but is best served when freshly made.
Oh My that looks Delicious! Please visit my blog for an Award! <3 and Hugs Dear Friend! http://www.recipesformyboys.com/2011/10/liebster-…