Semolina Saffron and Pistachio Helva (Irmik Helvasi)

Directions

1. 1

   Karin Brewer 1/2 ts Saffron threads 2 tb Hot milk 1/3 c Shelled unsalted pistachios 9 tb Unsalted butter 1 c + 2 to 4 tb sugar 2 c Milk 1 c

2. 2

   Heat a heavy frying pan and toast the pistachios with 1 tablespoon of the butter for 2 minutes, until they are lightly toasted but still gre

3. 3

   Remove as much skin as you can from them and set aside

4. 4

   Dissolve the sugar in the milk over low heat and keep the mixture hot

5. 5

   Melt the remaining butter in a heavy saucepan, add the semolina, and cook, stirring, over low heat for about 8 to 10 minutes

6. 6

   Stir the saffron milk into the hot sugared milk and add to the semolina, and cook, stirring vigorously

7. 7

   Remove the helva from the fire, cover, and allow to stand in a warm spot for 15 minutes

8. 8

   Fold in the pistachios and serve warm or at room temperature in bowls