Friday, March 9, 2012

Pistachio Helva with Ice Cream

Pistachio Helva
  • 1 cup of semolina (farina)
  • 1 stick of unsalted butter
  • 1 cup sugar
  • 1 cup water
  • 1/2 cup + 2 tablespoons ground unsalted pistachio nuts meat (I use my coffee grinder)
  • Vanilla ice cream (optional)

In a pot, bring water and sugar to a boil, stirring occasionally. When it comes to a boil, remove from the
heat, set aside.
In a large pot, combine butter and semolina. Sauté the semolina over medium heat stirring slowly for about 5-6 minutes (should NOT turn brown). Lower the heat, slowly add the syrup, stirring constantly. It will thicken. Add 1/2 cup ground pistachio, stir until well blended. Remove from the heat. Cover the pot. Wait 10-15 minutes. Using an ice cream spoon or a melon baller, shape them into balls, place on a serving dish. Sprinkle remaining ground pistachios over them as garnish. Serve warm helva with vanilla ice-cream (optional).
Ground pistachios
Cooked helva
Melon baller used to shape this helva
Ice-cream scoop is used to shape this helva

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