Semolina Halva is one of the most popular desserts in Turkish cuisine and we make it quite often. Although it is a favorite sweet treat of many people in Turkey, semolina halva is not produced at sweetshops or patisseries, so people make it at home. Semolina Halva with Pine Nuts is a traditional sweet treat, and known as a specialty of moms or grandmas. You know that it’s absolutely tasty if it’s made by an elderly woman! I know I can’t compete with such experienced masters of semolina halva, but I do love making it and my friends and guests always ask for a second one!
Semolina halvah is traditionally made with pine nuts, and it’s sometimes made with hazelnuts or walnuts depending on your taste. However, I’ve decided to make a twist on it and used dried currants this time! I love tiny size of currants and thought unlike nuts, their softness would go very well with this halva. It was like finding something precious when you feel these seedless small grapes in your mouth. If you like traditional way or if you like nuts more, you can definitely substitute these for currants.
I used half water, half milk when making it as I think milk helps it be creamy when boiling and it gives a creamy flavor when combined with the flavor of butter. But if you run out of milk, you can leave it out and use water instead. It will still be yummy! As far as I know there is no milk in recipes of most moms and grandmas, so it’s an addition of me, from new generation.
I must tell you that you shouldn’t be impatient when sauteing semolina in butter. You need to stir it continually not to burn it and it takes some time, about 15 minutes until you have the right light brown result.