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Helva
Melissa Peterman
40 minutes
6-8 servings
BeginnerThis recipe is from Gourmet Magazine
Total Steps
4
Ingredients
9
Tools Needed
5
Ingredients
- 1 cup sugar
- 1 cup milk
- 1 cup water
- 0.5 cup butter
- 1 cup farina (cream of wheat)
- 0.5 cup pine nuts (pignolia)
- 0.25 teaspoon cinnamon
- 1 cup heavy cream
- 1 tablespoon sugar (for whipping cream)
Instructions
1
Step 1
15 minutes
Bring the sugar, milk, and water to a boil. Lower the heat and simmer. Cool the mixture.
2
Step 2
20 minutes or more
In a heavy pot, melt the butter and sauté the farina and pine nuts until light brown. Do this slowly, over low heat, stirring constantly. Be careful not to burn the farina.
3
Step 3
about 5 minutes
Add the cooled milk mixture and the cinnamon to the sautéed nuts and farina, stirring constantly. Lower heat, stir, and simmer until thick.
4
Step 4
overnight
Remove from the heat, cover, and stir from time to time. After 10 minutes, transfer into a lightly buttered mold. Chill overnight. Unmold, sprinkle with additional cinnamon, slice thinly, and serve with whipped cream.
Tools & Equipment
measuring cups
measuring spoons
heavy pot
whisk
mold