Semolina Helva with Ice Cream
(Dondurmali Irmik Helvasi)
1 cup Turkish semolina flour
2 tbsp pine nuts
2 tbsp unsalted butter
1 1/4 cup sugar
2 cups water
Saute the semolina and pine nuts with butter at medium-low heat until golden brown in a medium sized pot, constantly stirring.
Add the sugar, stir. Pour the water into the pot while stirring with a wooden spoon. Stir occasionally until the mixture of the right consistency. Turn the heat off. Put the lid on. Let the Helva stand for 1 minute.
Place the helva in a service plate. Make a hole middle of it. Spoon out the ice ream in it. Sprinkle some pistachio and cinnamon on the top. Serve immediately while still warm.
You may also serve the Semolina Helva with Ice Cream in this way, too: Divide the helva into the small bowls or tea cups. Leave a space for the ice cream in the middle of the cups. Place the ice cream in the middle part. Turn the bowl upside down. Sprinkle some cinnamon and pistachio over the tops. Serve immediately as the ice cream will dissolve rapidly due to the high temperature of the helva.