CREAM HELVA - Kaymak Helvasi
150 grams butter
250 grams semolina
400 grams sugar
600 grams fresh cream
600 grams milk
 
Melt the butter. Add the semolina and stir until it becomes a golden color.

Prepare a sauce by boiling half the sugar in the milk. Add the syrup to the browned semolina and mix. Cover and cook on a low heat for 15 minutes. Add the cream and the rest of the sugar. Mix. Let stand 15 minutes away from the heat, then serve in soup plates.
 

SEMOLINA HELVA - Irmik Helvasi
250 grams butter
500 grams semolina
500 grams sugar
100 grams pine nuts
1/2 litre milk
 
Melt all the butter in a saucepan. Add the pine nuts and brown 3 minutes. Add the semolina and cook until both the semolina and the pine nuts become a light golden color. Lower the heat and add the sugar and milk. Keep stirring until the mixture becomes firm. Remove the saucepan from the heat, cover and let stand 1/4 hour.

You can now pour the helva into a cake mold, refrigerate and serve in slices, or, while the helva is still warm, make balls of it by hand the size of walnuts. Serve when completely cooled.
 

FLOUR HELVA - Un Helvasi
1 litre milk
200 grams butter
250 grams flour
400 grams sugar
 
Melt the butter in a sauce pan. Add the flour. Stir with a spoon over a low heat until the flour becomes golden brown. During this time, make a syrup by boiling the sugar in the milk. Pour it into the browned flour while it is still boiling hot. Cook the mixture for about 15 minutes on a very low heat, then remove from the stove.

NOTE:
1) When the helva has cooled off somewhat, it can be shaped by hand into balls the size of a walnut.
2) Thirty sliced almonds may be browned with the flour and added to the helva.