Preparation :
Melt the margarine in a pan, add the pine nuts and semolina,
and saute over heat a little less than moderate for 40-50
minutes while continuously stirring until the colour of the
pine nuts changes. Add the milk and stir well, add the sugar
and continue to stir. Cover the pan and cook over low heat
for 20 minutes. Remove the pan from heat, allow to cool for
half an hour, stir the helva thoroughly with a spoon, put
a plate and serve.
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