İrmikli Sütlü Tatlı

Heat 515 g milk in a saucepan over medium heat until steaming, then whisk in 120 g semolina and 85 g sugar until smooth.

Stir constantly for 8–10 minutes until the mixture thickens and pulls away from the pan sides.

Pour the cooked semolina mixture into a greased 9×13 inch pan, smooth the top, and let cool for 30 minutes.