Turkish Flour Helva Recipes

TURKISH FLOUR HELVA

Steps:

• In a medium pot over medium heat, melt the butter. Whisk in the flour, a little at a time to prevent clumping; reduce heat to very low and cook, stirring often with a heatproof rubber spatula or wooden spoon, until the flour is deep golden brown and butter separates and floats to the top, about 1 to 2 hours. The higher the flame, the quicker it will cook, but the more you will have to stir it.
• Meanwhile, in a medium pot, combine sugar, 1 1/2 cups/355 milliliters water, and milk; bring to a low simmer over medium heat. Turn off heat, cover to keep warm, and reserve.
• When flour mixture is toasted and browned but not burned, slowly whisk in the warm milk mixture and a pinch of salt if you like. (It's O.K. if the milk has cooled to room temperature; it should not be cold.) Raise heat to medium-high and cook, stirring with a heatproof rubber spatula or wooden spoon, until mixture comes together in a paste-like texture and no longer sticks to sides of the pot. (Make sure to stir in the corners and bottom of pot.) Whisk the mixture occasionally, if necessary, to create a smoother texture and get rid of any lumps. Cover pot with a cloth and a lid, then let cool.
• In a medium skillet, toast the almonds in the dry pan over medium heat. Sprinkle almonds and cinnamon over cooled helva. Spoon onto plates or into small bowls to serve.

TURKISH HALWA

Steps:

• Bring water and molasses to a boil in a saucepan. Meanwhile, melt the butter in a separate saucepan over low heat. Stir in the flour and cook, stirring occasionally, for a few minutes until the dough begins to pull away from the sides of the pan.
• Pour the molasses mixture into the flour, stirring to form a ball. Fold in chopped walnuts. Drop onto waxed paper by the spoonful, and allow to cool completely before serving. Store in an airtight container.

IRMIK HELVASI (TURKISH SEMOLINA HALVA)

Steps:

• Combine water and sugar in a saucepan. Bring syrup to a boil.
• Melt butter in a separate saucepan over medium-low heat, about 5 minutes. Add semolina and pine nuts. Cook, stirring continuously, until golden brown, 20 to 30 minutes.
• Pour syrup carefully over the semolina mixture. Reduce heat to low. Cover and simmer until nicely thickened, about 5 minutes. Let rest for 15 minutes. Divide halva over several small dishes.

FLOUR HALVA RECIPE

Steps:

• Heat vegetable oil in a large pan,
• Add flour and cook for about 1 hour in low heat, constantly stirring,
• Add sugar and combine well,
• Add milk slowly and stir the halva at the same time,
• Cook until sugar dissolves (you can test by tasting),
• Remove halva from heat and transfer to a service plate with a spoon before it cools.

EASY RECIPE FOR TURKISH FLOUR 'HELVA'

Steps:

• Combine the sugar, milk, and water in a saucepan and bring it to a boil. Stir it occasionally until the sugar is dissolved then turn off the heat. If you decide to add optional flavoring like vanilla, rose water or lemon zest, stir it into the hot milk mixture.
• Melt the butter in a large, shallow pan. When the butter is bubbly, add the flour all at once. Work the butter all the way through the flour using a wooden spoon.
• Reduce the heat to low. Stir the flour and butter mixture by turning it over with the wooden spoon. Do this continuously over very low heat for at least 15 minutes. The flour should slowly turn golden brown and take on a toasted aroma. Make sure to turn the mixture over evenly and be care not to let it brown too quickly.
• When the flour is ready, turn off the heat. Add the milk and sugar mixture all at once and let it bubble up. Stir the liquid through the flour as it's bubbling. Continue to stir the mixture as it cools down. The helva will begin to bind together and form a ball. It should be soft but firm and take on a shiny texture.
• While the ball of helva is still hot, you can shape it as you wish. You can use a large spoon to make oval-shaped individual helva, or you can press the helva down in a shallow serving dish. When it's cool, you can cut it into squares.
• Toast the pine nuts by turning them over in a small, nonstick pan over high heat. Press a pine nut on the top of each spoon helva, or press them evenly in a pattern over the top of flat helva.

SEMOLİNA HALVA WITH ICE CREAM

Steps:

• Take your 1 3/4 cup (400 ml.) whole milk, 4/5 cup (200 ml.) water, 2 cup granulated sugar in a medium saucepan and heat it until combined and sugar dissolves.
• Melt your 1 pack (250 gr. / 9 oz.) margarine or butter in a medium pot. Add your 500 gr. (18 oz.) semolina to your melted butter and cook it stirring continuously until it turns brown. Browning step is very important for semolina halva because it gives the halva its colour.
• Add your syrup to your browned semolina very carefully and cover your pot immediately to avoid burning yourself. Wait a little until halva is not splashy anymore, uncover your pan and then stir your halva for about 6-7 minutes at slow heat until it gets thick and gets its dark colour.
• Turn of your heat, put a paper towel on top of your pot, cover your pot and rest your halva until cool. (Your halva is ready and you can also eat it at this point if you want without any ice cream : ) )
• Take a soup bowl and put a plastic wrap in it to be able to take off the halva from easier later. Spread a line of halva on your bowl by leaving the middle empty. Fill the empty side with vanilla ice cream and cover all the top of the bowl with halva. (as you can see in below video.) Turn it upside down on your serving plate and remove the bowl carefully.

GLUTEN FREE UN HELVASı RECIPE

Steps:

• Take the oil in a large pan and heat,
• Add the leblebi flour and mix until you get a homogeneous mixture,
• Add the sugar and mix,
• Slowly add the milk and mix at the same time,
• Cook, stirring constantly, until it thickens,
• Remove from heat and shape it with a spoon.