How is flour halva made? Recipe with the best dimensions, its ingredients
Flour halva is one of the most delicious desserts with few ingredients and practical to make. Moreover, if your dessert is not ready for dinner or 5 o’clock tea, flour halva, which you can roast until the tea is brewed, can take its place on the hot hot table as your guests enter the door. Here is the most delicious and practical flour halva recipe!
Inherited from Ottoman cuisine, flour halva is one of the desserts that is cooked in the same way in almost every region and that no one can say no to. Flour halva, which is served especially at weddings and ceremonies such as funerals, is also one of the sweets that is the savior of especially crowded lunches and dinners. Because it is made with less material and is roasted in a short time. Flour halva has two important details; the correct measure and not to leave your side while cooking and to be at the beginning of the stove. For this reason, when making this dessert, the job is usually left to the master of the flour halva. If you want to be the master of the best and most delicious flour halva, pay attention to the measurements and production stages in this recipe we wrote for Posta.com.tr. Thus, you can offer a practical and very tasty dessert for your guests.
Here are the ingredients and preparation stages of the flour halvah, which you can serve at five o’clock teas, crowded dinners, and if you wish, at Ramadan’s fruitful iftar tables…
FLOUR HALLV INGREDIENTS
- 100 g butter
- 1 teacup of oil
- 2 cups flour
- A little more than half a glass of crushed walnuts
For Sherbet;
- 2 cups granulated sugar
- 3 cups of hot water or milk
HOW TO MAKE FLOUR HALVA, RECIPE, PRESENTATION
- Melt the butter in a deep saucepan, then add some oil to it. (You can also use oil only if you wish, but using butter will make a serious difference in both taste and smell.
- Then add the flour and mix it slowly over low heat. Use flour by sieve if possible. This way you can avoid clumping.
- Continue roasting for about 15 more minutes until the flour turns brown.
- After the flour is sufficiently roasted, add the walnuts and fry for another 1-2 minutes.
- While this process is being done, melt sugar in milk at room temperature in another bowl.
- Add the sherbet to the flour that has the desired color and cook until it does not stick to the wooden spoon.
- After the flour is roasted, slowly add the syrup. Then stir constantly until it absorbs the syrup. Otherwise, clumping may occur.
- When there is no sticking to the wooden spoon, take it off the stove and let it rest for a while.
- After taking the halvah from the stove, shape it with a tablespoon.
- While serving, you can decorate and serve with cinnamon, walnuts or hazelnuts according to your desire.
