Recipe of Flour Halva (Full Consistency)
Semolina halva pouring grains from a spoon is also nice, but the appreciation and impression it leaves in the hearts are in a different place. As with semolina halva, it is essential to roast it for a long time, but it is as if flour halva is prepared in a click easier way. It is timeless, it can be made as soon as you think of the ingredients at home, it is a savior dessert for the last-minute guests. The most popular flavor of the cuisines is right in front of you!
If you wish, you can prepare the sherbet of your flour halva with water and sugar like us. If you wish, you can prepare it with milk and add a lot of walnuts to taste. The secret lies in roasting flour halva for a long time, over medium heat, patiently. Shape it as soon as you take it from the stove, as it will have a hardening consistency as you wait. Lots of answers
-2 cups flour
-125 g butter
-1.5 cups sugar (lovers with less sugar can reduce the amount)
-1.5 glasses of milk or water
-A handful of walnut kernels as you wish
How to make
First, sugar and milk or water (whichever is preferred) are placed in a bowl and mixed until it dissolves in the sugar.
It is kept aside to be used later.
First of all, oil is taken into the pot to be cooked and melted.
Then flour and walnuts are added.
It is stirred continuously over medium heat and roasted for 10-15 minutes until the color turns well.
The bottom of the stove is turned down well.
The cold syrup prepared and kept aside is poured on the roasted flour and walnuts and mixed continuously.
At first, it will have a very watery consistency, but the flour will absorb the syrup as you mix it and become hot.
When the halva gets thick, the bottom of the stove is turned off.
You can cover it for 5 minutes and leave it to brew or you can shape it immediately while it is hot.
While I was hot, I gave the shape shown in the pictures between 2 tablespoons. Good luck ☺️