This traditional halva is made by toasting flour in butter over low heat, then stirring in sweetened milk until the mixture thickens. Roasted hazelnuts add crunch, and the halva is softer when served warm.
Bring the milk, sugar and water to the boil in a saucepan, stirring until the sugar dissolves. Set aside.
Melt the butter in a wide frying pan and add the flour. Toast over low heat, stirring constantly, until the flour turns dark beige and smells toasted.
Slowly add the hot milk mixture to the toasted flour, stirring. Continue cooking over low heat until the mixture comes together and pulls away from the pan. Warning: the hot mixture may splatter as you add it, so pour carefully.
Remove from the heat and leave to rest for a few minutes. Transfer to a serving plate, sprinkle with roasted hazelnuts and serve hot.
Allergens: contains wheat (gluten), milk and hazelnuts. Important: keep the heat low and stir constantly as you toast the flour. If it burns, the whole halva will become bitter and cannot be rescued.
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