A traditional type of halva made by toasting flour in butter over low heat and thickening it with sweetened milk, standing out for the crunch added by roasted hazelnuts. Served hot, it has a softer consistency.
Boil the milk, sugar, and water in a saucepan, stirring until the sugar dissolves, then set aside.
Melt the butter in a wide pan and add the flour; toast over low heat, stirring constantly, until the flour turns a deep beige color and gives off a toasted aroma.
Slowly add the hot milky syrup to the toasted flour while stirring; keep cooking over low heat until the mixture comes together and pulls away from the pan. Note: the hot mixture may splatter when added, so pour carefully.
Remove from heat and let rest for a few minutes, then transfer to a serving plate and serve hot sprinkled with toasted hazelnuts.
Allergen: contains wheat flour (gluten), butter/dairy, and hazelnuts. Important: Keep the heat low and stir continuously while toasting the flour; if it's left unattended and gives off a burnt smell, the entire batch of helva will turn bitter and can't be fixed.
Making light patterns with the back of a spoon after transferring the helva to the serving plate makes both its appearance and its ability to hold the syrup better.
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