Flour Halva Recipe

I am sharing a recipe that I tried for the first time in a long time with you in the same day. This recipe got me so excited. Normally, I don't like flour halva very much. It wouldn't be wrong to say that I don't even like it at all. When I come across it somewhere, I just taste it with the tip of the fork so that it is not shameful. That's why I never even thought of trying it. But recently when I was thinking about what essential recipes the blog is missing, it came to my mind. I said to myself; If you haven't liked the halvah made by others until now, why don't you make a halva that you can enjoy yourself?

This is actually the best part of knowing how to cook. When you understand your logic, you don't have to depend on other people's recipes, you can do whatever you want in your own way. Before making the flour halva, I first determined what I did not like about the flour halva. Because when I changed them, the reasons for my dislike would disappear, logically.

Low-fat, low-sugar flour halva possible

First of all, I didn't like that the flour halva was very oily and left the texture of fat on the palate, not its own flavor. Second, I didn't like that it was too sugary. Third, I didn't like how sticky it was. Finally, I did not like the lack of an aroma and the taste of flour. The things I had to do to change these four were very simple. I used as little oil and sugar as possible. I used oil, not solid fat, this way I got a halva that melts in the mouth, not like dough. I used milk, not water, so it achieves a milder aromatic flavor.

It takes a long time to fry

Flour halvah seems a bit tedious due to the long roasting time. I think I've overcome this. While the halva was roasting, I prepared the dinner. I took the oil and flour in the pan and mixed them. Then I started chopping my onions for dinner. In the meantime, I mixed the halva for a while. I chopped the vegetables then mixed them again, etc. In short, I also roasted halva during the time I spent in the kitchen to cook. If you don't get impatient and don't turn the gold on and leave it alone for more than 5 minutes, there's no chance of it getting burned anyway.

Is it normal for the flour halva to be lumpy?

When you add the flour to the oil for the first time, it becomes lumpy, this is normal. It opens as time progresses and as it is roasted, and towards the end it reaches the consistency of hazelnut paste. When you see this consistency, you can be sure that you are on the right track. If you like flour halva, try it with this recipe, I'm sure you'll love it even more. If you think, like me, that you don't like flour halva until now, try it again, your view of flour halva will change.

Enjoy the recıpe...

Bon appetit...