Un Helvası With Molasses Recipe

I had previously shared a few different flour halva recipes, but none of them were vegan because they all contained milk. For this recipe, I used water instead of milk to make it vegan. However, if you prefer a softer texture, you can use milk instead of water. By the way, I believe tahini is a must whenever molasses is involved, so I replaced part of the oil with tahini. If you don’t want to use tahini, you can simply replace it with the same amount of liquid oil.

This recipe uses a different method from classic flour halva. In traditional recipes, flour is slowly roasted with oil over low heat for a long time. This is to ensure the flour is toasted without burning the oil, which would create an unpleasant taste. The method used in this recipe was actually suggested to me by my mother-in-law years ago, but I never had the chance to try it. Since I was already sharing a molasses flour halva recipe, I thought it was the perfect time to introduce this technique as well.

In this method, the flour is roasted quickly at a relatively high temperature before adding the oil. While the roasting process in the classic method takes about an hour, in this method, roasting for 15 minutes is sufficient. This makes flour halva a much quicker and more practical recipe. However, during this quick roasting process, you must not leave the flour unattended and should stir it continuously.

Enjoy the recipe...

Bon appétit!