Un Helvası, or Turkish Flour Halva, is very easy to make, extremely delicious, and made with just four ingredients—flour, butter, sugar, and milk. It is traditionally made for special occasions such as funerals, weddings, or Ramadan.
Like Irmik Helvası (Turkish Semolina Halva), this paste-like sweet has a rich, toasted flavor thanks to the butter and pine nuts. It’s real comfort food and makes a great snack when served with a cup of strong Turkish Tea - Cay.
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Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- All-purpose flour - The star of the dish, flour gives the halva its base structure and flavor.
- Butter - I use good quality unsalted butter to add richness and help develop that beautiful golden-brown color. Although you can substitute it with vegetable oil for a dairy-free / vegan version, butter is the most significant flavoring for this Turkish dessert.
- Sugar - Both caster sugar and granulated sugar work perfectly for the syrup. It gives the halva its sweet taste.
- Milk - You can use semi-skimmed or full-fat milk. You can also use water for a dairy-free / vegan version.
- Pine nuts - Un helvasi is traditionally made with pine nuts. However, you can use any nuts you prefer such as pistachio nuts or walnuts. They add crunch and extra flavor.
How to Make Un Helvası - Turkish Flour Halva?
Although making this delicious dessert Un Helvasi - Turkish Flour Halva is very easy, you need to follow a few simple steps to achieve the best results:
Prepare the Syrup
In a small pot, mix the sugar and milk. Heat the mixture over medium heat until the sugar dissolves completely, stirring occasionally.
Once dissolved, turn off the heat and let the syrup cool slightly. This step should be done first to allow the syrup to cool as you work on the flour mixture.
Roast the Flour
Melt the butter in a large pan over low heat. Once melted, gradually add the flour along with the pine nuts, stirring continuously. Roast them on low to medium heat for approximately 15 minutes, until golden brown, stirring occasionally to prevent the mixture from burning.
After about 15-20 minutes, the flour should turn a golden-brown color and give off a nutty aroma. This roasting process is key for achieving that deep, toasted flavor that makes Un Helvası so special.
Add the Syrup
Once your flour is roasted to the perfect golden hue, it’s time to add the sugar syrup. But be careful: adding the syrup will cause the mixture to bubble, so pour slowly and stir constantly.
Gradually pour the warm sugar syrup into the roasted flour mixture while stirring.
Stir continuously until the mixture thickens and comes together into a soft, dough-like consistency. The halva will absorb all the liquid, and you’ll notice it pulling away from the sides of the pan.
At this point, the mixture should be soft but firm enough to hold its shape when spooned out.
Recipe Tips From the Chef
- One of the most common mistakes is rushing the roasting process. If the flour isn’t toasted properly, the flavor will be bland. Stir the flour and butter mixture patiently until you reach a golden-brown color. Avoid burning the flour as it would destroy the taste.
- The sugar syrup should be at room temperature when added to the flour. If it’s too hot, it can cause the mixture to clump up and cook unevenly.
- Continuous stirring is essential, especially after adding the syrup. This helps prevent lumps and ensures the mixture comes together smoothly.
- If you prefer your desserts on the less sweet side, feel free to reduce the amount of sugar slightly. On the flip side, if you have a serious sweet tooth, you can increase it by a few tablespoons.
- Do not reduce the amount of fat, the consistency of helva will be lumpy!
Shaping and Serving Un Helvası
Shaping
After cooking, you can get creative with how you serve your Un Helvası. Traditionally, it’s shaped into small mounds or scooped into spoonfuls. You can also press it into a shallow dish and cut it into squares or diamonds for a more polished presentation.
- Take a spoonful of the warm halva and shape it into little mounds using two spoons.
- Alternatively, you can spread the halva into a dish and smooth the top with the back of a spoon.
- Let it cool for 10-15 minutes before serving.
Serving
For a more fragrant version, you can sprinkle on a dash of cinnamon or add a splash of vanilla extract just before shaping.
I usually serve flour halva with a dollop of Homemade Turkish Ice Cream - Maras Dondurma or Turkish Kaymak when it is still warm.
Also this nutty and sweet dessert pairs perfectly with a nice cup of Turkish tea or Salep - Turkish Hot Milk Drink (Sahlab)!
Recipe FAQs
Yes, you can substitute oil for butter if needed. However, butter gives the halva a richer flavor and more traditional texture.
Un Helvası can be stored in an airtight container at room temperature for about 3-4 days. For longer storage, refrigerate it for up to a week.
While Un Helvası is made with flour, Irmik Helvası uses semolina instead. Semolina gives the halva a coarser texture and a slightly different flavor. Both are delicious, but their textures and preparation methods differ slightly.
Related Recipes
For more delicious Traditional Turkish desserts why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below, tag @cookingorgeous on Instagram, and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious Un Helvası - Turkish Flour Halva as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet Olsun!
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Un Helvası - Turkish Flour Halva
Equipment
Ingredients
- 230 g plain white flour / all-purpose flour
- 230 g butter or ghee
- 300 g caster or granulated sugar
- 360 ml semi-skimmed or full-fat milk
- 20 g pine nuts
Instructions
Preparing the Syrup
- In a small pot, mix the sugar and milk.
- Heat the mixture over medium heat until the sugar dissolves completely, stirring occasionally.
- Once dissolved, turn off the heat and let the syrup cool slightly.
- This step should be done first to allow the syrup to cool as you work on the flour mixture.
Roasting the Flour
- Melt the butter in a large pan over low heat.
- Once melted, gradually add the flour, stirring continuously.
- Roast the flour on low to medium heat for approximately 15 minutes, until it is golden brown, stirring occasionally to prevent the mixture from burning.
- After about 15-20 minutes, the flour should turn a golden-brown color and give off a nutty aroma. This roasting process is key for achieving that deep, toasted flavor that makes Un Helvası so special.
Adding the Syrup
- Once your flour is roasted to the perfect golden hue, it’s time to add the sugar syrup. But be careful: adding the syrup will cause the mixture to bubble, so pour slowly and stir constantly.
- Gradually pour the warm sugar syrup into the roasted flour mixture while stirring.
- Stir continuously until the mixture thickens and comes together into a soft, dough-like consistency.
- The halva will absorb all the liquid, and you’ll notice it pulling away from the sides of the pan.
- At this point, the mixture should be soft but firm enough to hold its shape when spooned out.
Notes
- One of the most common mistakes is rushing the roasting process. If the flour isn’t toasted properly, the flavor will be bland. Stir the flour and butter mixture patiently until you reach a golden-brown color. Avoid burning the flour as it would destroy the taste.<
- >The sugar syrup should be at room temperature when added to the flour. If it’s too hot, it can cause the mixture to clump up and cook unevenly.
- Continuous stirring is essential, especially after adding the syrup. This helps prevent lumps and ensures the mixture comes together smoothly.
- If you prefer your desserts on the less sweet side, feel free to reduce the amount of sugar slightly. On the flip side, if you have a serious sweet tooth, you can increase it by a few tablespoons.
- Do not reduce the amount of fat, the consistency of helva will be lumpy!
Sara Giles
Fantastic recipe as usual! Thank you for sharing.