Bursa Milk Halva (Home Adaptation)
Bursa milk halva starts with flour toasted in butter and loosened with hot milk. The oven browns the surface while the inside stays soft enough to scoop with a spoon. This home adaptation serves 4 and uses pasteurised whole milk instead of the raw milk in the registered method, plus small ovenproof dishes instead of a large tray. Allow 10 minutes to prepare, about 25 minutes to cook and a separate 20-minute rest before baking. How far should I toast the flour?Add the milk as soon as the raw flour smell gives way to a light nutty aroma. Taking the flour to dark brown changes both the taste and the colour. Nutrition estimates use raw ingredient weights and do not measure the water lost during cooking. Sources and related recipeTurkish baked rice pudding · TÜRKPATENT: Bursa milk halva registration
Ingredients
Ingredients
Step-by-Step Method
Heat the milk and toast the flour
In a separate saucepan, heat 600 g milk until steaming. Melt 60 g butter in a wide-based pan and add 55 g flour. Stir constantly over medium-low heat for 4–6 minutes, until the flour turns pale gold.
Whisk in the milk and thicken
Lower the heat and whisk in the hot milk a little at a time. Once smooth, add 140 g sugar. Cook over medium-low heat for 4–6 minutes, scraping the bottom, until small bubbles rise and the mixture coats the back of a spoon.
Divide and rest
Divide between 4 shallow ovenproof dishes rated for 250 °C. Put them on a rimmed tray and let the surface settle for 20 minutes. Meanwhile preheat the oven to 250 °C with top and bottom heat.
Brown the tops and serve
Set the tray in the upper third of the oven. Bake for about 8–14 minutes, until the tops have golden and dark brown patches. Watch closely towards the end. Remove with dry oven gloves and serve warm once the dishes have cooled slightly.
Chef's Tips & Tricks
Add the milk as soon as the raw flour smell gives way to a light nutty aroma. Taking the flour to dark brown changes both the taste and the colour.