Kesme Helva Food

KESME HELVA

Steps:

• Put flour in a wide saucepan. Cook and stir over medium heat until fragrant, about 15 minutes. Don't let it turn yellow. Add sugar slowly, mixing well, until combined.
• Add melted butter and vanilla to the mixture. Mix all by a spoon or your hands, but be careful, as it can be very hot, until it has a sand-like consistency. Transfer to a 9x9-inch pan, pressing down as much as you can.
• Cut the mixture into a baklava shape or squares.
• Chill until set, 1 to 2 hours. Serve.

HELVA

Steps:

• Bring the sugar, milk, and water to a boil. Lower the heat, and simmer for 15 minutes. Cool.
• In a heavy pot, melt the butter and sauté the farina and the nuts until light brown. Do this slowly, over low heat for 20 minutes or more, stirring constantly. Be careful not to burn the farina.
• Add the milk mix and the cinnamon to the sautéed nuts and farina, stirring constantly. Lower heat, stir and simmer until thick, about 5 minutes.
• Remove from the heat, cover, and stir from time to time. After 10 minutes, turn into a lightly buttered mold. Chill overnight. Unmold, sprinkle with additional cinnamon. Slice thinly and serve with whipped cream.

TURKISH FLOUR HELVA

Steps:

• In a medium pot over medium heat, melt the butter. Whisk in the flour, a little at a time to prevent clumping; reduce heat to very low and cook, stirring often with a heatproof rubber spatula or wooden spoon, until the flour is deep golden brown and butter separates and floats to the top, about 1 to 2 hours. The higher the flame, the quicker it will cook, but the more you will have to stir it.
• Meanwhile, in a medium pot, combine sugar, 1 1/2 cups/355 milliliters water, and milk; bring to a low simmer over medium heat. Turn off heat, cover to keep warm, and reserve.
• When flour mixture is toasted and browned but not burned, slowly whisk in the warm milk mixture and a pinch of salt if you like. (It's O.K. if the milk has cooled to room temperature; it should not be cold.) Raise heat to medium-high and cook, stirring with a heatproof rubber spatula or wooden spoon, until mixture comes together in a paste-like texture and no longer sticks to sides of the pot. (Make sure to stir in the corners and bottom of pot.) Whisk the mixture occasionally, if necessary, to create a smoother texture and get rid of any lumps. Cover pot with a cloth and a lid, then let cool.
• In a medium skillet, toast the almonds in the dry pan over medium heat. Sprinkle almonds and cinnamon over cooled helva. Spoon onto plates or into small bowls to serve.