This Elazığ halva stirs semolina with mulberry molasses into a warm dessert that melts on the spoon.
10 min prep 16 min cook 10 min rest
Keeps the screen on · step-by-step guide · built-in timer
Fry the semolina in butter for 8 minutes.
Add molasses water.
Assemble the halva and serve.
Helvayı 6 dakika pişirin, irmik şerbeti tamamen çeksin.
Kapağını kapatıp 10 dakika dinlendirin ve servis edin.
Helvayı kalıba bastırmadan alın, irmik taneleri ezilmesin.
Ceviz kullanacaksanız servis anında ekleyin.
💡 Tip: Adding the molasses toward the end leaves a fruity taste in the halva rather than a burnt taste.
🍽️ Serving suggestion: Shape onto plates and finish with a light drizzle of mulberry molasses.
~228
kcal calories
4
g protein
31
g carbs
9
g fat
12.5g
Sugar
0g
Fiber
61.1mg
Sodium
4.3g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (75%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Author-declared: Recipe author declared Tree nuts but our matcher did not find it in the ingredient list. May come from brand or variety.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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