This Erzurum-style dessert roasts flour with butter and mulberry molasses.
8 min prep 14 min cook 10 min rest
Keeps the screen on · step-by-step guide · built-in timer
Warm the water and the mulberry molasses together in a small saucepan.
Melt the butter in a pan and toast the flour over medium heat until it turns deep hazelnut brown.
Pour the warm molasses mixture into the flour carefully and stir until smooth.
Cook for 4-5 minutes, until the helva gathers itself and pulls from the pan.
Spoon into portions, rest for 5 minutes, and serve hot.
Kaşık şekli verecekseniz helva sıcakken çalışın.
Üstüne iri ceviz ekleyip pekmez tadını dengeleyin.
💡 Tip: Patiently toasting the flour gives the helva a deeper aroma.
🍽️ Serving suggestion: Serve warm with walnuts or kaymak if you like.
~248
kcal calories
3
g protein
31
g carbs
12
g fat
8.5g
Sugar
0.8g
Fiber
73.3mg
Sodium
5.4g
Saturated fat
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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