If you like desserts such as Cheesecake, Turkish Milk Desserts ie. Kazandibi, try Bursa's famous Milk Halva.
I first came across this recipe in the March 2018 issue of Sofra Magazine. I changed the hazelnuts into sliced hazelnuts and increased the quantity . Result is amazing a dessert with the taste and smell of toasted caramelized Hazelnuts.
You can serve it warm, but when it stays in the fridge for a day, it is soooo delicious
Ingredients
1 lt Milk
1,5 cups Caster Sugar
1 pack Dr. Oetker Vanilin / 1/2 tspn Vanilla Extract
100 gr. Butter
1 cup All Purpose Flour
Topping
1-2 tbsp Sugar
1/cup Sliced Hazelnut
Method
In a saucepan gently mix the milk and sugar on a low heat. Constantly stirring bring the mixture to boiling level. Add the vanilla and keep it a side
In another saucepan at medium heat melt the butter and add all purpose flour and vigarously stirr. Flour will change color but shouldnot burn. You will smell of flour and butter.Flour color will change but keep an eye on it flour shouldnot burn.
Add milk mixture to flour and butter stirring contiously to avoid any lumps.If any lumps occur use a handmixture to dissolve the particles. Cook until bubbles apper on the surface. Whe you see first bubbles take the mixture away from the heat and pour into a baking dish. Cover the surface with hazelnut slices and sprinkle sugar on top.
In a preheated 200 degree Centigar oven bake until the surface is crispy golden .
You serve cold or at room temperature. If you can keep it at the refrigrator overnight it will be so delicous and easy to serve. Try with vanilla ice cream and strawberries.
Comments