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Recipes >> Dessert Halwa Recipes > Turkish Walnut Halva

Turkish Walnut Halva

Turkish Walnut Halva
Prep Time
5 mins
Cook Time

10 mins
Serves

As desired
Turkish Walnut Halva - Halva makes the major part of desserts of Turkish cuisine. Walnut halva is really quick, easy and delicious. You can also store the walnut halva in air tight container.
Viewed: 16845
Source:  Mariam Khalil
12 Ratings
4 out of 5 stars
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Ingredients

  • Water 1, 1/2 cup
  • Molasses 1, 1/2 cup
  • Unsalted Butter 1/2 cup
  • All-Purpose Flour 2 cup
  • Walnuts (chopped) 1/4 cup

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Cooking Directions

  1. Boil water and molasses together in a saucepan.

  2. Heat butter in a separate saucepan on low heat.

  3. Add in flour and cook for a few minutes while stirring occasionally.

  4. Let simmer gently till the dough starts to leave sides.

  5. Add the molasses mixture and stir it till it forms a ball.

  6. Add in walnuts and mix well.

  7. Pour the mixture in a tray lined with waxed paper.

  8. Leave it to cool completely.

  9. Cut into squares and serve or store the pieces in an airtight container.

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Comments posted by users for Turkish Walnut Halva recipe:

  1. Turkcelnr, you have to be very precise with molasses quantity. Make sure water with molasses comes to a rolling boil. Don't let the flour burn while cooking it in butter or it wont joint well. For step 5, keep cooking it till it forms a sticky ball. To be honest, I think you went wrong with measuring the molasses well. Its molasses that brings together everything everything together. P.S. Its okay if the halva didn't came it that well the second time. We all blow it once in a while :)...

    on Sep 11 2012 2:22PM Report Abuse MARIAM KHALIL
  2. First time I tried out this recipe, it turned out perfectly I think. However the second time, the halva did not solidify even after refrigeration. It turned out more like a very thick pudding that you had to eat with a spoon. And because the recipe as written here seems a little ambiguous, I am not sure what I did wrong the second time around. Steps 4 and 5 need to be more specific, like how long it takes for the dough to "leave the sides", and 5 should explain a little more about the correct consistency to ensure that the ball of dough will solidify enough to cut and hold after refrigeration.

    on Sep 9 2012 12:59PM Report Abuse TURKCELNR

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