Turkish Flour Helva  

Preparation

1. Step 1

   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.

2. Step 2

   Meanwhile, in a medium pot, combine sugar, 1½ cups/355 milliliters water, and milk; bring to a low simmer over medium heat. Turn off heat, cover to keep warm, and reserve.

3. Step 3

   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.

4. Step 4

   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.