Turkish Flour Halva with Milk and Pine Nuts

Name: Turkish Flour Halva with Milk and Pine Nuts
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 8 servings
Cuisine: Turkish
Ingredients: 2 cups all purpose flour; 2 cups sugar; 2 cups milk; 250 g unsalted butter; 20 g pine nuts

parttimehomecook
Dec 8
2 min read

Halva is one of the most traditional desserts in Turkish homes, often prepared during emotional moments, especially when families come together after a loss or on meaningful religious days. Even though the ingredients are simple, the process itself carries a sense of calm, patience, and togetherness. This version is the one my mom has always made. She toasts the flour slowly in butter until the color deepens and the smell fills the kitchen, then finishes it with milk and sugar for a soft, comforting texture. The pine nuts add a warm nuttiness that completes the flavor. It is a humble dessert, but it has a weight and warmth that goes far beyond the ingredients.

Soft Turkish flour halva shaped with a spoon and served in a black bowl, showing toasted pine nuts and a smooth, golden texture.

Ingredients

2 cups all-purpose flour
2 cups sugar
2 cups milk
250 g unsalted butter
20 g pine nuts

Instructions

Toast the flour

Melt the butter in a wide pot. Add the flour and pine nuts and start stirring over medium-low heat. The mixture will slowly darken and become aromatic as it toasts. Keep stirring patiently until it reaches a deep golden color. This stage takes about 30 to 40 minutes and is the foundation of the halva’s flavor.

Prepare the milk mixture

In a separate bowl, whisk together the cold milk and sugar until the sugar dissolves completely. Cold milk helps the mixture blend smoothly once added to the hot flour.

Combine

When the flour is fully toasted, gently pour in the milk mixture while stirring. The halva will bubble and thicken immediately. Continue stirring until it comes together into a smooth, cohesive texture. Turn off the heat and cover the pot, allowing the halva to rest.

Shape

Once slightly cooled, shape the halva with a spoon or spread it into a serving dish and smooth the surface.

Tips

The depth of flavor comes from slow, patient toasting.
Cold milk helps prevent clumping.
Letting the halva rest gives a softer, more settled texture.

Storage

Store halva at room temperature for one day or in the fridge for up to three days. If chilled, let it soften a bit before serving.