Helva-i Hakani (serves 6)

Helva-i Hakani (serves 6)
75 gr flour, 50 gr wheat starch, 60 gr. Rice flour, 300 ml milk, 125 gr. Butter, 300 gr. Honey, 125 gr. Almond kernels,
150 gr. Clotted cream.
De-skin the almonds, setting aside a handful for decoration and beating the rest with a mortar and pestle. Blend all three of flour in a container. In a seperate saucer, boil the milk and add honey, keeping them over heat. Melt butter in a pan, then turn off the heat and add flour once the butter cools down. Turn the heat back on and roast the butter, strring with a wodden spoon. Add the almonds and cook over low heat until they change color. Turn down the heat to low, then add the hot milk and honey mixture. Blend with a wooden spoon. Lay a piece of cloth over the pan, cover and then rest for 20 minutes. Seperate the clotted cream into small pieces and place on top of the helva while still warm. Stir and add rose water or cinnamon based on preference serve.

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