Recipe
While flour is being roasted in butter, a small amount of vegetable oil is added to ensure that the helva retains its softness for an extended period. Once the flour reaches a golden-brown color, the heat is reduced and sugar is added. Milk is then poured in, and the mixture is stirred rapidly. As the helva thickens to a firm consistency, it becomes ready to serve. This dessert is traditionally prepared and offered to guests at weddings, funerals, religious gatherings (mevlit), and on holy nights (kandils).