Bursa Milk Helva: A Sweet Tradition from the Ottoman Era to Today

Bursa Milk Helva is recognized as one of the most distinguished desserts in Turkish cuisine, with origins dating back to the Ottoman Empire. Favoured on special occasions, holidays, and warm summer evenings, this unique dessert might be made from simple ingredients, yet capturing its consistency and flavor requires special care and attention. This article will explore the history of Bursa Milk Helva, share its traditional recipe, and invite you to try making this delicious dessert at home with some tips and tricks.

The History and Cultural Significance of Bursa Milk Helva

Bursa Milk Helva has a rich history that stretches back to the Ottoman Empire. As the empire’s first capital, Bursa was a significant cultural and historical center, and this dessert became an indispensable part of the city’s traditional cuisine. Milk helva is particularly favored in Bursa and its surroundings for special occasions, holidays, and family meals. This dessert reflects the rich history and cultural heritage of Bursa, making it an important flavor of the region.

Traditional Bursa Milk Helva Recipe

Ingredients:

• 2 tablespoons of butter
• Half a cup of flour
• 2.5 cups of milk
• Half a cup of granulated sugar
• 1 packet of vanilla powder

Preparation Steps:

1. Melting Butter and Roasting Flour: Melt the butter in a saucepan. Add the flour and roast until it releases its aroma, about 2-3 minutes.
2. Adding Milk: Gradually add the milk, continuously stirring, and cook until it reaches a custard consistency.
3. Adding Sugar and Vanilla: Add the granulated sugar and let it boil together. Once it reaches the custard consistency, remove it from the heat and stir in the vanilla.
4. Baking: Distribute the mixture into earthenware pots or a baking dish. Bake in a preheated oven at 392°F (200°C) until the tops are well browned.

Tips for Preparation

• Roasting the Flour: Properly roasting the flour ensures that the dessert does not have a dominant flour taste.
• Temperature of the Milk: It is important that the milk used in milk helva is not hot; cold milk should be used.
• Baking: When baking the dessert, placing it in a water-filled tray prevents the bottom from cooking too much, ensuring only the top browns.

Bursa Milk Helva is one of the most precious desserts in traditional Turkish cuisine. With this recipe and tips, creating this unique taste at home is now very easy. Enjoy your meal!