Kastamonu Pull Helva
Quick answer
Making the famous Kastamonu pull helva at home requires patience and attention. The roasting stage of the flour is the most critical point for the texture.
- Total time
- 60 dk
- Servings
- 8
- Calories (est.)
- ~280 kcal
- Difficulty
- zor
pull helva · kastamonu dessert · helva recipe
60 dk · 8 servings · 280 kcal
Ingredients
- 500g flour
- 250g butter
- 200g powdered sugar
- 1 packet vanilla
- 1 tea glass vegetable oil
- Half cup water
Method
- Roast the flour in a wide pan over low heat for about 30 minutes until the aroma releases.
- Melt the butter and vegetable oil in a separate container and let it cool slightly.
- Place the roasted flour on a wide tray and create a well in the center.
- Pour the melted oil mixture into the center and start kneading.
- Add powdered sugar and vanilla, and continue kneading by pulling until it becomes fibrous.
- Press the prepared helva into molds to shape and let it cool.
To achieve the fibrous texture, you must move quickly and rhythmically while kneading.
FAQ
Why is the helva crumbling?
The fat ratio might be low; you can add a little more melted butter to bind it.
How long does it stay fresh?
It stays fresh for 1 week at room temperature in airtight containers.
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