There are several versions of helva. The most common version cooked at home is ─░rmik Helvas─▒ (Semolina Helva), a loose granular pudding made with semolina into which is stirred sweet hot milk and seasoned with pine nuts while another kind is Un Helvas─▒ which is made by slowly browning flour in butter and adding a sugar syrup and pine nuts and then shaping it into balls.
Tahin Helvas─▒ (crushed sesame seeds) is another kind of helva produced in plants and sold in blocks by weight and comes plain, flavored with chocolate or stunned with pistachio or almonds. Diabetic kinds of tahin helvas─▒ are also available. The most famous helva manufacturer is Koska Helvac─▒s─▒ and almost all supermarkets sell Koska products.
In the manufacture process of tahin helvas─▒ first of all one sifts, washes, dries and grinds the raw sesame seeds and that is tahin. Another herb ├ž├Âven (root of soapwort) is mashed and mixed with sugar. ├ç├Âven gives whiteness to helva. Tahin, ├ž├Âven and sugar are cooked by stirring in large cauldrons. Then various flavors such as nuts, pistachio, almond, and cacao are added and pour into moulds in which they are cooled.
Sometimes you meet round pastry wafers sold in transparent polyester bags at pastries, dried fruit shops or street peddlers. These are called Ka─č─▒t Helva (literally "Paper Helva"). The layers of Ka─č─▒t Helva are full of sweetmeat and it is a favorite taste among children.
We suggest you try ─░rmik Helvas─▒ and Un Helvas─▒ at home. You won't regret!
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