Un Helvası (Turkish Flour Halva)

Method

Tap a step when it's done.

1. 1Make the syrup: heat the milk, water and sugar until the sugar dissolves. Keep it hot, just below boiling, on low heat until the halva is ready.
2. 2Melt the butter over low heat in a wide, heavy pot. If using pine nuts, toast them for 1-2 minutes until lightly golden.
3. 3Add the flour and stir constantly with a wooden spoon, scraping the bottom. It looks lumpy and sandy at first, then loosens as it combines with the butter.
4. 4Keep toasting over medium-low heat for 20-25 minutes. It's ready when the flour is light brown, like a biscuit, and smells nutty and toasted; turn the heat down at once if you smell burning.
5. 5Turn off the heat and slowly pour the hot syrup over the flour, keeping your face away; there will be a lot of steam. Stir quickly.
6. 6Turn the heat back to the lowest setting and stir for 1-2 minutes, until the halva absorbs all the liquid and pulls away from the sides of the pot.
7. 7Remove from the heat, cover the pot with a clean towel and the lid, and let it steam for 10-15 minutes. Shape portions with a spoon and sprinkle with cinnamon if you like.