Estonian-style Almond Helva

Ingredients

In this Estonian adaptation of Un helvası, we incorporate Estonian ingredients and techniques to create a fusion dessert. Instead of using semolina, we use ground almonds as the base. The dish is also enriched with Estonian butter, which adds a creamy texture and a subtle nutty flavor. The result is a delightful combination of Turkish and Estonian culinary traditions. We alse have the original recipe for Un helvası, so you can check it out.

• 1 cup (240ml) ground almonds 1 cup (240ml) ground almonds
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1/2 cup (115g) Estonian butter 1/2 cup (115g) Estonian butter
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• Pinch of salt Pinch of salt
• Sliced almonds, for garnish Sliced almonds, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 40g, 35g
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large pan, melt the Estonian butter over medium heat.
2. 2.
   Add the ground almonds and cook, stirring constantly, for 5 minutes or until lightly toasted.
3. 3.
   In a separate saucepan, combine the sugar, water, vanilla extract, and salt. Cook over medium heat until the sugar has dissolved and the mixture reaches a syrupy consistency.
4. 4.
   Slowly pour the sugar syrup into the pan with the toasted almonds, stirring continuously.
5. 5.
   Continue cooking the mixture over low heat, stirring constantly, until it thickens and starts to pull away from the sides of the pan. This should take about 10-15 minutes.
6. 6.
   Remove the pan from heat and let the helva cool for a few minutes.
7. 7.
   Grease a round cake pan or individual molds with butter and transfer the helva mixture into the pan or molds, pressing it down firmly.
8. 8.
   Allow the helva to cool completely and set for at least 2 hours.
9. 9.
   Once set, gently remove the helva from the pan or molds and garnish with sliced almonds.
10. 10.
    Serve the Estonian-style Almond Helva at room temperature and enjoy!

Treat your ingredients with care...

• Ground almonds — Make sure to use finely ground almonds for a smooth texture in the helva.
• Estonian butter — The quality of butter greatly affects the flavor of the helva. Choose a high-quality Estonian butter for the best results.

Tips & Tricks

• For a variation, you can add a sprinkle of cinnamon or cardamom to the helva mixture for an extra flavor boost.
• If the helva mixture becomes too thick while cooking, you can add a tablespoon of water at a time to adjust the consistency.
• To enhance the nutty flavor, you can lightly toast the sliced almonds before garnishing the helva.

Serving advice

Serve the Estonian-style Almond Helva as a dessert after a delicious Estonian meal. It pairs well with a cup of hot tea or coffee.

Presentation advice

To present the Estonian-style Almond Helva beautifully, you can dust it with a sprinkle of powdered sugar and place a few fresh mint leaves on top. Serve it on a decorative plate or individual dessert bowls for an elegant touch.