Bursa milk halva is a traditional dessert prepared by cooking raw cow's milk, flour, butter, and sugar, then browning its top in the oven, and served hot. This product, unique to Bursa province, is registered with a designation of origin mark, and its historical roots trace back to the Ottoman palace cuisine. In addition to daily consumption, it is also commonly served in the region on special occasions such as births, weddings, and holidays.

^{Bursa Süt Helvası (Generated by artificial intelligence.)}

Features

Bursa milk halva is a dessert whose main ingredients are raw cow's milk, butter, flour, and white sugar. It is obtained by cooking these ingredients in specific proportions and then baking them at high heat. The main stage of the production process involves mixing the ingredients to achieve a pudding-like consistency, and then browning the top part in an oven at 250 °C. This process is the fundamental step that determines both the textural and visual characteristics of the dessert.

Optionally, walnut kernels, hazelnut kernels, or cinnamon can be sprinkled on top before serving. The dessert is typically served hot; this presentation is done on plates or in oven-safe dishes used for single servings. The product in question is a traditional dessert consumed in Bursa province not only on special occasions but also in daily meals.

Bursa Süt Helvası is among the recipes belonging to the Ottoman palace cuisine and is frequently consumed in Bursa region during various social and religious ceremonies such as births, weddings, deaths, Hıdrellez, mawlid, Kandil (holy nights), village charities, and holidays.

Recipe and Production Method

The production process involves specific steps.

Ingredients

1 liter fresh raw cow's milk
225–280 grams white sugar
80–190 grams of butter or a 50/50 mix of sunflower oil and butter
80–100 grams of wheat flour
5–10 grams pine nuts (optional)
5 grams vanilla (optional)

Preparation

In the first stage, 80 to 190 grams of butter or an equal mixture of sunflower oil and butter is melted in a pan. Then, 80 to 100 grams of wheat flour is added and roasted until the raw flour smell disappears. To this mixture, 1 liter of previously boiled raw cow's milk is slowly added. To achieve a smooth consistency, the mixture is continuously stirred with a wooden spoon suitable for food contact. Finally, 225 to 280 grams of white sugar are added, and the mixture is made homogeneous.

This mixture, having reached a pudding-like consistency, is poured into a tray and left to rest for at least 15-20 minutes. Then, it is baked in a preheated oven at approximately 250 °C until its top browns. Optionally, 5-10 grams of pine nuts and 5 grams of vanilla can also be included in the production stage. The product is served hot after cooking.

^{Bursa Süt Helvası (Generated by artificial intelligence.)}

Usage and Labeling

For compliance with geographical indication registration, the phrase “Bursa Süt Helvası” and the designation of origin emblem must be present on the product itself or its packaging. If this is not directly possible, the aforementioned phrase and emblem must be placed in a clearly visible location at the production site.

Geographical Production Limit

The production process of Bursa Süt Helvası can only be carried out within the provincial borders of Bursa. This requirement arises due to the dessert's regional characteristics, historical background, and its geographical indication production method.

Inspection and Protection

Inspections regarding the production and registration process of Bursa Süt Helvası are carried out under the coordination of the Bursa Chamber of Commerce and Industry. The inspection committee includes expert members on the product from the Bursa Provincial Directorate of Agriculture and Forestry, Uludağ University Faculty of Agriculture, and Bursa Technical University Faculty of Engineering and Natural Sciences, Food Engineering department. The committee consists of at least four people.

Inspections are carried out regularly at least once a year. In necessary situations or in case of a complaint, inspections can be carried out at any time. These inspections verify the suitability of raw materials used, compliance of production with the defined method, and correct use of phrases and emblems on the product. The inspection committee may obtain services from public or private institutions and experts affiliated with these institutions. The registering institution is responsible for protecting the product's rights and handling potential legal processes.

Bursa Milk Halva