Bursa Milk Halva Description and Distinctive Features of the Product: Bursa Milk Helva is made by cooking a blend of raw cow’s milk, butter, flour, and sugar, then roasting the top at a high temperature of 250°C in the oven. For added flavor, it can be optionally garnished with walnuts or hazelnuts and a sprinkle of cinnamon. Bursa Milk Helva is typically served hot, either on a plate or in individual oven-safe dishes. Bursa Milk Helva is a traditional dessert that originates from the Ottoman palace cuisine. It is commonly prepared in Bursa for special occasions such as births, weddings, funerals, the Hıdrellez (spring festival), religious nights, village celebrations, and holidays, in addition to being served during regular meals. Bursa Milk Helva has a unique preparation method that is specific to its region and is closely linked to the renowned culinary heritage of Bursa province. Production Method: Ingredients: 1 liter of fresh raw cow's milk, 225-280 g of white sugar, 80-190 g of butter or a mixture of sunflower oil and butter, 80-100 g of wheat flour, 5-10 g of pine nuts (optional), and 5 g of vanilla (optional). Procedure: 1. Start by melting the butter in a pan, then add the flour and roast it. Gradually add the boiled raw milk while stirring continuously with a wooden spoon to prevent lumps. 2. Add sugar last and mix until the mixture becomes smooth and homogeneous. Pour the semi-fluid mixture into a tray and allow it to rest for at least 15-20 minutes. 3. Bake in an oven at around 250°C until the top becomes golden brown. 4. Optionally, sprinkle walnuts or hazelnuts and cinnamon on top. 5. Bursa Milk Helva is best served hot, either on a plate or in individual oven-safe dishes.