Bursa Milk Halva Description and Distinctive Features of the Product: Bursa Milk Helva is produced by cooking a mixture of raw cow's milk, butter, flour, and sugar, and then roasting the top at a temperature of 250 °C in the oven. Optionally, it is sprinkled with walnuts or hazelnuts and cinnamon on top. Bursa Milk Helva is served hot in a plate or individual oven dishes. Bursa Milk Helva is a dessert belonging to the Ottoman palace cuisine. It is present in Bursa for special occasions such as births, weddings, deaths, Hıdrellez (spring festival), religious nights, village festivities, and holidays, as well as in daily meals. Bursa Milk Helva has a production method specific to its geographical region and is associated with the fame of Bursa province. Production Method: Ingredients: - 1 liter fresh raw cow's milk - 225-280 g white sugar - 80-190 g butter or a mixture of sunflower oil and butter - 80-100 g wheat flour - 5-10 g pine nuts (optional) - 5 g vanilla (optional) Procedure: 1. Melt the butter in a pan, add the flour, and roast it. Slowly add the boiled raw milk while continuously stirring with a food-safe wooden spoon to prevent lumps. 2. Add sugar last and mix until it becomes homogeneous. Pour the semi-fluid mixture into a tray and let it rest for at least 15-20 minutes to set. 3. Bake in an oven at approximately 250 °C until the top becomes golden brown. 4. Optionally, sprinkle with walnuts or hazelnuts and cinnamon on top. 5. Bursa Milk Helva is served hot in a plate or individual oven dishes.