Khalva is a syrupy walnut cake, a Russian classic and national favorite dessert. Super-syrupy-sweet delicious!
- 2 cups whole milk
- 4 tbsp. white sugar
- 1 tbsp. cornstarch
- 1 tbsp. all-purpose flour
- 1 cup walnuts, chopped in half
- 8 tbsp. melted, unsalted butter
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- A few extra walnuts, left whole, for garnish
- Preheat your oven to 400 degrees Fahrenheit (200 Celsius)
- Combine 1-1/2 cups of milk with the sugar in an enameled mixing bowl over medium heat and, stirring non-stop, and cook until the sugar is all dissolved.
- Stir the remaining milk, flour, cinnamon, nutmeg, and cornstarch together in another bowl until well blended, and then pour into the milk-sugar mixture.
- Bring the contents to a boil and cook, still stirring, until the mixture thickens and takes on the consistency of a custard, then remove from the burner and set aside.
- In another bowl, combine the melted butter and walnuts, and toss the walnuts with a wooden spoon until they are well coated with butter, then spread them out in a casserole baking dish.
- Place dish in the oven and roast them for about 20 minutes, or until toasty, turning them often with a spatula, until they turn a deep golden brown.
- Now pour the custard evenly over the nuts, cover the dish with its lid (you can use foil if the dish doesn’t have a lid), and bake for 25 to 30 minutes, until the custard is thickened to almost cake-like, but yet still syrupy.
- To serve your Khalva, slice into generous squares, garnish with a whole walnut, and serve right away, while still nice and hot.