Persian Halva Recipes
PERSIAN HALVA
Halva is a favorite dessert throughout the Middle East. Many varieties are made with tahini or semolina flour. This Persian version uses a simple mixture of flour, butter, and sugar with the sweet perfume of rosewater. Cut into wedges and serve with tea or coffee.
Provided by marybakes
Categories Desserts Candy Recipes
Time 1h20m
Yield 8
Number Of Ingredients 6
Steps:
- Bring sugar and water to a boil in a saucepan; cook, stirring constantly, until sugar is dissolved, about 5 minutes. Stir rose water and saffron into the sugar mixture; cover saucepan and remove from heat.
- Melt butter in a large saucepan over low heat; stir flour into the melted butter until mixture is a smooth paste. Continue to cook, stirring often, until paste turns golden, about 5 to 10 more minutes.
- Slowly whisk sugar mixture into paste until smooth. Remove saucepan from heat and spread halva evenly onto a plate or platter. Make a pattern on the top of halva using the back of a spoon or a knife. Cover with plastic wrap and refrigerate until set, at least 1 hour.
Nutrition Facts : Calories 385.5 calories, Carbohydrate 42.9 g, Cholesterol 61 mg, Fat 23.2 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 14.6 g, Sodium 4 mg, Sugar 25.1 g
PERSIAN HALVA
Make and share this Persian Halva recipe from Food.com.
Provided by littlemafia
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a frying pan .
- Add flour, reduce heat and stir frequently until becomes golden.
- In another pot,add the sugar to one glass of water and bring to a boil.
- Add saffron and rosewater and stir.
- Let flour cool slightly, then add the mix and stir well. If the mix is not thick, heat for 1-2 minutes but not longer.
- Serve with pistachio and almond sprinkled on top.
PERSIAN HALVA
Make and share this Persian Halva recipe from Food.com.
Provided by magy-sh
Categories Southwest Asia (middle East)
Time 30m
Yield 10 rolls, 10 serving(s)
Number Of Ingredients 10
Steps:
- Boil the water and sugar together.
- Take off heat and add saffron, rose water, and cardamom. Set aside.
- On medium heat, heat the butter and oil in a non-stick pot.
- Add the flour and stir consistently for about 30 minutes or until brown. This step takes away the raw taste in the flour and is essential in the overall flavor of your Halva.
- Remove from heat.
- Gradually add the sugar water mixture into the hot flour and stir very quickly for about 3-4 minutes. It will bubble vehemently at first but will slowly turn into a paste.
- Pour contents into a dish and decorate as you wish.
- Traditionally it is simply decorated with simple shapes using a spoon and sprinkled with shards of pistachio or almonds.
- For the truffle like nut-coated Halva, I allowed it to cool at room temperature, and then refrigerated it for an hour. Next I took spoonfuls of Halva and rolled them between my hands and ran them through powdered pistachios and almonds.
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