WHEAT FLOUR HALVA
There are varieties of halva in the Middle East but this one is a Persian-style with saffron, rose water, and cardamom with a soft texture that melts in you mouth. Decorate as desired with almonds and pistachios. Serve it at room temperature.
Provided by Soheila
Categories World Cuisine Recipes Asian
Time 46m
Yield 8
Number Of Ingredients 7
Steps:
- Bring water and sugar to a boil in a small pot, stirring until sugar dissolves into a syrup. Stir rose water, cardamom, and saffron into the syrup. Reduce heat to low; cover to keep syrup hot.
- Melt butter in a large saucepan over low heat. Stir in flour until mixture is a smooth paste, about 1 minute. Cook, stirring constantly, until paste turns brown, 10 to 15 minutes.
- Remove flour mixture from heat. Whisk in hot syrup gradually until syrup is completely absorbed and mixture is the consistency of a smooth, soft paste, at least 4 minutes.
- Spread mixture in a shallow bowl. Cool to room temperature, about 20 minutes.
Nutrition Facts : Calories 284.4 calories, Carbohydrate 43 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 7.3 g, Sodium 83.7 mg, Sugar 25 g
WHEAT FLOUR HALVA
There are varieties of halva in the Middle East but this one is a Persian-style with saffron, rose water, and cardamom with a soft texture that melts in you mouth. Decorate as desired with almonds and pistachios. Serve it at room temperature.
Provided by Soheila
Categories Asian Recipes
Time 46m
Yield 8
Number Of Ingredients 7
Steps:
- Bring water and sugar to a boil in a small pot, stirring until sugar dissolves into a syrup. Stir rose water, cardamom, and saffron into the syrup. Reduce heat to low; cover to keep syrup hot.
- Melt butter in a large saucepan over low heat. Stir in flour until mixture is a smooth paste, about 1 minute. Cook, stirring constantly, until paste turns brown, 10 to 15 minutes.
- Remove flour mixture from heat. Whisk in hot syrup gradually until syrup is completely absorbed and mixture is the consistency of a smooth, soft paste, at least 4 minutes.
- Spread mixture in a shallow bowl. Cool to room temperature, about 20 minutes.
Nutrition Facts : Calories 284.4 calories, Carbohydrate 43 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 7.3 g, Sodium 83.7 mg, Sugar 25 g
ATTA (WHOLE WHEAT) HALWA
The inspiration for this halwa is the classic Sikh preparation called 'karha prashad.' This halwa has the addition of cardamom, raisins, and nuts. My kids love this halwa on a cold day as a snack after school.
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Melt the ghee in a heavy-bottomed skillet over medium heat; cook the cashews and raisins in the melted ghee until the raisins plump and the cashews are lightly browned, about 5 minutes. Remove the cashews and raisins from the pan with a slotted spoon and set aside. Add the flour to the pan and roast till brown and nutty, about 10 minutes.
- Meanwhile, bring the water and sugar to a boil in a saucepan until the sugar dissolves to make a clear syrup. Stir the cardamom into the syrup; slowly pour over the roasted flour, stirring as you pour to avoid lumps. Continue cooking until the halwa pulls away from the sides of the pan, about 5 minutes more. Transfer to a serving dish and spread into an even layer; sprinkle the cashews and raisins over the halwa to serve.
Nutrition Facts : Calories 300.2 calories, Carbohydrate 41.4 g, Cholesterol 32.8 mg, Fat 15 g, Fiber 2.2 g, Protein 2.9 g, SaturatedFat 8.4 g, Sodium 31.7 mg, Sugar 28.3 g
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