Persian Halva
Halva holds a special place as a beloved dessert across the Middle East, with numerous versions featuring ingredients like tahini or semolina flour. This Persian halva recipe, however, opts for a straightforward blend of flour, butter, and sugar, enhanced by the sweet essence of rosewater. Slice it into wedges and enjoy with a cup of tea or coffee.
Ingredients
- 1 cup white sugar
- ½ cup water
- ¼ cup rose water
- 3 saffron threads
- 1 cup unsalted butter
- 1 ½ cups all-purpose flour
Instructions
- Bring sugar and water to a boil in a saucepan; cook, stirring constantly, until sugar is dissolved, about 5 minutes.
- Stir rosewater and saffron into the sugar mixture; cover the saucepan and remove from the heat.
- Melt butter in a large saucepan over low heat; stir flour into melted butter until mixture is a smooth paste. Continue to cook, stirring often, until paste turns golden, 5 to 10 more minutes.
- Slowly whisk sugar mixture into paste until smooth. Remove the saucepan from the heat.
- 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.
Notes
- Substitute 1 cup of flavorless vegetable oil for the butter to make a cholesterol-free sweet. Decorate the top of the halva with whole pistachios or almonds or simply sprinkle with chopped nuts. Rosewater is available at most Middle Eastern grocery stores and at many health-food stores.
Nutrition
Calories: 386kcalCarbohydrates: 43gProtein: 3gFat: 23gSaturated Fat: 15gCholesterol: 61mgSodium: 4mgPotassium: 33mgFiber: 1gSugar: 25gCalcium: 11mgIron: 1mg
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