Wheat Flour Halva
There are different types of halva in the Middle East, and this particular one follows a Persian-style preparation, featuring saffron, rose water, and cardamom. Its soft texture delicately melts in your mouth. Feel free to garnish with almonds and pistachios according to your preference. Serve at room temperature.
Ingredients
- 1 ½ cups water
- 1 cup white sugar
- ¼ cup rose water
- ⅓ teaspoon ground cardamom
- 1 pinch saffron
- ½ cup butter
- 1 ½ cups all-purpose flour
Instructions
- 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.
Notes
- Vegetable oil can be used instead of butter.
Nutrition
Calories: 284kcalCarbohydrates: 43gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 31mgSodium: 84mgPotassium: 33mgFiber: 1gSugar: 25gCalcium: 9mgIron: 1mg
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