Persian Halva Recipes

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.

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.

Steps:

• Heat 3/4 cup plus 2 tablespoons oil in a saucepan over medium heat. Add flour; reduce heat to medium-low. Cook, stirring frequently, until golden and thickened, 10 to 15 minutes. Let cool briefly.
• Combine water and sugar in a separate saucepan over medium-high heat. Bring to a boil. Stir in rose water and saffron. Add the flour mixture. Cook and stir until thickened, 1 to 2 minutes at most. Serve halva with crushed pistachios and almonds sprinkled on top.