Recipe By marybakes
Rating
Published Jun 19th
Prep 10m Cook 10m Additional 1h Ready In 1h 20m
Servings 8 servings Calories 385.5

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.

Recipe 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

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 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
  • Carbohydrate 42.9 g
  • Cholesterol 61 mg
  • Fat 23.2 g
  • Fiber 0.6 g
  • Protein 2.7 g
  • Saturated Fat 14.6 g
  • Sodium 4 mg
  • Sugar 25.1 g

Chef's 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 stores and at many health food stores.

Reviews

  1. adding more water make a delicious dessert 'KACHI'
  2. I made this for my Persian husband and we both loved it! It's a lot lighter than other halva's I have eaten!
  3. 1 1/2 cups all-purpose flour or 3 kind of flour: Wheat flour 2 cup Rice flour 1 cup Roasted chickpea flour 1 cup
  4. I substituted white sugar with brown sugar and it turned out perfectly!
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