Iraqi Halawa Halib (Milk Sweet) – a delicious recipe with cake flour, cornstarch, powdered milk, corn oil, sugar syrup, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sugar syrup: Put sugar and water in a small saucepan on medium heat.
2
Stir mixture until sugar dissolves.
3
Bring the mixture to a boil and let it boil for about 2 minutes; set aside.
4
Halawa: Put all the halawa ingredient in a medium saucepan and put it on medium heat.
5
Stir the mix non-stop with a wooden spoon (be careful that the mix is easily burned if not stirred continuously) until it becomes light brown in color (like color of caramels).
6
(When the mix color begins to darken, lower the heat as you continue stirring).
7
When the mix is light brown in color, remove from heat, pour the sugar syrup over the halawa mix (the mix will bubble).
8
Wait for about 2-3 seconds and stir the halawa with the spoon to blend well.
9
Pour in individual flat plates or one big plate.
10
Set aside to cool and then serve.
909
kcal
Calories
33
g
Fat
142
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup cake flour, 1 cup cornstarch, 1 cup powdered milk, 1 cup corn oil (I prefer corn oil) or 1 cup sunflower oil (I prefer corn oil), and more.
Yes, Iraqi Halawa Halib (Milk Sweet) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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