Persian Halva – a delicious recipe with water, sugar, powdered saffron, water, ground cardamom, whole wheat flour. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Boil the water and sugar together.
2
Take off heat and add saffron, rose water, and cardamom. Set aside.
3
On medium heat, heat the butter and oil in a non-stick pot.
4
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.
5
Remove from heat.
6
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.
7
Pour contents into a dish and decorate as you wish.
8
Traditionally it is simply decorated with simple shapes using a spoon and sprinkled with shards of pistachio or almonds.
9
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.
764
kcal
Calories
54
g
Fat
72
g
Carbs
4
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 11 ingredients. The key ingredients include: 1 cup water, 1 cup granulated sugar, 1/2 teaspoon powdered saffron, 1/2 cup rose water, and more.
Yes, Persian Halva falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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