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Best Persian Halva Recipe | Easy and Delicious
Halva had been considered one of the past’s most famous traditional and authentic Iranian desserts. However, nowadays, few people regard halva as a dessert, mainly served on special occasions such as religious or funeral ceremonies. There are different recipes for Persian halva. Read on to learn a comprehensive cooking method for this tasty dessert in the following article.
|Ingredients for four servings|
|White flour||2 cups|
|Vegetable oil||⅔ cup|
|Rose water (Golab)||1 tbsp|
|brewed saffron||1 tbsp|
|Cardamom powder||⅓ tsp|
Persian Halva Recipe
It would be best if you began with preparing halva’s syrup. Place a suitable pot on high heat. Pour 2 cups of water. Then add sugar, cardamom powder, and rose water to the water and let it boil.
As the water boils, keep stirring it so that sugar dissolves in the water. Reduce the heat, add brewed saffron to the syrup and allow it to reach sufficient consistency and concentration.
Sift the flour two to three times until it gets smooth and homogeneous. Put an appropriate pan on low heat, pour oil into it, and let it heat up well over time.
As the oil heats up, put another pan on low heat and add the flour. You should fry the flour well until its color becomes light cream. Stir the flour consistently to avoid burning.
Once the flour turns into cream, add the hot oil to the flour and stir well until it gives you a good dough. Then gradually add the syrup to your dough while it’s hot.
You should slowly pour the syrup into the mixture and stir it simultaneously. The halva is almost ready. Keep going on low heat until it releases oil and gets a shiny appearance. You can now serve it in your desired dish and design it with almond slices, pistachio slices, and coconut powder.
Saffron halva recipe
If you’d like your halva to get beautiful saffron in yellow, you must be very careful with frying the flour and avoid frying it too much as the halva becomes darker and brown. In addition, If you’d like your halva to have a more pungent saffron taste and aroma, you should use two to three tablespoons of saffron instead of one.
Dark and brown halva
If you’re looking for brown and dark halva, you can use cocoa powder or a bar of chocolate. Plus, it would be best if you fried the flour well enough to become dark without getting burnt. While mixing the flour with oil, you can add melted chocolate or cocoa powder. Be careful not to burn the flour as it spoils the taste.
If you want two-color halva, you should divide the ingredients in half and make two different types of halva. Take chocolate and saffron halva as an example. Then design them with your favorite toppings.