Authentic persian halva recipe : Persian Halva with rice flour
Persian Halva is a traditional dessert imbued with rich history and luscious flavors. Steeped in cultural significance, this delectable treat has been a staple of Persian cuisine for centuries. Although Persian Halva, widely recognized as a sweet fit for ceremonial gatherings, might not feature on every modern dessert menu, it remains a beloved confection. Whether served as a tribute during religious ceremonies or enjoyed simply as a comforting delicacy, mastering this Persian Halva recipe will open the door to a cherished culinary tradition.
Ingredients
Serves 4-6 people
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Sugar | 1 cup |
| Vegetable oil | 2/3 cup |
| Rose water | 1 tablespoon |
| Brewed saffron | 1 tablespoon |
| Cardamom powder | 1/8 teaspoon |
| Water | 2 cups |
Instructions
Step 1: Prepare the Syrup – In a medium saucepan over medium heat, combine two cups of water, sugar, cardamom powder, and rose water. Stir continuously until the sugar is fully dissolved. Allow the mixture to come to a gentle boil, then reduce the heat. Add brewed saffron and simmer until the syrup thickens slightly.
Step 2: Sift and Toast the Flour – Sift the flour two to three times to achieve an entirely smooth texture. In a large skillet, heat the vegetable oil over low flame. Add the sifted flour and continuously stir. Toast the flour until it turns a light creamy color, ensuring it does not burn.
Step 3: Combine Flour and Oil – Gradually add the hot oil into the toasted flour. Mix thoroughly until the mixture develops a dry, dough-like consistency. Ensure that there are no lumps in the blend.
Step 4: Incorporate the Syrup – Slowly introduce the hot syrup into the flour and oil mixture while stirring vigorously. The halva will begin to thicken and take on a glossy sheen.
Step 5: Final Touches and Presentation – Once the desired consistency is achieved, carefully transfer the halva into a serving dish. Allow it to cool briefly, then garnish with slivers of almonds, pistachios, or a sprinkle of coconut for an added touch of elegance.
Pro Tips
To ensure a perfectly smooth and flavorful Persian Halva, avoid over-toasting the flour as it can result in a bitter taste. Use high-quality saffron for a vibrant color and aromatic fragrance. Consistently stir the mixture to prevent it from sticking to the pan or burning. For a healthier version, consider using honey or date syrup in place of sugar, and opt for olive oil instead of vegetable oil.
Frequently Asked Questions
Yes, Persian Halva can easily be made vegan by using plant-based ingredients like coconut or olive oil instead of dairy-based products commonly found in some modern variations.
Store any leftover Persian Halva in an airtight container at room temperature for up to a week. It can also be refrigerated for longer storage, just allow it to reach room temperature before serving again.
