Halva is a favorite dessert throughout the Middle East. Many varieties are made with tahini or semolina flour. This Persian halva recipe uses a simple mixture of flour, butter, and sugar with the sweet perfume of rosewater. Cut into wedges and serve with tea or coffee.
Ingredients
- white sugar: 1 cup
- water: 0.5 cup
- rose water: 0.25 cup
- saffron threads: 3 piece
- unsalted butter: 1 cup
- ½ cups all-purpose flour: 1 piece
Metric Conversion
Stages of cooking
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Bring sugar and water to a boil in a saucepan; cook, stirring constantly, until sugar is dissolved, about 5 minutes.
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Stir rosewater and saffron into the sugar mixture; cover the saucepan and remove from the heat.
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Melt butter in a large saucepan over low heat; stir flour into melted butter until mixture is a smooth paste. Continue to cook, stirring often, until paste turns golden, 5 to 10 more minutes.
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Slowly whisk sugar mixture into paste until smooth. Remove the saucepan from the heat.
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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.
