Ingredients1 h 20 m servings 386 cals
- Bring sugar and water to a boil in a saucepan; cook, stirring constantly, until sugar is dissolved, about 5 minutes. Stir rose water and saffron into the sugar mixture; cover saucepan and remove from heat.
- Melt butter in a large saucepan over low heat; stir flour into the melted butter until mixture is a smooth paste. Continue to cook, stirring often, until paste turns golden, about 5 to 10 more minutes.
- Slowly whisk sugar mixture into paste until smooth. Remove saucepan from heat and 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.
- Cook's Notes:
- Substitute 1 cup of flavorless vegetable oil for the butter to make a cholesterol-free sweet. Decorate the top of the halva with whole pistachios or almonds or simply sprinkle with chopped nuts. Rosewater is available at most Middle-Eastern stores and at many health food stores.
Per Serving: 386 calories; 23.2 g fat; 42.9 g carbohydrates; 2.7 g protein; 61 mg cholesterol; 4 mg sodium. Full nutrition
ReviewsRead all reviews 4
1 1/2 cups all-purpose flour or 3 kind of flour: Wheat flour 2 cup Rice flour 1 cup Roasted chickpea flour 1 cup
I made this for my Persian husband and we both loved it! It's a lot lighter than other halva's I have eaten!