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Persian Halva

Rated as 4.57 out of 5 Stars

"Halva is a favorite dessert throughout the Middle East. Many varieties are made with tahini or semolina flour. This Persian version uses a simple mixture of flour, butter, and sugar with the sweet perfume of rosewater. Cut into wedges and serve with tea or coffee."
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1 h 20 m servings 386
Original recipe yields 8 servings


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  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

Per Serving: 386 calories; 23.2 42.9 2.7 61 4 Full nutrition

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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 substituted white sugar with brown sugar and it turned out perfectly!

I made this for my Persian husband and we both loved it! It's a lot lighter than other halva's I have eaten!

adding more water make a delicious dessert 'KACHI'