There are varieties of halva in the Middle East but this one is a Persian-style with saffron, rose water, and cardamom with a soft texture that melts in you mouth. Decorate as desired with almonds and pistachios. Serve it at room temperature.

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Recipe Summary

prep:
10 mins
cook:
16 mins
additional:
20 mins
total:
46 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water and sugar to a boil in a small pot, stirring until sugar dissolves into a syrup. Stir rose water, cardamom, and saffron into the syrup. Reduce heat to low; cover to keep syrup hot.

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  • Melt butter in a large saucepan over low heat. Stir in flour until mixture is a smooth paste, about 1 minute. Cook, stirring constantly, until paste turns brown, 10 to 15 minutes.

  • Remove flour mixture from heat. Whisk in hot syrup gradually until syrup is completely absorbed and mixture is the consistency of a smooth, soft paste, at least 4 minutes.

  • Spread mixture in a shallow bowl. Cool to room temperature, about 20 minutes.

Cook's Note:

Vegetable oil can be used instead of butter.

Nutrition Facts

284 calories; protein 2.6g 5% DV; carbohydrates 43g 14% DV; fat 11.8g 18% DV; cholesterol 30.5mg 10% DV; sodium 83.7mg 3% DV. Full Nutrition