In Iran, it is customary to always make Persian halvah for the dead. This dessert is very delicious, but unfortunately, it is used in the death ceremony of loved ones. But it is one of the great desserts that I loved since I was a child. I usually eat halva with cold Iranian tea.
Halva has different models, such as carrot halva, date halva, saffron halva, etc. In this article, we teach how to prepare halva with white flour.
Persian Halva is a famous sweet in Iran. There are different types of halva and depending on its type, sometimes it can be used as a sweet as a dessert. For example is used in cooking and preparing Rangnik.
What is halva?
Halva is a dessert that can be eaten at any time, alone or with bread, tea, coffee, and wine. It tastes sweet and has different textures and flavors. This depends on the additional ingredients used in it, such as peanuts, almonds, pistachios, chocolate, saffron, etc. Many people say it tastes similar to nut butter or peanut butter.
History of Halva:
The first written recipe for halva was in the Arabic book Kitab al-Tabikh from the early 13th century.
According to Alan Davidson of The Oxford Companion to Food, halva is an Arabic dish. Eight different types of halva and their recipes are mentioned in Middle Eastern culture.
Food historians believe that halva was found around 3000 BC. As old as the hills and their roots. The word halva is considered Arabic and has its roots in the word halva, which means sweet food or sweet meat.
Types of Persian Halva:
Depending on the type of raw materials used and the geographical location of cooking, halva can have different flavors and shapes, and it is formed by taking into account the influence of local dialects in the naming of different types of Persian halva.
Among the famous types of Persian halva, we can refer to halva tare, sugary halva, halva havij, 3 arde halva, etc.
Although there are many different types of halva, whenever people talk about halva, their thoughts go to the flour halva that is spread over the graves of the dead.
The basic ingredients for preparing this Persian sweet are different according to its type. For example, flour this dessert is prepared by mixing white flour with sunflower oil, grape juice, cardamom, rose water, pistachio nuts and saffron (sugar can be used instead of juice).
A simple halva needs to be delicious, which must be done step by step carefully so that it tastes good at the end, we will go to how to make halva together with meals cook., so be with us in this article.
For: 8 people
Preparation: 15 minutes
Cook for: 1 hour
Persian Halva recipe:
Ingredient for Persian halva:
|as the tip of a teaspoon
Instruction for Persian halva:
1. Melt the sugar: To make Persian halva, first, you need to make halva nectar. For this, put the mentioned amount of sugar along with a cup of water on the heat and stir until the sugar melts due to the heat of the gas. Your nectar is ready.
2. After stirring the sugar and dissolving it in the water, it is time to add water rose, cardamom powder, and saffron to the nectar. Add the ingredients and mix, then remove from the heat so that the flavor of the rose water does not disappear.
3. Halva flour:
Now, you have to sift the flour about 3 times so that its particles are completely separated and light. Then put a pan suitable for the volume of the ingredients on the heat and then pour the flour into the pan and saute it.
4. Saute the flour:
Saute the flour with gentle heat until the rawness of the flour is removed, and it takes on a creamy color. Be careful that the flour should be stirred constantly so that it does not burn.
5. Add oil or butter: Add oil or butter to the flour and mix with flour.
6. Mix the oil and flour together until it is completely uniform and golden in color.
7. We keep stirring the ingredients until they reach the desired color, and the more we stir it, the darker and browner it becomes.
8. Add halva nectar:
After you add the oil and the halva reaches your desired color, decrease the flame and then add the nectar you prepared to the halva little by little in several steps.
9. Start stirring the halva with the nectar. Be careful when adding the nectar, you must stir the halva constantly and quickly so that the halva completely absorbs the nectar and collects in the middle of the pan.
10. Hold the handles of the pan from both sides and keep shaking it to the left and right until the ingredients come from the sides of the pan to the middle of the pan and become like dough.
11. Decoration halva:
Pour the prepared halva into the desired dish while it is hot and decorate with pistachio slices, almond slices, and coconut powder. This is completely a matter of taste.
Related: tar halava.
Notes for Persian halva:
- If you want the color of your Persian halva to be like saffron yellow, you should not saute it too much so that the color of the flour becomes very dark because the more you saute the flour, the color of this sweet will be darker and browner at the end of cooking.
- In addition, in order for your sweet to take on the color and aroma of saffron completely, it is better to use two to three tablespoons of saffron instead of one tablespoon of saffron so that in addition to the golden color, you will also have the aroma of saffron in your dessert.
- If you want your dessert to be healthier, you can change some ingredients of halva.
- Normally, sugar is used to prepare this dessert; you can use honey or date juice instead of sugar to have a lower-calorie dessert.
- Instead of liquid oil, use healthier oils such as olive oil.
- Adding a little butter gives a very good flavor to halva.
- White flour improves the taste of halva, but semolina flour makes halva stronger, so you can use any type of flour you like.
- In the end, you can cut the halva in half and add a little cocoa powder to the other half to get a two-color sweet.
- The nectar should not be too thick to the extent that the sugar dissolves. If the halva nectar is low, the dessert will not have a smooth texture.
- If you add too much nectar to the Persian sweet and the halva becomes loose, the only way is to heat it again and let the water evaporate.
- If the sweet is loose due to the use of too much oil, you can add a little sauteed flour.
- The solid oil helps this dessert to become puffy and the liquid oil helps to make the halva shiny.
- To decorate with a nozzle, the sweet must be hot, but simply let it cool a little, then pour it into the dish.
FAQ for Persian Halva
1. What is the main ingredient of Persian halva?
The main ingredients are white flour, sugar, and liquid oil.
2. What is served with Persian halva?
Along with halva served Barbari bread, sangak bread, and Persian tea.
3. Can I freeze the Persian halva?
Yes, you can freeze this halva for 3 weeks.
4. How many models of Iranian halva do we have?
Among the famous types of halva, we can refer to the following Iranian halva: saffron halva, date halva, carrot halva, milk halva, Sohani halva, ginger halva, flour halva, etc.
Did you like the Persian halva recipe?
- If you have experience eating Iranian Deliciuos Halva, please say your comment.
- If you are looking for vegetarian food, I suggest you this iranian halva.
- You can ask me questions about Persian halva in the comments. I will answer your questions as soon as possible.
- If you make this dessert and love the taste of it, please share your pic with us on @mealscook Facebook & mail.