In Iran, it is customary to always make Persian halva 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 halwa with Iranian tea.
Halva Persian has different models, such as carrot, date, saffron, etc. In this article, we teach how to prepare Iranian halwa with white flour.
Halwa Irani is a famous sweet in Iran. There are different types of halwa, and depending on the type, sometimes it can be used as a sweet or as a dessert. For example, it is used in cooking and preparing Rangnik.
What is halva?
Irani Halwa is a Persian 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, such as peanuts, almonds, pistachios, chocolate, saffron, etc. Many people say it tastes similar to nut butter or peanut butter.
What is halva?
Halva is a Middle Eastern treat, similar to fudge, that can be made from a tahini or flour base, sweetened with sugar and vanilla (plus any desired mix-ins). Wondering what tahini is? It’s a paste made from ground sesame seeds, and occasionally salt.Sourced: delish
History :
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 this and their recipes are mentioned in Middle Eastern culture.
Food historians believe that this dessert 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.
A simple halwa needs to be delicious, and it must be done step by step carefully so that it tastes good at the end. We will discuss how to make halva with the Meals Cook, so be with us in this article.
For: 8 people
Preparation: 15 minutes
Cook for: 1 hour
Ingredient :
White flour | 2 cup |
Sugar | 1 cup |
Oil cooking | 2/3 cup |
Rose water | One tablespoon |
Cardamom powder | as the tip of a teaspoon |
Brewed Saffron | One tablespoon |
Instruction :
1. Melt the sugar: To make this Persian dessert, 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 rose water’s flavor does not disappear.
3. Halwa flour:
Now, sift the flour about three times so that its particles are completely separated and light. Then, heat a pan suitable for the volume of the ingredients, pour the flour into the pan, and saute it.
4. Saute the flour:
Saute the flour with gentle heat until it is removed from its rawness and takes on a creamy color. Stir the flour 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 until it is entirely 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 nectar:
After you add the oil and this reaches your desired color, decrease the flame and then add the nectar you prepared to this little by little in several steps.
9. Start stirring this with the nectar. Be careful when adding the nectar; you must stir this constantly and quickly so that this 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 :
Pour the prepared halva into the desired dish while it is hot and decorate with pistachio slices, almond slices, and coconut powder. This is entirely a matter of taste.
Notes :
- If you want the color of your Persian dessert 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, 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 of the ingredients in this.
- Typically, 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 delicious flavor.
- White flour improves the taste of this, but semolina flour makes this stronger, so you can use any type of flour you like.
- You can cut this dessert 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 nectar is low, the dessert will not have a smooth texture.
- If you add too much nectar to this dessert and this 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 this dessert shiny.
- To decorate with a nozzle, the sweet must be hot, but simply let it cool a little, then pour it into the dish.
- Milk halva and Tar halva Shirazi are Iranian desserts related to Iranian desserts.
FAQ
1. What is the main ingredient of Iranian halva?
The main ingredients are white flour, sugar, and liquid oil.
2. What is served with this dessert?
Barbari bread, sangak bread, and Persian tea are served.
3. Can I freeze this Persian dessert?
Yes, you can freeze this for three weeks.
4. How many models of Iranian halva do we have?
We can refer to the following Iranian halwa: saffron halwa, date halwa, carrot halwa, milk halwa, Sohani halwa, ginger halwa, flour halwa, etc.