Tar halva shirazi is one of those soft and delicious halva; as its name suggests, it has Shirazi originality. Shirazi tar halva is soft and jelly-like, served two-colored and in a mold or simple form.
Preparing tar halva can be suitable for preparing an attractive dessert after a meal or even in the evening. These sweets are very good after a meal, especially if your food is cold. Making this dessert is easy, so if you need to improve at cooking or baking cakes and pastries, don’t worry.
The preparation of tar halva Shirazi does not require many exotic raw materials. These materials can be found in almost every home, and as mentioned, the preparation method is easy.
By adding cocoa to this delicious summer dessert, its taste becomes even more attractive for chocolate lovers. The final point is that because of the high energy of tar halva, it is cooked more during Ramadan.
In the future, stay with us on meals cook to learn how to prepare tar halva Shirazi.
How to make tar halva? (Tar halva recipe)
For: 4 to 6 people
Preparation time: 15 minutes
Cooking time: 60 minutes
|Wheat starch (flower starch)
|Thick brewed saffron
|as much as needed
|Butter or oil
|as much as needed
You can also read Persian love cake recipes.
1. Dissolving starch in water
In preparing moldy this halva, you must pour the starch into a suitable bowl. Then add two glasses of cold water to it and stir it well. Continue this until the starch is completely dissolved in the water. Then pass the dissolved starch through a strainer until it is smooth and its impurities are removed.
2. Sift rice flour
At this stage, you must sift the rice flour to be completely uniform and have no lumps. After sifting the rice flour, dissolve it with some cold water and set it aside.
3. Combine the ingredients of tar halva
Add sugar, dissolved starch, and another 2 cups of water to the milk in a pot and put it on a medium flame. Stir this mixture regularly until it thickens a bit. Now reduce the gas flame and stir the halva regularly. Stirring is the main part of preparing tar halva; if it needs to be done correctly, rice flour and starch may stick to it.
4. Add oil or butter to tar halva
After the texture of the halva becomes a little cohesive, add oil or butter and keep stirring it until the line of the fork or spatula does not disappear on it, it reaches the right concentration, and the starch is completely cooked. Because we use full-fat milk, you don’t need to use a lot of butter or oil.
5. Add cardamom and rose water
In this step, dissolve cardamom powder in rose water and add it to halva. Stir the halva regularly on a low gas flame for about 2-3 minutes until the halva hardens again. The cooking time for tar halva Shirazi is about 1 hour, so you must have enough time.
6. Pouring Tar halva in the mold
Now pour half of the halva into another bowl, pour the thickened melted saffron on the other half left in the pot, and mix well. Please wait for 10 to 15 minutes until the below colorless halva cools down, then pour the saffron halva on top and decorate it with pistachio powder, coconut, or whatever else you like.
After this halva cools down, cover it with cellophane and put it in the refrigerator for 5-6 hours until it cools completely and hardens so that we can cut it into rhombuses or squares. This is how to prepare this halva in two colors.
If you want to make a simple halva pour saffron on all the halva and stir, and after it cools down, cut it in the same way. This delicious tar halva is usually served cold.
You can also read tokhmeh sharbati recipe.
Notes for tar halva:
- Sometimes this halva shirazi cracks. The reason why it cracks is that it is overcooked. If this is overcooked, it will crack after cooling. For this dessert not to crack, the best time to ensure it is cooked is when the mark of a spoon or fork falls on the halva and disappears quickly. In this way, you will have a soft tar halva with a jelly texture and, as Shirazis say, shaky.
- If your dessert leaves the water after cooking, the reason is the opposite. It means that the cooking time of halva is short, and you have removed it from the gas and served it before the line falls on the texture of this.
- The taste of starch in halva is not raw. It is better to use a flame spreader during the entire cooking time. Because starch sinks quickly and is not cooked well during cooking, and remains raw.
- You must use the same measure for all ingredients to make two-color tar halva. If the ingredients stick to the bottom of the pot while cooking, it is better to transfer the halva to another pot. Then, with an electric mixer’s help, stir the ingredients to remove the lumps forming in it. After this, you can put the halva again on low heat to finish cooking it.
- It is better to use a non-stick pot to make this dessert.
- Be sure to use low heat for cooking tar halva so that the rawness of the flour is well taken.
- Increasing the heat of the gas will cause the half to become thick and tasteless.
- You can store tar halva for 2 to 3 days in the refrigerator.
- Note that the color of your tar halva will lighten slightly in preparing it with wheat flour and rice flour.
- You can cook this dessert with animal oil instead of solid or butter.
- While roasting the flour on the heat, be careful not to darken the color of the flour too much. Just a little creaming of the flour with a low flame is enough.
- You can pour this dessert into a nozzle and small molds to decorate it. Or make two-color this dessert and decorate it with the help of a nozzle.
What Is Cocoa Powder?
A Guide to Buying, Using, and Storing Cocoa Powder
Cocoa powder, an unsweetened chocolate product, adds deep chocolate flavor to desserts and beverages. Cocoa powder occurs when the fat, called cocoa butter, gets removed from the cacao beans during processing. The leftover dried solids get ground into the product sold as cocoa powder.
- Origin: Fruit of a tropical tree
- Varieties: Dutch-processed and natural
- Uses: To flavor desserts and drinks.
Cocoa Powder Uses
The Dutch process produces a cocoa powder that dissolves more easily, making it easier to work with in recipes such as ice cream and chocolate drinks.
For baking, the type of cocoa you use does matter, because the acidity of the cocoa powder might be the only thing activating the leavening agent in the recipe. If a recipe calls for baking soda, for example, natural cocoa powder works fine, because the acidity in the cocoa activates the baking soda.
sorced by: thespruceeats.com
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