Halva

Yield: 1 Servings

Measure Ingredient
1 teaspoon Powered saffron
1 teaspoon Sugar
¼ pint Boiling water
8 ounces Sugar
⅓ pint Oil
1 pounds Plain flour
2 teaspoons Rose water
\N \N Chopped pistachios or flacked almonds

DECORATION

In Iran , this halva is served after the weeding feast, and each guest is given a portion to take home. Halva needs careful cooking as the mixture burns easily.

Mix toghether the saffron and 1 tsp of sugar. Boil the ground saffron, water and sugar in a saucepan until the sugar has disolved.Leave to cool.

Heat the oil or butter in a saucepan, then stir in the flour. Beat and stir over the heat until the flour starts to change color to a golden brown color and becomes sandy in texture. This may take 25-30 minutes.Take care not to burn mixture. Add rosewater and 4 Tsp of the saffron liquid. Cook for a further 10-15 minutes until the mixture thickens once more. Spread the mixture on a plate, and decorate with chopped nuts. Cool until firm.

Guest may take thin slices to be eaten with a fork or spoon- Posted to JEWISH-FOOD digest V97 #088 by "Viviane & Israel Barzel" <i_barzel@...> on Mar 16, 1997

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