Halva
1 Servings
Ingredients
| Quantity | 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 |
| Chopped pistachios or flacked almonds | ||
Directions
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