Halva Persian style

Halva can be found in most countries in the Middle East although each has it’s own way of making it.  Some add semolina or ground almonds.  This is a very simple recipe using gluten-free ingredients. If you want to make it using wheat flour just divide the quantity of flour you use by 3 equal parts. Alternatively you just use wheat flour and rice flour. You can be as creative as you want.  Follow this recipe once and you’ll soon see how you can  make it to your own preference.

Halva is usually served as desert, with Chai and often with breakfast.

Serves 5-6 as a sweet with chai

Ingredients:

• 200 gr’s of flour roughly 2 equal parts of rice and chickpea flour
• a cup of good vegetable or sunflower seed oil.
• 200 gr’s of sugar
• approx a 1/3 of a litre of hot water
• a tea cup of rose-water
• a pinch of za’faran
• a 1/2 teaspoon of butter
• a handful of pistachio nuts roughly crushed
• a little desiccated coconut

Preparation

• Gather and weigh  out all your ingredients
• you will need 2 pans and two wooden spoons
• a serving dish

Method:

1. Heat the oil in a pan
2. When hot add the flour and stir whilst still on the heat.
3. Allow to bubble  away and turn down the heat. Let this cook, you should start to smell the flour cooking. It should become a thick mixture but don’t let it burn!
4. Meanwhile place the hot water in another pan and add the sugar.  Bring to the boil and allow to form a syrup
5. Add a pinch of za’faran to the syrup and stir.
6. Add about 1 tea cup of rose water.
7. When the syrup is thicker and yellowish add a little to the flour and oil mix, stirring well. It will hiss and steam but settle down.
8. Continue adding and stirring and let it cook for a few minutes.
9. Your halva is now ready so pour onto a dish and decorate. You can mould the Halva while it’s hot and be as creative as the mood takes you.
10. Decorate with pieces pistachio and coconut powder.
11. Allow to cool and when cold place in the fridge to set.

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