May 4, 2008
This version of halva is made with wheat flour. It’s usually served at mourning ceremonies, at the 7th day, 40th day and anniversary after the death of a loved one, and when commemorating the death of an important historical/religious figure. This recipe is from Roza Montazemi’s “Honar-e Ashpazi”.
- Wheat Flour (white is better) 1kg
- White Sugar 750g
- Vegetable Oil 750g
- Rosewater 1/2 Cup
- Saffron 1/2 mesghal
- Water 4 Cups
- Nuts (crashed/flaked/slivered almonds and pistachios and optionally pine nuts)
- Prepare the saffron by drying it, and then grinding it with sugar. You can store this powder for future use. When you want to use the saffron, brew it in boiling water as you would tea. The mixture should be a dark orange colour and very fragrant.
- Boil the water and sugar together until the sugar is dissolved. Let the mixture cool a little (but not get cold) and add saffron solution and rose water.
- Heat the oil in a large saucepan
- When the oil is hot, add the sifted flour and stir into a paste
- Keep on stirring until the mixture is a dark brown colour. You will notice that it becomes much more runny and easy to stir as it gets hotter and hotter. This process takes a long time. You can also add pine nuts at this point if you like.
- Once the flour mixture is dark brown and isn’t changing colour anymore, remove it from heat. Slowly add the sugar solution to it (cup by cup initially). Mix in the syrup as you add it. It will evaporate very rapidly (and violently) when it hits the flour mix.
- Once all the syrup has been added, you should get a mixture with the consistency of paste. Place it in plates, flatten with a spoon, and sprinkle nuts over the top.
- Serve at room temperature, with tea or bread.