Persian Halva Recipe - Allrecipes.com
Persian Halva Recipe
  • READY IN ABOUT hrs

Persian Halva

Recipe by  

"Halva is a favorite dessert throughout the Middle East. Many varieties are made with tahini or semolina flour. This Persian version uses a simple mixture of flour, butter, and sugar with the sweet perfume of rosewater. Cut into wedges and serve with tea or coffee."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    1 hr 20 mins

Directions

  1. Bring sugar and water to a boil in a saucepan; cook, stirring constantly, until sugar is dissolved, about 5 minutes. Stir rose water and saffron into the sugar mixture; cover saucepan and remove from heat.
  2. Melt butter in a large saucepan over low heat; stir flour into the melted butter until mixture is a smooth paste. Continue to cook, stirring often, until paste turns golden, about 5 to 10 more minutes.
  3. Slowly whisk sugar mixture into paste until smooth. Remove saucepan from heat and spread halva evenly onto a plate or platter. Make a pattern on the top of halva using the back of a spoon or a knife. Cover with plastic wrap and refrigerate until set, at least 1 hour.
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Footnotes

  • Cook's Notes:
  • Substitute 1 cup of flavorless vegetable oil for the butter to make a cholesterol-free sweet. Decorate the top of the halva with whole pistachios or almonds or simply sprinkle with chopped nuts. Rosewater is available at most Middle-Eastern stores and at many health food stores.
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Reviews More Reviews

Oct 01, 2014

1 1/2 cups all-purpose flour or 3 kind of flour: Wheat flour 2 cup Rice flour 1 cup Roasted chickpea flour 1 cup

 
Jul 06, 2014

I substituted white sugar with brown sugar and it turned out perfectly!

 

4 Ratings

Jun 20, 2015

I made this for my Persian husband and we both loved it! It's a lot lighter than other halva's I have eaten!

 

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Nutrition

  • Calories
  • 386 kcal
  • 19%
  • Carbohydrates
  • 42.9 g
  • 14%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 23.2 g
  • 36%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 4 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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