Persian Halva Recipe: How to Make It at Home

Persian Halva Recipe

Persian Halva is a delightful, aromatic dessert typically made with simple ingredients that come together to create something truly special. This sweet treat is often prepared during religious ceremonies or as a comforting dessert. It’s rich in flavor, with a unique texture that’s dense yet tender, and it’s absolutely packed with the fragrant aromas of saffron and rose water.

Persian Halva Recipe

Main Ingredients

White flour: 2 cups
Sugar: 1 cup
Vegetable oil: ⅔ cup
Liquids for Flavor
Rose water (Golab): 1 tbsp
Brewed saffron: 1 tbsp

Spices

Cardamom powder: ⅓ tsp

Step 1: Prepare the Syrup

Start by making the syrup for the halva. Set a pot on high heat and pour in 2 cups of water. Add the sugar, cardamom powder, and rose water to the water. Allow this mixture to come to a boil, stirring occasionally to ensure the sugar dissolves completely.

Step 2: Add Saffron

Once the syrup is boiling, reduce the heat to low. Now, stir in the brewed saffron. Continue to simmer gently, allowing the syrup to thicken slightly and become infused with the saffron’s color and flavor.

Step 3: Sift the Flour

While the syrup simmers, prepare the flour. Sift the flour two to three times to remove any lumps, ensuring it is fine and homogeneous. This makes the flour easier to cook evenly.

Step 4: Heat the Oil

Place a pan on low heat and pour in the vegetable oil. Allow the oil to heat up slowly. It’s important that the oil is well-heated but not smoking as you will need it hot to cook the flour properly.

Step 5: Roast the Flour

In another pan over low heat, add the sifted flour. Fry the flour, stirring constantly, until it turns a light cream color. This is crucial as it prevents the flour from burning and ensures a nutty flavor.

Step 6: Combine Oil and Flour

Once the flour is lightly golden and emits a roasted aroma, carefully pour the hot oil into it. Stir vigorously as you combine the oil with the flour to form a smooth dough.

Step 7: Add the Syrup

Gradually add the hot syrup to the flour and oil mixture. Pour slowly and stir continuously to incorporate the syrup thoroughly without forming lumps. The mixture should start to thicken as you stir.

Step 8: Cook to Desired Consistency

Continue cooking the mixture on low heat. Keep stirring until the halva begins to release oil again and achieves a glossy appearance. This indicates that the halva is cooked and ready to set.

Step 9: Prepare for Serving

Once the halva is ready, remove from heat. Pour the halva into a serving dish or mold it as desired while it is still warm.

Step 10: Add Garnishes

Before the halva cools completely, garnish with slices of almonds, pistachios, and a sprinkling of coconut powder for extra flavor and a decorative touch.

Step 11: Serve

Allow the halva to cool and set completely before serving. Cut into pieces or scoop as desired to serve.

Recipe Summary

To make Persian Halva, start by preparing a syrup with water, sugar, cardamom, and rose water brought to a boil and then simmered with saffron. Meanwhile, sift flour and heat it in a pan until it turns light cream, then mix in hot vegetable oil until smooth. Gradually add the hot syrup to the flour mixture, stirring continuously. Cook the mixture on low heat until it releases oil and becomes glossy. Finally, pour the halva into a dish, garnish with almonds, pistachios, and coconut powder, and allow it to set before serving.