Tar Halva Recipe: Crafting the Classic Persian Dessert

Tar Halva Recipe

Tar Halva Recipe

Let’s dive into making the scrumptiously sweet and nutty “Tar Halva,” a traditional Persian treat! This halva is typically enjoyed during special occasions or as a comforting dessert. It’s not just a delight for the taste buds, but also brings a piece of Persian culinary heritage right into your kitchen. Here’s how to whip up some Tar Halva, step-by-step:

Tar Halva Recipe

Wet Ingredients:

  • Milk: 3 cups
  • Water: 2 cups
  • Rose water: ½ cup
  • Brewed saffron: 1 tbsp

Dry Ingredients:

  • Sugar: 1 cup
  • Starch: ½ cup
  • Rice flour: ¼ cup

Step 1: Prepare Starch Mixture

Pour cold water into a medium bowl. Add the starch to the cold water and stir thoroughly until the starch is completely dissolved and the mixture is smooth.

Step 2: Mix Milk and Rice Flour

In a separate large container, pour the milk. Add rice flour to the milk and mix well, ensuring the rice flour is fully dissolved and there are no lumps. This creates a smooth milk and rice flour mixture.

Step 3: Strain Starch Mixture

Using a fine mesh strainer, strain the starch and water mixture to remove any undissolved particles. This step ensures that your halva has a smooth consistency.

Step 4: Combine and Cook

Pour the strained starch mixture into the container with the milk and rice flour mixture. Mix well. Place this combined mixture on the stove and heat over medium heat. Stir continuously to prevent the mixture from sticking to the bottom of the pan.

Step 5: Thicken the Mixture

Keep stirring the mixture as it heats. The mixture will begin to thicken and should reach the consistency of porridge. This process might take some time, so continuous stirring is crucial to avoid lumps.

Step 6: Add Sugar

Once the mixture has thickened, add sugar. Continue to stir until the sugar is completely dissolved in the mixture. This sweetens your halva and contributes to its final texture.

Step 7: Add Rosewater

Incorporate the rosewater into the thickened mixture, stirring well to combine. The rosewater will add a delightful fragrance and a subtle floral flavor to the halva.

Step 8: Lower Heat and Blend

Reduce the heat to low and continue stirring the mixture. At this point, you are aiming for all the ingredients to blend together perfectly and the mixture to thicken even more, which will take about an hour.

Step 9: Test Consistency

Continue stirring until the mixture becomes thick and starts to stick together, forming a paste-like consistency. You can test it by seeing if you can leave a mark with your spoon in the halva.

Step 10: Prepare the Container

Choose a suitable container for your halva and lightly coat the inside with oil to prevent sticking. This makes it easier to remove the halva once it has set.

Step 11: Add First Layer

Pour half of the halva mixture into the prepared container. Spread it evenly to form a smooth base.

Step 12: Add Saffron to Remaining Mixture

To the remaining halva mixture, add the brewed saffron. Mix well until the mixture takes on a beautiful golden color.

Step 13: Add Second Layer

Pour the saffron-infused halva mixture over the first layer in the container. Do this gently but quickly while it is still warm to ensure the two layers adhere properly.

Step 14: Refrigerate

Place the container in the refrigerator and let it set for 3 to 4 hours. This cooling process allows the halva to firm up, making it easier to slice.

Step 15: Serve

Once set, flip the container onto a plate to unmold the halva. Slice it into your desired shapes and sizes. Place the slices in your desired dish and garnish with chopped pistachios or rose petals for an added touch of elegance and flavor.

Recipe Summary

To make Tar Halva, start by dissolving starch in cold water and rice flour in milk in separate containers. Strain the starch mixture and combine it with the milk mixture, then cook over medium heat while stirring continuously until it thickens like porridge. Add sugar and rosewater, stirring until fully incorporated. Reduce the heat and stir continuously for about an hour until the mixture forms a thick paste. Grease a container, pour in half of the mixture, then mix brewed saffron into the remaining half and layer it on top. Refrigerate for 3 to 4 hours, unmold by flipping onto a plate, slice, and garnish with pistachios or rose petals before serving.

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category: Desserts
Update by in Wednesday 24 April 2024

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