Halva Recipe

Origin: Iran      Period: Traditional

Ingredients

200g granulated sugar
120ml water
60ml rosewater
6 saffron threads, bruised in a pestle and mortar
225g unsalted butter
140g plain flour

Halva Preparation:

Method:

Combine the sugar and water in a small saucepan and bring to a boil. Stir until the sugar has dissolved then add the saffron and rosewater. Stir to combine then immediately take off the heat.

In a separate saucepan melt the butter over medium heat. Now add the flour and stir into the butter to make a paste. Once the mixture is smooth slowly add the sugar solution and blend together until completely mixed then remove from the heat.

Immediately pour the mixture into buttered ramekins or a buttered serving plate then set aside to cool and solidify. Turn out of the ramekins and cut into serving-sized pieces.

Traditionally this is served with tea or coffee.

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