Halva Recipe; Persian Sweet Pudding

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Persian halva is so famous and well-known sweet that is made from butter and flour. The mixture is then mixed with sugar syrup as well as saffron to taste, rosewater optional, and cardamom.

Another great sweet that can be made with all the ingredients you have in your kitchen daily.

The Persian halva is very easy to make, and it is used on different occasions. We are sure you have noticed people giving Persian halva during funerals. Haven’t you?

It is called Persian halva, but it is made by all the nations in different ways. In Iran, it is generally made and served during funerals or mainly in Ramadan. You can easily decorate and garnish this tasty sweet with chopped pistachios, coconut, or almond.

Persian halva has a unique and special place in the tradition and culture of Iran. You will see in some parts of India and even North Africa, and they prepare halva differently. What matters the most is people that enjoy having halva a lot.

Let us go deeper and see what the simple ingredients of Recipe for halva and to know how it is made.

Halva Recipe Ingredients

The halva ingredients include:

Wheat flour 2 cups
Sugar 1 cup
Butter 1/2 cups
Water 1 cup
Rosewater 4 tablespoons
Saffron 1/4 tsp
Cardamom powder 1/4 tsp

Persian Halva Recipe

Try this amazingly awesome and delicious Iranian halva recipe at home, and you will never regret doing so. It’s so sweet and so soft that it melts in your mouth. All you need to do is go ahead and do as the healthy halva recipe says step by step. We hope you will be able to make the yummiest Persian halva at home with us.

Step one

Keep a pan on a moderate flame and add 2 cups of flour to it.

Step two

Stir and sauté the flour and be careful not to burn it.

Step three

Your flour should be golden in color in order for you to move to the next step.

Step four

Now it’s time for you to add 1/2 cup of butter or oil to your flour.

Step five

Pour 1/4 teaspoon of ground saffron on 2 ice cubes. Let the ice cubes melt. Our bloomed saffron is ready.

Step six

Pour a cup of water into a small pan on heat.

Step seven

Then add 1/4 teaspoon cardamom powder, 1 cup of sugar, 4 tablespoons of rosewater, and bloomed saffron to the water. Mix them well and make sure you do not over-add rosewater or cardamon. Halva syrup is ready!

Step eight

Add syrup to the flour and mix them on low heat again. Stir it frequently for some minutes. Be careful do not burn it!

Step nine

Your halva is ready. Take a plate and spread it on the plate. You can add designs to your halva and decorate it with almonds, coconut, or even pistachios.

Note:

You can omit rosewater if you do not like its taste.
Halva can be served as a breakfast with bread.

How to Serve Halva?

There are several methods to eat halva in traditional cultures. It is frequently served as dessert on its own or with tea or coffee.

Serve it with a variety of nuts and fruits on a holiday or potluck tray for an especially lovely presentation. And speaking of which, a gorgeously wrapped container of halva is a fantastic present!

But the good times don’t end there. While some cultures split it up and sprinkle it on ice cream, others use it as a sweet spread for toast. You truly can’t make a mistake!

What are Halva Variations?

There are a wide variety of halva tastes available, and you may add almost anything to the tahini mixture to create unique combinations. We included a basic recipe that works well just the way it is, as well as variations like chocolate-swirled, coffee, or cardamom-pistachio halva. I wish you success in selecting your favorite!

How to Store Halva?

Halva may be kept for a few weeks at room temperature in a cool, dry area if kept in an airtight container. You may even preserve it for many months in the refrigerator if you want to keep it longer.

Based on your choice and preference, you can serve the Persian halva on plates or use it as a stuffing for tarts. How was your first impression of preparing it for the first time at home?

Did you like the flavor and the aroma it gives while cooking? Send us your feedback about this Persian dessert. Let us see how was your impression.

FAQs about Halva Recipe

Can Halva be prepared without rose water?

Yes. Rose water has a special place in the preparation of Halva because of its special aroma. You can use the same amount of any other floral water as a substitute.

Can Halva be prepared without saffron?

Like rose water, saffron is essential for cooking traditional Halva. It gives a beautiful color to halwa, but removing it from the recipe does not cause any problem in the halva cooking process.

How Much Time is Needed to Prepare halva?

30 to 45 minutes is the approximate overall time, including cooking and preparation.

Sweet Persian Halva Recipe

Recipe by FerdosCourse: DessertsCuisine: Persian foodDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Persian halva is so famous sweet that is made from butter and flour. The mixture is then mixed with sugar and saffron to taste, rosewater optional, and cardamom.

Ingredients

Wheat flour 2 cups
Sugar 1 cup
Butter 1/2 cups
Water 1 cup
Rosewater 4 tablespoons
Saffron 1/4 tsp
Cardamom powder 1/4 tsp

Directions

Keep a pan on a moderate flame and add 2 cups of flour to it.
Stir and sauté the flour and be careful not to burn it.
Your flour should be golden in color in order for you to move to the next step.
Now it’s time for you to add 1/2 cup of butter or oil to your flour.
Pour 1/4 teaspoon of ground saffron on 2 ice cubes. Let the ice cubes melt. Our bloomed saffron is ready.
Pour a cup of water into a small pan on heat.
Then add 1/4 teaspoon cardamom powder, 1 cup of sugar, 4 tablespoons of rosewater, and bloomed saffron to the water. Mix them well and make sure you do not over-add rosewater or cardamon. Halva syrup is ready!
Add syrup to the flour and mix them on low heat again. Stir it frequently for some minutes. Be careful do not burn it!
Your halva is ready. Take a plate and spread it on the plate. You can add designs to your halva and decorate it with almonds, coconut, or even pistachios.