Iran | Desserts | Rosewater

Halva

(Persian rose-scented sweet)

Yield: 6-8 servings


INGREDIENTS PREP AMOUNT
Sugar 1 cup
Water 1/2 cup
Rosewater 1/4 cup
Saffron 3-4 threads
 
Butter, unsalted 8 oz (2 sticks, or 1 cup)
Flour 1 1/2 cups

METHOD

Basic Steps:  Boil → Cook → Blend → Mold
  1. Bring sugar and water to a boil over medium heat. Stir until all sugar is dissolved. Add rosewater and saffron, cover, and remove from heat.
  2. Heat butter or oil in a large saucepan over low flame. Add flour and stir to form a smooth paste. Continue to cook, stirring often, until the paste takes on a golden color, about 5-10 minutes.
  3. Slowly beat the syrup into the flour paste with a whisk.
  4. Remove from heat, and spread evenly onto a plate or platter. Make patterns to your liking on top of the paste with the back of a spoon or with a knife.
  5. Cover and chill until fully set. Cut into wedges and serve with tea or coffee.

VARIATIONS

  • Substitute 1 cup of flavorless vegetable oil for the butter to make a cholesterol-free sweet.
  • Decorate the top of the halva with whole pistacios or almonds, or simply sprinkle with chopped nuts.

NOTES

  • Halva, halwa, or halvah is a popular sweet throughout the Middle East. Other varieties are made with tahini or semolina flour.
  • Rosewater is available and most Middle Eastern stores and at many health food stores.