(Persian rose-scented sweet)
Also spelled halwa, halvah, halava, helva or halawa.
6 to 8 servings
- Sugar -- 1 cup
- Water -- 1/2 cup
- Rosewater -- 1/4 cup
- Saffron -- 3 or 4 threads
- Unsalted butter -- 8 ounces (2 sticks, or 1 cup)
- Flour -- 1 1/2 cups
- Bring the sugar and water to a boil in a saucepan over medium heat. Stir until all sugar is dissolved, and then add the rosewater and saffron. Cover, remove from heat and set aside.
- Heat the butter in a large saucepan over low flame. Add the flour and stir to form a smooth paste. Continue to cook, stirring often continuously, until the paste takes on a golden color, about 5 to 10 minutes.
- Using a whisk, slowly beat the sugar syrup into the flour paste.
- Remove from heat and spread the halva paste evenly onto a plate or platter. Make attractive patterns on top of the paste using the back of a spoon or with a knife. Cover and chill until fully set.
- Cut into wedges and serve with tea or coffee.
Rose Halva 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 pistachios or almonds, or simply sprinkle with chopped nuts.