Halva is one of the oldest and most popular #traditional desserts in Iran.
Of course, over time, halva is no longer used as a dessert or food, and wheat flour halva is mostly used for religious ceremonies such as funerals.
Halva is one of the most invigorating traditional Iranian desserts, which is a very tasty and energetic snack.
You can use any flour to prepare this halva, but wholemeal flour is stronger.

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ingredients:

Wheat or white flour: 2 cups or a full glass
Sugar: 1/5 cup
Oil: 1 cup
Rose water (Damask rose extract): 1/3 cup
Cardamom powder: optional
Saffron: as needed
Butter: 25 g
Water: 1 glass

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how to prepare:

To make halva, we must first make the syrup and to do this, we put the sugar with a cup of water on the heat to melt the sugar due to heat.

After beating the sugar and dissolving it in water, add rose water, cardamom powder and ground saffron and mix and remove from the heat.
(Grind some saffron and dissolve it with a small amount of warm water)

In the next step, sift the flour with a fine strainer 2 to 3 times so that the flour is light and does not become lumps when baking, and then pour the flour in a suitable pan.
Roast with a gentle heat upwards until the flour is raw and takes on a creamy color.
Note: (Note that the flour must be stirred constantly to avoid burning)
Then add oil and butter little by little to the flour.
You can first heat the oil and butter in another pan, then add it to the flour
Mix the oil and flour well until it is smooth and takes on a golden color.
We constantly mix the ingredients on the heat until it turns into the desired color, and the more we stir on the heat, the darker and browner the halva becomes.
After you get the desired color of halva, reduce the flame and add the mixed syrup to the halva in several steps.
Pour the prepared halva into the desired dish while it is hot and garnish with sliced ​​pistachios, sliced ​​almonds and coconut powder.

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• Adding a little butter gives the halva a very good taste and flavor.
• White flour improves the taste of halva, but wheat flour (whole wheat) makes halva stronger, so you can use any type of flour you like.
• You can halve the halva at the end and add a little cocoa powder to the other half to have two colors of halva.
• Syrup should not be too thick. As long as the sugar granule dissolves and finds the right concentration. If the halva syrup is low, the halva will not have a soft texture.
  
  

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Thanks for reading my blog.have a good night
Yours sincerely: @Machan