For a richer flavor, use clarified butter (ghee) instead of regular butter. Be careful not to burn the flour while toasting it. Keep the heat low and stir frequently. The color of the Halva will deepen as it cooks. Aim for a light golden brown color. If the Halva becomes too thick while cooking, add a tablespoon or two of hot water to loosen it up. Garnish with chopped nuts, such as pistachios or almonds, for added texture and visual appeal.
Persian Halva
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PREP TIME10 mins
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COOK TIME10 mins
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TOTAL TIME1 hrs 20 mins
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SERVING8 People
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VIEWS30
Embark on a sensory journey to Persia with this exquisite Halva recipe. A symphony of simple ingredients transforms into a golden, fragrant dessert, infused with the delicate essence of rosewater and saffron. Perfect with a cup of tea or coffee, this Halva is a sweet indulgence that will transport you to the heart of the Middle East.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate43 g
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Cholesterol61 mg
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Fiber1 g
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Protein3 g
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Saturated Fat15 g
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Sodium4 mg
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Sugar25 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare the Saffron Infusion: Gently crush the saffron threads and let them steep in 2 tablespoons of warm water. This will release their vibrant color and aroma. (5 minutes)
02
Step
5 mins
Create the Sugar Syrup: In a saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring constantly until the sugar is completely dissolved. (5 minutes)
03
Step
2 mins
Infuse the Syrup: Remove the saucepan from the heat. Stir in the rosewater and the saffron infusion (including the saffron threads). Cover the pan and set aside to allow the flavors to meld. (2 minutes)
04
Step
2 mins
Toast the Flour: In a large, heavy-bottomed saucepan, melt the butter over low heat. Gradually add the flour, stirring continuously to create a smooth paste. (2 minutes)
05
Step
10 mins
Cook the Flour Mixture: Continue to cook the flour and butter mixture over low heat, stirring frequently, until it turns a light golden brown color and emits a nutty aroma. Be patient, as this step is crucial for developing the Halva's characteristic flavor and texture. (10-15 minutes)
06
Step
5 mins
Combine and Finish: Slowly and carefully pour the sugar syrup into the toasted flour mixture, whisking constantly to prevent lumps from forming. Continue to stir until the mixture is smooth, thick, and pulls away from the sides of the pan. (5 minutes)
07
Step
3 mins
Set the Halva: Spread the Halva evenly onto a serving plate or platter. Use the back of a spoon or a knife to create a decorative pattern on the surface. (3 minutes)
08
Step
1 hrs
Chill and Serve: Cover the Halva with plastic wrap, pressing it gently onto the surface to prevent a skin from forming. Refrigerate for at least 1 hour, or until firm. Cut into wedges and serve chilled or at room temperature.
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RECIPE REVIEWS
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Please Rate
Ismael Bogisich
Apr 23, 2025This is the best Halva recipe I've ever tried. Thank you for sharing!
Margot Beier
Mar 25, 2025I was a bit intimidated to make Halva at first, but this recipe was so easy to follow. It's now one of my favorite desserts!
Jovany Rippin
Mar 19, 2025I tried this recipe with ghee instead of butter, and it gave the Halva a wonderful nutty flavor. Highly recommended!
Nichole Gleichnerschmitt
Mar 7, 2025The directions were clear and concise, and the timing was spot-on. My family loved it!
Thea Swaniawski
Feb 9, 2025This recipe is amazing! The Halva turned out perfectly, and the rosewater and saffron flavors were so delicate and fragrant.