Follow these steps for perfect results
water
granulated sugar
powdered saffron
rose water
ground cardamom
whole wheat flour
butter
oil
pistachios
chopped
almonds
chopped
Combine water and sugar in a saucepan and bring to a boil.
Remove from heat and stir in saffron, rose water, and cardamom.
Set the sugar syrup aside.
In a non-stick pot, melt butter and oil over medium heat.
Add whole wheat flour to the pot.
Stir constantly for about 30 minutes until the flour turns golden brown.
Remove the pot from heat.
Gradually pour the sugar syrup into the hot flour mixture, stirring continuously and quickly.
Continue stirring for 3-4 minutes until the mixture thickens into a paste.
Pour the halva into a serving dish.
Decorate with a spoon to create simple shapes.
Sprinkle with pistachios and almonds for garnish.
For truffle-like halva, let it cool at room temperature, then refrigerate for an hour.
Take spoonfuls of halva and roll them into balls.
Coat the halva balls in powdered pistachios and almonds.
Expert advice for the best results
Stir the flour constantly to prevent burning.
Adjust the sweetness by adding more or less sugar.
Use good quality saffron for the best flavor and color.
Be careful when adding the sugar syrup as it may splatter.
Everything you need to know before you start
15 mins
Can be made 1-2 days in advance.
Spoon into a decorative dish and create swirls with a spoon.
Serve warm or at room temperature.
Garnish with chopped nuts and saffron threads.
Pair with a cup of tea or coffee.
Enhances the spice notes
Discover the story behind this recipe
Often served during religious ceremonies and celebrations.
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