Follow these steps for perfect results
wheat flour
sugar
cooking oil
saffron
rose water
pistachios
sliced
sliced almonds
Heat oil in a frying pan over medium heat.
Add flour to the pan.
Reduce heat to low and stir frequently to prevent burning.
Continue stirring until the flour turns golden brown.
In a separate pot, combine sugar and water.
Bring the sugar and water mixture to a boil, stirring until the sugar dissolves.
Add saffron and rose water to the sugar syrup.
Stir the syrup to combine the flavors.
Let the fried flour cool slightly.
Gradually add the sugar syrup to the cooled flour, stirring constantly to prevent lumps.
If the mixture is too thin, heat for 1-2 minutes while stirring continuously to thicken it.
Be careful not to overcook the Halva.
Transfer the Halva to a serving dish.
Sprinkle pistachios and sliced almonds on top as a garnish.
Serve warm and enjoy.
Expert advice for the best results
Use good quality saffron for best flavor and color.
Stir constantly to prevent the flour from burning.
Adjust the amount of rose water to your liking.
Everything you need to know before you start
15 minutes
Can be made a day ahead and reheated gently.
Serve in a shallow bowl or plate. Garnish generously with pistachios and almonds. A sprinkle of edible gold dust can enhance the presentation.
Serve warm as a dessert.
Pair with Persian tea.
Its robustness complements the sweetness of the Halva.
Discover the story behind this recipe
Often served during religious ceremonies and special occasions.
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