Halva – (Halva-ye-angoosht-peech).
I made this for a friend who recently lost her father. A sweet dish usually made in Iran when someone passes away. Also made in some parts of Asia and the Middle East.
This particular halva is quite special in that you can literally twist it round your finger, it’s so stretchy!
1 cup plain flour
1 cup condensed milk
3 tblsp rose water
1/4 tsp ground saffron
1/4 tsp ground cardamom
1 tblsp rose petals (optional for decoration)
1 tblsp ground pistachios (optional for decoration)
2 tblsp ground almonds (optional for decoration)
Place the flour in a frying pan.
Slowly toast it until it turns golden brown.
You must keep stirring it so that the flour does not burn.
If you feel the flour is getting to dark then remove the frying pan from the heat, keep stirring until the flour cools down a bit and place back on the heat until it becomes golden brown.
Once the flour has turned golden brown remove from the heat and add the condensed milk to it.
Keep stirring until the flour and the condensed milk have completely become one and there are no lumps from the flour.
If you have lumps simply run the mixture through a sieve so that it is completely smooth.
Put in a medium sized pan and place back on medium heat. Stir continuously until the mixture turns slightly darker.
Add the saffron, cardamom and rosewater and give it a final stir to incorporated the additional ingredients.
Pour in a bowl and place in the fridge for 1 hour so that the halva is cool enough to quickly shape.
Once you’ve shaped the halva use the rose petals, pistachios and almonds to decorate as show;
Note: Shaping the halva is optional. You can place in the fridge to cool down or eat warm.
Enjoy by itself or in-between flat bread and of course with a lovely cup of saffron tea 🙂 and as we say in Iran “noosh-e-jaan” which means something like “bon appetite” 😉