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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil the water and sugar together. | 2. Take off heat and add saffron, rose water, and cardamom. Set aside. | 3. On medium heat, heat the butter and oil in a non-stick pot. | 4. Add the flour and stir consistently for about 30 minutes or until brown. This step takes away the raw taste in the flour and is essential in the overall flavor of your Halva. | 5. Remove from heat. | 6. Gradually add the sugar water mixture into the hot flour and stir very quickly for about 3-4 minutes. It will bubble vehemently at first but will slowly turn into a paste. | 7. Pour contents into a dish and decorate as you wish. | 8. Traditionally it is simply decorated with simple shapes using a spoon and sprinkled with shards of pistachio or almonds. | 9. For the truffle like nut-coated Halva, I allowed it to cool at room temperature, and then refrigerated it for an hour. Next I took spoonfuls of Halva and rolled them between my hands and ran them through powdered pistachios and almonds. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1	cup		0.0	0.0	0.0	0.0
sugar	1	cup	granulated	319.8	60.008	10.01	4.992
saffron	1/2	teaspoon	powdered	-	-	-	-
rose water	1/2	cup		0.0	0.0	0.0	0.0
cardamom	1/2	teaspoon	ground	3.11	0.6847	0.1076	0.067
wheat flour	1	cup		408.0	86.36399999999999	15.852	3.0
butter	1/2	cup		684.0	31.428	21.372	57.6
oil	1/2	cup		897.9	0.0	0.287	101.96700000000001
pistachio				-	-	-	-
almond				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.