- South Asian
This Persian halva recipe combines rose water, saffron, butter and flour to form a sweet and rich treat that is perfect with tea or coffee.
3 people made this
- 200g caster sugar
- 120ml water
- 60ml rose water
- 3 saffron threads
- 225g unsalted butter
- 190g plain flour
MethodPrep:10min ›Cook:10min ›Extra time:1hr › Ready in:1hr20min
- Bring sugar and water to the boil in a saucepan; cook, stirring constantly, until sugar is dissolved, about 5 minutes. Stir rose water and saffron into the sugar mixture; cover saucepan and remove from heat.
- Melt butter in a large saucepan over low heat; stir flour into the melted butter until mixture is a smooth paste. Continue to cook, stirring often, until paste turns golden, about 5 to 10 more minutes.
- Slowly whisk sugar mixture into paste until smooth. Remove saucepan from heat and spread halva evenly onto a plate or platter. Make a pattern on the top of halva using the back of a spoon or a knife. Cover with cling film and chill in fridge until set, at least 1 hour.
Substitute 240ml of flavourless vegetable oil for the butter to make a cholesterol-free sweet. Decorate the top of the halva with whole pistachios or almonds or simply sprinkle with chopped nuts.