Halwa Dessert Recipes

HALVA (IRANIAN DESSERT)

Steps:

• Heat 3/4 cup plus 2 tablespoons oil in a saucepan over medium heat. Add flour; reduce heat to medium-low. Cook, stirring frequently, until golden and thickened, 10 to 15 minutes. Let cool briefly.
• Combine water and sugar in a separate saucepan over medium-high heat. Bring to a boil. Stir in rose water and saffron. Add the flour mixture. Cook and stir until thickened, 1 to 2 minutes at most. Serve halva with crushed pistachios and almonds sprinkled on top.

HALWA DESSERT

Steps:

• Boil the sugar, water and saffron together to make a light syrup, set aside.
• Melt the ghee or butter in a deep pan over medium heat, blending in the farina and stirring constantly so that the mixture will not burn.
• Add the sultanas and almonds.
• Within 3 or 4 minutes, the mixture should be a light brown.
• Add the saffron syrup (use caution as it will splatter) and continue stirring constantly.
• Turn the heat to its highest and cook quickly until the mixture is the consistency of mush and the ghee just begins to separate.
• Remove from heat immediately, and allow to cool.
• Serve hot or warm as a dessert.

SOOJI HALWA (SEMOLINA DESSERT)

Steps:

• Mix sugar and water and bring to the boil to make a syrup of one-thread consistency.
• Add saffron and keep aside.
• Heat pan and add ghee, wait for a few seconds till it is warm.
• Now add semolina.
• Stir till pinky brown on medium heat only.
• Then add syrup and keep stirring till ghee separates.
• Decorate with nuts.

CARROT HALWA (GAJAR HALWA)

Steps:

• Put the carrots, pierced cardamom pods and milk in a heavy-based pan and bring to the boil. Reduce the heat and simmer for 1 hr, stirring frequently until the milk has evaporated.
• Heat the butter in a deep pan, and stir-fry the carrot mixture for about 15-20 mins until darkened in colour and it has lost its wet, milky appearance.
• Add the sugar, raisins and almonds or pistachios, and stir-fry the halwa for another 5 mins. Serve hot. Will keep, covered in the fridge, for up to a week, or in the freezer for up to six months.