Wheat Flour Halva

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There are varieties of halva in the Middle East but this one is a Persian-style with saffron, rose water, and cardamom with a soft texture that melts in you mouth. Decorate as desired with almonds and pistachios. Serve it at room temperature.

Submitted by Soheila
Published on June 19, 2020
Prep Time:
10 mins
Cook Time:
16 mins
Additional Time:
20 mins
Total Time:
46 mins
Servings:
8
Yield:
8 servings
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Ingredients

Original recipe (1X) yields 8 servings

  • 1 ½ cups water

  • 1 cup white sugar

  • ¼ cup rose water

  • ⅓ teaspoon ground cardamom

  • 1 pinch saffron

  • ½ cup butter

  • 1 ½ cups all-purpose flour

Directions

  1. Bring water and sugar to a boil in a small pot, stirring until sugar dissolves into a syrup. Stir rose water, cardamom, and saffron into the syrup. Reduce heat to low; cover to keep syrup hot.

  2. Melt butter in a large saucepan over low heat. Stir in flour until mixture is a smooth paste, about 1 minute. Cook, stirring constantly, until paste turns brown, 10 to 15 minutes.

  3. Remove flour mixture from heat. Whisk in hot syrup gradually until syrup is completely absorbed and mixture is the consistency of a smooth, soft paste, at least 4 minutes.

  4. Spread mixture in a shallow bowl. Cool to room temperature, about 20 minutes.

Cook's Note:

Vegetable oil can be used instead of butter.

Nutrition Facts (per serving)

284 Calories
12g Fat
43g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 284
% Daily Value *
Total Fat 12g 15%
Saturated Fat 7g 37%
Cholesterol 31mg 10%
Sodium 84mg 4%
Total Carbohydrate 43g 16%
Dietary Fiber 1g 3%
Total Sugars 25g
Protein 3g 5%
Vitamin C 0mg 0%
Calcium 9mg 1%
Iron 1mg 6%
Potassium 33mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.