Persian Halva Recipe – 7 wonderful ways to prepare Iranian halva

Halva is a famous Iranian sweet. There are different types of Persian Halva, and depending on the type, it may sometimes be used as a dessert, sometimes as a dessert, or in some cases in the cooking of another food or dessert. Although there are many different types of Persian Halvah, but wherever there is talk of Iranian halva, people think of the same flour halvah. In this tutorial, we are going to teach you 7 wonderful ways to prepare Iranian halva. Join Orshid to fully teach you Persian Halva Recipe.

1.Simple Persian halva recipe

Halva is one of the Iranian desserts that is decorated and served in different ways. Then join us in preparing a simple and delicious Persian halva.

ingredients

• Wheat flour 2 scoops
• 1 cup sugar
• 1 cup oil
• Half a measure of rose
• Cardamom powder 1/2 tsp
• Saffron powder 1/2 tsp

How to prepare simple halva

To make Persian halva, we must first make the nectar of halvah and to do this, we put the sugar with a cup of water on the heat to melt the sugar due to heat.

After beating the sugar and dissolving it in water, in the last stage of rose water, add cardamom powder and saffron and mix it and remove it from the heat so that the aroma of rose water does not disappear due to heat.

In the next step, sift the flour with a fine strainer 2 to 3 times so that the flour is light and does not become lumps when baking. Pour the sifted flour in a pan with oil and fry it with a gentle heat upwards. Thoroughly mix the flour and oil until it is homogeneous. Stir the ingredients constantly over the heat until it becomes the desired color, and the more we stir on the heat, the darker and browner the halva will be.

After you get the desired color of halva, turn off the flame and add the mixed water and sugar to the halvah in several steps. Note that when adding nectar, you should stir the halva constantly and quickly so that the nectar is completely absorbed by the halvah and collects in the middle of the pan. Then shake the pan like a cradle so that the halva is hit on both sides.

That is, take the handles of the pan on both sides and constantly move it left and right. Pour the prepared halva into the desired dish while it is hot and decorate with pistachio slices, almond slices, coconut powder and make the desired designs.

2.Saffron Iranian halva

Maybe you are one of those people who like Iranian halva very much. Despite the rose and saffron, the aroma, taste and smell of these desserts will double.

ingredients

• White flour: two glasses
• Liquid oil: half a glass
• Water: Two and a half glasses
• Sugar: One and a half glasses
• Rose: A quarter of a glass
• Brewed saffron: as needed

How to prepare saffron halva

First, we make the syrup to prepare the halva. Mix water and sugar and put it on the gas until the ingredients dissolve and boil for a few minutes. We also add saffron to the syrup ingredients. Be careful not to bring the water to a boil, and turn off the syrup when you feel it thickening. Allow the syrup to cool to room temperature.

Pour the flour into a frying pan and turn on the flame. Stir until the flour changes color. Be careful not to neglect the flour for a moment because it will burn the flour. The flame should be as gentle as possible. To have a golden halva, you have to be patient and spend many minutes on the gas to lightly fry the flour. The color of halvah is tasteful, but it is better to go dark and brown.

When you feel the flour change color, remove it from the flame and pass it through a sieve so that the flour does not become lumpy and is completely smooth.

Put the flour on the gas again. Add liquid oil (or 250 g butter) to the flour. Stir thoroughly until the oil absorbs the flour. Fry the flour in oil for 10 to 15 minutes.

Finally add the syrup. When you add the syrup, you may feel that the flour has not dissolved and has become lumpy. Do not worry, it will completely recover by stirring the halva or shaking it in the pan.

Add rose and cardamom sweat and turn off the stove when you are sure it is well mixed.

3.Halva yolk Hamedan

Halva yolk is nutritious and healthy due to its eggs. This dessert is also suitable for souvenirs and has a porridge-like appearance, except that it has an orange-yellow color and is slightly firmer than porridge. This delicious dessert is served in Hamedan, Iran with traditional Hamedan komaj. It is great for decorating in the form of finger food or inside a funnel for party and reception halva.

ingredients

• Egg yolk: 10 pieces
• Sugar or powdered sugar: half a glass
• Rose: One-fourth glass
• Stewed saffron: 2 teaspoons
• Cornstarch: 2 tablespoons
• Butter: 1 tablespoon

How to prepare Halva yolk

In the first step, we combine the yolks. Egg is one of the foods that is considered as a protein reference and whenever they want to measure the food protein, they compare and measure it with the egg reference proteins.

After the eggs are completely beaten, add the sugar and beat until the sugar in the yolk is combined.

When the ingredients are completely combined and the egg yolk becomes creamy, we now need to heat the ingredients until the egg yolks are cooked. There are two reasons for cooking egg yolk, one is that it does not contain disease and the other is that it reaches the right concentration. For higher concentrations, we can use cornstarch.

Now we put the material on indirect heat. Gradually add the cornstarch to thicken the ingredients.

Finally, add the saffron mixed with rose water to the ingredients.

When it reaches the right concentration and the trace of a spoon remains on your Persian halva, the yolk halva is ready and we let it cool and you can pour it into the funnel and decorate.

4.Iranian carrot halva

Carrot halva is one of the delicious and special desserts that is made to entertain guests. The main ingredient of this dessert is carrot. The carrot color of this Persian halva is very colorful and you can give it a special aroma with rose and saffron.

ingredients

• Carrots: 500 g
• Flour: 1 cup
• 1 cup sugar
• Rose: A second glass
• Liquid oil: a half glass
• Brewed saffron: as needed
• Water: half a glass
• Cardamom powder: one-half teaspoon

Iranian carrot halva recipe

first stage

Peel a squash, grate it and squeeze the juice. Cut into small pieces and cook with a glass of water until the carrots are soft.

After cooking the carrots and taking the extra water, puree them in a blender.

Here, add half a glass of rose water and half a glass of water to the carrots. Pour the sugar into the blender and puree all the ingredients. You can also do this inside a food processor.

After pureing all the ingredients, pour it into a bowl and put it on the heat. Add saffron and cardamom to it and let it stay on heat until the sugar dissolves well. Only heat until the sugar has dissolved.

Put on high heat for two minutes. Once it boils, turn off the heat and set aside the ingredients.

second stage

Now put the pan in the heat without oil and pour the flour into it and fry well. The goal here is just to get the raw smell of flour and bake for about five to six minutes. Here, the color of the flour has not changed and it has just taken on a pleasant aroma.

Next, add the oil to the flour and fry gently. Roast for three to four minutes. Roast thoroughly so that the flour does not become lumps and you have a smooth and uniform flour.

The color of the flour should not change. Here, pour the mashed carrots into the flour and stir constantly until all the ingredients are mixed together. When you have mixed the ingredients together, turn on the heat until it is completely mixed, and put a gentle heat on the halva to stir and stir.

When the halva does not stick to the pan and is shaken in the shape of a rocking chair, it is ready and stir until it falls into the oil. Do this for 1-2 minutes.

Now it is ready for decoration. Grease the mold and pour the halva into it and decorate with sliced pistachios or almonds.

A few tips for preparing carrot halva

If you want to use butter, the amount should be the same as the amount of liquid oil. For carrot halva, you should not fry it too much, because the more the flour is roasted, the darker its color becomes, and it is better for the carrot halva color to be light.
You can use milk instead of water to prepare carrot halva, in which case we will have carrot halva with milk.
When this halva is prepared with flour, the carrots should not be felt and it is better to puree it with a mixer or if the mixer is not available, cook the carrots and then puree it.
When the carrot puree is ready, put it in a pan and put it on the heat to evaporate some of its water.
The higher the ratio of carrots to flour, the tastier the carrot halva will be.

5.Persian milk halva

Milk halva is one of the delicious Iranian halva that is prepared with milk.

ingredients

• White flour: 1 glass of 135 grams
• Butter: 100 grams
• Liquid oil: 100 grams
• Sugar: a glass equivalent to 200 grams
• Cardamom: Half a teaspoon
• Saffron: One-fourth of a teaspoon
• Milk: half a liter or 500 grams
• Rose: Half a glass
• Vanilla: Some if desired

How to prepare milk halva

Roast the flour on a gentle gas flame and stir constantly so that the flour does not burn and does not change color much. When the smell of flour rises and the raw flour is taken, we remove it from the flame.

Pour the butter into the pan until it melts. Add half a glass of liquid oil to it. Mix together and when it heats up, add a glass of flour slowly and add it to the sieve. Mix together until smooth.

Then add a glass of sugar with cardamom, saffron and, if desired, a little vanilla to the ingredients and stir.

Now add two glasses of milk to the ingredients step by step and mix until smooth. Add half a glass of rose water and stir again to get the halva. When the halvah separates from the edge of the pan and gathers in the middle, our Persian milk halva is ready.

6.Double color halva

One of the delicious and nutritious desserts that is suitable for a party is Double color halva. two-color halva is very simple and easy and you can make it a few hours before guests arrive at home.

ingredients

• White flour: 3 cups
• Butter: 200 grams
• Solid or liquid oil: some
• Powdered sugar: a glass
• Cocoa powder: 3 teaspoons
• Pistachio powder: some for decoration
• Cardamom: A teaspoon

How to prepare two-color halva

Pour the sifted white flour into the frying pan and stir constantly and fry until it turns slightly golden and changes color. Roast on a very high flame for about 10 minutes. Then sift the flour again and return it to the pan.

Add the butter to the flour with solid oil. Roast the flour again for a few minutes. Add the cardamom. Add the sifted powdered sugar, mix thoroughly and stir.

Place these ingredients on a long-edge tray and flatten them completely and leave them in the freezer for 1 hour.

Do the same amount of ingredients again in the same way with a few teaspoons of cocoa powder that we add to the ingredients along with the flour.

Finally, pour the hot halva hot and put it back in the freezer for 1 hour to set. Remove the ingredients from the freezer and allow to cool slightly to room temperature. Then we cut the rhombus into rhombuses and put it in the desired dish.

7.Iranian Black Halva

Ardabil Iran Black Halva is one of the souvenirs of this city. This is a local dessert in Ardabil and perhaps few people have heard of it. Persian black halva is made from wheat germ flour and Sangak wholemeal flour and is therefore very nutritious. This food is mostly used in winter due to its warm properties.

In ancient times in Ardabil, due to the lack of urban facilities and long winters, this sweet was usually provided as the main food of the people of this land until the end of winter.

ingredients

• Wheat germ: 1 cup
• Wholemeal flour (Sangak): 4 scoops
• Water: 1 cup
• Local butter or margarine: 180 grams
• Special spices: as needed
• Walnut powder: 100 grams
• Sesame powder: 50 grams
• Grape juice: half a liter
• Pistachio slices for garnish: 1 tbsp

How to prepare black halva

Put the wheat in water for about 3 days to germinate and when it germinates, dry it until it is ready to be ground.

After grinding wheat germ, mix Sangak flour with wheat germ flour with water to make a smooth dough. Place the prepared dough on a low flame over a low flame and stir constantly. This stirring may take up to 6 hours and the preparation time of this halva takes more than 7 hours. You have to be patient in preparing this halvah.

When you are frying the flour, add local oil or margarine to it and stir until the halva falls into the oil.

When the halvah is completely toasted and discolored, add special spices to the flour, including cinnamon, ginger, black pepper, cardamom, angelica, cumin, and turmeric. Add walnut and sesame powder to eat halva. Then add grape juice to the halvah to dissolve completely in the halva. Turn off the juice under the halvah 5 minutes after adding the grape juice.

Your delicious Ardabil dessert is ready. This Iranian halva can be stored in the refrigerator. It lasts a long time. When serving Persian halva, decorate it with pistachio slices.

Key points in preparing halva

You can also use rice flour or Sangak flour instead of white flour, the difference is that its color becomes darker. If you use rice flour, halva will be less sticky and its color will be a little lighter, and if you use Sangak flour, its color will be a little darker.

Wholemeal flour is the best flour for making halva. Wholemeal flour, like the flour used to make Sangak bread, is low in gluten, making it softer. In general, in the confectionery industry, the less gluten there is in flour, the crispier, more brittle, and tastier the cake will be.

Be sure to add rose at the end so that its aroma is evident in the halva.
Garnish the halvah with pistachio powder and coconut.
Try not to overcook your syrup, as your halva may become dry or sugary. Allow the syrup to cool and then add to the flour.
Decorating halvah is as important as eating halva and making it.