Recipe: Iranian Halwa

With its soft texture and delicate sweetness, Halwa is one the most loved desserts of the East and fits any occasion, be it a tea party, dinner or wedding celebration. In fact, in some parts of the world, it is served at funerals too. Try my recipe for this delicious sweet-dish with an Iranian flavour — addiction guaranteed!

Ingredients:

Sugar 1 cup

Water ½ cup

Rosewater ¼ cup

Saffron 3 -4 threads

Butter (unsalted) 8 ounces or 1 cup

White flour 1 and a ½ cup


Method

•  Boil the sugar and water in a saucepan over medium heat. Keep stirring the sugar until it has dissolved completely.

•  Add the rosewater and saffron and cook for a little while before setting it aside.

•  In a large saucepan, cook the butter over slow flame and add the flour, stirring occasionally to form a smooth paste. Continue to cook the mixture for about 5 to 10 minutes and keep stirring until the paste becomes golden.

•  Using a whisk, pour the sugar syrup into the flour paste and stir.

•  Once the syrup and paste have mixed completely, remove the halwa from the heat and spread it evenly onto a plate, bowl or platter.

•  Garnish the halwa with pistachios and almonds and serve hot.

Gulnaz Mondegarian is an expert in Iranian cuisine who has co-hosted Food Diaries alongside Zarnak Sidhwa to celebrate Community Food Week

Published in The Express Tribune, Ms T, September 29^th, 2013.