Persian halva Recipe by Rozina Dinaa Cookpad

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The Halva Zanjabil has only 4 ingredients. Sift the flour into a heavy bottomed stainless steel skillet. Heat the flour by stirring it constantly in the skillet. Add butter cubes and stir until the mixture resembles crumbs. Cut butter into the flour by stirring and breaking up the crumbs with the back of a wooden spoon.

Persian Halva Recipe

Stir again to mix the flour thoroughly with the oil. Allow the mixture to fry well for about 10 minutes, and then lower the heat. Add the saffron syrup to the pot and stir well to prevent clumping. Let the pot remain on low heat for another 10 minutes so the flour mixture would absorb all the aroma and flavor.

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Cook for 15 minutes. Add in the bloomed saffron and rosewater and cook for 3 more minutes. Turn the heat off and set the syrup aside. Toast the flour: Heat a large pan over medium heat and toast the flour for 20 to 25 minutes until it smells nutty and the color is light to medium brown. Butter and oil: Add in the butter and oil to the toasted.

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Line an 8x8-inch square baking pan with parchment paper so that it hangs at least 1 inch over two opposite sides. Place 1 1/2 cups granulated sugar and 1/2 cup water in a small saucepan and bring to a boil over medium heat. Continue to boil without stirring until 250°F, 6 to 10 minutes more. If sugar crystals form on the sides of the pan.

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Persian Halva (Iranian Halva) is a sweet Persian dessert. Here is the video recipe that is made by persian-recipes.com . You can find the actual recipe on th.

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Instructions. Combine sugar and water in a medium saucepan and bring to a gentle boil, Add the saffron, cardamom and the rosewater remove from the heat and set aside to cool. Place a heavy-bottom pan over medium-low heat and lightly toast the wheat flour for 10-15 minutes, until you smell the toasted aroma.

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Step 1 After stirring in sugar mixture to tahini, add chocolate to bowl and let sit for 30 seconds. Gently stir in chocolate leaving streaks. Step 2 Pour into prepared pan and refrigerate until.

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Heat oil in a frying pan . Add flour, reduce heat and stir frequently until becomes golden. In another pot,add the sugar to one glass of water and bring to a boil. Add saffron and rosewater and stir. Let flour cool slightly, then add the mix and stir well. If the mix is not thick, heat for 1-2 minutes but not longer.

Persian Halva Recipe

Bring sugar and water to a boil in a saucepan; cook, stirring constantly, until sugar is dissolved, about 5 minutes. Stir rosewater and saffron into the sugar mixture; cover the saucepan and remove from the heat. Melt butter in a large saucepan over low heat; stir flour into melted butter until mixture is a smooth paste.

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The pan should be hot but not extremely hot! - Pour the syrup. At first, the mixture seems a bit runny but continue to stir. - Set the heat to lowest. The color should be very dark, stir gently until the halva arrives at the consistency of a dense cream. The flour hadn't doubled in size and the syrup is perfectly mixed.

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Put a saucepan on a moderate flame. Put the flour in the saucepan, stir and sauté it gently and continuously until its color gradually turns in to golden and it smells roasted (it takes almost 7 to 9 minutes). Add the oil and stir the ingredients for some moments. Add the cardamom powder.

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Step 2: Make the Candy Base. In a small saucepan, bring the water to a boil. Add the sugar and stir constantly with a wooden spoon, until the sugar has dissolved. Reduce heat to medium and allow to cook for 30 to 40 minutes. The mixture will be a thick, stretchy, caramelized syrup with a honey-like consistency.

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In a saucepan over medium-high heat, combine sugar and water and let it simmer for 15 minutes. Then, add the bloomed saffron and rosewater. (If you want, you can add a little cardamom powder.) and let it simmer for another 5 minutes. Once done, turn off the heat and set it aside.

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Add the rosewater and stir to combine. Set aside so it cools to lukewarm. Do not boil the syrup. Now make the base: Add the flour to a nonstick 10-inch skillet and stir over medium heat with a wooden spoon for about 8-10 minutes, or until it becomes aromatic and smells nutty. The flour should not change color.

Persian halva Recipe by Rozina Dinaa Cookpad

How To Make Persian Halva in english. Special for religious occasions and funerals, but always enjoyed as a dessert.

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First, add the water and the sugar to a medium pot on medium/high heat. Add the rosewater, ground saffron, and ground cardamom. Bring to a simmer and stir continuously until sugar is dissolved. Set aside. If needed, put through a sieve to remove larger saffron threads. Add oil to a large pan on medium/high heat.