About this recipe:This Persian halva recipe combines rose water, saffron, butter and flour to form a sweet and rich treat that is perfect with tea or coffee.
200g caster sugar
60ml rose water
3 saffron threads
225g unsalted butter
190g plain flour
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Method Prep:10min › Cook:10min › Extra time:1hr › Ready in:1hr20min
Bring sugar and water to the boil in a saucepan; cook, stirring constantly, until sugar is dissolved, about 5 minutes. Stir rose water and saffron into the sugar mixture; cover saucepan and remove from heat.
Melt butter in a large saucepan over low heat; stir flour into the melted butter until mixture is a smooth paste. Continue to cook, stirring often, until paste turns golden, about 5 to 10 more minutes.
Slowly whisk sugar mixture into paste until smooth. Remove saucepan from heat and spread halva evenly onto a plate or platter. Make a pattern on the top of halva using the back of a spoon or a knife. Cover with cling film and chill in fridge until set, at least 1 hour.
Substitute 240ml of flavourless vegetable oil for the butter to make a cholesterol-free sweet. Decorate the top of the halva with whole pistachios or almonds or simply sprinkle with chopped nuts.