Persian halva

Persian halva

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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.


Serves: 8 

  • 200g caster sugar
  • 120ml water
  • 60ml rose water
  • 3 saffron threads
  • 225g unsalted butter
  • 190g plain flour

Prep:10min  ›  Cook:10min  ›  Extra time:1hr  ›  Ready in:1hr20min 

  1. 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.
  2. 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.
  3. 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.

Cook's Notes:

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.

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