| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 1 | ts | Powered saffron |
| 1 | ts | Sugar |
| 1/4 | pt | Boiling water |
| 8 | oz | Sugar |
| 1/3 | pt | Oil |
| 1 | lb | Plain flour |
| 2 | ts | Rose water |
| Chopped pistachios or flacked almonds |
INSTRUCTIONS
DECORATION In Iran , this halva is served after the weeding feast, and each guest is given a portion to take home. Halva needs careful cooking as the mixture burns easily. Mix toghether the saffron and 1 tsp of sugar. Boil the ground saffron, water and sugar in a saucepan until the sugar has disolved.Leave to cool. Heat the oil or butter in a saucepan, then stir in the flour. Beat and stir over the heat until the flour starts to change color to a golden brown color and becomes sandy in texture. This may take 25-30 minutes.Take care not to burn mixture. Add rosewater and 4 Tsp of the saffron liquid. Cook for a further 10-15 minutes until the mixture thickens once more. Spread the mixture on a plate, and decorate with chopped nuts. Cool until firm. Guest may take thin slices to be eaten with a fork or spoon- Posted to JEWISH-FOOD digest V97 #088 by "Viviane & Israel Barzel" <i_barzel@netvision.net.il> on Mar 16, 1997
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