EASY RECIPE FOR TURKISH FLOUR 'HELVA'
Steps:
- Combine the sugar, milk, and water in a saucepan and bring it to a boil. Stir it occasionally until the sugar is dissolved then turn off the heat. If you decide to add optional flavoring like vanilla, rose water or lemon zest, stir it into the hot milk mixture.
- Melt the butter in a large, shallow pan. When the butter is bubbly, add the flour all at once. Work the butter all the way through the flour using a wooden spoon.
- Reduce the heat to low. Stir the flour and butter mixture by turning it over with the wooden spoon. Do this continuously over very low heat for at least 15 minutes. The flour should slowly turn golden brown and take on a toasted aroma. Make sure to turn the mixture over evenly and be care not to let it brown too quickly.
- When the flour is ready, turn off the heat. Add the milk and sugar mixture all at once and let it bubble up. Stir the liquid through the flour as it's bubbling. Continue to stir the mixture as it cools down. The helva will begin to bind together and form a ball. It should be soft but firm and take on a shiny texture.
- While the ball of helva is still hot, you can shape it as you wish. You can use a large spoon to make oval-shaped individual helva, or you can press the helva down in a shallow serving dish. When it's cool, you can cut it into squares.
- Toast the pine nuts by turning them over in a small, nonstick pan over high heat. Press a pine nut on the top of each spoon helva, or press them evenly in a pattern over the top of flat helva.
Nutrition Facts : Calories 378 kcal, Carbohydrate 45 g, Cholesterol 48 mg, Fiber 1 g, Protein 4 g, SaturatedFat 12 g, Sodium 152 mg, Sugar 27 g, Fat 21 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
CAKE FLOUR HALWA
Its yummy! This recipe was passed on to me from my little friend Abi's mom - Renuka aunty who makes the yummiest of food on planet Earth!
Provided by Charishma_Ramchanda
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Braise flour in ghee till pink.
- Break eggs in a bowl.
- Add milk, sugar and cardamom seeds.
- Beat well and add to the braised flour.
- Stir briskly on low heat to avoid any lumps till the mixture is thick like pudding.
- Spread in a greased silver plate.
- Sprinkle with almonds or serve in small individual bowls.
- Serve warm.
Nutrition Facts : Calories 555.7, Fat 23, SaturatedFat 13.9, Cholesterol 96.9, Sodium 72.6, Carbohydrate 79.2, Fiber 1.1, Sugar 41.8, Protein 9.4
HALWA CARROT CAKE
Provided by Maneet Chauhan
Categories dessert
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 29
Steps:
- For the carrot cake: Preheat the oven to 350 degrees F and grease a 9-inch springform cake pan.
- In a bowl, whisk the oil, sugars, vanilla and egg together until combined.
- In a medium bowl, whisk the flour, chai masala powder, baking powder and salt until well blended. Add the dry ingredients to a stand mixer fitted with a paddle attachment and add the carrots, nuts and dates. Turn the stand mixer on stir and gradually add the liquid ingredients until just combined.
- Pour the batter into the prepared pan. Bake until the top of the cake is springy when touched and a toothpick inserted in the center comes out clean, 35 to 45 minutes. Allow to cool.
- For the halwa: Add the milk, carrots, cardamom powder and saffron to a large Dutch oven or heavy-bottomed pot and bring to a boil over medium heat. Reduce the heat, then add the raisins and cook, stirring occasionally, until the milk dries up and the raw smell of the carrot disappears, another 15 to 20 minutes.
- Meanwhile, add the ghee to a small saute pan over medium heat and allow to melt. Add the almonds, cashews and pistachios and stir to coat in the ghee. Allow to toast, stirring often, about 5 minutes.
- Add the paneer, toasted nuts, condensed milk and granulated sugar to the pot with the milk mixture and stir to combine. Pour the mixture onto sheet trays to cool quickly, then refrigerate to cool completely.
- For the assembly: Remove the cake from the pan and split into two layers horizontally. Put 1 cake layer back into the springform pan to help with filling the cake. Put 1 cup of the whipped cream into a pastry bag and line the rim of the cake with whipped cream. Fill the middle of the cake with the halwa. Top with the remaining cake layer, then frost the entire cake with the remaining whipped cream. Garnish the cake with the pistachio dust, edible flowers and gold leaf. Slice and serve.
IRAQI HALWA OF TOASTED RICE FLOUR (HALAWAT TIMMAN) (GLUTEN FREE)
This has a lovely flavour. Nice with a cup of tea when craving something sweet. I think this is a very old Iraqi recipe. Here is what Nawal Nasrallah author of, Delights from the Garden of Eden has to say about it. "A simple rice sweet enjoyed with a spoon. It is important to toast the rice to perfection, as this will give the dessert a delicate golden hue and a wonderful aroma. She is of Iraqi decent. Modified slightly from her recipe.
Provided by UmmBinat
Categories Dessert
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve white sugar and water in a pot and boil for 5 minutes.
- In another pan melt butter and fold in rice flour. stir constantly until rice starts to change colour and emit a pleasant aroma, about 10 minutes.
- Take pots off heat and gradually pour syrup into flour, stirring all the time with a wire whisk to prevent lumping.
- Return pot to heat and continue cooking, stirring frequently, until mixture thickens, about 15 minutes. Add freshly ground cardamom and rose water 5 minutes before it is done.
- Spread onto plates and garnish top with toasted almond slivers & crushed pistachio nuts (the green of them in mainly for looks so I just use a tiny bit).
- Enjoy!
FLOUR HALAWA- HALVA - ????? ?
A well-known dessert in IRAQ with simple basic ingredients, it is poured in a flat plate and eaten by a spoon... there are lots of iraqi sweets that are served like this, you can check my profile for other recipes... i hope you try the recipe and enjoy it :)
Provided by Huda salih
Categories Dessert
Time 32m
Yield 5 plates, 3 serving(s)
Number Of Ingredients 5
Steps:
- make a syrup by boiling sugar and water together, let the sugar dissolve completely and let it boil for 30 seconds and set aside.add the ground cardamom.
- place oil in a pot on medium heat, when it's hot add flour. keep on moving the flour until it becomes light brown in color.
- remove from heat, immediately add sugar syrup carefully, mix it with a whisk until the mixture is consistent and lump-free.
- pour in flat plates, garnish as desired, let it cool and serve.
- tips: you can use any type of flour you like, you can mix in a little whole wheat flour for more thick and grainy texture ( for the dessert in the picture i mixed 3/4 cup of whole wheat flour with 1 1/4 cups all-purpose flour).
- tips: you can adjust sugar measure to your desired sweetness level , 1 cup will give you a light taste, 1 1/2 cup will give you a moderate taste, 2 sups will give you very sweet dessert.
- tips: the water level can be adjusted to achieve the consistancy level you desire, for the recipe in the picture i used 1 cup of water which will give you a light and soft dessert, you can use half the amount of water for a thicker dessert.
- tips: the dessert plates can be left plain or decorated by coconut flakes or chopped walnuts, this is the iraqi way of decorating this halawa, but you may use pistachios, cashews or pecans for this dessert.
- tips: if the halawa didn't have a pouring consistancy, place it in a plate and press it with a plastic spatula and leave it to cool before serving.
Nutrition Facts : Calories 1167.5, Fat 69.2, SaturatedFat 17.2, Sodium 3.6, Carbohydrate 130.7, Fiber 2.4, Sugar 66.8, Protein 8.7
CHARISHMA'S ATTA (WHOLE WHEAT FLOUR) HALWA
I made this this evening for all the special women in my life who have been a Mother to me in one way or the other at some or the other time in my life...and they are very sweet and special people. This is my own creation. I hope you enjoy it and lick your fingers clean just as these ladies did today :) HAPPY MOTHER'S DAY to all the lovely Mom's out there. You bless us and may the best be blessed upon U!
Provided by Charishma_Ramchanda
Categories Dessert
Time 25m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Melt ghee in a pan.
- Add flour and stir-fry continuously for 10 minutes on low heat.
- If you find the mixture very dry, please add more ghee. You need to have a more liquid and less dry mixture.
- Fold in the cardamom powder, mix well and add the sugar. Once again mix thoroughly.
- Now again if the mixture is dry, you have to add more ghee.
- Stir-fry for 5 minutes then add the water and mix well.
- Do not increase the heat.
- Cook till the halwa coats the back of a spoon (about 5-7 minutes more).
- Serve hot or chilled as you like.
- Enjoy!
Nutrition Facts : Calories 307.6, Fat 13, SaturatedFat 8, Cholesterol 32.8, Sodium 2, Carbohydrate 48.7, Fiber 1.5, Sugar 40, Protein 1.7
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