Flour Halawa Halva Food

HALVA

Steps:

• In a deep bowl combine tahini, milk, and sugar until well mixed. Note4
• Add 1/4 to 1/3 cup of walnuts and fold them in the mixture.
• Brush a container lightly with vegetable oil, divide the remaining walnuts into two halves. Sprinkle one half of the walnut at the bottom of the container, add the tahini mixture and press down until firmly packed into your container.
• Sprinkle the other half of chopped walnuts on top and press into the Halawa.
• Cover and refrigerate overnight.
• Scoop into sandwiches directly from the container or turn it into a parchment paper and slice to serve the whole amount.

BESAN (GRAM FLOUR) HALWA

Steps:

• Bring the milk and water to a simmer in a saucepan over medium-low heat; stir the cardamom into the mixture. Set aside.
• Melt the ghee in a shallow skillet over medium heat; stir the chickpea flour into the melted ghee and cook until fragrant, about 10 minutes. Add the sugar and stir to incorporate. Slowly pour the milk mixture into the skillet while stirring to avoid lumps. Continue cooking and stirring until the halwa pulls away from the sides of the pan, 10 to 15 minutes. Serve hot or spread the mixture into a rimmed plate and allow to cool. Cut into squares and serve.

CAKE FLOUR HALWA

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.

FLOUR HALAWA- HALVA - ????? ?

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.

VEGAN HALWA

Steps:

• Heat 1 tablespoon vegan butter or coconut oil in a large heavy skillet over medium-high heat. Add the nuts cook, stirring, until golden and crunchy, about 2 minutes; remove to a paper towel and set aside.
• In the same skillet add the carrots and cook over medium heat, stirring, until the carrots soften and dry up a little, about 10 minutes. Add the almond milk and cardamom and cook, stirring regularly, until most of it is absorbed, 20 to 25 minutes. Add the almond flour and cook, stirring regularly, until dry, about another 10 minutes. Add the sugar and cook, stirring regularly, thickened, 10 to 15 minutes. Add the remaining 3 tablespoons vegan butter or coconut oil and cook, stirring, until the halwa pulls away from the side of the pan, 10 to 15 minutes.
• Garnish with the nuts and serve.

ATTA (WHOLE WHEAT) HALWA

Steps:

• Melt the ghee in a heavy-bottomed skillet over medium heat; cook the cashews and raisins in the melted ghee until the raisins plump and the cashews are lightly browned, about 5 minutes. Remove the cashews and raisins from the pan with a slotted spoon and set aside. Add the flour to the pan and roast till brown and nutty, about 10 minutes.
• Meanwhile, bring the water and sugar to a boil in a saucepan until the sugar dissolves to make a clear syrup. Stir the cardamom into the syrup; slowly pour over the roasted flour, stirring as you pour to avoid lumps. Continue cooking until the halwa pulls away from the sides of the pan, about 5 minutes more. Transfer to a serving dish and spread into an even layer; sprinkle the cashews and raisins over the halwa to serve.

HALVA - ALMOND DESSERT

Steps:

• Combine the sugar, honey, water, and cinnamon in a saucepan. Bring to a boil and cook over low heat 20 minutes. While the syrup is cooking, melt the butter in a skillet; add the almonds and cream of wheat. Cook over low heat, stirring steadily, until browned.
• Add to the syrup (after syrup has cooked 20 minutes), mix well, cover, and cook 15 minutes, stirring occasionally. pour into a buttered 8-by-10-inch buttered shallow pan. Cool. Cut into squares and sprinkle with confectioners' sugar or cinnamon.
• Makes 20 2-inch squares.

WHEAT FLOUR HALVA

Steps:

• Bring water and sugar to a boil in a small pot, stirring until sugar dissolves into a syrup. Stir rose water, cardamom, and saffron into the syrup. Reduce heat to low; cover to keep syrup hot.
• Melt butter in a large saucepan over low heat. Stir in flour until mixture is a smooth paste, about 1 minute. Cook, stirring constantly, until paste turns brown, 10 to 15 minutes.
• Remove flour mixture from heat. Whisk in hot syrup gradually until syrup is completely absorbed and mixture is the consistency of a smooth, soft paste, at least 4 minutes.
• Spread mixture in a shallow bowl. Cool to room temperature, about 20 minutes.

HALWA

Steps:

• Heat 250ml water in a pan until boiling, then stir in the sugar and food colouring, if using.
• Remove the seeds from the cardamom pods and discard, then add 3 of the cardamom husks to the pan. Boil for several minutes, then transfer to a heatproof jug or bowl.
• Heat the ghee in the same pan, then add the remaining cardamom husks and the pistachios. Fry for 1 min, then add the semolina. Toast for a few minutes, stirring frequently to prevent burning. Return the hot sugar syrup to the pan, stirring continuously to avoid clumping until all the liquid has been absorbed. The cooked halwa should mould together easily. Scoop out the cardamom husks and serve hot with puris or parathas, if you like.

IRAQI HALWA OF TOASTED RICE FLOUR (HALAWAT TIMMAN) (GLUTEN FREE)

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!

PERSIAN HALVA

Steps:

• Bring sugar and water to a 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 plastic wrap and refrigerate until set, at least 1 hour.