Gilani Honey Rice Halva
Halva is one of my favorite Persian desserts. Even though some families only make and eat Halva as a traditional sweets serve during a funeral, in our family Halva is made at least one a month.
What I love about Halva, besides how easy and quickly come together, is the heavenly taste. Halva is usually perfumed with cardamom, rose water, and saffron. There are so many variety of Halvas, you can check my recipes for carrot, & wheat Halva. Today, I have a simple recipe for rice Halva sweetened with honey and perfumed with cardamom.
This Halva is usually made in the Northern region of Iran, Gilan province.
Gilani Rice Honey Halva
Yields: 10-15 diamonds
200g (1 3/8 cup) rice flour
120g (8 tbsp) butter
170g (1/2 cup + 1 tbsp) honey
2 tsps cardamom
2 tbsps ground pistachios
1 tsp Damask rose petals
In a medium saucepan, melt the butter on low heat, once the butter forms a layer of the foam on top remove the foam and add the rice flour
Lower the heat and sauté the rice flour with the butter about five minutes, stir it constantly so the flour doesn’t change color, add cardamom powder
Remove from the heat and while mixing add honey, continue mixing until a thick dough forms away for the walls of the pan.
Place in your favorite dish, use a spoon to smooth the top. Sprinkle with pistachios and rose petals.
Once Halva is at room temperature, place it in the refrigerator to cool, then cut in square or diamond shape and serve.
Halva is best served with tea or Turkish coffee.
You can also watch me making this Halva on the highlights of my Instagram page.
If you find this recipe useful, please don’t forget to share with your friends.