Flour Halawa Halva Recipes

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.

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.

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.

Steps:

• Heat the margarine in a saucepan very gently, and Sauté the flour until golden brown in the margarine for 40 minutes over low to moderate heat. When the flour turns light golden, put the sugar and water in a separate saucepan and make syrup by boiling gently. Add the syrup to the saucepan with flour and simmer for 20 minutes, and then take out small pieces of the Hallva with a wooden spool, form into balls and place on a serving plate. Serve warm.

Steps:

• Add 2 cups of water to the flour and knead well to make a soft dough.
• Add another 18 cups of water to the dough and make a loose batter.
• Strain the batter and keep aside for a few hours.
• Drain off the clear water from the top.
• Melt molasses in 3 cups of water.
• Strain and keep aside.
• Extract milk from the grated coconut, adding 6 cups of water.
• Keep aside.
• Pour the flour batter, molasses syrup and the coconut milk into a pan.
• The consistency of the mixture should be like that of fresh milk.
• Boil the mixture stirring constantly.
• When it is quite thick, add half the ghee and continue to stir.
• Add ghee in small quantities now and then until the mixture is almost one lump.
• Now add nutmeg and cardamom powder and also 1/2 the cashewnuts.
• Stir well and remove from flame when the ghee leaves the sides.
• Spread the halwa on a greased tray.
• Sprinkle cashew nuts on top.
• Cut into desired shapes when cool.
• Serve.

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.

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.

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!

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.