Iraqi Halwa Of Toasted Rice Flour Halawat Timman Gluten Free Recipes
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!
OUR IRAQI "TIMMAN" -- RICE
pretty much the base food for every meal that we cook. the "hikaka" at the bottom is an absolute must.. its an arab delicacy lol. note, if you try it, that the water amount probably isnt accurate. i dont measure things with a measuring cup-- just cover the rice with about 1/2" of water. also for easier removal, this works best with a nonstick pot
Provided by chef2six
Categories White Rice
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- 1. dump oil into pot, heat on medium high.
- 2. add dry rice, salt. saute about a minute or so. do not stir it after this point.
- 3. add the water, and turmeric. as i said, no exact amount. fill the pot and cover the rice about 1/2" with the water.
- 4. allow to come to a rapid boil, and then reduce the heat to medium/low (or about a 3).
- 5. cover the pot, and do not open for at least 30 minutes.
- to serve, dump the pot upside down on a serving platter. the "hikaka" will be on the top of your rice. it's just crispy "over cooked" rice, but it's unbelieveably delicious :).
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- In a saucepan, boil the water and sugar for around ten minutes or till the sugar is completely melted. Add the cardamom and rose water and switch off.
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