How to Make Traditional Wheat Flour Halva for the Night of Raghaib — the Same Halva Grandmothers Used to Make, Whose Aroma Could Be Smelled Seven Streets Away

Thursday, December 25, 2025  Read time1 min

SAEDNEWS: Join us as we explore how to prepare a traditional Iranian halva, known for its rich aroma and flavor.

How to Make Traditional Wheat Flour Halva for the Night of Raghaib — the Same Halva Grandmothers Used to Make, Whose Aroma Could Be Smelled Seven Streets Away

Ingredients

  • 4 cups wheat flour (preferably whole wheat / sangak flour)

  • 2 cups sugar

  • 2 cups water

  • ½ cup brewed saffron infusion

  • 1 teaspoon ground cardamom

  • ½ small cup rosewater

  • 100 g butter

  • ¾ cup vegetable oil

Preparation

The flour should first be toasted over very low heat for about two hours, stirring frequently so that it does not burn. After this step, sift the flour again.

Next, add the oil and butter to the flour and continue to toast for another 30 minutes, stirring constantly until the mixture becomes aromatic and lightly golden.

In a separate container, prepare the syrup by dissolving the sugar in water, then add the saffron, cardamom, and rosewater.

Add the syrup to the flour mixture gradually in three stages, stirring continuously after each addition. Keep stirring until the halva becomes smooth, glossy, and begins to pull away from the sides of the pan and no longer sticks.

For best results, toast the flour in a wide, shallow pan to allow even heat distribution.