Saed News: Quince Halva is a type of traditional halva from Gilan province, which is very colorful and fragrant due to the presence of quince fruit in its ingredients
According to the Saed News Culinary Service, Halva is one of the traditional and sweet foods of Iran, and it is prepared in various ways around the world. Iranians usually make halva for funeral ceremonies and religious occasions, such as mourning ceremonies during the month of Muharram, the nights of Qadr, and for Iftar tables. Halva, in addition to being served as a sweet dessert, is also considered a complete and nutritious dish. The quince halva is a traditional and delicious type of halva from Gilan province, which has a soft texture and an extraordinary fragrance and taste. This tasty halva pairs perfectly with tea and is also an ideal choice for Iftar. The presence of quince fruit gives this halva a wonderful color and aroma. If you'd like to make this delicious halva at home easily, follow the recipe below.
Ingredients:
Quince: 1 kg
Sugar: 700 grams
Water: 3 cups
Ground Cardamom: 2 teaspoons
Wheat Starch: 1 cup
Butter: 30 grams
Rose Petal Powder: 2 teaspoons
Chopped Walnut Kernels: 1 cup
Method:
To make this delicious halva, first peel and halve the quinces. Remove the seeds and cut the quinces into small cubes, placing them in a suitable pot (preferably copper or enamel). Add three cups of cold water and sugar to the pot and place it over heat. Once it begins to boil, cover with a lid and reduce the heat. Allow it to cook for about two hours, until the quinces soften and change color. After the quinces reach a thick consistency and turn red, use an immersion blender or hand pestle to mash them into a smooth mixture.
Mix the corn starch with 1 cup of cold water and add it to the pot with the quinces. Stir until completely combined. Let the mixture cook over low heat for another 30 minutes, stirring occasionally, until the starch absorbs and the halva thickens.
Add butter, ground cardamom, and rose petal powder to the halva and stir until the butter melts. After five minutes, add the chopped walnuts and stir. When the halva begins to separate from the pot, it is ready to serve. Serve the halva in a suitable dish and garnish with walnut powder and rose petal powder, if desired. Enjoy!
Important Tips:
This halva is naturally soft and should be served with a spoon. If you prefer a firmer consistency, you can dissolve one tablespoon of gelatin in two tablespoons of cold water, then add it to the halva mixture in the final stage of cooking.
Quince is a fragrant and heavenly fruit with a delightful taste and aroma. It has numerous health benefits, including being rich in vitamins A, B, and mineral salts. It also contains significant amounts of proteins, glucides, and lipids, which are beneficial for heart health, digestion, and calming the nervous system. Quince is produced in the provinces of Fars, Isfahan, Kerman, and Ardabil in Iran. When making dessert or halva, it’s best to use healthy quinces, free of blemishes or damage.
Starch contains fiber, wheat, calcium, and vitamin B, while being very low in calories. Starch converts to sugar in the body, making it an excellent source of energy. It is effective in regulating blood sugar, strengthening the stomach, and alleviating coughs and hoarseness. The main sources of starch are wheat, corn, and potatoes. Wheat starch differs from corn starch and has a softer texture similar to wheat flour. Wheat starch is also different from arrowroot starch, so it’s better not to substitute it with arrowroot starch.
Always use green cardamom powder, as it has a stronger fragrance than white cardamom and is more suitable for desserts and sweets.
