Saed News: Walnut Dry Halva is one of the delicious and traditional halvas from the north, made from a combination of chickpea flour, wheat flour, and walnuts, and it is very nutritious.
Saed News: According to the Saad News culinary service, as you know, this year's Nowruz coincides with the month of Ramadan. This beautiful overlap has led family and relatives to visit each other for iftar and to exchange holiday greetings. In this context, having a combination of Eid sweets, zulbia, bamieh, and nuts together offers a unique delight. However, you can also serve your guests by preparing sweets and snacks that are suitable for both occasions. Walnut dry halva is one such sweet that is perfect for both Eid Nowruz celebrations and iftar gatherings. Walnut dry halva is a special type of halva from the north, originally from Amol city, and you can easily prepare it at home. So, stay with us as we explain the recipe.
Ingredients
🍰Chickpea flour: 1 cup
🍰Wheat flour: 1 cup
🍰Powdered sugar: 1/2 cup
🍰Vegetable oil: 1/2 cup
🍰Butter: 100 grams
🍰Ground cardamom: 1/2 tablespoon
🍰Chopped walnuts: 1/2 cup
Instructions
To make this delicious halva, first place the wheat flour in a pan or pot and put it on medium heat. Stir continuously to prevent burning. Roast the flour for about 45 minutes, then add the chickpea flour and continue roasting for another 15 minutes. Afterward, sift the flour mixture and return it to the pan. Add the vegetable oil and butter, and let the butter melt. Mix thoroughly until the flour is fully incorporated with the oil and butter. After another 20 minutes of stirring, add the powdered sugar, chopped walnuts, and ground cardamom. Mix well until the powdered sugar is absorbed into the halva. After 10 minutes, turn off the heat.
Line the bottom of a rectangular mold with parchment paper, then pour the halva into the mold and smooth the surface with your hand. Sprinkle chopped walnuts and pistachio powder on top. Let the mold sit at room temperature for 3 to 4 hours to cool and harden. After this time, use a sharp knife to cut the halva into diamond-shaped pieces, gently lift the pieces from the mold with the tip of the knife, and arrange them on a serving plate. Your delicious dry halva is now ready to be served. Enjoy!
Important Notes
🍭🍬The roasting time of the flour depends on your preference. If you like a darker sweet, you can roast the flour longer than the specified time. However, be careful not to roast the chickpea flour for more than 15 minutes, or it will burn.
🍭🍬Be cautious when adding oil, as the halva may become too loose and difficult to cut. Therefore, add the oil and butter gradually, as different flours absorb oil differently.
🍭🍬If the halva becomes too dry or clumpy after adding the powdered sugar, you can add a little oil to smooth it out. Make sure the powdered sugar is finely ground; if you use regular sugar, it won't be as smooth as powdered sugar. If the powdered sugar has been stored for a while, it may become hard, so before adding it to the mixture, crush it with a pestle and sift it.
🍭🍬For making sweets and halva, it's best to use green cardamom powder as it has a stronger aroma than white cardamom and is more suitable for desserts and sweets.
🍭🍬For making any type of halva, it's ideal to use a balanced combination of solid oil and butter, as this will enhance the flavor of the halva.
