Egg Yolk Halva is a specialty of Hamedan, and because it is made with egg yolks, it is a nutritious halva for Iftar during the month of Ramadan. The people of Hamedan make Egg Yolk Halva as a dessert and souvenir, and since it is prepared with egg yolks, it is called "Halva Zarde" (Egg Yolk Halva).
Halva is one of the oldest and traditional desserts in Iran. This dessert is mostly used for Iftar during the month of Ramadan and at mourning ceremonies in Muharram. One of the varieties of halva is Hamedani Egg Yolk Halva, which is made in the city of Hamedan and is prepared using flour or starch. The key difference from other halvas is the use of egg yolk. Since in halva, flour is toasted, it is considered a nutritious and beneficial dessert. With the addition of egg yolk, the properties of halva are enhanced, making it more nourishing compared to other halvas. Halva can be served individually and on ice cream bread or Mikado pastry. It is important to note that making halva requires a long cooking time over low heat to create a smooth and delicious result.
Ingredients for Hamedani Egg Yolk Halva:
10 egg yolks
½ cup powdered sugar or powdered sugar substitute
3 tbsp butter or ghee
¼ cup rose water
3 tbsp thick saffron extract
½ tsp ground cardamom
How to make Hamedani Egg Yolk Halva:
Separate the egg yolks from the whites and place them in a bowl. Use an electric mixer to beat the yolks for about 10 minutes until they become creamy and smooth.
Gradually add the powdered sugar to the yolks until they become thicker, fluffy, and a bit more crystallized, stirring continuously and scraping the sides of the bowl with a spatula.
Melt the butter in a pan, and once it’s hot, pour in the egg yolk mixture. Stir on low heat, making sure to keep stirring to ensure it remains smooth and doesn’t become lumpy. Continue stirring for about 15 minutes.
When the mixture reaches a consistency similar to custard, add the rose water and ground cardamom, then stir continuously for another 10 minutes.
To make the saffron, grind it with some sugar and steep it in ice water to bring out the color. Add this concentrated saffron extract to the halva mixture.
Once the halva is smooth, glossy, and slightly stretchy, it’s ready. The halva will be a bit runny when turned off the heat, so transfer it to a bowl and decorate with dried rose petals. Let it cool in the refrigerator for an hour before serving.
Key Tips for Making Hamedani Egg Yolk Halva:
It's best to use ghee for better flavor.
This recipe is enough for four people.
While stirring, clean the sides of the pan to prevent burning. The halva will firm up after cooling.
In famous confectioneries in Hamedan, they prepare this halva in a copper pot, as it enhances the properties and flavor.
