SAEDNEWS: Halva is one of Iran’s most popular desserts, made in various types and flavors. This delicious and well-loved treat is perfect both for serving at gatherings and parties and as a delightful snack.
According to SAEDNEWS, Halva has long been one of Iran’s most beloved traditional desserts, prepared in different cities with a variety of recipes. Today, it remains a staple on tables for religious ceremonies, memorials, iftar and suhoor during Ramadan, and offerings during Muharram.
Halva is typically made from a base of flour, with sugar, saffron, and other ingredients added for flavor. Some popular varieties you can prepare at home include: Halva Zardeh Hamadan, Arabic milk halva, Tabrizi halva with cardamom, carrot halva, grape syrup halva, pineapple halva, saffron halva, milk halva, and black Ardabil halva. Previously, we shared a simple step-by-step halva recipe, and now we introduce more variations.
Prepare a syrup by combining 2½ cups of water with 1½ cups sugar. Heat until the sugar dissolves and the syrup boils clearly.
Add a little brewed saffron and ¼ cup rosewater, then remove from heat.
Toast 2 cups of sifted flour in a pan over low heat until the raw smell disappears, being careful not to burn it.
Combine the syrup and flour mixture gradually to make a smooth, fragrant halva.
Beat 10 egg yolks thoroughly, then mix in ½ cup sugar until creamy.
Place over indirect heat and slowly add 2 tablespoons cornstarch until thickened.
Add 2 teaspoons brewed saffron and ¼ cup rosewater.
Once thick enough to leave a trail on a spoon, pipe or place in a dish, garnish, and serve.
Peel 5 medium carrots, chop them, and cook with 1 cup water until soft. Drain and puree.
Add ½ cup rosewater, ½ cup water, and sugar to taste.
Heat a pan with flour, toast it lightly, then add the carrot mixture gradually with a little oil and 2 teaspoons saffron.
Cook until the sugar dissolves and the halva reaches a firm consistency, then shape and serve.
In a pan, combine 1 cup sugar with 2 cups milk, then add ¼ teaspoon ground cardamom and 1–2 cardamom pods. Heat until the sugar dissolves, then remove from heat.
Stir in 3–5 tablespoons concentrated saffron and ½ cup rosewater.
Toast 1 cup flour until fragrant, add 50 g butter, then gradually mix in the syrup until reaching desired thickness.
Sift 4 cups confectioner’s flour and toast over low heat for about 1 hour.
Add 1–2 tablespoons ground ginger and toast for 1–2 more minutes.
Mix in 1 teaspoon ground cardamom and 2 cups powdered sugar.
Prepare a 20×20 cm ring mold, melt a little cocoa with oil, pour over the halva layer, and refrigerate for 30 minutes.
Toast 1 cup white flour until light beige. Add a pinch of vanilla and 1 cup rice flour, mixing well.
Prepare halva syrup separately, then gradually combine with the flour and oil mixture, stirring quickly until smooth.
Grind 1 cup wheat germ and mix with 4 cups sangak flour.
Cook over low heat for up to 6 hours, adding 180 g local butter.
Season with ginger, cinnamon, cardamom, golpar, black pepper, turmeric, and cumin.
Add 100 g ground walnuts, 50 g sesame, and 0.5 liters grape syrup, cooking for 5 more minutes.
Toast 2¼ cups flour for 50 minutes, sift, then return to pan.
Add 130 g softened butter and cook 5 minutes.
Mix in 100 g almond powder, 1–2 tsp ginger powder, 1–2 tbsp cardamom powder, and 150 g sifted powdered sugar.
Optionally, add 30 g chopped walnuts, then shape and serve.
Prepare 200 g pitted dates, cook briefly with hot water, and mash.
Toast 100 g flour for 30 minutes, then add 80 g butter or oil.
Combine flour mixture with date puree, sesame, ¼ tsp cardamom, ¼ tsp cinnamon, and 1 tbsp rosewater.
Sift 125 g white flour and 70 g chickpea flour, then toast separately.
Add 40 g butter and 25 g solid oil, mix, then add powdered sugar, cardamom, and cinnamon.
Melt 90 g chocolate and knead into the mixture. Spread on parchment to 1 cm thickness, refrigerate, then optionally drizzle with melted chocolate and garnish with nuts or coconut.
Toast 1 cup flour, add 50 g butter and ¼ cup solid oil.
Mix in ½ cup powdered sugar, ½ cup ground pistachios, ½ tsp cardamom, and 1 tbsp rosewater.
Optionally add 2 tbsp condensed milk for extra flavor.
Grate 6–7 medium carrots, mix with ½ cup sugar, cover, and cook on low heat.
Add grape syrup, cardamom, and glucose, then fold in roasted chopped walnuts.
Sprinkle gelatin dissolved in water and add rosewater, letting it rest for 30 minutes. Refrigerate for at least 3 hours before serving.
Sift 200 g confectioner’s flour, toast for 45 minutes, then add 50 g chickpea flour and toast for 15 more minutes.
Add 50 g butter, 50 g oil, 1 tbsp cardamom, 1 tbsp rosewater, and 3 tbsp saffron syrup.
Press into molds, garnish with pistachio or rose powder, and serve.
Beat 4 egg whites until foamy, gradually adding 50 g sugar.
Mix 4 egg yolks with 50 g sugar, ¼ tsp vanilla, 1 tbsp honey, and 2 tbsp warm water.
Combine yolks and whites, fold in 100 g flour and 20 g starch in 3 parts.
Pour onto a 30×40 cm baking tray, dust with powdered sugar, roll carefully, slice, and serve.
Toast 2 cups flour, add 100 g butter and ⅓ cup solid oil.
Mix in 2 tbsp cardamom, 1 cup powdered sugar, and 2 tbsp saffron.
Scoop into serving dish using a spatula, garnish with pistachios or rose petals.
Mix 150 g butter with 60 g powdered sugar until smooth, then add 1 egg yolk, ¼ tsp vanilla, ½ tsp cardamom, and ½ tsp saffron.
Incorporate flour gradually to form a crumbly dough, press into tart molds, refrigerate 1 hour, and bake at 180°C for 15–20 minutes.
Toast 350 g white flour and 150 g chickpea flour separately, then sift.
Divide into two portions, add cardamom to both, cocoa to one, then gradually mix in melted butter and solid oil.
Garnish with chopped almonds or pistachios.
Mix ½ cup flour with ½ cup water, ensuring no lumps.
Combine 3 tbsp saffron syrup with ½ cup rosewater and ½ tsp cardamom.
Slowly melt 1 cup sugar, add 50 g butter, 2 cups milk, then mix with the flour paste until reaching desired consistency.
Grease a 26 cm tart pan. Beat 4 eggs with 1 cup sugar, ¼ tsp cardamom, ¼ tsp vanilla until creamy.
Add ⅔ cup oil, ⅔ cup milk, ⅓ cup rosewater, and 2 tbsp saffron.
Gradually fold in 1 tsp baking powder and flour, pour into pan, bake at 180°C for 45 minutes.
Sift 350 g confectioner’s flour, toast 50 minutes, sift, then add 100 g semi-solid oil and 60 g butter, cooking 5 minutes.
Mix in 250 g powdered sugar, 2 tbsp ginger powder, 1 tsp cardamom, and chopped walnuts. Shape into molds and serve.
Mix 1 cup low-fat powdered cheese with a little water until smooth.
Add 1 tbsp coconut oil or cardamom, then ½ cup raisins or dates.
Chill until firm and serve.
Combine 1 cup sugar with ½ cup water, 2–3 tbsp saffron syrup, ½ cup rosewater, and ½ tsp cardamom.
Toast ¾ cup white flour, add oil, then chickpea flour, and gradually mix in cooled syrup until desired consistency is reached.
Prepare syrup from 1½ cups sugar, 1½ cups water, ½ cup rosewater, saffron, and cardamom.
Gradually fold in 2 cups flour and ½ cup milk, keeping a crumbly texture.
Toast on low heat, add ½ cup oil, a spoon of syrup, and a pinch of turmeric. Shake pan in a cradle motion until desired texture forms.
Toast 1 cup white flour and ½ cup chickpea flour, then mix with 50 g butter and ⅓ cup semi-solid oil.
Add ¾ cup powdered sugar, ½ tsp ginger powder, ½ tsp cardamom, then split into two portions.
Top one portion with 85 g white chocolate, the other with 50 g milk chocolate. Chill 1 hour and garnish with rose petals or pistachio.
