SAEDNEWS: Walnut dry halva is one of the delicious and authentic northern halvas, made from a blend of chickpea flour, wheat flour, and walnuts. It is highly nutritious.
As reported by Saed News Cooking Service, this year, Nowruz coincides with Ramadan. This beautiful overlap has brought families and relatives together to break their fast and celebrate the holiday simultaneously. During these gatherings, enjoying a combination of Nowruz sweets, Zoolbia and Bamieh, and nuts has its own special charm.
You can delight your guests by preparing treats suitable for both occasions. One such sweet is walnut dry halva, which is perfect for both Nowruz celebrations and the iftar table. This traditional Northern Iranian halva, originally from the city of Amol, can be easily made at home. Follow this simple recipe to create it yourself.
Chickpea flour: 1 cup
Wheat flour: 1 cup
Powdered sugar: ½ cup
Vegetable oil: ½ cup
Butter: 100 grams
Cardamom powder: ½ tablespoon
Chopped walnuts: ½ cup
Pour the wheat flour into a suitable pan or skillet and place it over medium heat. Stir constantly to avoid burning. Roast the flour for about 45 minutes.
Add the chickpea flour and roast both flours together for another 15 minutes.
Sift the flour mixture and return it to the pan. Add the butter and vegetable oil, allowing the butter to melt and mix thoroughly with the flours.
Continue roasting the mixture for 20 more minutes, then add the powdered sugar, chopped walnuts, and cardamom. Stir well so that the sugar is fully absorbed. Turn off the heat after 10 minutes.
Line a rectangular mold with parchment paper and pour the halva into it. Smooth the surface with your hands. Sprinkle additional chopped walnuts and pistachio powder on top.
Leave the mold at room temperature for 3–4 hours to cool and harden. Once set, cut the halva into diamond shapes with a sharp knife and carefully remove each piece from the mold. Arrange on a serving plate. Your delicious walnut dry halva is ready to enjoy.
The roasting time of the flour can be adjusted to taste. For a darker halva, roast the wheat flour longer. However, chickpea flour should not exceed 15 minutes, or it will burn.
Add oil gradually, as too much can make the halva too soft to cut. Different flours absorb oil differently.
If the halva becomes too dry or clumpy after adding sugar, add a little more oil to achieve a smooth texture. Use powdered sugar, not granulated sugar, for the best results. Powdered sugar should be finely sifted before mixing.
Green cardamom powder is preferred over white, as it provides a stronger aroma ideal for sweets and desserts.
For the best flavor, use an equal mix of butter and solid vegetable oil in any halva recipe.
