SAEDNEWS: Walnut halva is one of the delicious and elegant varieties of halva, made by combining flour and oil with a syrup of milk, grape molasses, and walnut kernels.
According to the Saed News Cooking Service, halva is a sweet and traditional Iranian treat that is also prepared in various ways around the world. Iranians typically make halva for memorial ceremonies and religious occasions, such as Muharram mourning, Laylat al-Qadr nights, and iftar tables during Ramadan. Beyond being served as a sweet dessert, halva is considered a wholesome and nutritious dish.
Walnut halva is one of the most delicious types of Iranian halva. It is made by combining flour with oil, milk, grape syrup, and walnuts, resulting in a rich and elegant treat. If you want to prepare this delicious halva easily at home, follow our step-by-step guide below.
Pastry flour: 2½ cups
Butter and oil mixture: 250 grams
Milk: 2½ cups
Sugar: 2½ cups
Grape syrup: 1 cup
Chopped walnuts: 200 grams
To start, pour the butter and oil into a skillet and heat on the stove until hot.
Sift the flour into the hot oil and toast it over low heat, stirring constantly, until the flour gradually darkens in color.
In a separate bowl, combine the milk, sugar, and grape syrup, stirring until the sugar dissolves completely.
Slowly add the syrup mixture to the toasted flour, stirring quickly to prevent lumps and ensure a smooth consistency.
After all the syrup is incorporated, add the chopped walnuts and stir well.
When the halva starts to separate from the sides of the pan, it is ready.
Line a tray or dish with plastic wrap and sprinkle some walnut pieces. Pour the halva onto the tray and spread it with a spoon or your hands to a slightly thick layer.
Refrigerate the halva for 12 hours. Once set, cut it into diamond shapes and arrange on a serving dish. Enjoy!
For the best results, use whole wheat flour. The ideal flour for halva is Sangak bread flour, which contains more bran than other types, giving your halva a richer color and taste. Toasting the flour has no fixed timing; it depends on personal preference. Some prefer dark halva, while others like it light. Add the oil when the flour reaches your desired color and stop toasting.
Grape syrup, also known as “doshab,” is a thick and sweet ingredient made from ripe grapes. It has a warming quality, making it especially recommended in autumn and winter. Grape syrup is rich in vitamins C, B, A, and minerals like calcium, potassium, iron, and magnesium. It also strengthens the immune system. High-quality grape syrup should taste naturally sweet like grapes, without artificial flavors, and should be thick. Traditional syrups are usually dark due to direct heating, but some, like Malayer grape syrup, are light brown. The color is not a reliable indicator of quality. Avoid syrup with a sour or fermented taste, and buy from trusted sources.
To enhance the flavor, always mix butter with solid or liquid oil when preparing halva. Using this combination produces a richer taste and texture.
