SAEDNEWS: A complete guide to preparing flour halva with milk and saffron, including all the tips and techniques for achieving a beautifully golden color and a smooth, delicious texture using wheat flour.
According to Saednews, Milk Halva is a fragrant and popular Persian dessert made with a simple combination of flour, milk, sugar, and saffron. In this recipe, you will learn how to prepare different versions of milk halva step by step, along with important tips for achieving a smooth, aromatic, and beautifully colored dessert. If you are looking for a traditional Iranian dessert for gatherings or special occasions, this easy recipe is an excellent choice.
Ingredient | Amount |
|---|---|
White pastry flour | 1 cup |
Low-fat milk | 2 cups |
Brewed saffron | As needed |
Ground cardamom | ½ teaspoon |
Sugar | 1 cup |
Rose water | ¼ cup |
Butter and oil mixture | 1 cup or 150 g |
Cornstarch | 2 tablespoons |
First, mix the flour and cornstarch together and sift them to ensure a smooth texture. Pour the mixture into a suitable pan and place it over low heat. Stir continuously for about 10–15 minutes until the raw smell of the flour disappears and the color changes slightly. Be careful not to use high heat, as the flour may burn.
In a separate saucepan, combine the milk and sugar over low heat. Stir until the sugar completely dissolves in the milk. Add the brewed saffron and rose water, then mix well so the flavors blend together. If you prefer a white milk halva, you may omit the saffron.
Once the flour has been roasted, add the butter and sauté for 1–2 minutes until fully melted and well combined with the flour and cornstarch mixture.
Gradually pour the milk and sugar syrup into the flour and butter mixture while stirring constantly to prevent lumps from forming and to achieve a smooth consistency.
Keep the heat low and continue stirring until the halva thickens and develops a stretchy texture. Once it pulls away from the sides of the pan and reaches the desired consistency, it is ready. Transfer it to a serving dish and decorate as desired.
Milk Halva with Wheat Flour
Ingredient | Amount |
|---|---|
Wheat flour | 1 cup |
Milk | 2 cups |
Sugar | 1 cup |
Vegetable oil or butter | ½ cup |
Rose water | ½ cup |
Strong brewed saffron | 2–3 tablespoons |
Ground cardamom | ½ teaspoon |
Pistachio powder or shredded coconut | As needed |
To simplify the process, prepare the syrup first. In a saucepan, combine the milk and sugar over low heat and stir until the sugar dissolves completely. There is no need to boil the milk. Add the rose water and saffron, and mix well. If desired, add the cardamom at this stage. Remove from heat and set aside.
Place the wheat flour in a large frying pan over low heat. Stir continuously until the raw smell disappears and the flour turns lightly golden. Be careful not to burn the flour, as this will make the halva bitter. This step usually takes 15–20 minutes.
When the flour reaches the desired color, add the oil or butter. Mix thoroughly and continue sautéing for a few more minutes until the ingredients are fully combined.
Reduce the heat to very low or briefly remove the pan from the heat. Gradually add the prepared syrup while stirring continuously. Keep stirring until the mixture becomes smooth and lump-free.
Return the pan to low heat. Stir constantly until the excess moisture evaporates and the halva separates from the sides of the pan, forming a large ball. This step takes about 5–10 minutes. The halva is then ready to serve.
Milk Halva for 10 People
If you are preparing milk halva for a gathering of 10 people, simply increase the ingredient quantities. The cooking method remains exactly the same as the basic recipe.
Ingredient | Amount |
|---|---|
Flour | 3 cups |
Butter mixed with vegetable oil | 150 g |
Milk | 6 cups |
Sugar | 3 cups |
Solid and liquid oil mixture | 1½ cups |
Rose water | 1 cup |
Brewed saffron | 9 tablespoons |
Milk Halva for 30 People
For serving 30 people, only the ingredient quantities need to be adjusted. The preparation method remains unchanged.
Ingredient | Amount |
|---|---|
Flour | 9 cups |
Butter mixed with vegetable oil | 450 g |
Milk | 18 cups |
Sugar | 9 cups |
Solid and liquid oil mixture | 4½ cups |
Rose water | 3 cups |
Brewed saffron | 27 tablespoons |
Important Tips for Making Milk Halva
Stir the flour continuously while roasting to prevent burning and ensure even cooking.
The milk syrup should be warm rather than very hot. Extremely hot syrup can cause lumps to form.
When adding the syrup to the flour mixture, stir quickly and continuously to maintain a smooth texture.
Adjust the amount of sugar according to your taste preferences.
Using butter instead of vegetable oil can enhance the aroma and flavor.
For decoration, use pistachio powder, slivered almonds, shredded coconut, or dried rose petals.
You can also shape the halva using piping tips or decorative molds.
Milk halva can be served warm or lukewarm, though it also tastes delicious when chilled.
Store it in an airtight container in the refrigerator for up to 3–4 days.
Preparation and cooking time: Approximately 30 minutes.
Suitable as: A snack, light dinner, or dessert.
Special occasion: Commonly served during Ramadan as an Iftar dessert.
