Halva-ye Tar
HB-1073 · Hand-built original · Uzbek
Uzbek wet halva — flour cooked slowly in butter and sugar with rosewater into a dense, melt-in-the-mouth fudge. The Bukhara wedding sweet, served at celebrations and Eid.
UzbekDessert1 hr 5 minServes 8449 kcalVegetarianEgg-freeRenal
Main ingredient: flour
Pairs well with: coffee, vanilla ice cream, fresh berries, whipped cream
Servings:8quantities adjust to match
Ingredients
- 7 oz plain flour, sifted
- 7 oz butter
- 7 oz sugar
- 1¼ cups water
- 1 teaspoon saffron threads, ground and steeped in 3 tablespoons hot water
- 1 tablespoon rosewater
- 1 teaspoon ground cardamom
- 2 oz slivered pistachios
- 2 oz slivered almonds
Method
- Put the sugar and 1¼ cups water in a saucepan, bring to a boil, and stir until the sugar dissolves. Remove from the heat and stir in the steeped saffron water, rosewater, and cardamom. Keep warm.
- Melt the butter in a large, heavy pan over medium-low heat. Add the sifted flour and cook, stirring constantly with a wooden spoon, for 25 to 30 minutes until the flour turns a deep golden brown and smells nutty. Keep the heat gentle and keep stirring so it colours evenly and never scorches.
- Take the pan off the heat and carefully pour in the warm syrup a little at a time, stirring vigorously after each addition; the mixture will steam and bubble.
- Return to low heat and stir for 5 to 8 minutes until the halva thickens, comes together into a smooth mass, and pulls away cleanly from the sides of the pan.
- Spoon the halva onto a warm serving plate and smooth the top, pressing in a pattern with the back of a spoon if you like.
- Scatter the slivered pistachios and almonds over the top and serve warm or at room temperature.
Prep: 5 min · Cook: 60 min · Total: 65 min
Nutrition (per serving, where published)
449 kcalCalories
5.8 gProtein
47.5 gCarbs
27.3 gFat
13.1 gSaturates
2.1 gFibre
0.1 gSugars
160 mgSodium
53 mgCholesterol
159 mgPotassium
39 mgCalcium
1.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data