Saffron Halva (Persian Saffron Halva)

Ingredients

• 60 g wheat flour (whole wheat or all-purpose)
• 50 g vegetable shortening or neutral-flavored oil
• 100 g sugar
• 160 g water
• 60 g rose water
• 1/8 tsp saffron powder

Steps

1. There are many ways to make Persian saffron halva. This is simply the version I make at home.
2. Prepare the syrup👇 Combine the water, sugar, rose water, and saffron in a saucepan. Heat gently until the sugar has completely dissolved. There is no need to bring it to a boil.
3. Prepare the flour👇 In a dry pan, toast the flour over low heat until the raw smell disappears and it becomes fragrant. Sift the flour, return it to the pan, then add the oil and continue stirring until the flour reaches your desired golden color. Be careful not to burn it.
4. Alternative method: I usually add the flour and oil to the pan together from the beginning and cook them over very low heat until the desired color is achieved. This method also removes the raw flour taste.
5. Gradually pour the warm syrup into the flour mixture while stirring continuously until all of the syrup has been incorporated.
6. Hold both sides of the pan and gently rock it from side to side until the halva comes together into a smooth, cohesive mass.
7. Transfer to a serving dish and decorate as desired.
8. Rose water substitute 👇 ‌ For the most authentic flavor, rose water is strongly recommended. If it is unavailable, food-grade rose extract diluted according to the manufacturer's instructions can be used. Other substitutes may provide a floral note but will not fully replicate the traditional flavor of Persian rose water.