Delicious dessert Recipe Halva three flours with saffron
This halva is a halva of three flours, and as its name implies, it is prepared using three types of flour, white flour, rice flour and chickpea flour.
How to make three halva flours is very simple and looks like a traditional halva.
The only difference is how to fry these three types of flour. Since the texture of different types of flour is very different, it is very important to know how much to fry each of them.
By learning how to make halva three flour , you can replace this special and high-quality halva with traditional halva from now on and enjoy its wonderful taste.
We recommend that you use fortified flours such as rice flour and chickpea flour, since the three-flour halva recipe.
ingredients :
- White flour = 125 g
- Rice flour = 125 g
- Chickpea flour = 125 grams
- Sugar = 3 cups
- Water = 3 cups
- Liquid oil = 200 g
- Butter = 25 grams
- rosewater = 1/2 cup
- Saffron mixed with hot water = 3 tablespoons
- Pistachio powder, almond flakes and coconut powder = for decoration
Instruction :
How to prepare halva nectar:
1- To make halva, three flours must first prepare the halva nectar: Pour the water and sugar into a saucepan and mix together until the sugar dissolves in the water. Then put it on a gentle heat.
2- After the mixture of water and sugar is boiled and the sugar is completely dissolved in the water, add rose and saffron to them and turn off the flame after 1 minute.
Flour composition:
1- First sift the white flour. Then pour it into a saucepan and fry in oil over low heat until it changes color and the raw smell disappears.
2- After frying the white flour for about 10 minutes, sift the rice flour, pour it into the pot and add it to the white flour.
3- After the rice flour has been lightly fried and changed color, sift the chickpea flour and add it to the other flours and fry.
Note that chickpea flour burns faster than two other flours. Therefore, do not put too much chickpea flour on the heat. As soon as the raw smell disappears, it is enough.
4- Remove the roasted flours from the pot and sift them all together once. Then pour the sifted flour back into the pot and put it on a gentle heat.
Cooking halva three flours:
1- Gradually add liquid oil to the flours and stir them constantly so that the color of the flours slowly turns golden.
2- Add butter to the flours and stir the halva until it turns light brown.
3- Increase the speed of stirring the halva so that it does not burn. To make sure the halva is ready, pour a little of the prepared syrup into a saucer or small bowl. Pour as much as the tip of a teaspoon of halva into the syrup. If the halva turns the desired color, it is ready.
4- Slowly add the prepared and lukewarm syrup to the flour and oil. Add the syrup little by little to the halva because not all of the syrup may be used.
5- Keep the halva on the heat and stir until the halva collects from around the dish and does not stick to the walls of the pot. Do not overheat the halva so that it does not dry out and harden. It is enough to stretch it from the spatula.
6- Remove the pot from the heat, hold both sides tightly and cradle the halva until it falls into the oil and becomes soft and smooth.
7- Halva, three flours are ready. Serve it in the desired dish and decorate with coconut powder, sliced pistachios and almond flakes.
Key points on how to prepare halva three flours:
– The most important point in the method of preparing halva is three flours, the quality of the flours that you use.
– Since rice flour is different, so the amount of oil you use to make halva may increase or decrease slightly.
As a result, be careful when pouring the oil and add it little by little to the halva.
– Do not add oil to flours at once. Because this amount of oil may be too much for your flour.
– Bake white flour and rice flour for 10 to 15 minutes and pea flour for 5 to 10 minutes.
– When adding syrup to flour and oil, be careful that halva does not spill on you and does not burn you.
– If the amount of syrup is higher than flour and oil, put it on heat to harden.
– To improve the taste of halva, you can add a little ground cardamom powder at the end of making halva syrup.
– Using halva tart breads will also give a beautiful effect to halva and make it easier to eat.
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