Recette de Safran au poivre de Halva, Hamedan, Safran au poivre de Halva, Poudre de Halva, Safran

Halvah yolk Saffron of Hamedan Recipe

Halvah Yolk make Hamadani as dessert and souvenir, and because it is made with egg yolks, it is called yolk halvah. The yolk halva is similar in appearance to porridge but slightly tighter than porridge and is yellowish to orange. At the iftar table of a Hamadani you can find a yolk halva dish.

ingredients :

  • Egg yolk = 10 pcs
  • Grilled Sugar = half a glass
  • Golub = 1/4 glasses
  • Butter Juice = 3 spoons
  • Saffron mixed with hot water = 3 spoons

Instruction :

Mix egg yolks well together and add some sugar to it and stir until it is creamy and slightly puff.
Put the butter in the pan on the heat. Add yolks to butter and stir at low heat.
After stiffening, mix the rose water and saffron mixed with hot water and add to the mixture and stir. After 10 minutes, take it off at low heat and place it in the refrigerator to rinse.
With pistachios, almonds and cinnamon you can decorate yolk halvah.