recipe for cooking layered halva with Iranian saffron

This delicious and fragrant halva called layered halva with Iranian saffron is a delicious Iranian halva that is cooked as follows. Follow the continuation of this cooking article in the cooking section of the rowhanisaffron site.

ingredients :

Whole wheat flour = 500 grams
Sugar = 400 grams
Liquid oil = 200 g
Solid oil = 175 grams
Saffron mixed with hot water = half a cup
Water = 2 cups
RoseWater = 1/4 cup
Nescafe = 2 teaspoons
Boiling water = 1 soupspons

Instruction :

Mix water and sugar, put on heat to boil and thicken, then remove from heat to cool completely (it is better to prepare nectar three to four hours before making halva).

Dissolve Nescafe in boiling water and set aside.

Mix the solid and liquid oil in a pan and put it on the heat. Add the flour to the oil and fry the flour a little over medium heat until it is raw, then leave the fried flour aside and fry the rest completely. (Until the color is light brown and the aroma of fried flour rises)

Remove the pan from the heat and continue stirring. After one or two minutes, slowly add the nectar to the flour and oil mixture and continue stirring very quickly.

Add saffron and rose and mix until completely combined.

Cut the ingredients in half and mix one with Nescafe solution to make the brown halva with Nescafe flavor and add the rest of the nectar to the original white halva that we had left aside. Now mix the halvas separately on a gentle heat until it is ready to eat. Separate the halva from the wall and the dish.

Press the halvahs until they are hot, in the desired color, in a silicone mold, and after cooling, remove them from the mold.

tip:
You can decorate the halva with sliced pistachios, peeled almonds, coconut powder or chocolate and peeled sesame.

recipe for cooking layered halva with Iranian saffron