Recipe for delicious dessert of Dry milk halva with saffron, Types of Halva with Milk, How to Make Arabic Halva, Delicious Dessert Recipe, Dry Milk Halva, Dry Milk Halva with Saffron

Recipe for delicious dessert of Dry milk halva with saffron

Dry milk halva is basically a delicate and very, very tasty Arabic halva model, which contains a part of flour with cooking milk powder.
This type of formula is different from formula and should be made from pastry or grocery stores. Dry milk halva has a unique taste and can be decorated in different ways. For example, to serve at parties, you can pour it into ready-made tarts or halva papers and garnish with pistachios, almonds or coconut powder. Another type of Arabic halva is the oral halva, which is mostly found in the city of Najaf.

ingredients :

  • White flour = 1 and 1/3 cups
  • Dry milk = 2.3 cups
  • Water = 2/3 cups
  • Sugar = 1 and 1/2 cups
  • Rose = 1/2 cups
  • Oil = 1/2 cup
  • Butter = 50 grams
  • cardamom = as needed
  • Saffron = as needed

Instruction :

First, pour the white flour into a small saucepan and place on a low flame.
It is best to use a flame spreader. Roast the flour until it changes color a bit and then remove it from the flame. Add dry milk and stir.
Put the pot back on the flame. Add the oil and butter and continue to fry until the halva darkens to your liking. The color of halva depends on your taste.
But in any case, it is very important to stir the mixture regularly at this stage so that the halva stays the same and does not become bitter or too dark.
After that, you need to prepare halva syrup. Pour the water, sugar and some saffron into another pot and put it on the heat until it gets a little hot.
Then add rose water and cardamom. Remove from the heat shortly after boiling.

Then add rose water and cardamom. Remove from the heat shortly after boiling.
When the flour mixture is the color you want, remove from the heat.
Gradually add the syrup to the flour in several stages and stir each time until the halva reaches the desired concentration. Depending on the type of flour, less syrup may be needed.
However, if the halva is too thin, you can put it back on the flame for a few minutes.
When the milk powder has reached the right concentration, transfer it to a desired tart dish or bread paper or paper capsule and garnish with pistachio slices, almond slices or coconut powder.