Wednesday, June 29, 2016

Halva ...and say good bye...

Last Thursday, June 22 2016 - we lost my father in law in age of 95, after long suffer from Parkinson disease - from the story I heard from my husband, is look like our dad already knew when the time is coming for him  .  God bless you, dad .. I know you are in the better place now.  Inna'lillahi Wa Inna'ilahi Rojiun - surely we belong to Allah and to HIM shall we return

I contacted some of my husband close friend, and from him .. all the news was spread among friends.  On sunday, we had small gather to celebrate his life. I asked several friends what should I do, what DO and DON'T list for that moment ?  and one of the custom is making Halva !!  

Halva, either you love or hate it, this is part of custom .  In Iran, halva is usually made during religious holidays or funeral.  Halva most serve with bitter tea, since Halva it self is so sweet.

At the evening, all our friends and family came and brought so many flowers (which most are white color) , cards, and also many kind of sweet dessert such persian halva, tachi, rice pudding, dates . According to Iranian, a grieving family need something sweet to give them more energy . I really appreciate what they done to us... that's what friend are for, they always there in a good time or bad time.

I would like to share the recipe with you, and I can tell that I love this type of Halva so much .. This is a delicious dessert, we should make this dessert anytime we like not always under such unfortunate circumstance, you know.

Thank you to Homa, who give me a link to her website to make a delicious dessert

Slightly copy from: - for that evening event I double the recipe

⅔ cup sugar
½ cup water
¼ tsp saffron powder
2 TBSP rose water

1 cup rice flour
2 ½ ounces sweet butter, cubed
½ tsp ground cardamom

Optional Garnish:
Slivered or chopped pistachios
Dried rose petals

First make the syrup: Mix sugar and water over medium heat only until the sugar dissolves and comes to a low boil. Add saffron and stir. Remove from the heat. Add the rosewater and stir to combine. Set aside so it cools to lukewarm. Do not boil the syrup.

Now make the base: Add the flour to a nonstick 10-inch skillet and stir over medium heat with a wooden spoon for about 8-10 minutes, or until it becomes aromatic and smells nutty. The flour should not change color.

Add cold butter cubes and ground cardamom to the skillet. Stir over medium heat until all the flour becomes moist and paste like. Keep stirring until all the butter is completely cut into the flour and the mixture is nice and paste like but not greasy looking.

Add a small piece of the hot paste to the lukewarm syrup. If it sizzles the paste is hot enough to be mixed with the syrup.

Now add all the syrup in the skillet over the hot paste. Keep stirring over medium heat with wooden spoon until well blended.

Keep stirring until once again the mixture sticks together and forms a paste.
Turn off the heat and keep stirring until the Tar Halva starts pulling away from the sides and bottom of the skillet.

Add the Tar Halva to a bowl and cool at room temperature for about 15 minutes.

Transfer the Tar Halva to a shallow serving platter. Smooth the top with the back of a spoon, then use the tip of the spoon to make designs on top.Garnish with some slivered or chopped pistachios and dried rose petals. 

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