Saffron Rice Flour Pudding
Wet Halva / Halva Asali
From Norther Iran, halva asali (honey halva) is different from other types of Iranian halva. It is prepared with rice flour rather than flour and sweetened with honey instead of sugar.
Halvardeh is the Iranian name for tahini-based halva. Kachi or Halva has a thicker consistency, more like a spread or paste. Made with flour, sugar and rose water.
Halva or Halwa comes from an Arabic word meaning 'Sweet'.
- Rice flour - 1 cup
- Honey - 4 tablespoons
- Saffron - 1/2 teaspoon
- Butter - 4 tablespoons
- Water - 2 cups
- Place water into saucepan over medium heat, stir in rice flour until it dissolves.
- Stir constantly to avoid clumping for approx 5 to 8 minutes.
- Stir in honey until it too dissolves into the mixture.
- Dissolve saffron in a bit of warm water, before adding it to mixture.
- Bit by bit add the butter and until it too dissolves into mixture.
- Let simmer over low heat for 5 more minutes.
- Keep stirring to avoid clumping.
- While hot, mixture should have the consistency of pudding.
- Pour contents into a wide platter.
- Decorate with slivers of pistachios and/or sprinkle cinnamon on top.
- Serve hot or cold, along with nun lavash or just eat plain.
Learn about Saffron spice
Spice made from the stigmas of saffron flower may well be the most amazing seasoning on the market.
Saffron adds rich flavour and exotic colour to your foods. High grade saffron stigmas contain potent amounts of nutrients necessary for good vision, healthy skin and a robust sexual appetite.
Click Here to learn more about Saffron plant and spice.