Persian Halvah ~ P for Persia

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I always associated Persia with a mystical aura surrounding the country. I had read so much about the land in the many fiction I use to consume. It always fascinated and held me captive, talking about the land and the food and so many things. So when it was to choose P, I had to do Persia. Persia or Iran, officially the Islamic Republic of Iran since 1980, is a country in Western Asia.
I landed in this recipe and spent many a days simply looking at the pictures and spend quite sometime checking out other recipes. Infact I made something else from this space as well. For all the time I spent, I didn’t get around reading this post, maybe somehow to do with the loss and the sadness that sort of clouded this post. The writer spins quite a tale and though I enjoyed reading her other posts, I couldn’t get myself read this. Then I thought so what if Halwa is associated with funerals. Even then it’s a wonderful recollection of the writer’s experience.

In India Halwas are made on happy occasions. And given my penchant for Halwas, I had to make this.I have previously made Maida Halwa, quite in a different way. Seeing how it is made, I knew this must be relatively very simple to get done. Just as I said, it was so simple. I made this on the Saturday and the moment I went in, Konda was following me, wanting to know which country I was going to make. I told her that I can’t avoid to deviate from the order and it has to be P for the day.
The morning I was making, I was baking a cake as well. So you can imagine the other company I had. The boys wouldn’t budge from the space and I literally had to send them off. Just as I thought getting this Halwa done was a breeze. Only just as I was mixing it, I realized that I had missed out adding butter altogether. Off late I find myself going bonkers when I make too many dishes at the same time, clicking each picture and having the kids in the small kitchen. 
Konda was going gaga over this, while boys were only peeping into the oven. Finally I managed to fix the missing butter and the halwa turned out so delicious. Even with all the fixing I had to do, this took just about 15 – 20 mins all together. This is one quick dessert fix I must say. It was so delicious that Konda skipped her breakfast for this, while all the time threatening her brothers to try this. Peddu ventured and he got hooked. He didn’t know if he had to eat more cake or this in the end. 
If you ever want to make a quick sweet, you must make this. The original recipe calls for 3 cups flour, though I made with just a cup of flour.

Persian Halvah 
Country – P for Persia
Category – Dessert, Sweets, 
Cooking time – 15 – 20 mins
Ingredients Needed:
All purpose flour – 1 cup
Unsalted Butter – 2 tbsp or more  
Sugar – 3/4 cups
Rose water – 2 tbsp
a pinch saffron, ground
Water just enough to cover the sugar
Slivered almonds and pistachios for garnish
How to make the Persian Halvah
For the Syrup
In a Sauce pan, place the sugar and water, bring to boil. Strain if any impurities, then continue boiling for couple of more minutes, till you get a thick syrup but not a thread.
Remove from heat and add rose water and ground saffron. Set aside to cool down
To make the halwa
Melt butter in a non-stick pan, add flour.
Let the flour brown on low heat making sure that you constantly stir so that it won’t burn. This takes the major part as you will have to keep stirring constantly.
Since I was making the syrup on the side, I had to be really careful to make sure the flour doesn’t get burnt.
After about 7 – 10 mins the flour turns colour, becomes a nice brown shade. 
Once the flour is ready pour the syrup over it.
Remove from heat and combine the syrup and flour together. If it is too dry add 1/4 of cup of water to it. I add more ghee to it.
Transfer to a greased plate and decorate with nuts.

I forgot about adding butter at the initial stage. You can easily add melted ghee. Mine was more loose and couldn’t form design as I saw in the original recipe. 
The halwa is so soft and smooth. The nuts give a good bite in between.
Since these were so delicious and loved by kids, I thought of including this to my Kid’s Delight Anniversary party. Come join the fun!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

Persian Halvah ~ P for Persia

Cuisine Iran, Persia
Author Srivalli
Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

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  1. Enjoyed reading the post..well at times one does forget if too many things are going on, but that's only natural. Konda seems to be completely involved with this marathon, which is so nice. The halwa looks nice and it actually is a a dessert for happy occasions, even if it is for sad, it doesn't matter, it is the dish we have to think about.

  2. That halwa sounds very delicious. BTW, even though I knew Persia is modern day Iran, I didn't know Iran was still called Persia. I assumed that the term is no longer used because the olden Persian empire contained Iran and other countries. 🙂

  3. Thanks everybody>

    Suma As per Wiki, Modern Iran is referred as Persia. Greater Iran as it was called included other countries surrounding current day Iran. And it was referred as Persian Empire. Whereas the Modern Iran is also called as Persia. I doubled checked before settling for this..:)..

  4. wow thats an fantastic persian halvah 🙂 I remeber i made this few months back for regular BM , you made them super yummy and they are tempting me !! You are a super women valli doing multitasking any time , love kondas enthu 🙂

  5. For me Perisa is of magic lamps and flying carpets :). And you seem to have done a great job with the halva. The color looks so good and love the plate too. Its nice to see Konda help you with the blogging stuffs. Hugs to her…

  6. Loved reading your experience while making this valli!! During Marathon days, it was always 2-3 dishes cooking at the same time!! Loved your presentation and the halwa looks yum with those almond toppings!!!

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