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Title: Halva
Yield: 1 Servings

Ingredients

      1 ts powered saffron
      1 ts sugar
    1/4 pt boiling water
      8 oz sugar
    1/3 pt oil
      1 lb plain flour
      2 ts rose water
 
  ---------------------------DECORATION---------------------------------
      1    chopped pistachios or
           -flacked almon; ds

Instructions

In Iran , this halva is served after the weeding feast, and each guest is
given a portion to take home. Halva needs careful cooking as the mixture
burns easily.

Mix toghether the saffron and 1 tsp of sugar. Boil the ground saffron,
water and sugar in a saucepan until the sugar has disolved.Leave to cool.
Heat the oil or butter in a saucepan, then stir in the flour. Beat and stir
over the heat until the flour starts to change color to a golden brown
color and becomes sandy in texture. This may take 25-30 minutes.Take care
not to burn mixture. Add rosewater and 4 Tsp of the saffron liquid. Cook
for a further 10-15 minutes until the mixture thickens once more. Spread
the mixture on a plate, and decorate with chopped nuts. Cool until firm.
Guest may take thin slices to be eaten with a fork or spoon- Posted to
JEWISH-FOOD digest V97 #088 by "Viviane & Israel Barzel"
on Mar 16, 1997

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