Kachi - Persian Halva Pudding

Method8 steps

1. 1

   Step 1: Heat sugar (1 cup) and water (1 1/2 cup) in a small sauce pan over medium heat until it starts boiling. then boil for about 3 minutes. The color doesn't have to change.

   Boil sugar syrup after it starts boiling · 3 minUses 1 cup sugar · 1 1/2 cup water

2. 2

   Step 2: Add Saffron and rose water (1/4 cup) to the syrup. Set aside.

   Uses Boiled sugar-water syrup · 2 tbsp ready bloomed saffron liquid · 1/4 cup rose water

3. 3

   Step 3: In another sauce pan over medium heat, stir flour constantly until light brown. Be very careful as flour burns fast.

   Uses 3 tbsp all purpose flour (For GF option, use rice flour)

4. 4

   Step 4: Add butter (3 tbsp) and keep stirring for about a minute until it turns brown.

   Brown flour and butter while stirring · 1 minUses Light-brown toasted flour · 3 tbsp unsalted butter (or 3 tbsp vegetable oil)

5. 5

   Step 5: Turn the heat off, add the syrup slowly to the flour mixture, stirring continuously using a whisk.

   Uses Browned flour-butter mixture · Reserved saffron-rosewater sugar syrup

6. 6

   Step 6: Once all the syrup is poured, turn the heat on again to medium and keep stirring until it thickens, about 15 minutes.

   Thicken halva pudding while stirring · 15 minUses Flour-butter mixture with all syrup whisked in

7. 7

   Step 7: Pour into serving bowls and top with pistachio and sesame seeds.

   Uses Thickened cooked saffron halva pudding · Pistachios to garnish; quantity unspecified · Sesame seeds to garnish; quantity unspecified

8. 8

   Step 8: Serve warm or at room temperature.

   Uses Portioned halva pudding with pistachio and sesame garnish