This halva comes from the Arabian Gulf and it is made with chickpea flour instead of wheat flour for a slightly different texture, and of course flavor. It is ideal for those who cannot have wheat. Whether made with wheat or chickpea flour, halva is associated with ‘Ashura and funerals, although it is served as dessert at joyous occasions as well or as part of fuala (a simple spread of savory and sweet offerings) when guests come to visit.
SERVES 4 TO 6
INGREDIENTS:
- Pinch of saffron threads
- ¼ cup (60 ml) rose water
- Scant 2 cups (250 g) chickpea flour
- 1½ teaspoons ground cardamom
- 1¼ cups (250 g) raw cane sugar
- 1 cup (250 ml) boiling water
- 1 stick (125 g) unsalted butter, melted
- 2 tablespoons slivered pistachios or chopped pistachios
INSTRUCTIONS:
- Put the saffron to steep in the rose water.
- Toast the chickpea flour in a large skillet over medium heat, stirring constantly, until fragrant, about 8 minutes. Be careful not to burn the flour or else it will taste bitter. Add the ground cardamom. Mix well and remove from the heat.
- Put the sugar in a medium saucepan, melt over medium heat, and cook until it turns golden, about 10 minutes. (As with the flour, be careful not to let the sugar burn. It is better to undercook the caramel than to risk burning it.) As soon as the sugar is ready, carefully and slowly add the boiling water. The caramel will bubble furiously and splatter as you add the water, so make sure you keep your face well away from the pan and wear protective gloves as you stir the water into the caramel.
- Return the chickpea flour to medium heat. Add the melted butter and whisk until well blended. Then add the caramel water, stirring all the time and mix well. Reduce the heat to very low and cover the pan. Let steam for about 15 minutes, stirring occasionally, until the halva is smooth. Remove from the heat and add the saffron rose water.
- Transfer the halva to a large shallow serving bowl and scatter the slivered pistachios over the top. Serve warm, or soon after making.
