IRAQI HALAWA HALIB (MILK SWEET)
This sweet is one of the most famous sweets in Iraq. It has a great taste, simple and it's made by women in their home and not sold in bakeries. Most home-made sweets in Iraq are poured in small flat round plates (1 plate for a person) and eaten with a spoon, or you can pour it in a big plate and everyone have their share of it.
Provided by Huda salih
Categories Candy
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Sugar syrup: Put sugar and water in a small saucepan on medium heat.
- Stir mixture until sugar dissolves.
- Bring the mixture to a boil and let it boil for about 2 minutes; set aside.
- Halawa: Put all the halawa ingredient in a medium saucepan and put it on medium heat.
- Stir the mix non-stop with a wooden spoon (be careful that the mix is easily burned if not stirred continuously) until it becomes light brown in color (like color of caramels).
- (When the mix color begins to darken, lower the heat as you continue stirring).
- When the mix is light brown in color, remove from heat, pour the sugar syrup over the halawa mix (the mix will bubble).
- Wait for about 2-3 seconds and stir the halawa with the spoon to blend well.
- Pour in individual flat plates or one big plate.
- Set aside to cool and then serve.
Nutrition Facts : Calories 1176.7, Fat 63.4, SaturatedFat 12.5, Cholesterol 31, Sodium 124.7, Carbohydrate 143.2, Fiber 0.9, Sugar 87.3, Protein 11.3
IRAQI HALWA OF TOASTED RICE FLOUR (HALAWAT TIMMAN) (GLUTEN FREE)
This has a lovely flavour. Nice with a cup of tea when craving something sweet. I think this is a very old Iraqi recipe. Here is what Nawal Nasrallah author of, Delights from the Garden of Eden has to say about it. "A simple rice sweet enjoyed with a spoon. It is important to toast the rice to perfection, as this will give the dessert a delicate golden hue and a wonderful aroma. She is of Iraqi decent. Modified slightly from her recipe.
Provided by UmmBinat
Categories Dessert
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve white sugar and water in a pot and boil for 5 minutes.
- In another pan melt butter and fold in rice flour. stir constantly until rice starts to change colour and emit a pleasant aroma, about 10 minutes.
- Take pots off heat and gradually pour syrup into flour, stirring all the time with a wire whisk to prevent lumping.
- Return pot to heat and continue cooking, stirring frequently, until mixture thickens, about 15 minutes. Add freshly ground cardamom and rose water 5 minutes before it is done.
- Spread onto plates and garnish top with toasted almond slivers & crushed pistachio nuts (the green of them in mainly for looks so I just use a tiny bit).
- Enjoy!
HALWA
Try whipping up some halwa, a traditional Indian dessert made from either semolina or carrots, plus nuts and cardamom. Ours is made with semolina
Provided by Afia Begom - Afelia's Kitchen
Categories Dessert
Time 35m
Yield Serves 6-8
Number Of Ingredients 7
Steps:
- Heat 250ml water in a pan until boiling, then stir in the sugar and food colouring, if using.
- Remove the seeds from the cardamom pods and discard, then add 3 of the cardamom husks to the pan. Boil for several minutes, then transfer to a heatproof jug or bowl.
- Heat the ghee in the same pan, then add the remaining cardamom husks and the pistachios. Fry for 1 min, then add the semolina. Toast for a few minutes, stirring frequently to prevent burning. Return the hot sugar syrup to the pan, stirring continuously to avoid clumping until all the liquid has been absorbed. The cooked halwa should mould together easily. Scoop out the cardamom husks and serve hot with puris or parathas, if you like.
Nutrition Facts : Calories 240 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium
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