Ginger halva, one of the traditional halva of Iran

Ginger halva recipe

Ingredients for 10 people:

Ginger powder: 3 tbsp
Green cardamom powder: 1 tbsp
Butter: 80 grams
Solid oil: 80 g
Soft and sifted powdered sugar: 250 g
White wheat flour: 250 grams
Ground walnuts: half a glass
Pistachio powder (for decoration) or coconut powder

How to prepare ginger halva

Sift the flour twice and fry it in a pan with a gentle heat, stirring constantly so that it does not burn. When the color of the flour changes a little, remove it from the gas and set it aside and sift it a little when it has dropped from the heat. These sieves increase the quality of this halva and all halvas in general. Roast the flour again in the pan for about 5-6 minutes, then add the butter and oil.

It is better to use a combination of butter and oil. But you can also use one. You can add butter to it at the end to preserve its aroma. Of course if you like.

Now remove from the heat and set aside to cool. This is very important if you add powdered sugar to the halva hot, because it will melt and harden due to heat.

So it should be removed from the heat, then you can add powdered sugar and it is the turn of cardamom and ginger. As I said, at this stage you can measure the amount of sweets and the amount of cardamom and ginger by tasting the ingredients. So be careful not to add all the powdered sugar or cardamom and ginger at once. Because you may want more or less. Then add walnuts and check the taste again.

Walnuts can be ground and crushed into halva. Add 2 ounces of saffron and half a cup of rose water and mix well by hand. Finally, squeeze all the ingredients into a tray and mold with a pressure mold. But its traditional shape is with a spatula. Sift the Ardton tip and then measure. Powdered sugar should also be sifted and very soft.

Translated from:Reza traditional Pastry