Recette de cuisineHomemade recipes · Hainaut
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Pumpkin halva with saffron, rosewater, and cardamom

Pumpkin halva with saffron, rosewater, and cardamom

Desserts

A Persian halva: cooked pumpkin mixed with rose water, cardamom, and saffron, then gradually poured over a mixture of toasted wheat and rice flour, butter…

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Recipe from Roozitaa, adapted by Recette de cuisine · · updated on

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In this case, pumpkin replaces some of the syrup: the halva is less sweet, more colorful, and has a very strong aroma.

Ingredients and directions

  • Prep time15 min
  • Cook time50 min
  • Resting30 min
  • Total1 hr 35 min
  • DifficultyMedium
  • Cooking methodsaucepan
  • Vegetarian

Ingredients

8 people
  • $7.70
  • $0.00
  • $0.27
  • $0.42
  • $10.25

Directions

  1. Wash the pumpkin, remove the skin and seeds, cut it into pieces, and cook it partially in water.
  2. Add the sugar and continue cooking until it melts. ≈ 3 min
  3. Add the rose water, cardamom, and saffron, let it cool, then blend.
  4. Melt the butter with the oil, add both flours, and toast them, stirring constantly, until they turn golden brown.
  5. Gradually pour in the pumpkin syrup, mixing well, until the halva starts to separate from the saucepan. ≈ 3 min
  6. Spread in a dish and garnish. ≈ 4 min

Equipment

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Before you start

Ingredients

  • 600 g of pumpkin
  • ½ cup of rice flour
  • ½ cup of sifted wheat flour
  • A quarter of a standard measuring unit for sugar
  • ½ teaspoon of cardamom
  • ½ cup of butter
  • ½ cup of oil
  • One-quarter of a cup of rose water
  • ½ glass of water
  • Saffron-infused concentrated extract

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