- 50 grams Whole wheat flour
- 40 grams Unsalted butter
- 500 ml Water
- 1/8 teaspoon Sea salt
- 1/4 teaspoon Cinnamon powder
- Organic brown sugar (optional)
- Date palm jaggery (optional)
- Seedless dates chopped (optional)
- Sumac powder (optional)
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In a non-stick pan, melt the butter and add the flour. Mix well and constantly till the flour has absorbed all butter.
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Add the sea salt and mix well.
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On a low flame, stir the butter-flour frequently and cook till it gives off a nutty scent and is lightly brown.
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Meanwhile, in the second pan, bring the water to boil.
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Once the butter-flour mixture is cooked, gradually pour in the boiling water, mixing constantly to avoid lumps. The halva will look like thick brown soup at this point. Fret not!
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Set the halva on a low flame and let it cook, stirring frequently to avoid lumps.
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Allow the halva to simmer till it has reduced by half and you see evidence of the butter beginning to separate from the pudding.
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Add 1/4th teaspoon cinnamon powder and stir well before taking it off the flame.
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Divide between 3 to 4 bowls, garnish with brown sugar and cinnamon / date palm jaggery / chopped dates and sumac powder / maple syrup or honey.
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Serve hot.
- Cover the water-filled saucepan, it’ll hasten the process of bringing the water to boil.
- When roasting the flour in the butter, spread it evenly on the pan bottom. This will help roast evenly.
- Pour the boiling water into the butter-wheat mixture in three parts. This will help you stir well and ensure there are no lumps.
- Be careful when pouring water, the first time; the hot pan will cause the already hot water to boil over.