Iraqi Halwa of Toasted Rice Flour (Halawat Timman) (Gluten Free) |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. Ingredients:
1/2 cup white sugar |
2 1/2 cups water |
1 1/2 tablespoons butter |
1/2 cup rice flour |
1/2 teaspoon freshly ground cardamom |
1/2 tablespoon rose water (i prefer iranian, rose waters vary greatly in quality) |
hand full slivered almonds, toasted in a dry pan |
1/2-1 teaspoon crushed pistachio nut, to almost a powder (optional) |
Directions:
1. Dissolve white sugar and water in a pot and boil for 5 minutes.
2. 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.
3. Take pots off heat and gradually pour syrup into flour, stirring all the time with a wire whisk to prevent lumping.
4. 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.
5. 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).
6. Enjoy!
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