Halva Masghati Shirazi Persian Recipe
The recipe I have for this halva has been passed down to me by my mother-in law. I guess its one of my husbands favorites too because it doesn’t last long when I make it!
Ingredients:
2 tablespoons Rice Flour
1 tablespoon Starch
2 cups water & Rose water (mostly rose water)
1 cup sugar
1 tablespoon oil
saffron
Directions:
Stir the flour in a pot over the stove (on med to med-high heat) for approximately 5 to 10 minutes. Then add the starch and water & rose water. Continue stirring until the mix becomes slightly thick. Add the saffron, sugar, and then the oil. Continuously stir the mixture, and once the mix has a thick consistency it will be ready to pour into a dish o cool down. Keep in mind it may take 15-25 minutes of continuous stirring until it is finally thick and ready to pour into a dish. You dont want it to be too watery! Also, when it cools down it will only thicken a little more than what it is on the stove.
I like this persian recipe a lot. I made it and it’s delicious. Thank you so much for sharing it with us. The other masghati loghmeyi also looks good. I should try that.