Ingredients for Iraqi Halwa Of Toasted Rice Flour Halawat Timman Gluten Free
- 1 cup granulated sugar
- ½ cup water
- 6 tablespoons (3 ounces) unsalted butter
- 1 cup fine rice flour
- 1 teaspoon freshly ground cardamom
- 1 tablespoon rose water
- Slivered Almonds
- Pistachio Nut
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How to Make Iraqi Halwa Of Toasted Rice Flour Halawat Timman Gluten Free
- In a medium saucepan, combine 1 cup granulated sugar and ½ cup water. Bring to a boil over medium heat and simmer for 5 minutes, or until sugar dissolves completely.
- In a separate, heavy-bottomed pan, melt 6 tablespoons (3 ounces) of unsalted butter over medium heat. Add 1 cup fine rice flour and stir continuously to prevent burning.
- Continue stirring constantly for 8-10 minutes, until the rice flour turns a light golden brown and releases a fragrant aroma.
- Remove both pans from the heat. Gradually pour the hot sugar syrup into the toasted rice flour mixture, whisking vigorously with a wire whisk to prevent lumps.
- Return the pan to low heat. Continue cooking, stirring frequently, for 12-15 minutes, or until the halwa thickens significantly and pulls away from the sides of the pan.
- Stir in 1 teaspoon freshly ground cardamom and 1 tablespoon rose water during the last 5 minutes of cooking.
- Pour the halwa onto a lightly oiled serving plate or baking dish. Allow to cool completely.
- Garnish with toasted almond slivers and crushed pistachios. Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
99g
Fat
14g
Carbs
13g
