Kachi - Persian Halva Pudding

• Vegetarian

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 2 tbsp Bloomed saffron
  • 1 Pistachio and sesame seeds
  • 1 cup Sugar

• Dairy

  • 3 tbsp Butter, unsalted

• Liquids

  • 1/4 cup Rose water
  • 1 1/2 cup Water

Found on unicornsinthekitchen.com

Description

Ingredients

• 1 cup sugar
• 1 1/2 cup water
• 2 tbsp bloomed saffron (see notes)
• 1/4 cup rose water
• 3 tbsp all purpose flour (For GF option, use rice flour)
• 3 tbsp unsalted butter (or 3 tbsp vegetable oil)
• Pistachio and sesame seeds to garnish

Directions

• Heat sugar and water in a small sauce pan over medium heat until it starts boiling. then boil for about 3 minutes. The color doesnt have to change.
• Add Saffron and rose water to the syrup. Set aside.
• In another sauce pan over medium heat, stir flour constantly until light brown. Be very careful as flour burns fast.
• Add butter and keep stirring for about a minute until it turns brown.
• Turn the heat off, add the syrup slowly to the flour mixture, stirring continuously using a whisk.
• Once all the syrup is poured, turn the heat on again to medium and keep stirring until it thickens, about 15 minutes.
• Pour into serving bowls and top with pistachio and sesame seeds.
• Serve warm or at room temperature.