Pistachio Halva as Snack and Souvenir of Kerman

Ingredients of Pistachio Halva

• 200 grams of flour
• 100 g butter
• 50 grams of liquid oil
• 1 teaspoon of saffron solution
• 4 tablespoons of rose water
• 1.5 teaspoon green cardamom powder
• 120 grams of powdered sugar
• 150 g of pistachio powder

Recipe of Pistachio Halva

Pour the flour into a proper pan with the volume of flour and cook over medium heat. Always use a wooden spoon to bake the flour so that neither the heat in the container gets in your hand nor the container gets damaged. In making all kinds of halva, you should always bake the flour gently and with great patience and reduce or increase the baking time to achieve the desired color of flour. In this halva, the flour color should not change. Bake for about 30 to 40 minutes until the flour is completely crisp.

Then pass the flour through a wire sieve. Return the flour to the pan again, add the liquid oil and butter and simmer for 5 minutes over medium heat.

Then remove from heat and add pistachio powder and mix well. Now add the powdered sugar and cardamom powder and mix well. Finally, add the saffron rosewater and mix and coat the halva. If you feel the halva is not coherent, have a little butter at ambient temperature and add to the ingredients to melt the hot ingredients and coat the halva. Grease the molds with liquid oil and heat the halva until warm, pressing into the molds. Put the mold in the fridge for two hours to make it firm and firm, then remove from the mold into the container in the fridge.