Halva (Pudding)

Ingredients

• Fine wheaten flour (half a pound)
• quarter pound of ghee
• half a pound of sugar
• a pint of water
• A dessert-spoonful of powdered almonds
• same of cocoanut
• a tablespoonful of sultana raisins
• and pistachio nuts

Method

1. 1

   Put the butter in a hot pot; let it steam slightly.

2. 2

   Put in the flour, and keep stirring till it turns slightly brown.

3. 3

   The whole of the ghee will be taken up by the flour at this stage.

4. 4

   The sugar, having already been turned into a carefully skimmed syrup in the above water, is now put in with the almonds, cocoanut, pistachio nuts, and raisins.

5. 5

   Keep stirring very carefully with a spoon to prevent it from sticking to the bottom of the pan.

6. 6

   The water will evaporate in about a quarter of an hour.

7. 7

   Dish hot and dust with powdered almonds and cocoanut, and serve with cream.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 131. The excerpt below is the record exactly as published.

Halva. (Pudding.) Fine wheaten flour (half a pound), quarter pound of ghee, half a pound of sugar, and a pint of water. A dessert-spoonful of powdered almonds, same of cocoanut, and a tablespoonful of sultana raisins and pistachio nuts

Cook this with the app: pantry check, scaling, and the assistant.