How to Prepare 23 Simple and Festive Halva Recipes for Mourning and Hosting

Delicious and Modern Halva Types for Mourning Ceremonies and Charitable Events

Halva has been one of the most popular traditional desserts in the past, prepared in various ways across different cities in Iran. It continues to be loved.HalvaIt is a staple in our Persian tables during charitable meals, religious events, mourning, iftar, and suhoor during the blessed month of Ramadan, and during Muharram’s charitable observances.

Various types of halva with different flavors are often made with flour as the main ingredient, and then sugar,saffronand others are added. Types of halva like Zardeh from Hamadan, Arabic halva, Tabriz halva, carrot halva, grape syrup halva, pineapple halva, saffron halva, milk halva, black halva from Ardabil, and more can be easily made at home for your events.“How to Make Simple Halva with Step-by-Step Instructions”was covered in previous sectionsof cooking tutorialson SelMagzand now we will introduce you to different halva recipes. How to Make Saffron HalvaTo prepare

“Saffron Halva,”

• which is one of the favorite Iranian desserts, especially inRamadan,you should go through a few simple steps.First, make the halva syrup; mix two and a half cups of water with one and a half cups of sugar and heat it until the sugar completely dissolves and the syrup boils clear.Then, add a little brewed saffron and a quarter cup of
• rosewater
• and take it off the heat.Next, pour two cups of sifted flour into a pan and roast it on low heat until the raw smell of the flour disappears.It is important to ensure that the heat is not too high, so the flour does not burn and make the halva taste bitter.
• How to Make Hamadan Zardeh Halva
• To prepare Hamadan Zardeh Halva, simply beat 10 egg yolks well and then add half a cup of sugar and mix until it becomes a smooth and creamy consistency.

Now, place the mixture over indirect heat and slowly add 2 tablespoons of

• cornstarch
• until it thickens.Next, add 2 teaspoons of brewed saffron and a quarter cup of rosewater to the mixture. When the mixture reaches a consistency where a spoon leaves a mark on the halva, pour it into a piping bag or desired container, decorate it, and enjoy.How to Make Carrot Halva
• To make this halva, which is sometimes considered “charity halva,” peel a few carrots, usually half a kilo or about 5 carrots
• is sufficient.

Dice them and place them in a pot, pour in a cup of water, and let them cook and soften over heat, then drain the excess water and mash.

• Next, add half a cup of rosewater and half a cup of water to this puree.Add some sugar to the blender so that the ingredients combine well. If you don’t have a blender at home, you can use a food processor as well.Then, heat all this mixture and add a teaspoon of cardamom and about 3 tablespoons of saffron; keep it over heat just until the sugar dissolves enough, which usually happens within two minutes on high heat.Immediately after boiling, turn off the flame and let it cool slightly.Now place a pan on the stove, pour in the flour and roast it. No oil is needed; just get rid of the raw smell of the flour, which should take about 5 to 6 minutes.
• Now add half a cup of sugar and some oil to the flour.
• Gradually add the carrot mixture and stir until you have a uniform mixture.
• Now you can add 2 teaspoons of brewed saffron so it gets a nicer color.
• After your halva has thickened slightly, you should rock it back and forth to take shape easily.
• How to Make Milk Halva
• To prepare milk halva, first pour one cup of sugar into a pot; then add two cups of milk and stir.
• Add a quarter teaspoon of cardamom powder and one or two cardamom seeds to the mixture and place over low heat until the sugar completely dissolves and the mixture boils. Turn off the heat just before it reaches boiling point.
• Add 3 to 5 tablespoons of thick brewed saffron and half a cup of rosewater to the mixture.
• Roast one cup of flour over heat until the raw smell is gone and the color changes.
• Be careful not to burn the flour, and after roasting, sift the flour to avoid clumps.

Finally, add 50 grams of butter to the flour and stir for two to three minutes.

• Then gradually add the prepared syrup with half a cup of rosewater and mix until the halva reaches the desired firmness.
• How to Make Ginger Halva with Two Colors
• To prepare ginger halva with two colors, first sift 4 cups of white pastry flour and then place it in a pan over low heat. You need to carefully roast the flour to make sure it loses its raw smell, which will take about an hour. The heat should not be too high to avoid changing the color of the flour.
• After roasting, add 1 to 2 tablespoons of
• ginger
• to the flour and roast for another one to two minutes.
• Then add a teaspoon of cardamom powder and 2 cups of powdered sugar to the mixture.

Now prepare a ring with dimensions of 20 by 20 cm. Heat a small amount of oil and mix with cocoa powder until fully combined.

• Remove this chocolate oil from heat after one minute. After it cools, sift powdered sugar on top.
• Pour the chocolate mixture over a layer of plain halva and spread it evenly.Place the halva in the refrigerator for half an hour to set.If you love the taste of chocolate, you can melt some chocolate using a double boiler and pour it over the halva.
• How to Make Halva with Three Flours
• To prepare halva with three flours, pour one cup of white flour into a bowl and roast it on low heat until its color changes from white to pale beige.Then add a bit of vanilla, about a teaspoon’s worth. Next, add one cup ofrice flour
• and mix well.
• Now prepare the halva syrup. After the syrup is ready, place the roasted flour back on the heat and add oil to it.
• Gradually add the syrup to the mixture while stirring quickly to ensure all ingredients combine well and result in a uniform and crispy “market-style ginger halva.”
• How to Make Black Halva from ArdabilTo make black halva from Ardabil, grind one cup of wheat sprouts and mix with 4 cups of stone-ground flour until a uniform dough forms.Place the dough over medium heat and stir gently; this process could take up to 6 hours.

Add 180 grams of local butter or margarine to the dough while roasting.

• When the halva changes color, add some ginger, cinnamon, cardamom, angelica,
• black pepper, turmeric, andcumin.Then add 100 grams of ground
• walnuts
• and 50 grams of groundsesameand finally, add 0.5 liters of grape syrup to the mixture and turn off the heat after 5 minutes.

Your halva is ready, and you can enjoy it.

• How to Make Almond HalvaTo prepare almond halva, place 2 and a quarter cups of flour in a pan and roast it on low heat.Roast the flour for 50 minutes to eliminate its raw smell; then sift the roasted flour again and return it to the pan.
• At this point, add 130 grams of soft butter and place over heat until the butter completely melts and mixes with the flour.
• Stir the mixture over low heat for 5 minutes until you reach a perfect consistency.
• Turn off the heat and wait for 5 to 6 minutes; then add 100 grams of almond powder, one to two teaspoons of ginger powder, one to two tablespoons of cardamom powder, and 150 grams of sifted powdered sugar, and mix well.Lastly, you can add about 30 grams of finely chopped walnuts, optional.How to Make Date HalvaTo make date halva, prepare 200 grams of pitted, skinless dates and mash or puree them.For puréeing, place the dates in a large pot and add some boiling water to cover them.
• Wait a few minutes until the dates soften, then mash them with a meat hammer.Next, add 100 grams of flour to the pan and roast for 30 minutes to eliminate the raw smell and ensure there are no large particles left in the mixture. Thenadd liquid oilor 80 grams of butter to the mixture and heat until the butter melts and mixes with the flour.Add a quarter teaspoon of cardamom powder and a quarter teaspoon ofcinnamonto the mixture and stir well; then add the

date puree

and sesame to this combination and mix thoroughly.Finally, add a tablespoon of rosewater and stir again. Rock the halva back and forth until it thickens and is ready to serve. You can use single-serving halva decoration ideas for these types of halvas.How to Make Chocolate Halva

• Chocolate halva is a festive and delicious dessert that requires sifting 125 grams of white pastry flour and 70 grams of chickpea flour, then heating each separately in a container until their raw smell disappears.
• This takes 20 minutes for white flour and less time for chickpea flour; then sift the flours again.
• Add 40 grams of butter and 25 grams of solid oil to the flours, and heat until they become warm and mix with the flour.
• After the heat of the flours decreases, add the sifted powdered sugar; then add a heaping teaspoon of cardamom powder and cinnamon powder to the mixture.
• Finally, melt 90 grams of chocolate using a double boiler and mix it into the dough.
• Knead the halva well until a uniform dough forms.

Spread the halva on parchment paper to a thickness of one centimeter.

• Melt some chocolate again using a double boiler and pour it over the halva.
• Using a sifter, sprinkle pistachios, walnuts, or shredded
• coconut
• over it to your liking.Place the halva in the refrigerator for 10 to 15 minutes to be ready to serve.How to Make Pistachio Halva
• To prepare pistachio halva, sift one cup of white flour and pour it into a pan.Roast it over low heat until the raw smell of the flour disappears; taking care that the color of the flour does not change.After roasting, sift the flour again for a finer texture. Add 50 grams of butter and a quarter cup of solid oil to the flour and place on heat until they melt and mix well.Add half a cup of sifted powdered sugar to the butter-flour mixture and stir well; then add half a cup of pistachio powder and mix again.Next, add half a teaspoon of cardamom powder and a tablespoon of rosewater to the mixture.
• If you want the halva to have a greener color, you can use food coloring, which is entirely optional.

Lastly, you can add 2 tablespoons of sweetened condensed milk to give a special and pleasant taste to the halva.

• How to Make Carrot Halva
• How to Prepare Urmia Carrot Halva
• For Urmia carrot halva, grate 6 to 7 medium carrots and pour them into a pan.
• Add half a cup of sugar and stir, then cover the pot and let it release water.
• After an hour, place the carrot that has released water over medium heat.
• When the water from the carrots has not completely evaporated, add grape syrup and stir.
• Add a little cardamom powder, then glucose to brighten the color of the carrots.
• Toast some coarsely chopped walnuts and add to the mixture. Make sure the halva remains over low heat to avoid burning or drying out.
• Sprinkle gelatin over cold water and dissolve it using a double boiler, then add it to the mixture.In the final step, add rosewater and cover the pot for half an hour to let it steam.Place the halva in the refrigerator for at least 3 hours to enhance its flavor.
• For better results, it is recommended to follow the “secret to delicious halva” practices we discussed earlier, allowing it to stay in the refrigerator overnight and only then serving it.

How to Make Nisar Halva

• To prepare Nisar halva, sift 200 grams of white pastry flour into a pan.Roast the flour over low heat until its raw smell is gone but without changing color; this usually takes about 45 minutes.Then, sift 50 grams of chickpea flour and add it to the mixture, and roast for another 15 minutes to make the halva light and fluffy.
• After that, sift the flours again and return them to the pan, placing over low heat.
• Add 50 grams of butter and 50 grams of liquid oil to the flour mix. Shortly after, add a tablespoon of cardamom powder, a tablespoon of rosewater, and three tablespoons of brewed saffron to the mixture and knead all the ingredients well until fully combined; then pour the mixture into a mold and press it slightly.
• Whenever ready to serve, you can decorate it with pistachio powder or ground
• rose petals.
• How to Make Halva Roll
• For halva roll, you will need four eggs. Separate the egg whites from the yolks.

Place the egg whites in a clean, dry bowl and beat them on high speed until foamy; then gradually add 50 grams of sugar and keep beating until the whites hold a bit of shape.In a separate bowl, add the yolks with 50 grams of sugar; then add a quarter teaspoon of vanilla and a tablespoon ofhoney

• to the mixture, along with two tablespoons of warm water.
• Beat the mixture with an electric mixer until it becomes a cream color and uniform.
• Combine the yolk mixture with the egg whites and mix them on a low speed.
• Sift 100 grams of flour and 20 grams of cornstarch into the mixture in three batches and gently fold it in until combined. Pour the prepared batter into a baking tray measuring 30 by 40 centimeters.
• Sift powdered sugar onto a clean cloth and place the roll on it.
• Gently peel the parchment paper from the halva and fold the excess cloth over the roll and start rolling it up.
• Finally, slice the roll into pieces and serve.
• How to Make Scooped Halva
• To prepare scooped halva, sift two cups of white flour and roast it in a pan over low heat to eliminate the raw smell, making sure not to change the color.
• Next, add 100 grams of butter and a third of a cup of solid oil, and mix well.After removing the pan from the heat, add 2 tablespoons of ground cardamom to it. Once the mixture cools, sift one cup of powdered sugar over it and mix well.Divide the halva in two; to one half, add 2 tablespoons of brewed saffron to achieve two colors; then add 2 tablespoons of rosewater to both halves.

Gather the halva to the edges of the pan, then use a scoop to take portions and place them on a platter, each piece should be the size of the scoop.

• You can use pistachio powder and rose petals for decoration.
• How to Make Halva Tart
• To prepare halva tart, cut 150 grams of butter into pieces and sift 60 grams of powdered sugar over it.
• Blend them on low speed with an electric mixer until well combined and smooth; then add one egg yolk and a quarter teaspoon of vanilla to the mixture.
• Add half a teaspoon of cardamom powder and half a teaspoon of thick brewed saffron to the mixture as well.
• Sift flour over the mixture and use your fingertips to combine it until it resembles breadcrumbs.Gradually gather the dough together, taking care not to knead it too much to avoid making it dry and tough.Take a hazelnut-sized piece of dough and press it into the tart mold evenly.

Refrigerate the dough for an hour to rest; then bake it in an oven set at 180 degrees Celsius for 15 to 20 minutes until ready.

• How to Make Two-Colored Brustok Halva
• To prepare two-colored brustok halva, sift 350 grams of white pastry flour and place it in a pan over low heat until the raw smell disappears, which usually takes 40 minutes to an hour.
• After that, sift 150 grams of chickpea flour and add it to the mixture. Roast for an additional 15 to 20 minutes, then wait for 7 minutes to allow the flour to cool down before sifting in 200 grams of powdered sugar.Divide the ingredients into two equal portions; a scale is recommended for accurate division.Pour each portion into a separate bowl and add a teaspoon of cardamom powder; you may also sift some cocoa powder.
• If necessary, add a tablespoon of rosewater to the mixture and stir.
• Next, melt 50 grams of butter and add it to the mixture. Melt 100 to 150 grams of solid oil and gradually incorporate it until the dough thickens.
• Return to the other half of the ingredients and add a teaspoon of cardamom powder and a tablespoon of rosewater.
  Melt 50 grams of butter and add to the mixture. Melt 100 to 150 grams of solid oil and mix into the combination.
• Finally, you can sprinkle chopped almonds or pistachios on top as a decoration.
• How to Make Dubai Candy Halva
• To prepare Dubai candy halva, sift half a cup of flour and mix it with half a cup of water.

Stir well to ensure there are no lumps left; if lumps form, strain it and stir again.

• Set the mixture aside; then combine 3 tablespoons of strong brewed saffron with half a cup of rosewater and half a teaspoon of cardamom powder and set aside.
• Pour one cup of sugar into a pan and heat it gently until the sugar melts, but avoid stirring with a spoon to prevent bitterness.
• After the sugar has melted, add 50 grams of melted butter and mix it with
• caramelized sugar;
• then add 2 cups of milk to the mixture.
• If the mixture tightens, cover it to regain its softness, then add the flour-water mixture, stirring often over low heat to avoid sticking.

Combine 2 tablespoons of boiling water with half a teaspoon of

• coffee
• and add it to the mixture, then gradually add half a cup of liquid oil in stages to create the desired consistency and readiness for serving.
• How to Make Homemade Halva Cake
• To make a homemade halva cake, grease a 26-centimeter diameter tart pan entirely and set it aside.
• Break four eggs at room temperature into a bowl.
• Add a quarter teaspoon of cardamom powder and a quarter teaspoon of vanilla powder to them; then add one cup of sugar to the eggs and whisk with an electric mixer at high speed until you achieve a fluffy, elastic, cream-colored mixture.Scrape the sides of the bowl with a spatula to remove any egg residue. Add two-thirds of a cup of liquid oil and two-thirds of a cup of milk to the mixture; then add one-third of a cup of rosewater and two tablespoons of brewed saffron.In several batches, add a teaspoon of baking powder and flour to the mixture, scraping again.
• Pour the batter into the cake tin, set the oven temperature to 180 degrees Celsius, and bake for 45 minutes for your delicious halva cake to be ready.

How to Make Ginger Halva in a Mold

• To make ginger halva in a mold, sift 350 grams of white pastry flour (2.5 cups) into a pan and place it over low heat. Stir the flour until its raw smell disappears without changing color.
• Roast the flour for 50 minutes and sift again, returning it to the pan for a uniform halva.
• At this point, add 100 grams of semi-solid oil and 60 grams of butter to the flour and sauté for 5 minutes on low heat until it becomes uniform and thick; then turn off the heat and wait 5 to 6 minutes.
• Sift 250 grams of powdered sugar over the ingredients and mix well.
• Next, sift 2 tablespoons of ginger powder and add it to the mixture.
• Add a teaspoon of fresh cardamom powder to the recipe.
• Add some finely chopped walnuts to the halva and mix well.
• Now you can shape the halva into any desired mold and serve. If you tend to feel cold, in addition to this halva, you can also have “Ardeh Halva” following the recipe provided in SelMagz’s kitchen section.
• How to Make Diet Halva

To make diet halva, combine one cup of low-fat dry

• cheese
• with a bit of water, mixing it with your hands until uniform.
• If desired, add a tablespoon ofcoconut oilor cardamom to the mix; then add half a cup of
• raisins
• or dates, and mix well.Place the mixture in the fridge and let it set. Now your diet halva is ready to serve.How to Make Moist Chickpea Halva
• To prepare this halva, first combine one cup of sugar and half a cup of water, adding 2 to 3 tablespoons of brewed saffron and half a cup of rosewater; then sprinkle in half a teaspoon of cardamom powder into the pot and mix everything.
• Put the pot on the heat and wait until the sugar completely dissolves and a clear syrup forms. Let the syrup sit at room temperature to cool slightly.In the meantime, sift three-quarters of a cup of white flour and roast it over low heat until its raw smell disappears; be careful not to let it change color. Sift the flour again and add liquid oil.Roast it again until it acquires a beige color; then add the chickpea flour and roast a bit more.

Finally, add the butter to the mixture, then gradually incorporate the cooled syrup while mixing well. Continue on low heat until it reaches the desired consistency and is ready to serve.

• How to Make Omaji Halva
• To prepare Omaji halva, start with the syrup. Combine one and a half cups of sugar with one and a half cups of water, and also add half a cup of rosewater and enough brewed saffron.
• Add a few cardamom pods to the mixture and heat until the sugar dissolves; then turn off the heat and leave the syrup to cool at room temperature.
• Next, pour two cups of sifted flour into a bowl and spread it out by hand.
• Gradually add half a cup of milk, being careful to prevent it from clumping, letting it stay crumbly. Strain the mixture to remove small particles and ensure the flour develops a sandy, uniform texture.
• After half an hour, roast the flour over low heat again. Once it reaches the desired color, add half a cup of oil and a tablespoon of syrup, and mix well.

Add a little turmeric to the ingredients and stir to enhance the color. Finally, rock the pan side to side to achieve the desired halva texture and readiness for serving.

• If you’re in a hurry to cook halva, we recommend checking out the article
• “How to Make Instant Halva in Half an Hour.”
• How to Make Boutique Marble Halva
• Sift one cup of white flour and place it in a pan over low heat until it roasts and the raw smell is eliminated, but without changing its color.
• After 10 minutes, stir in half a cup of chickpea flour. Sift the mixture again and return it to the pan.
• Add 50 grams of butter to the ingredients and set it over low heat.
• Next, add a third of a cup of semi-solid oil and stir the ingredients for 2 minutes.
• Sift three-quarters of a cup of powdered sugar and stir it into the mixture; then add half a teaspoon of ginger powder and half a teaspoon of cardamom powder.Divide the halva into two: pour 85 grams of white chocolate over one half and 50 grams of brown chocolate over the other. Pour the mixture into a mold and refrigerate for an hour. For decoration, you can use rose petals and pistachio powder.