For this month’s challenge, we were exploring Iraqi cuisine with three recipes. Pardeh Pulav, Lis’an El Qa’thi (eggplant wrapped around meat) & Halawat Timman. I am completely unaware of what Iraqi cuisine is. So I took help of google to explore and know about these 3 recipes. While googling purdeh pulav, I came across few recipes but was not satisfied as it was a mix of rice with a covering of puff pastry like a pie. Somewhat cross culture recipe. Next I moved to halawat timman. And to my surprise it really caught my interest. Reason being , halawat timman is similar to sulemani halwa prepared in my region. I have done a guest post for this recipe at my dear friend Fathima of Saffron Pudding about two years back.
Huma Kalim
Serves 3 - 4
Halawat timman is a rice flour halawa from Iraq.
5 minPrep Time
20 minCook Time
25 minTotal Time
Save RecipeIngredients
- 1 cup rice flour
- 1 cup Sugar (minus 3 tbsp)
- 1 & ¼ cup water
- Pinch of salt
- 100 gm Pure Ghee
- 3 pods of cardamom powder
- 2 pods cardamom
- 3 pinches of saffron
- 4 tbsp of mixed dry fruits ( almond, pistachio & melon seed)
- 1/2 tsp rose water
- Rose Petals to garnish
Instructions
- In a deep vessel add in water with cardamom & saffron. Boil on a low flame. Keep aside
- In another wok add in ghee. When hot add the whole cardamoms.
- When cardamom crackles, add in rice flour.
- Roast the flour till light brown in color. Once light brown add in mixed nuts & give a quick stir
- Add in the prepared saffron cardamom syrup. Take care while adding as bubbles will come up
- Stir till all the water is absorbed and it starts leaving the sides.
- Add sugar and stir till it dissolves.
- Lastly add rose water and keep stirring for few minutes till it mixes up with entire halawa.
- Garnish with rose petals
- Serve hot.
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