Halva is a traditional Middle Eastern dessert that originated in Persia. Halvah, which means sweet and sticky paste or confection made from boiled wheat flour and sugar syrup, dates back to the 7th century when it was used as a medicinal food for those suffering from diabetes mellitus. By the 9th century, this yummy treat has been eaten by kings all across Europe!
The earliest Persian recipes have been documented in the 13th-century Arabic book Kitab al-Tabikh (The Book of Dishes), as well as an anonymous cookbook from 13th-century Moorish Spain. Halva was adopted and expanded by the Ottoman Turks, including a sesame-based version, and spread throughout their empire.
Rose halwa is a mouthwatering halwa recipe strongly flavored with rose essence and red rose petals. The natural red color is got from the fresh rose petals. Usually rose is used in Mughlai recipes and has a unique strong flavor.
Boil rose petals in rose water and honey till soft. To this add sugar, ghee and cook till the mixture leaves sides and gets a halwa consistency.
Add cardamom powder and rose essence, mix well and remove from fire.
Add cardamom powder and rose essence, mix well and remove from fire.
Garnish with fried cashew nuts and serve.
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.