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Halva Masghati Shirazi

Name: Halva Masghati Shirazi
Prep time: 10 min
Cook time: 25 min
Yield: 4-6 servings
Cuisine: Persian
Ingredients: 2 tablespoons rice flour; 1 tablespoon cornstarch or wheat starch; 2 cups liquid (mostly pure rosewater mixed with water); 1 cup granulated sugar; 1 tablespoon cooking oil or melted butter; 1 tablespoon bloomed liquid saffron; Slivered pistachios and almonds (for garnish)

حلوا مسقطی کاسه‌ای شیرازی با گلاب، زعفران و هل

The recipe I have for this halva has been passed down to me by my mother-in law. I guess its one of my husbands favorites too because it doesn’t last long when I make it! Keep in mind it may take 15-25 minutes of continuous stirring until it is finally thick and ready to pour into a dish 🙂.

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

Servings

4-6 servings

Difficulty

Easy

The Authentic Sofreh Pairing

In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:

Fresh Persian Brewed TeaPistachio SliversCardamom Pods

🌸Blooming Saffron & Golab

Fragrant Finishing Secret: Grind saffron threads with a pinch of sugar in a mortar and steep in warm water for maximum crimson color. Always stir in rosewater (golab) and crushed cardamom during the final minutes of cooking so their delicate floral oils stay vibrant.

Ingredients

مواد لازم

Servings Stepper

4 servings

Unit System

Prep ready: 0 of 7

2 tablespoons rice flour

1 tablespoon cornstarch or wheat starch

2 cups liquid (mostly pure rosewater mixed with water)

1 cup granulated sugar

1 tablespoon cooking oil or melted butter

1 tablespoon bloomed liquid saffron

Slivered pistachios and almonds (for garnish)

Step-by-Step Instructions

طرز تهیه

Toast rice flour: Stir the rice flour in a pot over medium to medium-high heat for approximately 5 to 10 minutes to lightly toast it and release its fragrance.

Add starch and rosewater: In a measuring cup, whisk the 1 tablespoon of starch into the 2 cups of rosewater and water until smooth. Pour into the pot with the rice flour and stir continuously over medium heat until the mix becomes slightly thick.

Add saffron, sugar & oil: Add the bloomed saffron, granulated sugar, and 1 tablespoon of oil. Stir well to dissolve the sugar completely.

Stir until thickened: Continuously stir the mixture over medium-low heat for 15 to 25 minutes until it reaches a thick, glossy custard consistency. (You don't want it to be too watery! Keep in mind that when it cools down it only thickens a little more than what it looks on the stove).

Pour into dish and garnish: Once thick and lustrous, pour the Halva Masghati into a shallow dish or small bowls. Garnish immediately with slivered pistachios and almonds. Allow it to cool before serving. It's so delicious it won't last long! 🙂

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