Flour halva
Description
The recipe won't take much time. In Arab countries, people greatly enjoy various sweets that can be hard, soft, chewy, or gummy in texture. The base of flour halva, naturally, is flour, and I also add walnuts for a more interesting flavor. This sweet is very high in calories and nutritious, so you can't eat too much of it at once. Serve it chilled.
Instructions
- 1
Step 1
1. Pour water and milk into a saucepan, add granulated sugar, and place the saucepan over heat. Bring to a boil, then reduce the heat to the lowest setting and simmer for another 6 minutes. Remove the saucepan from the heat and set aside to cool.
- 2
Step 2
2. Place a saucepan or frying pan with a thick bottom over low heat, add chopped butter and melt.
- 3
Step 3
3. To the melted butter, add wheat flour, peeled and finely chopped walnuts.
- 4
Step 4
4. Stir the mixture with a spoon and fry until golden brown.
- 5
Step 5
5. I fry, stirring constantly, until I get fine, greasy crumbs, then remove the pan from the heat.
- 6
Step 6
6. Gradually add the previously prepared sugar syrup to the flour crumbs in small portions and a thin stream, vigorously stirring with a spoon until a uniform consistency is achieved.
- 7
Step 7
7. With tablespoons, shape the mixture into quenelles and place them onto a plate, garnish with walnuts, and serve immediately.