Persian Halva pudding is full of saffron and rose water flavor. It’s easy to make and very delicious. It’s a taste of the Middle East!
This is a halva pudding that my maman used to make a lot. As always, this brings back many memories – and that’s why I love Persian Saturdays.
Don’t you just love family memories? I know I do. Some memories are sweet and some are bittersweet. But what matters the most is that you know that through all those memories, you had your family by your side, protecting you and making you feel good.
Childhood memories are mostly happy. I saw a couple of my lovely readers commenting on the last post, that the dish brought back childhood memories. How sweet and precious is that? This is what I love about food. Where ever you are in this world, you can always remember your good old days with just a spoonful of a special dish!
Living in another country thousands of miles away from your family makes you seek out the smallest things to bring memories back. Take this very simple halva pudding called Kachi that my maman used to make often. When I made it the other day, all my good memories with my maman came back to me as the house was full of the aroma of saffron and rosewater.
The ingredients used in making halva pudding, are very basic. What makes this pudding very special is the method of combining the ingredients and the process of making it. As halva pudding includes flour, sugar and butter, it’s very good for people who feel weak or tired and need more energy. Many families in Iran make this for mothers who have recently given birth because it’s strong, tasty, sweet and easy to eat.
“halva pudding is as sweet as my memories!”
My maman, on the other hand, always uses less butter and sugar to make halva pudding lighter. And, as my Persian recipes are supposed to be food the way my maman makes, I am going to write the same recipe that we have been making for years.
Saffron is a must in this dessert and as I told you before, I personally like Mehr Saffron the best in the US. The flavor, aroma and color is just on point and how I like saffron to be. You also need rose water as it compliments saffron really well. I’m quite sure you can find rose water in Turkish and middle eastern shops as well as online. Having one bottle of rose water in the pantry won’t hurt since it doesn’t go bad and can be used both in sweet and savory dishes.
Enjoy this family recipe and if you make it, let me know how you like it!
Kachi - Persian Halva Pudding
- 1 cup sugar
- 1 1/2 cup water
- 2 tbsp bloomed saffron see notes
- 1/4 cup rose water
- 3 tbsp all purpose flour For GF option, use rice flour
- 3 tbsp unsalted butter or 3 tbsp vegetable oil
- Pistachio and sesame seeds to garnish
Heat sugar and water in a small sauce pan over medium heat until it starts boiling. then boil for about 3 minutes. The color doesn't have to change.
Add Saffron and rose water to the syrup. Set aside.
In another sauce pan over medium heat, stir flour constantly until light brown. Be very careful as flour burns fast.
Add butter and keep stirring for about a minute until it turns brown.
Turn the heat off, add the syrup slowly to the flour mixture, stirring continuously using a whisk.
Once all the syrup is poured, turn the heat on again to medium and keep stirring until it thickens, about 15 minutes.
Pour into serving bowls and top with pistachio and sesame seeds.
Serve warm or at room temperature.
To bloom saffron, first grind some, then sprinkle 1/8 - 1/4 tsp of it over a cube of ice and let it sit on the counter until the ice is fully melted.
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