Halwa Recipe (Assyrian Halva)
A sweet Assyrian treat, Halwa is prepared with a mixture of butter, flour, and date molasses.
Servings: 24 pieces
- 1½ sticks unsalted butter (12 Tablespoons)
- 1½ cups all-purpose flour
- ½ cup date molasses
- 3 Tablespoons water
Melt butter and bring to a boil. Simmer over medium heat for approximately 5 minutes.
Gradually add flour, while stirring over medium heat for 5 additional minutes.
Continue to stir until the mixture turns dark tan in color. This should take approximately 20 minutes.
Mix date molasses and water in a small saucepan and bring to a boil. Carefully pour the molasses into the roux (flour and butter mixture). Mix thoroughly until completely combined. There should be no streaks of light and dark colors. The mixture should be a solid brown color.
Transfer the mixture into a loaf pan or other dish. Press down firmly to pack the halwa using a spatula or the back of a wooden spoon.
Transfer the mixture into a loaf pan or other small pan.
Press down firmly to pack the halwa using a spatula or the back of a wooden spoon.
Cut into 1"-2" portions using a knife. Cool completely before serving.
The traditional way to serve halwa is with tea/chai.
- I halved the original recipe found in my cookbook. If you want to make more, double the recipe.
- The halwa should be approximately 1" thick. Use a pan that will allow you to achieve this thickness. If the pan is too large the halwa will not be thick enough.
- If the halwa doesn't come out as thick as you'd like, just reheat it briefly in the same saucepan then add to a smaller pan or dish.
- Halwa is usually even darker in color. I used homemade Date Molasses that was not as dark as store-bough molasses. If you want the color to be darker, use this Date Molasses.
Serving: 1piece | Calories: 78kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 65mg | Fiber: 0g | Sugar: 1g