Walnut halva recipe from Mazandaran in Iran
This delicious and fragrant sweet called Halva walnut is a local food in Mazandaran, Iran, which is cooked as follows, and follow the cooking article of Koolleh magazine in the continuation of this article.
INGREDIENTS :
- Rice = 1 cup
- Powdered walnuts = 1 glass
- Sugar = 1 glass
- Grape juice = 1/2 glass
- Oil = 3 tablespoons
- Water = 4 glasses
INSTRUCTION :
Wet the rice and after 3-4 hours, pour it in the strainer to drain the strain, then grind it (some of the grains should be large)
Pour three tablespoons of oil in a non-stick pan and add the rice and fry for about 5 minutes on a low flame, then add the walnuts and fry together for another 10 minutes. If the rice is roasted too much, it will harden and dry.
Turn off the flame. When the rice and walnuts are overheated, add sugar and mix well.
Then add water and grape juice and let it rest for about half an hour and put it on a high flame, stirring occasionally so that it does not settle.
When the ingredients are in the form of dough, reduce the flame and stir regularly so that it does not settle and burn. Continue to fry until the halva is soaked in oil for about an hour.
First, the color is light brown and in the middle of the work, the color of the halva changes and becomes darker. The more you eat, the darker it gets.
When the halva does not stick to the dish and hands, we turn off the flame and let the halva fall a little from the heat.
If the halva is stuck to the tray, pull it under the halva with a large knife so that it can be easily separated.