Made some Iranian Halva balls and covered them with dark chocolate and almonds. Hard to control myself from eating the whole thing.
The sweets are usually cooked on aniversary of the loss of a loved one and have a sad association with it. But I make them whenever I'm happy to remind me of all the good things I learned from my mother during her visits in Sweden (I was too arrogant and busy learning anything from her whole living back in Iran).
It is not something for weight counciense person. It is sweet, buttery and the way I made it, round balls covered with dark chocolate and almonds.
It's a bit time consuming to make, because you have to store the flour by hand for about 10 to 15 minutes and add the butter and cooking oil to it while making sure it doesn't turn into lumps and later ass the syrup in slow steps, something that I learned the hard way (as always with me) because the mix of flour and oil gets really hot and adding the syrups generates a lot of hot steam anx possible splashes of hot sticky syrup all over the kitchen.
This video is one of the good ones.
https://m.youtube.com/watch?v=YV2TuLB1rdw
Just make sure, the longer you keep the flour before adding the oils, the darker the color of the Halva gets.
#Cooking #Iranian #Halva #Sweets #Desert
