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    You are in: Home / Recipes / Persian Halva Recipe
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    Persian Halva

    Average Rating:

    2 Total Reviews

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    • on October 21, 2010

      I made this dish for a school event, mostly everyone thoroughly enjoyed it. I did get some mixed reviews though, but that's purely because they are not used to the unique flavours, especially of the rose water. I loved it and an Iranian student told me it tastes exactly like how his mum makes it back home so that makes me a very happy person! Thank you, littlemafia, for sharing another one of your wonderful recipes, will be making it again for sure!

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    • on September 06, 2011

      Yummy. An easy sweet to have with tea. I used brown rice flour to be gluten free and estimated the gram amounts. I think I used more flour than called for. Next time I will pound my Iranian saffron or at least some of it (Iranian saffron is the best but can be used in a smaller amount than called for here as it is more potent than Spanish) I used canola oil (it seemed like a lot of oil to flour), Iranian rose water, also the best in quality, plus the rest of the ingredients. If you don't know how the result should look search Persian halva on Google photos. I will make this for DH insha Allah.

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    Nutritional Facts for Persian Halva

    Serving Size: 1 (162 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 848.2
    Calories from Fat 464
    Total Fat 51.5 g
    Saturated Fat 6.7 g
    Cholesterol 0.0 mg
    Sodium 1.8 mg
    Total Carbohydrate 95.0 g
    Dietary Fiber 6.6 g
    Sugars 50.1 g
    Protein 8.2 g

    The following items or measurements are not included:

    rose water

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