Iraqi Halwa of Toasted Rice Flour (Halawat Timman) (Gluten Free)

“This has a lovely flavour. Nice with a cup of tea when craving something sweet. I think this is a very old Iraqi recipe. Here is what Nawal Nasrallah author of, Delights from the Garden of Eden has to say about it. "A simple rice sweet enjoyed with a spoon. It is important to toast the rice to perfection, as this will give the dessert a delicate golden hue and a wonderful aroma. She is of Iraqi decent. Modified slightly from her recipe.”
READY IN:
30mins
SERVES:
4
YIELD:
4
UNITS:
Metric

Ingredients Nutrition

  • 118.29 ml white sugar
  • 591.47 ml water
  • 22.18 ml butter
  • 118.29 ml rice flour
  • 2.46 ml freshly ground cardamom
  • 7.39 ml rose water (I prefer Iranian, rose waters vary greatly in quality)
  • hand full slivered almonds, toasted in a dry pan
  • 2.46-4.92 ml crushed pistachio nut, to almost a powder (optional)

Directions

  1. Dissolve white sugar and water in a pot and boil for 5 minutes.
  2. In another pan melt butter and fold in rice flour. stir constantly until rice starts to change colour and emit a pleasant aroma, about 10 minutes.
  3. Take pots off heat and gradually pour syrup into flour, stirring all the time with a wire whisk to prevent lumping.
  4. Return pot to heat and continue cooking, stirring frequently, until mixture thickens, about 15 minutes. Add freshly ground cardamom and rose water 5 minutes before it is done.
  5. Spread onto plates and garnish top with toasted almond slivers & crushed pistachio nuts (the green of them in mainly for looks so I just use a tiny bit).
  6. Enjoy!

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