Tar Halva with Pistachios

Ingredients

• 1 cup (200g) rice flour 1 cup (200g) rice flour
• 4 cups (950ml) whole milk 4 cups (950ml) whole milk
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 1 teaspoon rosewater 1 teaspoon rosewater
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 cup (30g) crushed pistachios, for garnish 1/4 cup (30g) crushed pistachios, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 65g, 40g
• Protein: 8g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large saucepan, whisk together the rice flour and milk until well combined.
2. 2.
   Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and comes to a gentle boil.
3. 3.
   Reduce the heat to low and add the sugar, saffron threads, rosewater, and ground cardamom. Stir well to incorporate the ingredients.
4. 4.
   Continue cooking the mixture on low heat for another 10-15 minutes, stirring occasionally, until it reaches a pudding-like consistency.
5. 5.
   Remove the saucepan from heat and let the Tar Halva cool for a few minutes.
6. 6.
   Transfer the Tar Halva to serving bowls or dishes and garnish with crushed pistachios.
7. 7.
   Allow the Tar Halva to cool completely before serving. It can be enjoyed warm or chilled.

Treat your ingredients with care...

• Rice flour — Make sure to use fine rice flour for a smooth texture in the Tar Halva.
• Saffron threads — Soak the saffron threads in a tablespoon of warm milk for a few minutes before adding them to the mixture to enhance their flavor and color.
• Rosewater — Use a high-quality rosewater for the best aromatic experience.
• Pistachios — Toast the pistachios lightly before crushing them to bring out their natural flavors.

Tips & Tricks

• For a creamier texture, you can substitute half of the whole milk with heavy cream.
• If you prefer a stronger cardamom flavor, you can increase the amount of ground cardamom to 1 teaspoon.
• To enhance the visual appeal, sprinkle a pinch of ground saffron on top of the Tar Halva before garnishing with pistachios.
• Serve the Tar Halva chilled for a refreshing dessert experience.
• Leftover Tar Halva can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Tar Halva in individual bowls or dishes, allowing each person to enjoy their own portion. Consider adding a dollop of whipped cream or a sprinkle of ground cinnamon on top for an extra touch of indulgence.

Presentation advice

To elevate the presentation of Tar Halva, you can garnish each serving with a few whole saffron threads and a sprinkle of edible rose petals. Serve on a decorative platter or dessert plates for an elegant touch.