Halva with Paratha

Name: Halva with Paratha
Yield: Serves 6–8
Cuisine: Iraqi
Ingredients: 100 g (3½ oz) butter; 75 g (2¾ oz) flaked almonds, toasted; 125 g (4½ oz) each of chapati flour and plain flour; 425 g (15 oz) semolina; seeds from 4 cardamom pods, crushed; 3 tbsp rose water; pinch of saffron strands; 1 tsp salt; 300 g (10½ oz) caster sugar; 55 g (2 oz) sultanas, soaked in hot water for 10 minutes; a little vegetable oil; 55 g (2 oz) shelled pistachios, toasted; 125 g (4½ oz) butter, softened

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

This sweet treat is traditional at Jewish New Year in India and Iraq.

Ingredients

300 g (10½ oz) caster sugar
seeds from 4 cardamom pods

Asia
India
Iraq
Dessert
Mediterranean
New Year
Vegetarian

Method

Start by making the paratha dough. In a bowl, mix the flours and salt with just enough warm water to give a workable dough. Knead for 3–4 minutes, then gather into a ball, oil lightly and leave to rest in a warm place in the bowl, covered with a clean cloth, for 30–40 minutes.
Preheat the oven to