Purple Helva-i Hakani
How to make Purple Helva-i Hakani?
Ingredients
- 1 tea glass of purple wheat flour
- 3 tablespoons of starch
- 1 tea glass of rice flour
- 3 tablespoons of butter
- 1/2 tea glass of powdered almonds
- 2 cups of milk
- 3 tablespoons of honey
- 3-4 tablespoons of flaked almonds (for topping)
Instructions
-
1
One of the indispensable desserts of the palace cuisine. I think it will suit your iftar tables very well! I say you should definitely try it. I adapted the recipe to myself and made it in purple.
-
2
First, the almonds are soaked in hot water for 10 minutes and at the end of this period, they are peeled and removed from the rondo. ⠀
-
3
Rice flour, corn starch and purple wheat flour are mixed in a separate bowl. The butter and flour mixture begins to be roasted in a pot. ⠀
-
4
Meanwhile, milk is heated in the sauce pot. When it heats up, set it aside and add honey and mix. ⠀
-
5
After the butter and flour are roasted, the ground almonds are added. It is roasted a little more and then the sherbet is slowly added to this mixture. At this stage, you need to stir the halva constantly. ⠀
-
6
When it thickens, turn off the heat, let it brew for a while, and serve with almonds sprinkled on top. Enjoy your meal.
-
7
Cookie RecipesApple CookiesFlour CookiesWet CookiesCocoa Crack CookiesChocolate Chip CookiesEasy CookiesBrownie CookiesMushroom CookiesSalted Cookies with VinegarStarbucks Cookies
-
8
Cake RecipesMoist Cocoa CakeCarrot CakeBrownieCocoa CakeLemon CakeOrange CakePlain CakeCocoa CupcakeSponge CakeMarble Cake
-
9
Dessert RecipesSpoonfulMosaic CakeChocolate SouffleSemolina HalvaBaked Rice PuddingProfiterolRevaniMagnoliaRice PuddingTiramisu
-
10
Poga Recipes, Dill Poga, Yeast Poga, Patisserie Poga, Karaköy Poga, Unleavened Poga, Non-stale Poga, Bearded Poga, Soft Poga, Dried Yeast Poga, Potato Poga
Comments (0)