Halawat Timman | Iraqi Toasted Rice Flour Halwa

Wednesday, February 15, 2017

As part of the MENA Cooking Club, this month we are sharing Iraqi food and the choices were:

  • Pardah pilau (rice pie)
  • Lis’an El Qa’thi (eggplant wrapped around meat)
  • Halawat Timman (rice candy)
Despite having a whole month to work on this challenge, I kept procrastinating it for no reason up until the last minute. I am drafting this just 6 hours prior to publishing time. My mind was fixated on Pardah Pilav which apparently is present even in India. I wanted to make the Iraqi Dill Fava beans rice and use that in the pie but alas never got around to making it. I did not check the eggplant recipe as we are still on the no-meat days. And about Halawat Timman, I had scoured through google using all possible terms to get an idea but there seems to be just one recipe floating around and mostly copy pasted. Maybe because I had my heart set on the Pardah pilav and the idea was just not very clear yet, I had no intention to make this simple dessert. But I did. For the love for MENA Cooking Club! 


Halawat Timman | Iraqi Toasted Rice Flour Halwa

Ragee was fast asleep inside her den and it was time for my evening tea when the thought of giving this recipe a try got bigger. I was praying doesn't wake up until I get the halawat done and click a few pictures before the sun disappears. I have no idea how this Halawat Timman should look as there weren't any image anywhere or maybe not tagged with this name. The instruction is very simple and akin to Indian halwas methods. I was so glad my first attempt itself went smooth! 

Halawat Timman | Iraqi Toasted Rice Flour Halwa


I chose to use my heart shaped silicone moulds to plate the halawat, and it was only coincidental that it is V-day today. I got three heart servings but one of them was not the same size because I was taste testing a bit too much! :-D

Halawat Timman | Iraqi Toasted Rice Flour Halwa 

Recipe adapted from Food.com by UmmBinat
Yields: 2 to 3 servings

INGREDIENTS

1/3 cup white sugar
1 ¼ cups water
1 tablespoons ghee
1/4 cup rice flour
1/4 teaspoon ground cardamom
1 teaspoon rose water
fistful pistachios, toasted and crushed

METHOD

  1. Add sugar and water in a saucepan and keep it on medium flame and let it boil
  2. Meanwhile, melt the ghee in another non-stick shallow pan or pot
  3. Slowly start adding the rice flour to the melted ghee while stirring constantly
  4. Toast the rice flour by stirring until it starts to change to light golden colour and fragrant, about 10 minutes.
  5. Remove the rice flour pan off the flame and keep it on the counter 
  6. Switch off sugar water and gradually and carefully pour it into flour, stirring all the time to prevent lumping.
  7. Return the pan to stove and continue cooking, stirring frequently, until mixture thickens and comes off the sides easily.
  8.  Add cardamom powder and rose water and mix again
  9. Spread onto plates or shape them with moulds and garnish top with toasted almond slivers (that I missed) and crushed pistachio nuts
  10. Scoop and enjoy the simple sweet rice halawet!
Halawat Timman | Iraqi Toasted Rice Flour Halwa

As it was "oats-porridge" for dinner kinda day, I did not have much work in the kitchen. I waited for F to come home and we both ate these little hearts together before dinner! :-)

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