These intense fudgy treats are a perfect sweet treat to end a meal with or simply to enjoy with a good cuppa.

Makes 20 halva balls


  • 160g flour
  • 80g sugar
  • 100ml rose water
  • 8 cardamom pods
  • 2 tbsp liquid saffron
  • 60ml vegetable oil
  • 40g butter
  • 20g ground almonds
  • 10g pistachio slices

1. Start by making the sugar syrup. Lightly crush the cardamom pods in a pestle and mortar. Place them in a saucepan along with the sugar, rose water and liquid saffron. Gently heat the mixture and stir until the sugar dissolves. Take the syrup off the heat and set aside to infuse while you cook the flour.

2. Place a large saucepan on a low heat. Add the flour and dry fry it over a very low heat for 20 minutes, stirring continuously. You need to keep the flour moving so it doesn’t stick to the bottom of the pan and burn. ¬†After the flour has turned a golden colour take it off the heat.

3. Strain the sugar syrup in a sieve to remove the cardamom pods then add it to the flour along with the oil and butter. Place the pot back on a low heat and cook for 2 minutes until the mixture has taken on a sticky fudge-like consistency.

4. Take the halva off the heat and leave to cool. Sprinkle the ground almonds on a large flat plate. Once the halva is cool enough to touch, take a dessertspoon of the mixture and roll it into a small ball. Then roll the ball in the almonds mixture to coat it. Repeat with the remaining halva or alternate with adding pistachio slices on top of each ball.

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