Best Iraqi Halawa Halib Milk Sweet Recipes

IRAQI HALAWA HALIB (MILK SWEET)

Steps:

• Sugar syrup: Put sugar and water in a small saucepan on medium heat.
• Stir mixture until sugar dissolves.
• Bring the mixture to a boil and let it boil for about 2 minutes; set aside.
• Halawa: Put all the halawa ingredient in a medium saucepan and put it on medium heat.
• Stir the mix non-stop with a wooden spoon (be careful that the mix is easily burned if not stirred continuously) until it becomes light brown in color (like color of caramels).
• (When the mix color begins to darken, lower the heat as you continue stirring).
• When the mix is light brown in color, remove from heat, pour the sugar syrup over the halawa mix (the mix will bubble).
• Wait for about 2-3 seconds and stir the halawa with the spoon to blend well.
• Pour in individual flat plates or one big plate.
• Set aside to cool and then serve.

IRAQI HALWA OF TOASTED RICE FLOUR (HALAWAT TIMMAN) (GLUTEN FREE)

Steps:

• Dissolve white sugar and water in a pot and boil for 5 minutes.
• In another pan melt butter and fold in rice flour. stir constantly until rice starts to change colour and emit a pleasant aroma, about 10 minutes.
• Take pots off heat and gradually pour syrup into flour, stirring all the time with a wire whisk to prevent lumping.
• Return pot to heat and continue cooking, stirring frequently, until mixture thickens, about 15 minutes. Add freshly ground cardamom and rose water 5 minutes before it is done.
• Spread onto plates and garnish top with toasted almond slivers & crushed pistachio nuts (the green of them in mainly for looks so I just use a tiny bit).
• Enjoy!

FLOUR HALAWA- HALVA - ????? ?

Steps:

• make a syrup by boiling sugar and water together, let the sugar dissolve completely and let it boil for 30 seconds and set aside.add the ground cardamom.
• place oil in a pot on medium heat, when it's hot add flour. keep on moving the flour until it becomes light brown in color.
• remove from heat, immediately add sugar syrup carefully, mix it with a whisk until the mixture is consistent and lump-free.
• pour in flat plates, garnish as desired, let it cool and serve.
• tips: you can use any type of flour you like, you can mix in a little whole wheat flour for more thick and grainy texture ( for the dessert in the picture i mixed 3/4 cup of whole wheat flour with 1 1/4 cups all-purpose flour).
• tips: you can adjust sugar measure to your desired sweetness level , 1 cup will give you a light taste, 1 1/2 cup will give you a moderate taste, 2 sups will give you very sweet dessert.
• tips: the water level can be adjusted to achieve the consistancy level you desire, for the recipe in the picture i used 1 cup of water which will give you a light and soft dessert, you can use half the amount of water for a thicker dessert.
• tips: the dessert plates can be left plain or decorated by coconut flakes or chopped walnuts, this is the iraqi way of decorating this halawa, but you may use pistachios, cashews or pecans for this dessert.
• tips: if the halawa didn't have a pouring consistancy, place it in a plate and press it with a plastic spatula and leave it to cool before serving.