Halawat Timman is a traditional Iraqi dessert that is loved for its sweetness and texture. The name "Halawat Timman" translates to "sweetness of rice" in English, which perfectly describes this treat. It is a popular dessert in Iraqi cuisine and is often served on special occasions and festive gatherings.
This post was originally shared as part of the MENA Cooking Club. The club is no longer active.
I had scoured through Google using all possible terms of Halawat Timman but there seems to be just one recipe of this Iraqi dessert floating around and mostly copy-pasted.
This dessert can be shaped in any way you love or just pressed into a plate. I chose to use heart-shaped silicone moulds to plate the halawat. Though I got three heart servings, one of them was not the same size because I was taste-testing a bit too much!
- rice flour
- cardamom powder
- rose water
The process of making Halawat Timman involves toasting the rice flour in ghee, creating a fragrant and golden base. The toasted flour is then mixed with a sweet sugar syrup infused with cardamom and rose water, adding layers of aroma and flavour. The mixture is cooked until it thickens and comes together, forming a cohesive dough-like consistency. It is then shaped into small cylindrical pieces or spread onto plates and garnished with crushed pistachios or other nuts for added texture and visual appeal.
Halawat Timman is often enjoyed as a standalone dessert but can also be accompanied by a cup of hot tea or Arabic coffee.
Looking for other recipes using rice flour? Try these:
Halawat Timman | Iraqi Dessert
- ⅓ cup white sugar
- 1 ¼ cups water
- 1 tablespoon ghee
- ¼ cup rice flour
- ¼ teaspoon cardamom powder
- 1 teaspoon rose water
- 1 tablespoon slivered pistachios
Prepare the Sugar Syrup
- In a saucepan, combine the white sugar and water. Place it over medium heat and let it come to a boil.⅓ cup white sugar, 1 ¼ cups water
- Allow the mixture to simmer for about 5 minutes until the syrup slightly thickens.
- Remove the saucepan from the heat and set the sugar syrup aside.
Melt the Ghee and Toast the Rice Flour
- In a separate non-stick shallow pan or pot, melt the ghee over medium-low heat.1 tablespoon ghee
- Gradually add the rice flour to the melted ghee while stirring constantly.¼ cup rice flour
- Toast the rice flour by stirring it continuously until it turns light golden in color and becomes fragrant. This should take about 10 minutes.
- Remove the pan from the heat and place it on the counter.
Combine the Ingredients
- Carefully pour the prepared sugar syrup into the toasted rice flour, stirring constantly to prevent lumps.
- Return the pan to the stove and continue cooking the mixture over low heat, stirring frequently.
- Cook until the mixture thickens and starts to come off the sides of the pan easily.
- Add the ground cardamom and rose water to the mixture, and mix well to incorporate the flavors.¼ teaspoon cardamom powder, 1 teaspoon rose water
Shape and Garnish
- Spread the mixture onto plates or shape it using moulds to create desired shapes.
- Garnish the top of the halawat timman with toasted almond slivers and crushed pistachio nuts.1 tablespoon slivered pistachios
Serve and Enjoy
- Allow the halawat timman to cool and set. Scoop the dessert and savour the delightful sweet rice treat.
Recipe adapted from Food.com by UmmBinat. The website is no longer the same.