Halawat Timman | Iraqi Dessert
Halawat Timman is a delicious Iraqi toasted rice flour dessert infused with the middle eastern flavours of rose water, cardamom and saffron.
Servings: 3 people
Calories: 185.94kcal
Ingredients
- 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
Instructions
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.
Nutrition
Calories: 185.94kcal | Carbohydrates: 33.44g | Protein: 1.21g | Fat: 5.4g
