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6 Serves
87 Mins
In a small saucepan, combine water, sugar, and saffron threads. Bring to a gentle simmer until the sugar dissolves, then stir in the rose water and remove from heat.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
44 µg / 400 µgCalcium
8 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
50 mg / 1,250 mgPotassium
58 mg / 4,700 mgSodium
94 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
1 g / 28 gSugar
16 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
In a heavy-bottomed pot, heat the oil over medium-low heat. Add the all-purpose flour and toast, stirring constantly with a wooden spoon, until the mixture turns a golden brown color.
Slowly pour the prepared saffron syrup into the toasted flour mixture while stirring continuously to prevent lumps. Continue to cook and stir until the halva pulls away from the sides of the pot.
9
g80
g11
g
