Per festeggiare la conclusione a tempo di record del libro di Chiara Riccarand "La cucina persiana" Ed. Ponte alle Grazie , mi sono cimentata in un HALVA' persiano.
L'halvà è un dolce dalle origini antiche, presente in numerosissime versioni, in tutta l'area mediorientale, al punto che il nome è diventato sinonimo di "dolce, tenero, malleabile".
Refrigerato o lasciandolo riposare qualche ora, questo dolce aumenta la sua consistenza.
INGREDIENTI
(90 balls-6 persons)
480 gr flour 00 Spadoni special homemade pasta
360 gr butter 240 gr sugar 250 gr water
(+ 60 g) *
65 ml rosewater
1 teaspoon ground saffron, dissolved in 60 ml of hot water *
2-3 cardamom seeds crushed in a mortar
Garnish
cinnamon coconut powder, almonds, pistachios and chopped or cut into strips
PROCEDURE
Toast in a pan on low heat for about 10 minutes, the flour.
Passing the flour from white to an amber color. Prepare a syrup
bring to boil water with sugar and crushed cardamom seeds and saffron with mortar.
Add only to fire off the rose water.
When the flour is yellowish remove the pan from heat and add butter, stirring quickly and the compost will now a dark, burnished. come off.
Also add the syrup, stirring constantly. You will get almost immediately a compound glossy, dark plastic.
If you need it put it back on the stove over low heat. When the mixture comes off well from the edges of the pan and smooth it is ready.
Pour onto a plate to cool slightly, then it can be portioned in small balls or pour on a dish and a spoon formed on the surface of the decorations.
Put in a bowl a bit 'of coconut and pass the ball as and when it will do.
Arrange on a plate, sprinkle with a little 'ground cinnamon and chopped pistachios or almonds.
I tried using a third of the recommended dose and I did not add the saffron because I did not have at home.
I got 30 balls.
flour 160 grams butter 120
80 sugar 83 g water (+20 g)
21 grams rosewater
1 seed cardamom
DECORATION
cinnamon, almond flakes
To toast the flour I used a thick-bottomed pan with a wooden spoon and , keeping the flame very low. At first nothing seemed to happen but I always mixed, then began the smell of the flour is yellowed and imperceptibly. After 12 minutes after the flame, I removed from heat and add the butter, stirring the mixture immediately became dark, while staying consistent and not burned.
adding the syrup, while still stirring, magically without any effort the mixture is dry, without returning the fire, probably due to the heat transferred from the pot.
The consistency when the halva is just done, is unique!
a kind of clay.
I had ever eaten and I can tell you that remembers the chestnut cream, fragrant.
I left the balls on a plate for a couple of hours and the mixture has hardened, assuming a slightly sandy texture, but really good.
I'll definitely try it with saffron!
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