It is the 15th of the month, and time for the MENA Cooking Challenge! This month, we are going to Iraq. If you remember, I started participating in this challenge with Iraq, so now it has literally taken a full circle. I must say I have enjoyed my journey for this challenge and wish to continue as much as I can…
For this month, we were given three options – Pardah Pellau: a rice dish, preferably a biriyani topped with a pie crust, Lisan El Kathi: a baked dish with eggplants with meat mince, and Halawat Timman, a roasted rice flour dessert.. The suggestions were provided by Noor’s friend’s grandmother and were heritage recipes. No wonder I had a tough time trying to trace out the recipes, I don’t know how it was for all of them. Finally after searching a lot with various names on Google, I ended up on this link to make the Halawat Timman. My parents are still around, so I thought this was my safest way to cook and still be a part of this month’s challenge. Last Friday I got making this as our weekend dessert. I was really not sure how this would taste. It sounded very similar to the Aatta ka Halwa, but with Arabian flavors. I tweaked the recipe a bit and was surprised how delicious this tasted. I did reduce the sugar a bit, and wished I had added the sugar mentioned in the recipe. 😀 It is a gluten free dessert, and a breeze to make. Off to the recipe…
Halawat Timman ~ Iraqi Roasted Flour Sweet
- 2 cups water
- 1/3 cup sugar
- 1/4 tsp cardamom powder
- 1 tbsp rose water
- 1 tbsp butter
- 1/2 cup rice flour
- Pistachios toasted and crushed for garnish
- In a saucepan, boil the water and sugar for around ten minutes or till the sugar is completely melted. Add the cardamom and rose water and switch off.
- Side by side, in a large saucepan, melt the butter. Toast the rice flour till it is well done and a nice aroma comes, around 10 minutes. Switch off the flame.
- Pour the hot sugar syrup into the rice flour and constantly whisk till well combined.
- Keep back on to a minimum flame and cook till the sweet starts leaving the saucepan when stirred.
- Pour into a small pan, sprinkle with the pistachios. Allow it to cool.
- You can either cut or scoop and enjoy it with a cup of black tea!