Tar Halva Shiraz

Prep Time5

Cook Time40

Resting time4

Course: Appetizer, Dessert

Cuisine: iran

Servings: 6 people

Select a rimmed square or rectangle plate. Add a few drops of oil to the plate and spread them.
Dissolve the starch in cold water.
Mix milk and rice flour in a pot and stir until no lump remains. Then, add the starch mixture to them.
Pour the mixture into a pot and put it on low heat. You should stir this Halva constantly. It takes at least 40 to 60 minutes for the Tar Halva to become thick enough. If you turn the heat up in hopes of getting things done faster, the raw taste and aroma of the rice flour and wheat starch remains, and the result won’t taste as good.
Once the mixture thickens, just like porridge, add the sugar and rose water. Stir constantly. Eventually, it becomes more rigid and heavier.
Pour half of the mixture into the greased plate. Add steamed saffron to the other half and immediately pour it on the white layer.
Leave it in the fridge for 4 hours. Use a knife to separate the Tar Halva from the walls of the plate. Cut it into squares or diamonds.
Decorate them with pistachio powder, coconut powder, or Damask roses, and serve!