Title: Halwa Bereng (Rice Flour Custard)
Categories: Dessert Jewish Sephardic Persian Pileggi
Yield: 1 Servings

1	c	Rice flour
1/4	c	Corn oil
3	c	Water
1/2	c	Sugar
1/4	ts	Ground cardamom
1/4	ts	Whole saffron, ground together WITH
1/2	ts	Sugar
2	tb	To 3 Tb rosewater, to taste
1	tb	Toasted almond slivers
1	tb	Pistachio nuts, shelled & toasted

Purim is a holiday especially dear to Persian Jews. It is in their very genes -- the celebration of the time when their own Queen Esther foiled the tyrant Haman & saved the Jews. This is the time of year that Halwa is prepared for family & friends who visit one another. There are several variations of the halwa but all have the smooth custard texture, flavored w/rosewater & garnished w/nuts or dates.

1. Toast rice flour in a dry skillet over low heat, stirring continuously, for 2 or 3 mins, or until flour turns a beige color. Put oil in pan & stir in toasted rice flour until well mixed. Now add water & bring to a boil over low heat. Mix in sugar & simmer over low heat for 10 mins.

2. Add cardamom, saffron, & rosewater, mix well, & remove pan from heat. Spread custard in heatproof glass dish or bowl so that it is abt 1-" deep. Scatter nuts over surface. Cool and refrigerate. Serve cold. Serves 4-5.

VARIATION: Substitute toasted all-purpose flour for rice flour, using the same method of preparation. In this case, name of custard is Halwa Ord.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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