Title: Halwa Ord Tar (Taralva) (Toasted Custard)
Categories: Dessert Jewish Sephardic Persian Pileggi
Yield: 1 Servings

2	c	All-purpose flour
3	tb	Corn oil
1/8	ts	Ground turmeric
1 1/3	c	Sugar
6	c	Water
1/4	ts	Whole saffron, crushed & dissolved IN
1/2	tb	Water
1/2	ts	Ground cardamom
1	tb	Rosewater
1/4	c	Blanched almond slivers, light browned in oil

1. Put flour in a large pan & toast over low heat for 3 mins, stirring continuously. Add oil & turmeric & continue to stir and mash mixture w/wooden spoon until color is light brown & all the lumps have been eliminated. Remove from heat & cool well, abt 10 mins.

2. Mix in sugar while off heat, add water, & bring to a boil. Cook over low heat, stirring as mixture thickens, for abt 5 mins.

3. Stir in saffron, cardamom, & rosewater. Mix well. Pour into 1 more trays so the halwa has thickness of abt 1-inch. Garnish w/almonds. Cool well, then refrigerate & cut into 2-inch cubes.

Serve cold as a snack or dessert. Serves 8 to 10 persons.

NOTE: Butter is occasionally used instead of oil. Since it can only be eaten after dairy its usefulness depends upon whether one is serving meat, in which case oil is used.

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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