|Prep time||30 minutes|
|Cook time||30 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Toast the chickpea flour in a large frying pan over a medium heat, stirring constantly, for approx. 8 minutes, or until fragrant. Be careful not to burn the flour or else it will taste bitter.
Add the ground cardamom and mix well, then remove from the heat.
Place the sugar in a medium-sized saucepan and melt over a medium heat. Cook the melted sugar for approx. 10 minutes, or until it turns golden. Boil the water. As soon as the caramel is ready, carefully and slowly add the boiling water. The caramel will bubble furiously and splatter as you add the water.
Return the chickpea flour to a medium heat. Add the butter and whisk until well blended. Then add the caramel water, stirring all the time and mixing well. Reduce the heat to its lowest setting and cover the pan.
Steam for approx. 15 minutes, stirring occasionally, until the halva is smooth. Remove the pan from the heat.
Transfer the halva to a large, shallow serving bowl and make grooved patterns in the halva using the back of a spoon.
Chop the pistachios and sprinkle over the top of the halva.
Serve the halva while warm, or soon after making.