Halva

Method

Steep the saffron strands in boiling water and set aside. Melt the butter in a heavy-bottomed pan over medium heat, then gradually add the flour whilst stirring constantly to form a smooth paste, cooking for about 8-10 minutes until golden and fragrant. Warm the milk separately and slowly add it to the flour mixture, stirring continuously to avoid lumps, then add the sugar and cardamom. Continue stirring for 15-20 minutes until the mixture thickens and pulls away from the sides of the pan. Stir in the rose water and saffron with its soaking liquid, then transfer to a serving dish and smooth the top. Scatter the sliced almonds and pistachios over the surface whilst still warm, pressing them gently into the halva. Allow to cool to room temperature before serving.