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Sugar Free Turkish Flour Halwa

Hey guys I got this recipe from one of my pins in Pinterest again and this is the old picture I have taken from an old stove I had. I had it replaced because the oven door was dangerous and can easily snag and tear a hole in mine other people’s clothes. Not a good thing if you have guests and they bring kids with them. I asked my landlord to look at it and she said she is going to replace my stove which of course she did. The black stove you see in some of my newer pictures is a lot nicer stove and not that sharp edge on the oven door handle that I have to worry about.

I had same problem on one of my closet’s door latches and she filed it down until it was smooth. That snagged a hole in to my sleeping shirts and I did not want the same thing to happen to any of my shalwar khameez outfits. I do wear them but when I go outside I wear my burqa over it even in the summer time.

This pyrex bowl I do not have anymore sadly because it broke in the oven and this was a long time ago but next time I get pyrex anything I am not sticking it in the oven anymore period. Ok with this halwa I love it very much because it tastes almost like cookie dough. Make the syrup first by adding 1/4 a cup to a small pot with 1/4 cup of water, lemon juice and 1 pinch of grated lemon rind. Bring to a boil so it can become thick and shut the heat off. The sugar free syup can be bought at any store that sells Middle Eastern groceries. I originally used Golden Temple atta which can be obtained from any Indian and Pakistani grocery store. It is used mainly for making chipati. I did not see the this brand at a grocery store near me so I switched to chiki atta. If you do not have Golden Temple atta then you can just use regular whole wheat flour.

Add 4 tbs of butter ghee or even 1 oz of either corn oil, canola oil, vegetable oil, coconut oil, walnut oil, macadamia nut oil, hazel nut oil or almond oil on high heat. Add 10 nuts of your choice or pine nuts or leave it plain. You can even add peanuts and raisins. Roast these in the oil on high heat and add 1 cup of the flour I had mentioned. Toast the flour with the nuts, 1 handful of nido and or 1/4 cup of water and then add they syrup to the flour mixture and stir very well. Make sure. You keep stirring until this lovely flour blob pulls away from either the wok or the large cast iron skillet.The sides at least have to look clean and it should be like it is in this picture. You can also after it cools add 1 handful of Lilly’s stevia sweetened chocolate chips after it cools and take teaspoonfuls and arrange them on a plate to make it look lovely. Also you can add 1 pinch of cocoa powder while it is cooking and you add 1 pinch of grated unsweetened coconut too as well. Perfect after dinner desert with coffee or tea.

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