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Title: Halwa Bereng (Rice Flour Custard)
Yield: 1 Servings

Ingredients

      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

Instructions

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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