Khabiss, a kind of crumbly halva, is a typical hospitality sweet in the Arabian Gulf. It’s prepared with semolina or flour, with or without dates. This version is made with chickpea flour, ideal for those who are gluten-intolerant. You can replace the sugar with date syrup for a more intriguing sweet flavor, using 1 cup [240 ml] of date syrup loosened with 3 Tbsp hot water.
SERVES 4 TO 6
Pinch of saffron threads
1/4 cup [60 ml] rose water
2 cups [250 g] chickpea flour (besan)
11/2 tsp ground cardamom
11/4 cups [250 g] organic cane sugar
1 cup [240 ml] boiling water
1/2 cup [110 g] unsalted butter, melted
2 Tbsp slivered or chopped pistachios
In a small bowl, combine the saffron and rose water and set aside to infuse.
Put the chickpea flour in a large frying pan and place over medium heat. Toast, stirring continuously, until the aroma rises, 8 to 10 minutes. You want the color to lighten slightly; be careful not to burn it or it will be bitter. Add the ground cardamom. Mix well and remove from the heat.
Put the sugar in a medium saucepan and place over medium heat. Let the sugar melt, stirring occasionally, and cook until it turns golden, 10 to 15 minutes. As with the flour, be careful not to let the sugar burn. As soon as the sugar is ready, carefully and slowly add the boiling water. It will splatter, so use a long-handled ladle and make sure you keep well away from the pan as you add the water.
Return the chickpea flour to medium heat. Add the melted butter and whisk until well blended. Then add the sugar water and mix well. Turn the heat to the lowest setting and cover the pan. Let steam for about 15 minutes, stirring occasionally. Remove from the heat and add the saffron–rose water mixture.
Transfer the halva to a shallow serving bowl and scatter the pistachios over the top. Serve warm, or within an hour or two of making.