Iraqi Halwa Of Toasted Rice Flour (Halawat Timman) (Gluten Free)

• 1/2 cup white sugar
• 2 1/2 cups water
• 1 1/2 tablespoons butter
• 1/2 cup rice flour
• 1/2 teaspoon freshly ground cardamom
• 1/2 tablespoon rose water (I prefer Iranian, rose waters vary greatly in quality)
• hand full slivered almonds, toasted in a dry pan
• 1/2 - 1 teaspoon crushed pistachio nut, to almost a powder (optional)

1. Dissolve white sugar and water in a pot and boil for 5 minutes.
2. In another pan melt butter and fold in rice flour. stir constantly until rice starts to change colour and emit a pleasant aroma, about 10 minutes.
3. Take pots off heat and gradually pour syrup into flour, stirring all the time with a wire whisk to prevent lumping.
4. Return pot to heat and continue cooking, stirring frequently, until mixture thickens, about 15 minutes. Add freshly ground cardamom and rose water 5 minutes before it is done.
5. Spread onto plates and garnish top with toasted almond slivers & crushed pistachio nuts (the green of them in mainly for looks so I just use a tiny bit).
6. Enjoy!

white sugar, water, butter, rice flour, freshly ground cardamom, water, almonds, pistachio nut

Taken from www.food.com/recipe/iraqi-halwa-of-toasted-rice-flour-halawat-timman-gluten-free-442708 (may not work)