Steamed Persimmon Halva

Recipe Ingredients

1 cup	62g / 2.2oz	Flour
1 teaspoon	5ml	Baking soda
1/2 cup	99g / 3.5oz	Butter - clarified
2 teaspoons	10ml	Cardamom - ground
1 cup	198g / 7oz	Sugar - brown
2 cups	474ml	Persimmon pulp
1 teaspoon	5ml	Juice - lemon
1/2 cup	80g / 2.8oz	Raisins
1/2 cup	73g / 2.6oz	Walnuts - chopped

Recipe Instructions

Vegetable oil can be substituted for the clarified butter. In a large bowl, mix the flower, sugar and soda. Fold in the pulp and the ghee. Add the lemon juice, cardamom powder, raisins and nuts. Stir to combine all the ingredients. Coat with ghee or oil a six-cup container and pour the mixture into it.

Cover with foil and steam in the pressure cooker without its valve weight for about 1 hours. Cool the halva before cutting into small pieces for serving. A pressure cooker with a six-cup size container works best for this recipe. One large persimmon equals about 1 cup of pulp.

Source:
the California Culinary Academy

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