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The yield is twenty servings.
The preparation time is five minutes.
Three hours and thirty minutes is the total time.
Phone number: 212
Halva is the solution to your problem, whether you are seeking for a dessert that does not include gluten or an alternative to delicious fudge that is less sweet. Halva, a sweet dessert from the Middle East that is created from tahini, has a texture that is comparable to that of fudge, although it is not as sweet or as rich. What is our most important piece of advice for making it? Be cautious not to overstir the mixture; if you do, it will become too crumbly and will not stay together very well. Stir the mixture no longer than necessary until it reaches the desired consistency.
What is the most enjoyable aspect? Because of its total adaptability. You may either use our standard recipe or try out some of the variants that we have provided below (hello, chocolate and coffee and more!). As you continue reading, you will discover how to create it precisely way you want it:
What exactly is halva?
It is possible to make halva, a Middle Eastern dessert that is comparable to fudge, by beginning with a foundation of tahini or wheat, then sweetening it with sugar and vanilla (in addition to other mix-ins that are wanted). Do you have any idea what tahini is? In certain cases, salt is also used in the mixture that is created from crushed sesame seeds. With a taste that is nutty and somewhat earthy, it has a consistency that is comparable to that of nut butter. Because it contains tahini, halva is a somewhat less sweet form of fudge that has a bit more texture. It is the ideal basis for adding any sweet mix-ins that you like.
Have you been looking for other ways to use up that jar of tahini? Be sure to check out our tahini cookies and our greatest recipe for hummus recipes.
Varieties of Halva:
There are a wide variety of halva tastes available, and the tahini mixture may be transformed into a wide variety of various varieties by stirring in almost anything. Not only did we supply a foundation recipe that is delicious in its current form, but we also included suggestions for modifying it to produce chocolate-swirled, coffee, or cardamom-pistachio halva. I wish you the best of success in your endeavor!
Storage of halva:
Halva may be kept for a few weeks at room temperature if it is stored in an airtight container and kept in a cold, dry area throughout that time. If you want to preserve it for a longer period of time, you can also put it in the refrigerator for a few months.
This is the version that you created. Post your thoughts in the comments section below!
- One of the Ingredients tahini, half a cup
- 3/4 milligrams of kosher salt
- 1/2 cup of sugar in granulated form
- 1/3 cup of water
- One-half of a vanilla bean, or one teaspoon of pure vanilla essence
- That is, cardamom halva for pistachios
- a quarter cup of toasted pistachios
- Caramom, half a teaspoon
Regarding chocolate halva with swirls
Three ounces of chocolate, coarsely chopped
For coffee halva, one-fourth of a cup of hot coffee
First, line a pan that is 8 inches by 8 inches with parchment paper. Using a large bowl, combine the tahini and the salt. Put a dish cloth below the bowl; doing so will make stirring the contents of the bowl easier.
The second step is to put the sugar, water, and vanilla bean seeds in a medium-sized saucepan and cook it over medium heat. Be sure to include vanilla essence into the tahini mixture if you are going to use it. Stir it, and then heat the mixture to a temperature of 245 degrees without disturbing it. When sugar crystals begin to form on the edges of the pan, use a pastry brush that has been dampened with water to wipe them off.
Step 3. Once the mixture has reached a temperature of 245 degrees, pour the syrup into the tahini mixture in a slow and cautious manner while stirring. Continue stirring until the mixture is completely blended and has began to thicken. After it has thickened, you must be careful not to overmix it; else, your halva will be too crumbly.
- Pour the mixture into the pan that has been prepared and smooth the top. Allow to reach room temperature, then place in the refrigerator for at least three hours, or until cooled.
First, add cardamom to the tahini mixture. This is the first step in the cardamom pistachio version. After the sugar mixture has been added to the tahini, toss in half a cup of pistachios.
Step 2: Pour the mixture into the prepared pan, and then press the remaining ¼ cup of pistachios into the mixture. Refrigerate the mixture for at least three hours, up to a maximum of three hours.
In order to get a chocolate swirling taste:
First, after incorporating the sugar mixture into the tahini, add the chocolate to the bowl and let it to settle for thirty seconds. Stir in the chocolate in a gentle manner, leaving streaks.
After pouring the mixture into the prepared pan, place it in the refrigerator for at least three hours to cool.
– Step 1: Add coffee to tahini along with salt and whisk until everything is incorporated. This is the coffee variant.
– Step 2 Bring the sugar mixture to a boil and add it in accordance with the instructions.
