Tahini is used to make halva, a Middle Eastern sweet that is superior than fudge. Tahini is used to make our version of halva, which can also be made with flour as a basis. A gluten-free dessert is always a smart idea to keep on hand! Halva has a texture that is almost sandier and is less sweet than fudge. Avoid overstirring your halva to prevent it from becoming too crumbly and losing its ability to hold together. Just enough time must be spent stirring to cause the mixture to thicken.
Halva comes in a wide variety of flavours, and almost anything may be mixed with tahini to create interesting new combinations. We provide an excellent base recipe along with suggestions for modifying it to create chocolate, coffee, or pistachio halva. Wishing you luck selecting a favourite!
What Distinguishes Halva from Halwa?
Halva is a crumbly or fudge-like confection produced from seed or nut butters such peanut, sunflower, or tahini. Halwa, a South Asian confection made with rice or semolina paste that has a gelatinous, silky consistency akin to pudding, is occasionally confused with halva.
What Are the Halva’s Origins?
Halva’s exact origins are unknown, as are those of most other historic culinary inventions, although recipes for the nutty, sweet dessert have been discovered in Moorish Spanish cookbooks and Arabic writings from the thirteenth century.
Halva arrived in the United States in the early 1900s as a result of recent Jewish immigration to the nation. Since then, the Middle Eastern snack has established itself as a standard item at delis, specialised shops, and convenience stores.
The flavour of halva?
Due to the toasted flavours of sesame seeds mixed with sugar syrup, halva has a nutty, deep sweetness. Additional flavourings or toppings, such as rosewater, cardamom, caramel swirls, a layer of dark chocolate, or a sprinkle of pistachios or hazelnuts for extra crunch, might alter the flavour.
Tahini halva should be served with coffee or tea and cut into slices or bite-sized pieces. A delicious dessert or noon snack is halva. Halva’s silky, velvety texture complements foods like brownies, smoothies, and cookies.
1 1/2 cups of tahini at room temperature
Vanilla extract, 1 teaspoon
1 1/2 cups of granulated sugar, 1/2 teaspoon of kosher salt
0.5 cups of water
1 teaspoon of optional black sesame seeds
To line an 8×8-inch square baking pan, extend parchment paper over two opposing sides by at least 1 inch.
In a small saucepan over medium heat, combine 1/2 cup water and 1 1/2 cups granulated sugar and bring to a boil. Boil for another 6 to 10 minutes without stirring, or until the temperature reaches 250°F.
Brush down the sides of the pan with a damp pastry brush if sugar crystals start to form.
In the meantime, combine 1 1/2 cups of room temperature tahini, 1 teaspoon of vanilla extract, and 1/2 teaspoon of kosher salt in the paddle-attached bowl of a stand mixer. For about a minute, mix at medium speed until everything is smooth. Until the sugar syrup is ready, stop the mixer.
Carefully pour the syrup into the tahini mixture while running the mixer on the lowest speed. Continue to beat for 30 to 1 minute after the syrup has been added, just until the mixture comes together into a smooth and shiny paste. A texture that is too dry and crumbly will come from overmixing, so err on the side of undermixing.
If necessary, remove the bowl from the mixer and quickly fold the mixture with a flexible spatula to make sure everything is well incorporated.
Transfer the halva mixture to the baking pan as fast as possible, push it to the pan’s edges, and level the top with a spatula. If used, scatter 1 teaspoon of black sesame seeds. Allow to cool for 2 hours or until room temperature.
When ready to serve, lift the halva slab onto a cutting board by grabbing the extra parchment. Decide on chosen forms or 25 squares to cut. Refrigerate leftovers for up to three months after carefully wrapping them in plastic wrap. Avoid freezing.
NOTES FOR RECIPE:
Making halva by hand: In a medium bowl, combine the tahini, salt, and vanilla with a wooden spoon and stir until well combined. Adding the hot syrup, stir the mixture with a wooden spoon until it just starts to come away from the bowl’s edge.