middle-easterndessert· 10 servings
≈651 kkal · P 28.2g · L 25.4g · KH 77.2g (per recipe, TKPI estimate)
Halva
Tahini Halva
Ingredients
- 2 cups (500g) tahini, well stirred
- 1 1/2 cups (300g) granulated sugar
- 1/2 cup (120ml) water
- 1/4 cup (60ml) glucose syrup or light corn syrup
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1/2 tsp ground cardamom
- 1 cup (140g) pistachios, toasted and coarsely chopped
- 1/2 cup (70g) almonds, toasted and coarsely chopped
- 2 tbsp rose water (optional)
- Pinch of salt
Instructions
- 1Line a 20cm square pan with parchment paper, leaving overhang for easy removal.
- 2In a heavy saucepan, combine sugar, water, glucose syrup, and lemon juice. Cook over medium heat without stirring until syrup reaches 121°C (250°F) on a candy thermometer.
- 3While syrup cooks, warm tahini in a separate pan over low heat until fluid, about 2 minutes. Stir in salt, cardamom, and vanilla.
- 4Remove syrup from heat. Slowly pour hot syrup into warm tahini in a thin, steady stream while whisking vigorously to emulsify.
- 5Continue whisking until mixture thickens, loses gloss, and pulls away from pan sides, 3-5 minutes. Fold in nuts and rose water if using.
- 6Immediately transfer to prepared pan. Smooth top with oiled spatula. Let cool completely at room temperature, 2-3 hours.
- 7Lift halva from pan using parchment overhang. Cut into 2.5cm squares or bars. Store in airtight container at room temperature up to 2 weeks.
Source: llm-generated