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Tahini Halva


Ingredients for making tahini halva

  1. Sesame (sesame seeds) 1 cup
  2. Wheat flour (premium) 1 cup
  3. Sugar, 150 grams (2/3 cup)
  4. Pasteurized whole milk 75 milliliters
  5. Vegetable oil 3-4 tablespoons
  6. Vanilla Sugar 1 teaspoon
  • Main ingredients: Milk, Sugar
  • Serving 1 serving
  • World CuisineAsian, Oriental

Inventory:

A glass (capacity of 250 milliliters) - 2 pieces, a tablespoon, a teaspoon, a stove, a frying pan, a wooden kitchen spatula, a blender or a meat grinder, a fine mesh sieve, a deep plate - 2 pieces, a stewpan, a deep bowl, a large flat dish (baking sheet or cutting board), Kitchen knife, Dessert plate

Preparation of tahini halva:

Step 1: prepare and fry sesame seeds.


First of all, we sort out sesame seeds and remove any kind of litter. Then pour them to the bottom of a dry, wide, preferably Teflon pan and put it on medium heat. We arm ourselves with a wooden kitchen spatula and start frying sesame seeds, stirring vigorously. We do not leave the stove for a minute, this fragrant miracle is being prepared very quickly. When the sesame gains a pleasant light golden or light brown tint and begins to slightly shoot, remove the pan from the stove. Pour sesame seeds into a deep dry plate and cool to room temperature.

Step 2: prepare and fry the flour.


We don’t far remove the pan, put it on medium heat again and sift wheat flour of the highest grade through a sieve with a fine mesh. Fry it until light yellow, stirring vigorously with the same kitchen spatula. We carefully monitor that it does not burn, otherwise halva will be bitter. As soon as the flour is browned, transfer it to a separate deep plate and completely cool.

Step 3: grind the sesame seeds.


When the fried sesame has cooled, pour it into a clean, dry bowl of the blender and grind at the highest speed until a homogeneous mass is obtained. If there is no such kitchen appliance in the house, do not worry, you can skip seeds 6-8 times through a stationary or electric meat grinder, until they get a viscous, slightly loose oily structure. After that we combine the ground sesame with the fried flour, as well as the vegetable oil in a deep bowl and mix them to a homogeneous consistency.

Step 4: prepare the syrup.


Now we pour the right amount of pasteurized milk into a small stewpan, add two types of sugar there: regular and vanilla, mix thoroughly and put on medium heat. Bring the liquid to a boil, boil a few minutes until foam and remove from the stove.

Step 5: bring the dessert to full readiness.


After that, pour the hot milk-sugar syrup into a bowl with a mixture of sesame, flour and butter. Re-mix all the constituent dishes to a homogeneous consistency.

We spread the resulting mass on a wet large flat dish, a baking sheet or a cutting board. We level it with clean hands so that the layer is thick from 1 to 2 centimeters, and leave it in this form at room temperature for about 20-30 minutes.

When the halva is completely cooled, cut it into portions, it can be rhombuses, stripes, squares or those figures that you like more. Then we serve dessert to the table.

Step 6: serve the tahini halva.


Tahini halva is served at room temperature on a large flat dish or in portions on dessert plates. Store it in the refrigerator, after packing in tightly closed containers or any sealed utensils. Enjoying this yummy is pleasant with a cup of fresh tea, coffee, cocoa or a glass of milk.
Enjoy your meal!

Recipe Tips:

- very often in order to diversify the flavor of the dessert, cocoa powder or coffee is added to the sesame mixture. It can also be mixed with coarsely chopped nuts, dried fruits or dried berries;

- honey can be used instead of sugar;

- sometimes sesame is ground with coconut.