How to make mouth-watering halwa
Halva is a snack and you eat it, as it is you can have itany time or with bread, tea, coffee, wine, the taste is yummy delicious and is available in many different textures and flavors, it depends of the additional ingredients, as peanuts, almonds, pistachios, chocolate and others.
PREP TIME: 5 MINUTES
COOK TIME: 20 MINUTES
Ingredients
- 2 cups sugar
- 1/2 cup water, room temperature
- 1 pound (500 grams) raw tahini paste
- 1/8 teaspoon ground cinnamon
- Pinch ground cloves
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
Method
Lightly grease a 9-inch pan.
Boil the sugar and water along in a very medium pan.
Stir gently an reduce the heat level. Cook the sweetener quarter-hour(15 minutes), or till it coats a spoon thickly.
Don’t stir the syrup, when it getting to a boil stage, just let it cook. Take it off the heat and let it cool a few minutes.
In another pan, heat the tahini until warm (not hot), stirring.
Pour into a bowl and add cinnamon, cloves, juice and the vanila.
This can be done by hand, in a bowl, using a durable spatula.
Add the syrup and mix quickly; if left among the bowl quite an few minutes, the halvah will set.
Pour it into the pan and move to induce eliminate any air bubbles.
Allow the halvah to chill down down totally, then cowl it with wrapping and refrigerate for 24-36 hours.
Cut it into slices or cubes whereas still cold, but it’s best consumed at space temperature.
