2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Oriental sweets are perhaps one of the few delicacies that combine great taste, incredible nutrition and usefulness.
One of their most popular varieties in the western territories remains halva, prepared on the basis of a thick sugar syrup with the addition of powdered sesame or sunflower seeds, nuts, raisins and other additives. Through their combinations and additions, dozens of varieties of this delicious sweet have appeared.
Tahini Halva
A special place among them is rightfully occupied by tahini halvah. It is distinguished by an abundance of sesame in its composition, enriching it with iron, manganese and zinc, as well as vitamins A and E. Such sweetness will only be useful for people with diseases of the cardiovascular system, pregnant and lactating mothers. Also, tahini halva improves eyesight and general well-being, helps to strengthen memory, fills with strength and energy. However, it, like any other type of dessert, is categorically contraindicated in patients suffering from diabetes. And since natural tahini halva is less and less common in stores, and manufacturers do notdisdain the addition of GMOs and other synthetic substitutes, it is better to cook it at home. In addition, it will require a minimum of products and take very little time.
Cooking
Tahini halva, the composition of which is based on the so-called. tahine, i.e. sesame paste, is useful precisely because of this component. If you can't find a ready-made mixture in the store, you can make your own by grinding sesame seeds in a blender and adding just a little bit of oil.
But it is categorically impossible to cook a dish without it, because tahini halva, the recipe of which includes one coffee cup of tahini, sugar and water, as well as a pinch of vanillin and a handful of nuts to your taste, is prepared in three stages according to the amount of it main components.
- First, it's the sweet part. For her, add sugar to water and keep on fire for 5-6 minutes until we get the consistency of a thick syrup, while it will bubble profusely.
- Then the second part: roast the nuts in a dry frying pan (it can be almonds, walnuts, peanuts, cashews or even pistachios). After they need to be finely ground, but not to the state of flour, and pour into the resulting syrup.
- And finally, the final stage: remove the saucepan from the heat and, adding tahini, mix everything until a cool paste.
Storage
However, this dish is not yet considered ready. Now, in order for the tahini halva to acquire the appearance familiar to us, it is laid out ina low container, previously lubricated with oil, and sent for two to three days in the refrigerator. This is done so that the sugar, previously melted in the syrup, crystallizes again. After our dish is ready to eat, it will need to be cut into cubes or even interesting molds and served with fresh bread or just tea. And since in bright sunlight or when heated, our halvah can begin to melt again, the leftovers should be constantly kept in the refrigerator.
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