HALVA 5 WAYS
The best thing about this classic sesame-based confection (aside from the fact that it's so delicious) is how easy it is to make at home. The base recipe can be varied to your heart's content. Try our suggestions here, then make up your own flavors. Be sure to start with a high-quality tahini, stir it well, and bring to room temperature before you start.
Provided by Mindy Fox
Categories Sesame Dessert Vanilla Dairy Free Peanut Free Freeze/Chill Pistachio Chocolate Lemon Poppy
Yield Makes about 1 lb.
Number Of Ingredients 4
Steps:
- Line an 8x8" baking pan or a 9x4" loaf pan with parchment paper, leaving a 2" overhang on 2 sides. Using a wooden spoon, mix tahini, salt, and vanilla in a medium heatproof bowl.
- Pour 1/4 cup water into a small saucepan, then stir in sugar. Attach a candy thermometer to side of pan.
- Bring sugar to a boil over medium-high heat and cook, stirring occasionally to help sugar dissolve, until thermometer registers 250°F. Immediately remove syrup from heat. Gradually stream syrup into tahini mixture, mixing tahini constantly with wooden spoon. Continue to stir just until halva comes together in a smooth mass and starts to pull away from sides of bowl (less than a minute). Be careful not to overmix or halva will be crumbly.
- Working quickly, scrape halva into prepared pan, pushing toward edges; smooth top. Let cool to room temperature, then cover tightly with plastic and chill at least 2 hours. Remove from pan using parchment overhang. Slice as desired to serve.
- Do Ahead: Halva can be made 3 weeks ahead. Transfer to an airtight container and chill.
- For Pistachio-Rose Halva
- Place a rack in middle of oven; preheat to 300°F. Spread 1 cup unsalted shelled pistachios on a rimmed baking sheet. Toast until fragrant and lightly golden, about 10 minutes. Transfer nuts to a plate. Let cool, then coarsely chop.
- Prepare halva, adding half of the chopped pistachios and 1/4 tsp. rosewater to the tahini, salt, and vanilla mixture.
- Stir sugar syrup into tahini mixture and form halva as directed. Sprinkle remaining nuts over, pressing gently to adhere. Cover and chill as directed.
- For Cardamom-Chocolate Halva:
- Prepare halva, adding 1/2 tsp. ground cardamom to the tahini, salt, and vanilla mixture.
- Stir sugar syrup into tahini mixture, then quickly stir in 1/2 cup coarsely chopped dark chocolate just to combine (you want to see streaks of chocolate). Form halva as directed. Sprinkle 1/4 cup coarsely chopped dark chocolate over, pressing gently to adhere. Cover and chill as directed.
- For Lemon-Poppy Seed Halva:
- Prepare halva, adding 1 Tbsp. poppy seeds to the tahini, salt, and vanilla mixture.
- Add 1 Tbsp. finely grated lemon zest to water in saucepan before making the sugar syrup, then prepare syrup as directed.
- Form halva as directed. Sprinkle 1 Tbsp. poppy seeds over, pressing very gently just to adhere. Cover and chill as directed.
- For Chocolate-Za'atar Halvah:
- Prepare halva, adding 1/2 tsp. za'atar to the tahini, salt, and vanilla mixture.
- Stir sugar syrup into tahini mixture as directed, then quickly stir in 1/2 cup coarsely chopped dark chocolate just to combine (you want to see streaks of chocolate). Form halva as directed. Sprinkle 1/4 cup coarsely chopped dark chocolate over, pressing gently to adhere. Cover and chill as directed.
HALVAH
Wheels of halvah - a soft, fudgelike candy made out of sesame paste - is an iconic sight in Middle Eastern markets. But it's also extremely easy to make at home, as long as you have access to a good brand of tahini (the only ingredient should be sesame seeds) and a candy thermometer. This recipe is adapted from the cookbook "Zahav: A World of Israeli Cooking," by the chef Michael Solomonov. Eat it on its own cut into little pieces with a cup of tea, or dip cubes of it in chocolate and top with sesame seeds to serve as an elegant confection at the end of a fancy dinner party.
Provided by Melissa Clark
Categories candies, dessert
Time 20m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Line an 8- x 8-inch baking pan with parchment paper.
- Combine sugar, vanilla seeds and lemon zest with 1/2 cup water in a saucepan over medium heat, stirring to dissolve sugar. Allow mixture to simmer into a syrup, without stirring, until temperature registers 245 degrees on candy thermometer.
- While syrup is cooking, place tahini and salt in bowl of a stand mixer fitted with paddle. Beat on medium speed. Carefully stream syrup into tahini with mixer running. Mix until syrup is incorporated and mixture begins to pull away from sides of bowl, about 30 seconds to 1 minute. Be careful not to overmix. The halvah texture should be fudgelike, not sandy.
- Working quickly with a heatproof spatula, transfer mixture to the prepared pan. Place another piece of parchment on top and use your hands on top of the parchment to smooth out halvah. Cool completely to room temperature and cut into squares. Store at room temperature, well wrapped in plastic, for a week.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 7 grams, Carbohydrate 20 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 22 milligrams, Sugar 17 grams
THE ORIGINAL TURKISH HALVA
This is the original recipe for Irmic Halva. In Turkey, it is the desert of choice when it comes to any large get-together because of it's simplicity. For a creamier version, substitute milk for water. Personally, I find the milk version too heavy. The serving size really depends on how much you want. Enjoy!
Provided by Ze Turkish Kabobster
Categories Dessert
Time 25m
Yield 12-15 serving(s)
Number Of Ingredients 4
Steps:
- Melt the butter over a medium flame.
- Once the butter begins to bubble, pour in the farina and toast to a light golden brown.
- Add the sugar and mix thouroughly. Dont take too long, the more toasted the farina is, the more crumbly it will be.
- Add the water and let it boil out. (Keep an eye on it because it will burn quickly if the water runs out).
- Let it cool and enjoy!
Nutrition Facts : Calories 369.6, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 3.5, Carbohydrate 72.9, Fiber 0.6, Sugar 50, Protein 3.2
ISRAELI HALVA
Flaky, creamy, sweet sesame (tahini) goodness. This recipe uses the proper temperatures to achieve the perfect texture of Halva.
Provided by Decorus Cibus
Categories Candy
Time 20m
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- Prepare a square 8x8" or 9x9" baking pan by lining the bottom and sides with parchment paper. Spray with canola oil.
- Mix the Tahini thoroughly before measuring. It separates easily and the thicker part at the bottom needs to be mixed in before pouring to measure.
- Bring 1 c of water to a boil.
- At the same time, start the Tahini on low in a sauce pan. Stir in the vanilla. Continue to heat, while occasionally stirring, until it reaches about 50°C (120°F). Do not heat it up too quickly or go over temp, because it will scorch. Remove from heat when it reaches temperature.
- Once the water is boiling, pour it over the sugar in a larger pan and stir until dissolved.
- Over high heat, bring the sugar water to a boil until it reaches 121°C (not over 250°F). Use a candy thermometer.
- As you're waiting for the sugar water to get to temp, the tahini should reach the proper temperature.
- Pour it into the bowl of a stand mixer with the mixing paddle attached.
- When the sugar water reaches the proper temp, immediately turn the heat off, and start the stand mixer on low while pouring in the sugar water until combined. Be careful it is scorching hot!
- Bump the speed up to 3 and watch carefully as it mixes. It won't take longer than about 30 seconds to get to the proper consistency. When you see the mixture starting to pull away from the side of the bowl, stop mixing immediately, and pour the mixture into your prepared pan.
- It will begin to stiffen as you are pouring it into the pan, so be quick about scraping the remains out of the bowl. With a flat scraper or back of a wide wooden spoon, press the mixture into a level layer.
- Let cool for about a half an hour at room temp, then remove solidified piece from pan and cut into 36 pieces (6 rows and 6 columns).
- Wrap the Halva up in an airtight container or plastic wrap, and keep in fridge. It will last for months as long as it's sealed, but I'm sure it will be long gone by then. Enjoy!
Nutrition Facts : Calories 133.5, Fat 6.7, SaturatedFat 0.9, Sodium 10.6, Carbohydrate 17.5, Fiber 1.3, Sugar 13.9, Protein 2.5
HALWA
Try whipping up some halwa, a traditional Indian dessert made from either semolina or carrots, plus nuts and cardamom. Ours is made with semolina
Provided by Afia Begom - Afelia's Kitchen
Categories Dessert
Time 35m
Yield Serves 6-8
Number Of Ingredients 7
Steps:
- Heat 250ml water in a pan until boiling, then stir in the sugar and food colouring, if using.
- Remove the seeds from the cardamom pods and discard, then add 3 of the cardamom husks to the pan. Boil for several minutes, then transfer to a heatproof jug or bowl.
- Heat the ghee in the same pan, then add the remaining cardamom husks and the pistachios. Fry for 1 min, then add the semolina. Toast for a few minutes, stirring frequently to prevent burning. Return the hot sugar syrup to the pan, stirring continuously to avoid clumping until all the liquid has been absorbed. The cooked halwa should mould together easily. Scoop out the cardamom husks and serve hot with puris or parathas, if you like.
Nutrition Facts : Calories 240 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium
More about "halva recipes"
HOW TO MAKE AN AUTHENTIC HALVA RECIPE | TASTE OF HOME
From tasteofhome.com
Estimated Reading Time 4 mins
HOW TO MAKE HOMEMADE HALVA: QUICK AND EASY HALVA …
From masterclass.com
SESAME TAHINI HALVAH RECIPE - THE SPRUCE EATS
From thespruceeats.com
HALVA RECIPE, HOW TO MAKE "HALVAH" SUPERFOOD STYLE
From superfoodevolution.com
HALVA: BENEFITS AND HARM TO THE HUMAN BODY
From food.inmydress.com
HELVA – TURKISH FOODIE
From turkishfoodie.com
HALVA: DISCOVER WHAT IS HALVA, THE RECIPE AND THE SECRETS
From greekflavours.com
3 WAYS TO EAT HALVA - WIKIHOW
From wikihow.com
HALVA MIDDLE EASTERN DESSERT RECIPE - THE SPRUCE EATS
From thespruceeats.com
HALVA (HALAWA) RECIPE - AMIRA'S PANTRY
From amiraspantry.com
RUSSIAN HALVA FOR SALE - BUY HALVA ONLINE AT
From russianfoodusa.com
BEST HALVA RECIPE - HOW TO MAKE HALVA - DELISH
From delish.com
Total Time 3 hrs 30 mins
- Place tahini and salt in a large bowl. Place a kitchen towel under the bowl — this will help when stirring.
HALVANA ARTISANAL HALVA BULK SNACK | 100% NATURAL - AMAZON.CA
From amazon.ca
Reviews 44
HALVA - WIKIPEDIA
From en.wikipedia.org
Place of origin PersiaType ConfectioneryRegion or state South Asia, Central Asia, …
HOW TO EAT HALVAS - DESSERT BY FOOD4ME.ANYTIME | IFOOD.TV
From ifood.tv
HALVA - TABLET MAGAZINE’S 100 MOST JEWISH FOODS LIST
From 100jewishfoods.tabletmag.com
FOOD IN ROMANIA – HALVA – ALL THINGS ROMANIA
From kingofromania.com
IRANIAN HALVA RECIPE - PERSIANGOOD
From persiangood.com
GLUTEN-FREE PLANT-BASED DESSERTS | HOUSE OF HALVA
From houseofhalva.com
HALVANA | HUMMUS TAHINI HALVA | ARTISANAL, PRESERVATIVE FREE …
From halvana.com
WHAT IS HALVA? - DEMIRBAS MACHINE
From demirbasmachine.com
I TASTED HALVA FOR THE FIRST TIME, AND HERE’S WHAT I MADE WITH IT
From thekitchn.com
10 HALVAH RECIPES FROM AROUND THE WORLD | THE NOSHER
From myjewishlearning.com
WHAT IS HALVA? (WITH PICTURES) - DELIGHTED COOKING
From delightedcooking.com
IS HALVA A HEALTHY DESSERT? | LIVESTRONG
From livestrong.com
HALVA/HALAWA (BOTH SPELL DESSERT) - CHEF TARIQ | FOOD BLOG
From cheftariq.com
HALVA 101: MODERN TWISTS ON A TRADITIONAL TREAT - THE SPLENDID TABLE
From splendidtable.org
HALVA RECIPE | INDIAN HALVA WITH JAGGERY - SWASTHI'S RECIPES
From indianhealthyrecipes.com
HALVA NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
HALVA NUTRITION INFORMATION | HEALTHFULLY
From healthfully.com
WHAT IS HALVAH? (WITH PICTURES) - DELIGHTED COOKING
From delightedcooking.com
HALWA RECIPES | 25 INDIAN HALWA VARIETIES - SWASTHI'S RECIPES
From indianhealthyrecipes.com
10 BEST HALVA DESSERT RECIPES | YUMMLY
From yummly.com
WHAT IS HALVA AND WHAT DOES IT TASTE LIKE? - MASHED.COM
From mashed.com
WHAT IS GREEK HALVA - THE GREEK DELICATESSEN
From thegreekdeli.com
HALVA NUTRITION & CALORIES - COMPLETE DATA OF ALL NUTRIENTS
From foodstruct.com
EASY HALVA RECIPE: A NATURALLY GLUTEN AND DAIRY-FREE ISRAELI CANDY
From kibitzspot.com
15 DELICIOUS HALWA RECIPES TO TREAT YOUR SWEET TOOTH! - NDTV FOOD
From food.ndtv.com
HALVA | A RECIPE FOR A CLASSIC FAMILY DESSERT IN GREECE
From petersommer.com
TOP 20 TYPES OF HALWA - CRAZY MASALA FOOD
From crazymasalafood.com
BUY MIDDLE EASTERN HALVA, DESSERTS & SWEETS | WALMART CANADA
From walmart.ca
ISRAELI HALVAH RECIPE | MY JEWISH LEARNING
From myjewishlearning.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #low-protein #pies-and-tarts #desserts #fruit #asian #caribbean #greek #middle-eastern #oven #easy #european #central-american #beginner-cook #potluck #dinner-party #heirloom-historical #holiday-event #kid-friendly #picnic #romantic #cakes #lebanese #turkish #dietary #gifts #low-sodium #low-cholesterol #seasonal #comfort-food #wedding #low-in-something #novelty #taste-mood #to-go #equipment
You'll also love