Halva is a delicious and versatile sweet! To achieve a perfect consistency that never fails, here are some secrets and a base recipe that you can adapt to your taste:
Secrets for perfect halva:
Quality tahini: Tahini is the main ingredient, so make sure you use a good quality one, preferably 100% sesame paste.
Syrup temperature: The temperature of the syrup is crucial. It should reach the “soft ball” point (115-118 °C). If you don’t have a kitchen thermometer, you can check it by dropping a drop of the syrup into cold water; it should form a soft ball that can be handled.
Careful mixing: Mix the tahini with the hot syrup quickly and gently to prevent it from hardening too much.
Resting: Let the halva rest for at least a few hours, or preferably overnight, to set and achieve the desired consistency.
Halva base recipe:
Ingredients:
200 g tahini
150 g sugar
50 ml water
Optional: chopped nuts (pistachios, almonds), spices (cardamom, cinnamon), vanilla extract
Instructions:
Make the syrup: In a saucepan, combine the sugar and water. Cook over medium heat, stirring until the sugar dissolves. Then, cook without stirring until the syrup reaches the soft ball stage.
Mix the tahini: In a large bowl, place the tahini. Pour the hot syrup over the tahini and quickly mix with a spatula or wooden spoon. If desired, add the nuts, spices or vanilla extract.
Shape: Pour the mixture into a baking paper-lined mould. Press down to compact and smooth out the surface.
Let it set: Let the halva set at room temperature for at least a few hours, or preferably overnight.
Slice and serve: Cut the halva into portions and serve.
Variations:
Chocolate halva: Add cocoa powder to the tahini before mixing it with the syrup.
Pistachio halva: Stir chopped pistachios into the mixture.
Vanilla halva: Add vanilla extract to the mixture.
Additional tips:
If the halva is too soft, you can refrigerate it for a while to firm up.
For a crunchier halva, you can lightly toast the nuts before adding them.
I hope you enjoy your homemade halva with a perfect consistency!
