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.
GAJAR HALVA (CARROT PUDDING - AN INDIAN DESSERT)
This is my favorite dessert to make when cooking Indian food. The sweet & creamy taste is a delicious end to a hot & spicy meal. I posted this recipe in 2004 and can't believe that here it is 2007 and no one has yet ventured trying it! Go Ahead, it's really delicious!!! :)
Provided by - Carla -
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat carrots and half-and-half to boiling in saucepan; reduce heat.
- Simmer uncovered, stirring frequently, until all the half & half is absorbed, about 45 minutes.
- Stir in the brown sugar, raisins, butter, cardamom and salt.
- Cook over low heat, stirring constantly, until all of the brown sugar is dissolved and the mixture is of your desired consistency, (pudding-like) about 15 minutes.
- Garnish with pistachios or slivered almonds.
- Serve warm and enjoy!
Nutrition Facts : Calories 333.2, Fat 19.5, SaturatedFat 11, Cholesterol 50.2, Sodium 246.3, Carbohydrate 38.4, Fiber 2.8, Sugar 28.4, Protein 4.5
PERSIAN HALVA
Halva is a favorite dessert throughout the Middle East. Many varieties are made with tahini or semolina flour. This Persian version uses a simple mixture of flour, butter, and sugar with the sweet perfume of rosewater. Cut into wedges and serve with tea or coffee.
Provided by marybakes
Categories Desserts Candy Recipes
Time 1h20m
Yield 8
Number Of Ingredients 6
Steps:
- Bring sugar and water to a boil in a saucepan; cook, stirring constantly, until sugar is dissolved, about 5 minutes. Stir rose water and saffron into the sugar mixture; cover saucepan and remove from heat.
- Melt butter in a large saucepan over low heat; stir flour into the melted butter until mixture is a smooth paste. Continue to cook, stirring often, until paste turns golden, about 5 to 10 more minutes.
- Slowly whisk sugar mixture into paste until smooth. Remove saucepan from heat and spread halva evenly onto a plate or platter. Make a pattern on the top of halva using the back of a spoon or a knife. Cover with plastic wrap and refrigerate until set, at least 1 hour.
Nutrition Facts : Calories 385.5 calories, Carbohydrate 42.9 g, Cholesterol 61 mg, Fat 23.2 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 14.6 g, Sodium 4 mg, Sugar 25.1 g
HALVA (A GREEK SWEET USING SEMOLINA)
Make and share this Halva (A Greek Sweet Using Semolina) recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 20m
Yield 15-18 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve the sugar in the water and milk and bring it to a bare simmer.
- Boil for 5 minutes and remove from heat.
- At the same time, brown the semolina in the oil on medium-high heat, stirring continuously.
- This should take 4-5 minutes. Add the nutmeats for the last 2-3 minutes to toast them slightly.
- When the semolina has taken a golden brown colour, add the syrup to it (taking care not to burn your hands, as this bubbles and steams up excessively- be prepared!), turn down the heat and keep stirring until you get a kind of thick porridge. Continue cooking until the mixture is very thick and pulls away from the sides of the pan as you stir.
- Spoon into a buttered or oiled bundt pan and pack down with the back of a spoon. Let it cool. (I use a silicone bundt pan for this - eliminates the need to grease, and my halvah comes out in a pretty pattern).
- Unmold onto a platter and sprinkle with more walnuts, toasted sesame (optional) and cinnamon.
- You should not put this dessert in the refrigerator.
- It can keep for a few days outside the refrigerator, assuming you can gather enough will power not to eat it all at once.
- Some oil may start to drain off after a day or so, but this is to be expected, just dab it away with some kitchen paper.
Nutrition Facts : Calories 382.5, Fat 20.9, SaturatedFat 3.2, Cholesterol 4.5, Sodium 17.2, Carbohydrate 45.5, Fiber 1.4, Sugar 26.9, Protein 5.1
GREEK HALVA
The traditional semolina based Greek halva recipe is often referred as "1:2:3:4″, as it calls for one unit oil, two semolina, three sugar and four water. So simple! If you haven't tried semolina Greek halva before, you will be surprised by the delicious taste of those 4 humble ingredients, when combined.. When preparing a Greek halva recipe, the semolina is firstly toasted in oil, bringing an irresistible smell and then soaked in hot syrup, with the aromas and blends of cinnamon and clove. Simply delicious! So if you are looking for a delicious no-dairy, no-butter and egg-free dessert, that's the one!
Provided by roshanesilva0801
Time 20m
Yield Makes 1 cake
Number Of Ingredients 7
Steps:
- In a pot, add the 4 cups of water, 8 cups sugar, 8 cinnamon stick, 8 cloves, and bring to boil for 5 minutes, turn off the heat and add the honey.
- In a deep pot, on medium to high heat add the extra virgin olive oil and 2 cups of semolina. Constantly stir with a wooden spatula until the color changes from a golden blonde to a golden brown.
- Once the color changes add the 1 tablespoon ground cinnamon. Stir.
- Very carefully, slowly add small amounts of the simple syrup to the semolina (the hot syrup will steam and splatter so be careful).
- On a medium-low heat, continually stir until the mixture thickens. Add the almonds and stir.
- Transfer to a cake pan and let it cool. Turn over onto a cake platter and dust with cinnamon.
DIVINE SEMOLINA DESSERT - SUJI HALVA
This is a recipe from Kurma Das, the world best vegetarian cook. I can vouch for this dessert, it is TO DIE FOR. To many aficionados of Hare Krishna cooking worldwide, halava rates on top of the list of their favourite dishes. It's hot, buttery, sweet, flavoursome and completely satisfying, especially on a cold winter's day. In this recipe, the humble semolina teams up with the world's two most expensive spices - saffron and cardamom. Enriched with sultanas and flaked almonds, serve fluffy, plump grained halava hot with cream, custard, or as is for an epicurian experience.
Provided by Sudika
Categories Dessert
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine the water, sugar and the soaked saffron in a 2-litre/quart saucepan. Place over moderate heat, stirring to dissolve the sugar.
- Bring to the boil, then reduce the heat to very low and cover with a tight-fitting lid.
- Melt the butter in a 2- or 3-litre/quart saucepan over low heat, stirring occasionally.
- Add the semolina, and slowly and rhythmically stir-fry the grains for about 20 minutes, or until they darken to a tan colour and become aromatic.
- Add the flaked almonds to the grains towards the end of the toasting process.
- Raise the heat under the syrup, add the cardamom and the sultanas, and bring it to a rolling boil.
- Raise the heat under the semolina for 1 minute, stirring continuously.
- Remove the saucepan of semolina from the heat, and slowly pour the hot syrup into the semolina, stirring steadily.
- The grains may at first splutter, but will quickly cease as the liquid is absorbed.
- Return the halava to the stove and stir steadily over very low heat until the grains fully absorb the liquid, start to form into a pudding-like consistency, and pull away from the sides of the pan.
- Place a tight-fitting lid on the saucepan and cook over the lowest possible heat for 5 minutes.
- A heat-diffuser works well. Removed the covered saucepan from the heat and allow the halava to steam for an additional 5 minutes.
- Serve hot.
IRMIK HELVASI (TURKISH SEMOLINA HALVA)
Irmik Helvasi (semolina halva) is a traditional Turkish recipe for a classic dessert of halva made from semolina flour. Serve with cinnamon sprinkled on top if desired. This dish can be served warm or cold.
Provided by Cagla Darveaux
Categories World Cuisine Recipes Middle Eastern Turkish
Time 55m
Yield 12
Number Of Ingredients 5
Steps:
- Combine water and sugar in a saucepan. Bring syrup to a boil.
- Melt butter in a separate saucepan over medium-low heat, about 5 minutes. Add semolina and pine nuts. Cook, stirring continuously, until golden brown, 20 to 30 minutes.
- Pour syrup carefully over the semolina mixture. Reduce heat to low. Cover and simmer until nicely thickened, about 5 minutes. Let rest for 15 minutes. Divide halva over several small dishes.
Nutrition Facts : Calories 496.8 calories, Carbohydrate 50.8 g, Cholesterol 81.3 mg, Fat 33.6 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 19.9 g, Sodium 221.1 mg, Sugar 50.2 g
HELWA TAT-TORK HALVA
Make and share this Helwa Tat-Tork Halva recipe from Food.com.
Provided by sheepdoc
Categories European
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- In a heavy pan, stir sugar into water and heat to boiling. Once it is boiling, stop stirring. Boil until 284 degrees fahrenheit.
- In a heat-proof bowl, mix tahini, vanilla, and almonds.
- When sugar water reaches temperature, pour on tahini mixture and stir until it thickens.
- Pour in a pan and let cool. Cut to serve. Store in an airtight container.
Nutrition Facts : Calories 326.4, Fat 19.2, SaturatedFat 2.7, Sodium 30.6, Carbohydrate 35.5, Fiber 3.7, Sugar 25, Protein 7.1
HONEY SESAME HALVA
I will never forget the first time I tasted Halva, it was a bit of heaven. This recipe is so simple to make anyone who has made candy can do it. It should set up in the fridge for 36 hours so it's easy to cut. Make sure you use a sharp knife to cut through the nuts if you use them. You can double this recipe.
Provided by Jo Zimny
Categories Candies
Time 20m
Number Of Ingredients 4
Steps:
- 1. Grease an 8x10x2" rectangular non-stick pan and line the bottom with parchment and oil that too. You can also use a tin with a press out bottom, ramekins or a plastic container.
- 2. If you plan to use nuts in this it would be advisable to toast them at 350'F (180'C). And add them to the Honey syrup while it's still warm. Heat the honey is a medium sized sauce pan. Watch it, it will bubble up so keep a close eye on it.
- 3. I used a candy thermometer and when the temperature of the honey hit 240'F (115'C) the soft ball stage I took it off the heat to cool. If you are going to add nuts to this add them while the syrup is cooling.
- 4. While the honey is cooling, add your flavoring if using. I added some coconut essence to mine. Heat up the sesame tahini to 120'F (50'C) and fold the warm tahini into the warm syrup.
- 5. Once the mixture has cooled, cover it to keep out moister. This gives sugar crystals time to grow in the halva which gives it its distinct texture.
- 6. Enjoy!
SWEET SEMOLINA: HALVA
Steps:
- Heat oil in a medium pot on medium-high heat. Add the semolinas and almonds and stir constantly until the semolina is cooked and golden brown, about 20 minutes. Remove from heat.
- In a small pot, mix the water, sugar, lemon half, cloves, and cinnamon. Place on high heat and bring to a boil. Turn heat to medium-high heat and simmer until sugar has dissolved, about 6 minutes. Pass through a sieve and discard lemon and spices.
- Carefully, pour the syrup over the semolina and stir until well blended. Cover the pot and let sit to absorb, about 10 minutes.
- Spoon the mixture into 3 1/2 to 4-ounce ramekins and let cool. Unmold onto a plate and sprinkle with cinnamon.
PERSIAN HALVA
Make and share this Persian Halva recipe from Food.com.
Provided by littlemafia
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a frying pan .
- Add flour, reduce heat and stir frequently until becomes golden.
- In another pot,add the sugar to one glass of water and bring to a boil.
- Add saffron and rosewater and stir.
- Let flour cool slightly, then add the mix and stir well. If the mix is not thick, heat for 1-2 minutes but not longer.
- Serve with pistachio and almond sprinkled on top.
HALVA MAGIC BARS
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-9-inch pan with cooking spray and line with parchment, leaving a 2-inch overhang.
- Add the butter to the prepared pan. Spread the graham cracker crumbs and salt evenly over the bottom of the pan. Add the chopped chocolate, halva and pistachios.
- In a medium bowl, stir the condensed milk with the vanilla and rosewater, if using. Pour evenly all over the layers in the pan. Sprinkle the coconut on top, then top with the rose petals if desired.
- Bake until the edges are golden brown, about 25 minutes. Let cool before cutting into bars.
WHEAT FLOUR HALVA
There are varieties of halva in the Middle East but this one is a Persian-style with saffron, rose water, and cardamom with a soft texture that melts in you mouth. Decorate as desired with almonds and pistachios. Serve it at room temperature.
Provided by Soheila
Categories World Cuisine Recipes Asian
Time 46m
Yield 8
Number Of Ingredients 7
Steps:
- Bring water and sugar to a boil in a small pot, stirring until sugar dissolves into a syrup. Stir rose water, cardamom, and saffron into the syrup. Reduce heat to low; cover to keep syrup hot.
- Melt butter in a large saucepan over low heat. Stir in flour until mixture is a smooth paste, about 1 minute. Cook, stirring constantly, until paste turns brown, 10 to 15 minutes.
- Remove flour mixture from heat. Whisk in hot syrup gradually until syrup is completely absorbed and mixture is the consistency of a smooth, soft paste, at least 4 minutes.
- Spread mixture in a shallow bowl. Cool to room temperature, about 20 minutes.
Nutrition Facts : Calories 284.4 calories, Carbohydrate 43 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 7.3 g, Sodium 83.7 mg, Sugar 25 g
HALVA (IRANIAN DESSERT)
This is almost the Iranian version of flan, but better. This tasty dessert is made with saffron, almonds, and pistachios. A must-try. This can also pe poured into a decorative mold before it has cooled.
Provided by Noahsmommy
Categories Desserts Custards and Pudding Recipes
Time 26m
Yield 10
Number Of Ingredients 9
Steps:
- Heat 3/4 cup plus 2 tablespoons oil in a saucepan over medium heat. Add flour; reduce heat to medium-low. Cook, stirring frequently, until golden and thickened, 10 to 15 minutes. Let cool briefly.
- Combine water and sugar in a separate saucepan over medium-high heat. Bring to a boil. Stir in rose water and saffron. Add the flour mixture. Cook and stir until thickened, 1 to 2 minutes at most. Serve halva with crushed pistachios and almonds sprinkled on top.
Nutrition Facts : Calories 345.1 calories, Carbohydrate 39.4 g, Fat 20 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 3.1 g, Sodium 4.7 mg, Sugar 20.1 g
GREEK HALVA (A SEMOLINA PUDDING)
This is another recipe for halva, my mum's recipe. It's one of the most common desserts in Greece and perfect for a lent. You can add in it raisins, almonds, pecan, pine nuts, its up to you!
Provided by katia
Categories Dessert
Time 30m
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Brown the semolina in the oil on medium - high heat stirring continuously for 3 minutes.
- Add the sugar, the nuts (if using) and continue stirring for another 4 minutes.
- When the semolina has taken a brown colour add the hot water. (Be careful, there are bubbles and steam!)
- Turn the heat down and continue stirring until the mixture is very thick and its pulls away from the sides of the pan as stirring.
- Spoon into a bundt pan, on in small bowls and unmol onto a platter on onto individuals plates.
- Sprinkle with more nuts and cinnamon.
Nutrition Facts : Calories 280.7, Fat 12.2, SaturatedFat 1.7, Sodium 1.5, Carbohydrate 41.4, Fiber 0.8, Sugar 27.8, Protein 2.4
HALVA (SESAME SEED FUDGE)
Make and share this Halva (Sesame Seed Fudge) recipe from Food.com.
Provided by Luv4food
Categories Candy
Time 25m
Yield 1 pan
Number Of Ingredients 4
Steps:
- Cook sugar and milk in a sauce pot over medium heat to just under the soft-ball stage (203 degrees F).
- Remove from heat and add Tahini and vanilla but do not stir.
- Wait 2 minutes.
- Beat the mixture with a paddle or spoon for a few seconds.
- Pour into a small buttered pan.
BAKED HALVA
Halva was always on the kitchen counter growing up in my Greek home. It's yummy, healthy and so easy to make.
Provided by Sophie
Categories World Cuisine Recipes European Greek
Time 1h35m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
- Sift flour, baking powder, and salt together in a bowl. Mix in semolina and almonds.
- Combine 1 cup sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs. Add flour mixture alternately with milk, beating batter briefly between each addition. Stir in lemon zest.
- Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
- Combine water, 3 cups sugar, cloves, and cinnamon in a saucepan; bring to a boil, stirring until sugar dissolves into a syrup. Pour syrup over cake as soon as it comes out of the oven. Let cake cool, about 30 minutes. Cut into squares.
Nutrition Facts : Calories 677.1 calories, Carbohydrate 110.2 g, Cholesterol 117.3 mg, Fat 25.7 g, Fiber 1.8 g, Protein 6.7 g, SaturatedFat 12.3 g, Sodium 236.5 mg, Sugar 101.7 g
SESAME HALVA, RAW VEGAN, GLUTEN FREE, WHEAT FREE, DAIRY FREE
This is possibly the most nutritious sweet treat in the world. A delicious rich melt in the mouth halva. Great for babies and children. Sesame seeds are the highest source of calcium (975gms per 100gms -9 times that of whole milk-), high in iron (14.55grams -grain fed beef mince has only 1.99grams-) an almost equal amount of protein to beef and numerous other nutrients. This has become a staple in our house and the combinations are endless. I like to mix in chopped pistachios. You can use other things such as prunes, date paste, dried cherries, apricots, coconut, cocoa powder or other nuts and flavourings. you can add more dates if you prefer it sweeter. You could also try using tahini to make it easier.
Provided by canthelpmyself
Categories Candy
Time 15m
Yield 300 grams, 3 serving(s)
Number Of Ingredients 3
Steps:
- process the sesame seeds for until a paste consistency, scrapping down the sides as required. This may take several minutes. If your machine gets warm (you don't want the paste getting too warm) just take a break and let it cool a bit. Now you have your own fresh tahini.
- Add the finely chopped dates (can use date paste here, I make my own date paste when I'm motivated so I've got it there for later) and vanilla and process scrapping down the sides until the dates are incorporated and the halva is a thick grainy paste. At this stage you take it out and mix by hand any additions you would like.
- Press it into a suitable container, preferably a shallow one and put it in the fridge, it's now ready to eat as is but it will firm up nicely overnight. Once it's set I like to tip it onto a plate and cut chunks off like cheese. Will keep in the fridge for a while.
HONEY HALVA
Make and share this Honey Halva recipe from Food.com.
Provided by Chef Romie
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.Butter a 8x8 pan.
- In a medium bowl cream together butter and warm honey.Beat in eggs, one at a time.
- Gradually fold in farina,cinnamon, and almonds.
- Pour into prepared pan and bake for 30 minutes.
- Remove from oven and cool for 15 minutes.
- Simmer water and honey for 10 minutes and pour over halva.
- Cool and cut into squares or diamonds.
Nutrition Facts : Calories 328.2, Fat 17.4, SaturatedFat 8, Cholesterol 83.4, Sodium 130.3, Carbohydrate 39.4, Fiber 1.6, Sugar 20.9, Protein 6
GREEK HALVA
This was a recipie in 'My Greek Kitchen' shown on t.v. Thank you Evelyn/Greece for telling me what it is called. This is eaten at times of fasting in Greece.
Provided by wizkid
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Grind the mastica with the teaspoon of sugar until it is a powder.
- Fry the almonds in a saucepan until they are golden brown.
- Remove 1/4 of the almonds (to decorate the pudding at the end).
- Add the semolina to the pan and heat for a minute.
- Add the water and the sugar and gradually bring to a boil, stirring all the time.
- When thickened add the mastica and the sugar.
- When the semolina is ready, it will bubble and be quite thick.
- Pour the mixture into a greased pudding mould and chill in the fridge for a couple of hours before serving.
- Turn out onto a plate and decorate with the reserved almonds.
Nutrition Facts : Calories 320.5, Fat 8.1, SaturatedFat 0.6, Sodium 4.4, Carbohydrate 57.3, Fiber 2.9, Sugar 34.7, Protein 6.8
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