Vegan Tahini Halva

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Line an 8x8 inch baking dish or loaf pan with parchment paper, ensuring a generous overhang on all sides to facilitate easy removal of the finished halva.

   Ca. 2 min.

   Kokkens note: The parchment paper overhang is crucial for lifting the dense halva out of the pan without breaking it.

2. 2

   Combine the granulated sugar and water in a medium-sized saucepan.

   Ca. 1 min.

3. 3

   Heat the sugar and water mixture over medium-high heat, stirring occasionally, until all the sugar crystals have completely dissolved and the liquid is clear.

   Ca. 3 min.

   Kokkens note: Ensure all sugar is dissolved before boiling to prevent crystallization later.

4. 4

   Stop stirring the syrup once it begins to boil, and continue to cook it until it reaches precisely 250°F (121°C) on a candy thermometer. This typically takes about 5-7 minutes.

   Ca. 7 min.

   Kokkens note: Do not stir the syrup after it boils, as this can cause sugar crystals to form, resulting in a grainy texture.

5. 5

   Immediately remove the hot sugar syrup from the heat and stir in the vanilla extract and ground cardamom until well combined.

   Ca. 1 min.

   Kokkens note: Adding the flavorings off the heat prevents them from evaporating too quickly.

6. 6

   Pour the tahini into a large, heatproof mixing bowl. Slowly and steadily drizzle the hot sugar syrup into the tahini while continuously stirring vigorously with a sturdy spoon or spatula.

   Ca. 3 min.

   Kokkens note: Pouring slowly and stirring constantly helps the tahini emulsify with the syrup, preventing it from seizing too quickly.

7. 7

   Continue stirring the mixture until it becomes very thick, crumbly, and begins to pull away from the sides of the bowl, resembling a dense, cohesive dough.

   Ca. 2 min.

   Kokkens note: Work quickly during this stage, as the mixture will thicken rapidly as it cools.

8. 8

   Transfer the warm halva mixture into the prepared baking dish and press it down firmly and evenly using the back of a spoon or your hands.

   Ca. 2 min.

   Kokkens note: For a perfectly smooth top, place another piece of parchment paper over the halva and press down with a flat object, like a small cutting board.

9. 9

   Evenly sprinkle the chopped pistachios over the surface of the halva and gently press them into the mixture to secure them.

   Ca. 1 min.

   Kokkens note: Toasting the pistachios lightly before adding them can enhance their flavor and crunch.

10. 10

    Allow the halva to cool completely at room temperature for at least 30 minutes, then refrigerate it for a minimum of 2 hours, or until it is very firm and set.

    Ca. 2 t.

    Kokkens note: Proper chilling is essential for the halva to achieve its characteristic firm, sliceable texture.

11. 11

    Once thoroughly chilled and firm, use the parchment paper overhang to lift the halva block out of the pan and transfer it to a cutting board. Cut it into desired pieces using a sharp knife.

    Ca. 1 min.

    Kokkens note: For clean cuts, wipe your knife with a damp cloth between slices.