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Helwa tat-Tork
Maltese halva |
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100g white sugar
140g light tahini
4 Tbls. water
pinch vanilla
roasted almonds, cherries
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On a low heat dissolve the sugar in the water in a thick-bottomed pan. Stir to dissolve.
Raise heat and boil to 140C. Do NOT stir any more!
Meanwhile in a heat proof bowl mix the tahini, vanilla, almonds and cherries. As soon as the temperature is reached (use a sugar thermometer) slowly pour this on to the tahini whilst stirring vigorously. After a few seconds it will solidfy into a thick confection.
Transfer to an airtight container and leave to cool. This helwa matures by time, a month is the minimum.
Do NOT refrigerate and choose a dry day to make.
N.B By time some sesame oil will ooze out of the helwa but this does not impair in any way the marvelous taste.
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Preparation Time: 20 mins |
Serves: |
| Recipe Origin: Malta |
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Submitted by: |
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joe
Malta |
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| This recipe has been viewed 15085 times. |
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