Perfect as an accompaniment to a steaming cup of coffee, these Middle Eastern sweet delicacies are bite-sized. Together with rosewater and cinnamon's subtle flavor, they mix the richness of sesame paste with none of the added sugar.
Could you imagine encapsulating the delightfully subtle taste of sesame paste in a charming, bite-sized confection? These halva candies are, well, a tahini explosion! You can enjoy this fudgy delight regardless of your diet because our recipe contains no sugar.
The popular Middle Eastern dessert halva, sometimes referred to as halvah, is well-known worldwide. Sesame seed butter and sugar syrup are combined in the traditional method, which is then compacted into a dense cake and cooled until it solidifies.
Despite being tasty, this tahini candy contains a lot of sugar, making it inappropriate for people with diabetes or following a ketogenic diet. Don't worry! We used erythritol, a natural sweetener, in place of white sugar to make our dish low-carb and sugar-free.
Erythritol is a fantastic sugar substitute that gives baked goods and confections a sweet taste without adding a lot of calories. It tastes almost as sweet as sugar, but because it is indigestible by human bodies, it has no calories or carbohydrates. That implies it won't have an impact on your carbohydrate or blood sugar levels.
We added the subtle flavors of rosewater and cinnamon, which are frequently found in Middle Eastern pastries like baklava, to the halva dough. Last but not least, we cut the halva slab into bite-sized pieces that are ideal for a hot cup of coffee or mint tea. We really adore them as an energy-boosting treat!
The texture of these sesame candies is somewhat crumbly, and they feature a delicious blend of nutty and sweet flavors. There are only 90 calories and no added sweets in each fudgy cube. After preparing the halva batter, which will take less than 20 minutes, sit back and let your refrigerator do the rest!
Step 1
- Measure out a small baking dish, tin, or tray that is at least 5 cm (2 in) deep; ours measures 16 cm by 10 cm (6 in x 4 in).
- After giving it a quick wipe down or light coating, line it with parchment paper and press firmly to make sure it sticks.
Step 2
- Transfer the tahini into a bowl that can withstand heat and add the cinnamon and rose water, if desired.
- Place the bowl over a pot of water, making sure the water is all the way down to the bottom.
- Heat the tahini for 5 to 8 minutes on low heat, stirring from time to time, while the water is brought to a soft simmer. It ought to appear smooth and melting.
- If available, check that the combination doesn't exceed 50 °C (120 °F) with a kitchen thermometer.
- As an alternative, you can use a microwave to reheat the tahini.
Step 3
- Let's make the sugar-free syrup in the interim.
- Take another pot and fill it with the provided water and erythritol (1).
- Stirring constantly, boil the mixture over low heat until the erythritol dissolves and a clear syrup forms.
- Reduce the heat and simmer for five minutes when you notice little bubbles forming.
- To make sure the syrup reaches 120 °C (250 °F), use the thermometer.
- To keep the crystals from settling at the pot's bottom, stir the syrup often (2).
Step 4
- Let's make the sugar-free syrup in the interim.
- Take another pot and fill it with the provided water and erythritol (1).
- Stirring constantly, boil the mixture over low heat until the erythritol dissolves and a clear syrup forms.
- Reduce the heat and simmer for five minutes when you notice little bubbles forming. To make sure the syrup reaches 120 °C (250 °F), use the thermometer.
- To keep the crystals from settling at the pot’s bottom, stir the syrup often (2).
Step 5
- Now immediately pour the halva mixture into the tin that has been prepared.
- Using a spatula to level it, carefully press down to eliminate any air bubbles.
- Place the container in the refrigerator and allow it to cool for a minimum of sixty minutes.
Step 6
- As the halva cools in the refrigerator, it will solidify.
- When it slices readily with a knife, without breaking or leaving residue on the blade, it's ready.
- Lastly, cut the halva into bite-sized cubes to enjoy with tea or coffee (2) as a delicious treat.
Tips
• Drizzle melted dark chocolate over the halva for a luscious finishing touch.
• You can use almond essence or orange extract in place of rose water.
• Halva can be kept for up to a month in the refrigerator in an airtight container.