This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!
Recipe Notes
- I had a hard time finding recipes that are completely unique to Uzbekistan, but when I came across this sweet dish I was super excited. Halva may not be originally from Uzbekistan but it’s a popular sweet there so I chose to take a stab at this for this recipe.
- You will need a candy thermometer for this. Make sure to watch the temperature of your sugar because you don’t want it to get too hard when it cools. In any case, be careful. Molten sugar is no joke and can cause some major ouchies.
- The finished product will be melt in your mouth crumbly goodness. Try not to eat it in all one setting.
Halva
Details
10 servings or 1 really hungry person
15 minutes
20 minutes
2 hours
Print
Ingredients
1 1/2 cup Tahnini
1 1/2 cup Sugar
1/2 cup Water
1/2 cup Pistachios, Toasted
2 teaspoons Cardamom
1 teaspoon Rose Water
1/2 teaspoon Vanilla Extract
1/4 teaspoon Salt
Directions
- Add tahini, vanilla, rose water, cardamom, salt, to a metal or heat-safe bowl. Mix thoroughly.
- Chop half of the pistachios. Set aside.
- Line a baking pan with parchment paper (or use a silicon baking pan). Sprinkle non-chopped pistachios evenly across the bottom.
- Add sugar and water to a pot. Whisk well and heat up on stove to 240F (upper end of soft ball sugar).
- Once sugar is up to temperature, immediately remove from stove. Pour sugar syrup in small batches into the tahini mixture, folding in quickly. Do this fast so your sugar doesn’t harden in your pot.
- Once all your sugar is folded into your tahini it will start to become taffy-like in texture. Sprinkle in your pistachios and quickly fold into the mixture.
- Transfer mixture to your baking pan and spread evenly and tightly into your pan. Once finished. Cover with a towel and allow it to cool at room temperature for at least 2 hours.
- Once cool, flip upside down onto a plate and remove from container. Slice and serve immediately, or store covered in fridge until ready to eat. Enjoy!
No stream clip today since the recipe didn’t finish by end of the stream (needed an hour plus of cooling time). I can assure you it was very tasty to me and all my neighbors though. 🙂
Shouldn’t the temperature be 240° F if its the upper end of soft ball?
Oh no! Thanks for the catch. Appreciate it. Def a typo. 🙈