LOW SUGAR HALVAH

Halvah is a soft, fudgelike sweet treat made out of sesame paste (tahini).  It originated from Persia and then became popular throughout the Middle east and Mediterranean. I have fond memories of this treat.  My parents would buy small containers of halvah from the only Greek grocery store in our neighborhood in South Africa.  We cut it into small morsels and tried to make it last!  This low sugar halvah is just as tasty and crumbly as the regular recipe with less sugar and calories so in my opinion, a lot healthier!

Tips for making low sugar halvah.

This recipe takes less than 30 minutes to make, excluding the cooling time.  It uses sesame paste rather than grinding sesame seeds!

Sesame paste.

Some recipes call for grinding sesame paste.  That is hard work to get it to a smooth and viscous consistency.  The easiest way is to buy a good brand of sesame paste. Sesame paste can be found in most Middle eastern grocery stores.  The solids in sesame paste, like other nut butters, settles to the bottom. When using sesame paste, ensure that the paste is well stirred before pouring it out of the jar as it tends to settle to the bottom.

Sweetener.

Many halvah recipes either call for honey or sugar as the sweetener with a 1 : 1 ratio of sweetener to tahini.  This recipe uses 4 : 5 sugar to tahini.  If using less than this ratio, the amount of water will need to be reduced in order for the boiled sugar solution to attain the correct syrup consistency. 

Syrup consistency.

This is the most important part of Halvah making.  If the syrup does not reach the correct consistency, the halvah will not become solid (coagulate) and develop that fudgy texture that is so distinct in Halvah.  The best way to know when the syrup has reached the correct consistency is by measuring the temperature of the syrup.  When the sugar mixture reaches 250° F or 121° C, the syrup is ready to be mixed with the tahini mixture.  If the syrup is overboiled, it will crystallize and return back to a solid state.  Do not allow the syrup to get to this point as it will not incorporate into the tahini mixture.

Lemon Juice.

Fresh lemon juice is optional.  The acid complements the sweetness of the sugar, making it less sweet.

Topping.

Coarse grain salt also complements the sweetness of the sugar and adds another dimension to the taste. 

Halvah essentials.

Getting the sugar mixture to the correct temperature is essential.  As a result, it is important to have either a candy thermometer that can accurately measure the temperature of the syrup.  It is easier to use a thermometer that attaches to the saucepan rather than constantly taking a reading with an instant read thermometer.

Getting the correct consistency.

Halvah has a unique fudgy, yet crumbly consistency.  Getting the consistency right is a result of correct syrup temperature and the amount of stirring required.  Insufficient stirring results in a halvah that does not set.  Overstirring the mixture result in a very dry and brittle halvah.  When the hot syrup is poured into the sesame paste mixture, stir until the halvah starts to pull away from the sides of the container.  See video to know when to stop stirring.  

Storing Halvah.

Halvah doesn't last very long in our household.  However, if you need to store the halvah, place it either in a storage bag or container.  It will last refrigerated for a few weeks. Halvah is delicious on its own or added onto baked goods like the Halvah mocha brownie made with almond flour.