Halvah Sesame Sundae Recipes

SESAME HALVA

Steps:

• Heat sesame seeds in a pan over medium heat until slightly toasted.
• After toasting cool them.
• Put these sesame seeds in the food processor and blend them completely.
• Add tahini, sugar, honey, allspice and cinnamon in this blend and again pulse the food processor until a thick (nearly solid) mixture is obtained.
• Place this thick mixture in the refrigerator and allow it cool for about 15 minutes or until firm.
• Cut it into squares and serve.

TAHINI HALVAH

Steps:

• Enjoy.

VANILLA ICE CREAM WITH SESAME CANDIES AND HALVAH

Steps:

• Start by placing sesame candies in a large resealable plastic bag. Crush the candies with a rolling pin until broken into small pieces. Divide ice cream among 6 bowls. Top with crushed candy and crumbled halvah. Drizzle with honey.

HALVAH

Steps:

• Line an 8- x 8-inch baking pan with parchment paper.
• Combine sugar, vanilla seeds and lemon zest with 1/2 cup water in a saucepan over medium heat, stirring to dissolve sugar. Allow mixture to simmer into a syrup, without stirring, until temperature registers 245 degrees on candy thermometer.
• While syrup is cooking, place tahini and salt in bowl of a stand mixer fitted with paddle. Beat on medium speed. Carefully stream syrup into tahini with mixer running. Mix until syrup is incorporated and mixture begins to pull away from sides of bowl, about 30 seconds to 1 minute. Be careful not to overmix. The halvah texture should be fudgelike, not sandy.
• Working quickly with a heatproof spatula, transfer mixture to the prepared pan. Place another piece of parchment on top and use your hands on top of the parchment to smooth out halvah. Cool completely to room temperature and cut into squares. Store at room temperature, well wrapped in plastic, for a week.