Rose Pistachio Sesame Tahini Halva/Halvah

Wishing everyone a joyful and safe Makar Sankranti !

It is Makar Sankranti day tomorrow in India. One of the most widely celebrated festival with great enthusiasm in India by Hindu community. Makar Sankranti, apart from a harvest festival is also regarded as the beginning of an auspicious phase in Indian culture, as Sun begins it's journey into northern hemisphere. It is known by various names throughout India, Lohri in Punjab, Khichdi in UP Pongal inTamil Nadu and Uttarayan in Rajsthan and Gujarat. Scientifically, this day marks the 
beginning of warmer and longer days.

Mamra Ladoo, 
Til Chikki,
Peanut Chikki  
Kachriyu  Undhiyu, 
Gajar Halwa 

Honeyed crunchy halva, so tempting. It just cries out to be broken into so that you can discover it's unique taste and texture. It's a terrific taste and satisfying treat for all to enjoy. It is not very difficult to make, only thing is a difficult wait as it takes almost 36 hours to get right ;)

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You will need:-

• 300 g light tahini paste mixed properly with the excess oil.
• 300 g good quality clear honey
• 150 g pistachio nuts lightly roasted +1 tbsp finely chopped for garnishing
• 2 tbsp edible rose petals for garnishing
• 1/2 tsp rose extract
• Sugar thermometer ( optional ) Make life very easy. I own one :)

Method:-
Line the base and sides of a loaf tin with baking parchment. My loaf tin was much bigger, so didn't get much hight to my halva.
In a heavy based pan pour honey and start heating on high heat. If using thermometer place in the pan now.
Keep stirring and let it simmer until the thermometer reaches 260 F or Firm Ball stage, switch off the heat. Leave it to cool for 3 minutes.
Meanwhile, place tahini paste in another pan and gentle heat, keep stirring for 3 minutes.
Add rose extract, 150 g nuts and warm tahini in to the hot honey syrup.
Combine well and pour the halva mixture in to the loaf tin.
Let it cool completely at room temperature.
Seal the loaf tin with more parchment so moisture stays out and place in the fridge for 36 hours to allow small sugar crystals that gives halva distinctive flavour and texture time to develop.
Cut with very sharp knife into pieces while halva is still cold, but serve at room temperature.
Enjoy !







Thank you for stopping by :)