Ingredients with Measurements:
- 1 cup almond flour
- 1 cup sugar
- 1/2 cup water
- 1/2 cup unsalted butter
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1/4 cup slivered almonds, toasted
Special equipment needed:
- Candy thermometer
- 8-inch square baking dish
- Parchment paper
Step-by-step instructions:
1. Line an 8-inch square baking dish with parchment paper and set aside.
2. In a heavy-bottomed saucepan, combine sugar and water. Cook over medium heat, stirring constantly until the sugar dissolves.
3. Add the butter, almond flour, cardamom, and salt to the sugar mixture. Stir continuously until the mixture comes to a boil.
4. Reduce the heat to low and continue stirring until the mixture thickens and starts to pull away from the sides of the pan. This should take about 15-20 minutes.
5. Once the mixture reaches 240°F on a candy thermometer, remove from heat and pour it into the prepared baking dish.
6. Smooth the top of the mixture with a spatula and sprinkle the toasted slivered almonds on top.
7. Allow the halva to cool to room temperature before cutting into small squares.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Cook the mixture until it reaches 240°F on a candy thermometer.
Serving size:
This recipe makes 16 small squares.
Nutritional information:
Calories: 180
Fat: 11g
Saturated Fat: 4g
Cholesterol: 15mg
Sodium: 60mg
Carbohydrates: 20g
Fiber: 1g
Sugar: 18g
Protein: 2g
Substitutions for ingredients:
- You can use ghee instead of butter.
- You can use pistachio flour instead of almond flour.
- You can use honey instead of sugar.
Variations:
- Add chopped dates or raisins to the mixture for a sweeter taste.
- Add a pinch of saffron to the mixture for a more exotic flavor.
- Use different nuts, such as pistachios or cashews, instead of almonds.
Tips and tricks:
- Make sure to stir the mixture constantly to prevent burning.
- Use a candy thermometer to ensure the mixture reaches the correct temperature.
- Toast the slivered almonds in a dry pan over medium heat until golden brown.
Storage instructions:
Store the halva in an airtight container at room temperature for up to a week.
Reheating instructions:
The halva can be eaten cold or at room temperature. Do not heat it up as it will melt.
Presentation ideas:
Serve the halva on a platter with fresh fruit and nuts.
Garnishes:
Sprinkle some powdered sugar on top of the halva before serving.
Pairings:
Serve the halva with a cup of hot tea or coffee.
Suggested side dishes:
Serve the halva as a dessert after a meal.
Troubleshooting advice:
- If the mixture is too thick, add a tablespoon of water at a time until it reaches the desired consistency.
- If the mixture is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to use a clean candy thermometer to prevent contamination.
Food history:
Halva is a popular dessert in the Middle East and India. It is made with different ingredients, such as sesame seeds, flour, or nuts.
Flavor profiles:
The halva has a sweet and nutty flavor with a hint of cardamom.
Serving suggestions:
Serve the halva on a platter with fresh fruit and nuts.
Related Categories
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Region: Turkish
Taste: Sweet, Nutty, Creamy, Rich, Fragrant, nutty, rich, dense, creamy