Marble Halva Recipes

HALVA 5 WAYS

Steps:

• Line an 8x8" baking pan or a 9x4" loaf pan with parchment paper, leaving a 2" overhang on 2 sides. Using a wooden spoon, mix tahini, salt, and vanilla in a medium heatproof bowl.
• Pour 1/4 cup water into a small saucepan, then stir in sugar. Attach a candy thermometer to side of pan.
• Bring sugar to a boil over medium-high heat and cook, stirring occasionally to help sugar dissolve, until thermometer registers 250°F. Immediately remove syrup from heat. Gradually stream syrup into tahini mixture, mixing tahini constantly with wooden spoon. Continue to stir just until halva comes together in a smooth mass and starts to pull away from sides of bowl (less than a minute). Be careful not to overmix or halva will be crumbly.
• Working quickly, scrape halva into prepared pan, pushing toward edges; smooth top. Let cool to room temperature, then cover tightly with plastic and chill at least 2 hours. Remove from pan using parchment overhang. Slice as desired to serve.
• Do Ahead: Halva can be made 3 weeks ahead. Transfer to an airtight container and chill.
• For Pistachio-Rose Halva
• Place a rack in middle of oven; preheat to 300°F. Spread 1 cup unsalted shelled pistachios on a rimmed baking sheet. Toast until fragrant and lightly golden, about 10 minutes. Transfer nuts to a plate. Let cool, then coarsely chop.
• Prepare halva, adding half of the chopped pistachios and 1/4 tsp. rosewater to the tahini, salt, and vanilla mixture.
• Stir sugar syrup into tahini mixture and form halva as directed. Sprinkle remaining nuts over, pressing gently to adhere. Cover and chill as directed.
• For Cardamom-Chocolate Halva:
• Prepare halva, adding 1/2 tsp. ground cardamom to the tahini, salt, and vanilla mixture.
• Stir sugar syrup into tahini mixture, then quickly stir in 1/2 cup coarsely chopped dark chocolate just to combine (you want to see streaks of chocolate). Form halva as directed. Sprinkle 1/4 cup coarsely chopped dark chocolate over, pressing gently to adhere. Cover and chill as directed.
• For Lemon-Poppy Seed Halva:
• Prepare halva, adding 1 Tbsp. poppy seeds to the tahini, salt, and vanilla mixture.
• Add 1 Tbsp. finely grated lemon zest to water in saucepan before making the sugar syrup, then prepare syrup as directed.
• Form halva as directed. Sprinkle 1 Tbsp. poppy seeds over, pressing very gently just to adhere. Cover and chill as directed.
• For Chocolate-Za'atar Halvah:
• Prepare halva, adding 1/2 tsp. za'atar to the tahini, salt, and vanilla mixture.
• Stir sugar syrup into tahini mixture as directed, then quickly stir in 1/2 cup coarsely chopped dark chocolate just to combine (you want to see streaks of chocolate). Form halva as directed. Sprinkle 1/4 cup coarsely chopped dark chocolate over, pressing gently to adhere. Cover and chill as directed.

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.

BLACK-AND-WHITE HALVAH

Steps:

• Lightly coat an 8 1/2x4 1/2" loaf pan with nonstick spray and line with parchment paper, leaving a 2" overhang on long sides. Place a sheet of parchment paper on work surface and lightly coat with nonstick spray. Beat white tahini and 1/2 tsp. salt in the bowl of a stand mixer fitted with the paddle attachment on low speed just until smooth.
• Meanwhile, place 2/3 cup sugar in a small saucepan and remaining 2/3 cup sugar in another small saucepan. Add 1/4 cup water to each saucepan and set both saucepans over low heat. Cook, stirring with a rubber spatula to dissolve, about 4 minutes. Keep 1 saucepan over low and increase heat to medium-high for other saucepan and fit with thermometer. Cook syrup, brushing down sides of saucepan with a wet pastry brush to dissolve any crystals, until thermometer registers 248°F, 7-10 minutes.
• Immediately remove saucepan with boiling syrup from heat. Increase mixer speed to medium and gradually stream syrup into white tahini, aiming for the space between the sides of the bowl and the paddle. Beat just until halvah comes together in a smooth mass, less than a minute. (Do not overmix or it will be crumbly.) Working quickly, scrape onto prepared parchment and flatten with spatula until 3/4" thick. Invert a medium bowl over halvah to keep warm.
• Rinse any hardened sugar off thermometer; clip to second saucepan. Increase heat to medium-high and cook syrup, brushing down sides of saucepan with wet pastry brush, until thermometer registers 248°F, about 4 minutes.
• While the syrup is cooking, briefly beat black tahini and remaining 1/2 tsp. salt in the same bowl of stand mixer (no need to clean it out unless you have lots of hardened sugar stuck around sides) until smooth. Stream in syrup and mix just until halvah comes together in a smooth mass.
• Uncover white halvah (it should still be warm) and scrape black halvah on top; flatten to about the same shape as the white halvah. Using the sides of the parchment to lift edges, fold stacked halvah in half and flatten slightly. Repeat folding and flattening motions 4-5 times, rotating halvah as you work, to create a marbled effect (be careful not to work it too much or mixture will be crumbly). Press into prepared pan. Fold sides of parchment paper over top of halvah and let cool, at least 3 hours.
• Lift halvah out of pan using parchment overhang. Peel away parchment; cut halvah crosswise into 1/2"-thick slices.
• Do Ahead
• Halvah can be made 3 days ahead. Leave in pan. Store tightly wrapped at room temperature.

HALWA

Steps:

• Heat 250ml water in a pan until boiling, then stir in the sugar and food colouring, if using.
• Remove the seeds from the cardamom pods and discard, then add 3 of the cardamom husks to the pan. Boil for several minutes, then transfer to a heatproof jug or bowl.
• Heat the ghee in the same pan, then add the remaining cardamom husks and the pistachios. Fry for 1 min, then add the semolina. Toast for a few minutes, stirring frequently to prevent burning. Return the hot sugar syrup to the pan, stirring continuously to avoid clumping until all the liquid has been absorbed. The cooked halwa should mould together easily. Scoop out the cardamom husks and serve hot with puris or parathas, if you like.