Indian Tahini Halwa | How to make Indian Tahini Halwa

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By Vins Raj
Created on 1st Jun 2016
  • Indian Tahini Halwa, How to make Indian Tahini Halwa
Indian Tahini Halwaby Vins Raj
  • Indian Tahini Halwa | How to make Indian Tahini Halwa (13 likes)

  • 0 reviews
    Rate It!
  • By Vins Raj
    Created on 1st Jun 2016

About Indian Tahini Halwa

This sesame burfi is an Indian version of Middle East Tahini Halwa. The original recipe calls for Honey, Olive Oil and Vanilla but I have replaced with Sugar, Ghee and Cardamom combination, our desi style.

Indian Tahini Halwa is an authentic dish which is perfect to serve on all occasions. The Indian Tahini Halwa is delicious and has an amazing aroma. Indian Tahini Halwa by Vins Raj will help you to prepare the perfect Indian Tahini Halwa in your kitchen at home. Indian Tahini Halwa needs 10 minutes for the preparation and 15 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Indian Tahini Halwa. This makes it easy to learn how to make the delicious Indian Tahini Halwa. In case you have any questions on how to make the Indian Tahini Halwa you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Vins Raj. Indian Tahini Halwa will surely satisfy the taste buds of your guests and you will get compliments from your guests.

  • Prep Time10mins
  • Cook Time15mins
  • Serves9People
Indian Tahini Halwa

Ingredients to make Indian Tahini Halwa

  • 1 1/2 cups Sesame Seeds
  • 1 cup Sugar
  • 1/2 cup Ghee
  • 5 Cardamoms
  • 15 Pistachios
  • 5 Almonds

How to make Indian Tahini Halwa

  1. Dry roast Sesame seeds. After it cools down to room temperature, grind in a blender.
  2. Add melted ghee to the dry powder and grind it to a fine paste. Crush the cardamoms and pistachios.
  3. Now make the sugar syrup by adding half quantity of water with respect to the sugar. Let it boil till it attains a thick consistency.
  4. When the sugar syrup is sticky, heat the sesame mixture in a double boiler for just a couple of minutes so that it is higher than the room temperature.
  5. When syrup is done, turn off the stove and add the sesame paste, crushed cardamoms, pistachios and mix it thoroughly.
  6. Pour the mixture into the tray lined with parchment paper. Spread out the mixture and immediately cut into pieces.
  7. Grate almonds on the top. Refrigerate for 3 hours and serve. It yields around twenty burfis with 1/2 an inch of thickness.
My Tip: Do not roast the sesame seeds for too long as the oil will start to ooze out. Remove from heat when it starts to splutter. Ghee can be used sparingly if you can manage to mix the sesame powder without lumps. Transfer and spread the hot mixture immediately on the tray as the setting time is very short. I have used one cup of sugar in this recipe, you can adjust the sugar quantity according to your sweet tooth. Better to use baking/parchment sheets for spreading the mixture instead of using a ghee coated tray. The slices will be flaky and crumble even a bit of force is given while lifting from the base.

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