Carob Halvah Food

CAROB HALVAH

Steps:

• Mix it all together.
• Separate in half, place each piece on waxed paper, and shape into a one-inch thick roll.
• Wrap in the waxed paper and keep in the refrigerator.
• Cut off one-inch pieces as needed.
• Variation: Leave out the carob from half the recipe to have two different kinds.

CARROT HALVA

Steps:

• Place the carrots and both milk in a pan and bring to boil, stirring constantly. Reduce heat to medium and continue to cook, stirring often, until liquid disappears, about 25 minutes. As the halva cooks down you must stir more and more frequently to prevent it from burning.
• Add sugar, raisins, cardamom, cloves and the ghee (or butter). Continue to cook, stirring frequently, and scraping the bottom of the pan to prevent the mixture from sticking.
• Cook until the halva is very thick and forms a ball in the center of the pan as it is stirred, about 20-25 minutes.
• Turn the halva mixture out onto a greased 9-inch square baking dish, smoothing out the paste to an even thickness.
• Arrange the almonds on top, pressing them into the halva slightly.
• Score the top of the halva into rectangles, then cover and chill until firm. Cut completely the halva into triangles to serve.

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.