Kazakh Halvah RecipeOrigin: Kazakhstan Period: Traditional |
Ingredients:
1kg granulated sugar 
Kazakh Halvah Preparation:Method:Combine the sugar, golden syrup and lard (or oil) in a saucepan. Heat gently until the sugar melt then bring to a simmer and cook to a golden caramel. Continue heating until the mixture reaches 114°C as measured on a confectioner's thermometer (the soft ball stage). Take off the heat and add the sesame seeds but do not mix in. Rather, set the mixture aside to cool for 2 minutes then beat with a spoon for a few seconds to mix inthe sesame seeds. Immediately pour into a well-buttered pan to a depth of about 5cm. Cut into squares when still hot then allow to cool and re-cut the squares. Transfer to an air-tight tin and store. If making soft halvah then beat the egg whites with 4 tbsp simple syrup.Prepare the halvah as above and after the cooling stage add the egg white mixture and beat into the halvah along with the sesame seeds. Once done pour into a tin and prepare as for the hard halvah. |
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