Milk halva

Submitted by enr on 09 Feb 2010
230 g sugar
240 ml condensed milk
340 g tahini
essence optional - vanilla, coffee, chocolate, cardamom, etc.
Sugar, condensed milk and a little water are placed in a pot and heated to 115 C. If you do not have a thermometer to measure - a drop of syrup placed in a container with cold water should be soft and after removal from the water flatten a few seconds. This syrup is removed from the heat, add the essence and leave to cool for a few minutes. During this time was heated to 50 Tahan C (may also in microwave - 1 minute 800Vt). Mix the syrup and Tahan and mix well. The warm mixture is poured onto a greased and covered with baking paper baking dish or plastic box. After cooling at room temperature is sealed is placed in the refrigerator for at least 36 hours (during this time to form sugar crystals). Cuts are cold, with a sharp knife. Wrapped in household foil, halva can be stored for several weeks.
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09 Feb 2010