Black Sesame Halwa
Ingredients
- 200 gSesame seed (black, whole)
- 150 gjaggery (grated)
- 80 gghee (room temperature)
- 40 gRice flour
- 350 mlMineral water
- 1 tspCardamom powder
Method
A dense, glossy paste with a deep black hue that melts slowly on the palate. The intense aroma of toasted sesame balances perfectly with the richness of ghee and the earthy notes of jaggery.
- 1
Heat a pan over medium heat. Add the sesame seeds. Stir constantly until they crackle and release a toasted nutty aroma. Do not let them burn, or the bitterness will be irreversible.
- 2
Allow to cool slightly, then blend the seeds with a little mineral water until you reach a smooth, thick paste. The texture should feel fine between your fingers.
- 3
In a saucepan, melt the jaggery with the remaining water. Bring to a boil just long enough to dissolve the sugar, then strain to remove any impurities.
- 4
Mix the sesame paste, rice flour, and syrup in the pan. Cook over low heat while stirring. Gradually incorporate the ghee. The mass should thicken and become glossy.
- 5
Add the cardamom. Continue stirring until the paste pulls away cleanly from the sides of the pan and the ghee starts to bead at the edges. Pour into a greased mold.
Frequently asked questions
How do you get this dish right?
- The secret lies in the toasting: the sesame must pop in the pan without ever burning.
- If the paste is too dry, add a spoonful of ghee at the end of cooking to restore its gloss.
How long does this dish keep?
Stores for 1 week at room temperature in an airtight container. Do not refrigerate, as it will harden the ghee.
