Black Sesame Halwa

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.

• Prep time: 15 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 668
• Protein: 10 g
• Carbs: 51 g
• Fat: 45 g

Ingredients

• 200 g Sesame seed ( black, whole )
• 150 g jaggery ( grated )
• 80 g ghee ( room temperature )
• 40 g Rice flour
• 350 ml Mineral water
• 1 tsp Cardamom powder

Instructions

1. Toasting sesame seeds

   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. Grinding into paste

   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. Jaggery syrup

   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. Cooking and thickening

   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. Final cooking point

   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.

Chef's tips

• 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.

Storage

Stores for 1 week at room temperature in an airtight container. Do not refrigerate, as it will harden the ghee.