Alva sa tahinijem (Halva with tahini)

Sastojci: 250 g šećera,250 ml vode, 200 g tahinija (susamovog putera), 50 g putera ili margarina (opciono, za kremastiju teksturu), 1 kašičica vanila ekstrakta ili 1 kašičica ružine vodice (opciono, za aromu), 50 g seckanih oraha, pistaća ili badema (opciono), prah šećer ili mleveni orasi za posipanje.

Priprema:

1. U šerpi pomešajte šećer i vodu. Zagrejte na srednjoj temperaturi (4) i mešajte dok se šećer potpuno ne rastvori. 

2. Kada provri, smanjite vatru na nisku (2) ili srednje nisku (3) i kuvajte 5-7 minuta dok ne dobijete lagano gust sirup. Povremeno promešajte.

Cilj je da sirup lagano krčka, ne da burno ključa, jer će prejak plamen otežati dobijanje pravilne, glatke teksture alve i može da kristališe šećer pre vremena.

3. Sklonite sirup sa sporeta i postepeno dodajte tahini, stalno mešajući da se dobije homogena smesa.

4. Dodajte puter (ako koristite) i vanilu ili ružinu vodicu. Dobro sjedinite smesu dok ne postane glatka i sjajna.

5. Ako želite alvu sa orasima, dodajte seckane orahe ili pistaće ili bademe i lagano promešajte.

6. Pleh ili manju tepsiju obložite papirom za pečenje. Sipajte odmah smesu i ravnomerno rasporedite. 

7. Po želji, pospite površinu seckanim orasima ili pistaćima ili bademima.

8. Ostavite da se alva potpuno ohladi na sobnoj temperaturi (oko 3-4 sata). 

9. Kada se stegne, secite na kocke ili rombove i po želji pospite prah šećerom ili mlevenim orasima.

Napomena:

- Niska/srednje-niska temperatura je ključna da sirup ne zagori i da alva dobije glatku, pravu teksturu.

- Ne mešajte previše kada sirup počne da zgušnjava – može se formirati kristali šećera.

- Hlađenjem alva postaje čvrsta, ali i dalje blago mekana i sočna.

Kako proveriti gustinu sirupa?

Uzmite malo sirupa kašikom i spustite u čašu sa hladnom vodom. Ako se oblikuje mekana kuglica ili se sirup ne rasipa odmah, sirup je spreman.

Cuvanje:

Čuvajte alvu u hermetički zatvorenoj posudi na hladnom i suvom mestu, najbolje do 7-10 dana.

Saveti:

- Tahini je osnova alve – kvalitetniji tahini daje bolji ukus i kremastiju teksturu.

- Za mekaniju alvu, dodajte malo putera ili margarina.

Ingredients: 250 g of sugar, 250 ml of water, 200 g of tahini (sesame butter), 50 g of butter or margarine (optional, for a creamier texture), 1 teaspoon of vanilla extract or 1 teaspoon of rose water (optional, for aroma), 50 g of chopped walnuts, pistachios or almonds (optional), powdered sugar or ground walnuts for sprinkling.

Preparation:

1. Mix sugar and water in a saucepan. Heat on medium temperature (4) and stir until the sugar is completely dissolved.

2. When it boils, reduce the heat to low (2) or medium-low (3) and cook for 5-7 minutes until you get a slightly thick syrup. Stir occasionally.

The goal is for the syrup to simmer gently, not to boil violently, because too high a flame will make it difficult to get the correct, smooth texture of the halva and can crystallize the sugar prematurely.

3. Remove the syrup from the stove and gradually add the tahini, stirring constantly to obtain a homogeneous mixture.

4. Add butter (if using) and vanilla or rose water. Mix the mixture well until it becomes smooth and shiny.

5. If you want halva with walnuts, add chopped walnuts or pistachios or almonds and mix gently.

6. Cover a tray or a small pan with baking paper. Immediately pour the mixture and distribute evenly.

7. If desired, sprinkle the surface with chopped walnuts or pistachios or almonds.

8. Leave the halva to cool completely at room temperature (about 3-4 hours).

9. When it hardens, cut into cubes or rhombuses and, if desired, sprinkle with the  powder sugar or ground nuts.

Note:

- A low/medium-low temperature is essential so that the syrup does not burn and the halva gets a smooth, proper texture.

- Do not stir too much when the syrup starts to thicken – sugar crystals may form.

- After cooling, the halva becomes firm, but still slightly soft and juicy.

How to check the syrup density?

Take some syrup with a spoon and put it in a glass with cold water. If a soft ball forms or the syrup does not spill immediately, the syrup is ready.

Keeping:

Store the halva in a hermetically sealed container in a cool and dry place, preferably for up to 7-10 days.

Tips:

- Tahini is the basis of this halva - better quality tahini gives a better taste and a creamier texture.

- For a softer halva, add a little butter or margarine.