Try out this amazing Maltese dish and impress your family and friends
- 100g white sugar
- 130g light tahini (sesami paste)
- 6 Tbls. water
- whole roasted almonds
- This imported sweet probably arrived in our islands when Malta was under Arab rule. It has since then become part of the Maltese cuisine and is a common sweet on the islands, especially served at the end of big meals, weddings and during feast celebrations.
- On a low heat dissolve the sugar in the water in a thick-bottomed pan. Stir to dissolve but stop one its starts boiling.
- Boil until sugar thermometer shows 140 degrees Celsius.
- Meanwhile in a heat proof bowl mix the tahini, vanilla and almonds.
- As soon as the temperature of the sugar and water reaches 140 degrees Celsius, pour this on the tahini mix.
- As youre doing this stir very well. In a very short while it will harden into a thick confection.
- Transfer to an airtight container and leave to cool.
- Some sesame oil may ooze out of the helwa but this does not impair in any way the marvelous taste.