So if you’ve attempted making my tahini halva, you just might have about 90% of it still sitting in the fridge and asking you what are you going to do with it now?I faced this predicament and came up with a lightbulb moment of diluting it to a pudding consistency, and (to keep the date-sesame combo strong) added it as a layer over the date molasses halawa I made back in Ramadan.
I was very impressed with myself as I combined three items sitting in the kitchen begging to be used into a whole new dessert that just flew off the dish: the tahini halva, a cup of date molasses, and some leftover halva-stuffed dates.
However, this halawa is worth making a new batch of tahini halva all over again.
1 batch tahini halva
1 cup water
In a pot, combine the tahini halva and the water.
Stir over medium heat until fully dissolved and the mixture is thick like a pudding consistency.
Pour over the date molasses halawa and decorate the surface with tahini-stuffed dates.
Refrigerate until set.
To make the date molasses halawa:
In a heavy pot melt the butter and add the flour.
Keep tossing the flour over medium-high heat for a good 15 minutes until the blond flour (from the butter) begins to take on a golden brown hue.
About 5 minutes before the flour is done, in a separate saucepan mix the sugar, water, and date molasses and slowly heat until the sugar is dissolved and the mixture is close to boiling.
Add the date mixture to the flour mixture over low heat and stir vigorously until it is smooth and silky.
If, like me, your arm cannot stir vigorously, the by all means do what I did and plop the mixture into a food processor and let it beat it smooth in seconds.
To serve, press the mixture into a serving dish.