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Saving undercooked halvah?

We’ve fallen in love with halvah, and as tahina is already a mainstay in our kitchen, I decided to try to make some. I can only assume I under stirred it, I used a hot sugar syrup method. I essentially made tahina caramel. Which isn’t bad, it just isn’t halvah. Is there anyway to fix it? Should I just start over?

submitted by /u/Jynxbunni
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Source: Reditt

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