According to this recipe, it turns out just delicious halva, one to one as a store, with only one difference - it does not stick to the teeth)) in the preparation of flour is not used and I think this is an undoubted plus. In my opinion the most successful recipe from tested by me, not difficult, but it is necessary to carry out precisely all nuances of preparation and then you will surely have a magnificent, crumbly, fibrous halva.
The first step is to fry the seeds, preferably in a cast iron pan. Important! fry need not much, until it starts to smell nice seeds and they will acquire a Golden color. If you fry more, then halva can taste bitter.
Next, fill our seeds in a blender and grind them for a long time.
Should get a paste-like mass, the density of approximately boiled condensed milk. It will take at least 20 minutes (if you have a powerful blender, maybe less).
Boil the syrup. To do this, pour sugar into a saucepan, pour water and put on fire. In the process of cooking the syrup does not interfere! Bring the syrup to a temperature of 121 degrees (+- 1 degree). If there is no thermometer, you can drop a drop of syrup in a glass of water, it should turn into chewing caramel. If a drop spreads over the water-so do not trust, if turned into hard caramel - digested.
While the syrup is brewed, beat the protein into a lush foam.
When the syrup is ready, protein you also must be ready by now. Pour the syrup in a thin stream into the protein with continuous whipping. Try to keep the syrup does not fall on the mixer blades. Get a lush white mass.
Connect the seeds and protein-sugar mass, gently mix from bottom to top.
Important! for a long time the mass is not stirred, otherwise the fibers will be damaged. Shift the mass into the form or form a single piece of halva and put in the refrigerator for 3 hours. That's all halva is ready! Bon appetit!!!