187. Halva : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.


1 lb or 450 g flesh of summer squash, young pumpkin or courgette, peeled, with seeds removed

3/4 pint or 425 ml whole milk

3 cardamom pods

1 tablespoon crushed sesame seed

1 tablespoon chopped pistachios

5 tablespoons sugar


• Puree the squash flesh and then mix with the milk and cardamom pods in a heavy bottomed pan.

• Add the crushed sesame seed and chopped pistachios.

• Bring to the point of simmer and then turn the heatdown until just on the simmer.

• Stir at intervals until all the liquid has evaporated.

• Add the oil and sugar and continue stiring over theheat for ten minutes.

• Spread the mixture on non-stick baking parchment ona shallow baking tray

• Allow to cool to room temperature before cutting into small cubes and serving.