TAHINI PUDDING WITH CRISPY SESAME & TAHINI ROLLS
Tahini is a much used product in Turkish cuisine. Yet the idea of adding it to milk pudding didn’t seem too exciting to me at first thought. But that was only until I tried it! And then I also indulged in adding a crunchy bite into the luscious smoothness of this humble looking yet exquisite dessert! I am not going to go on babbling about this because it’s not something I can quite describe so I strongly suggest you go ahead and try it , especially if you fancy tahini. It’s really easy to make and guaranteed to impress and please your guests.
- 4 cups (1 liter) milk
- ¾ cup (170 gr) sugar
- 3 tbsp (30 gr) all purpose flour
- 3 tbsp (30 gr) wheat starch
- 1 pinch of salt
- ¾ cup good quality tahini
- Molasses, to drizzle on top (I prefer carob or mulberry but you can experiment with different choices)
- Place flour, starch (replace with corn starch if wheat is not available) and pinch of salt into a large saucepan. Add about ¼ cup of water and mix with a handheld whisk to combine and make sure there are no lumps.
- Add milk and place over medium heat. Constantly stirring with a whisk, cook until mixture comes to a soft boil. Now add the tahini and continue mixing until well blended. Cook mixture further for a few minutes until it comes to a soft boil again.
- Remove from heat and pour into serving dishes. This recipe yields 8-10 servings. Try to keep the portions small since this is a highly nutritious and filling dessert.
- Leave to cool at room temperature first then place in refrigerator and cool at least 6 hours or preferably overnight.
- Serve with a drizzle of molasses and crushed ‘toasted sesame crispy rolls’ (recipe below).
Note If you find that this amount is too much, you can always use half the amounts and make 4-5 servings)
Toasted Sesame Crispy Rolls
Ingredients for one roll (about 8-10 wedges)
- 2 sheets of store bought phyllo dough (about 30×40 cm or 11×15 inches in size)
- 3-4 tbsp good quality tahini
- 1-2 tbsp walnut oil (or other vegetable oil)
- 2-3 tsp confectioner’s sugar
- 3-4 tbsp sesame seeds
- Toast sesame seeds in a non-stick pan over low heat until they turn a light brown color. Do not use any oil and make sure the pan is thoroughly dry. Careful not to burn the seeds! Keep tossing and don’t leave unattended. Set aside to cool a little.
- Meanwhile heat oven to 160-170 C (320-340 F). Combine the tahini with the oil in a small bowl. Spread one sheet of phyllo dough with some of this mixture using a pastry brush. Sprinkle some confectioner’s sugar all over and then scatter generously with the toasted sesame seeds, but save a little to sprinkle on top.
- Cover neatly with second dough and repeat as above, except for the sesame. Roll dough from the narrow end. Try to roll it neither too tight nor too loose.
- Brush the top with some tahini mixture, sprinkle the remaining sesame seeds, cut into finger sized wedges using a sharp knife.
- Place onto a tray lined with baking paper and bake for about 7-8 minutes or until golden and crispy. They can burn easily so keep an eye on them.
Note One roll should be enough to serve as topping for about 5 portions. So make two rolls by doubling the recipe if necessary.