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Sudanese

Halawat Simsim

A Sudanese sesame sweet made by folding toasted simsim into hot sugar syrup, then pressing it thin and cutting it while still warm. It is crisp, nutty, and often served in small pieces with tea.

Halawat Simsim — Sudanese — ChefSnap
10 minsPrep
15 minsCook
8Serves
MediumDifficulty
340 kcal per serving6g protein 42g carbs 18g fat
Watch it made — Halawat SimsimWatch it madeConnie kazan · 1:10

Ingredients

Method

  1. Lightly grease a small metal tray, marble slab, or smooth plate, and grease a rolling pin or the bottom of a cup.
  2. Put the sesame seeds in a dry heavy pan over medium heat and toast, stirring constantly, until they smell nutty and turn light golden; transfer to a bowl and keep nearby.
  3. In the same pan, combine the sugar, water, and lemon juice, then cook over medium heat without stirring until the sugar dissolves and the syrup turns a light amber color.
  4. Test the syrup by dropping a little into cold water; it should harden quickly and snap when broken.
  5. Immediately add the toasted sesame seeds to the hot syrup and stir quickly with a wooden spoon until every seed is coated.
  6. Scrape the sesame mixture onto the greased tray and press it flat at once to about 1/4 inch thick.
  7. While still warm, cut or score the halawat simsim into small squares or diamonds.
  8. Let it cool completely, then break along the cuts and serve.

Common questions

Can I substitute the white sesame seeds with black sesame or mixed sesame seeds?

Yes, but black sesame gives a stronger, more bitter flavor and a darker candy. Mixed sesame works fine, as long as the seeds are fresh and dry. Toast them lightly and watch closely, since darker seeds make browning harder to judge.

How long does it take to make Halawat Simsim from start to finish?

Plan on about 20 to 30 minutes total. Toasting the sesame takes only a few minutes, and the syrup usually reaches the hard-crack stage fairly quickly. Once combined, work fast because the mixture sets as soon as it cools.

What are the most common mistakes when making this sesame candy?

The biggest mistakes are under-toasting the sesame, stirring the syrup too early, and waiting too long after combining the sesame with syrup. If the syrup is too pale, the candy stays sticky; if you delay pressing, it hardens into lumps.

How should I store Halawat Simsim so it stays crisp?

Store completely cooled pieces in an airtight container at room temperature, with parchment between layers if needed. Keep it away from humidity and the fridge, which can make it sticky or chewy. It is best eaten within 1 to 2 weeks.

How is Halawat Simsim usually served?

Serve it as a small sweet snack with tea or coffee, or offer it after a meal in bite-size squares or diamonds. Because it is rich and crisp, small portions work best. It also makes a good edible gift.