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Egyptian

Halawet el-Moulid

A small Egyptian Moulid assortment of simsimiyya and fuliyya: crisp sesame and peanut sweets bound with glossy sugar syrup. They are pressed thin, cooled, and cut into little bars just like the festive pieces sold in Cairo sweet shops.

Halawet el-Moulid — Egyptian — ChefSnap
15 minsPrep
15 minsCook
8Serves
MediumDifficulty
520 kcal per serving12g protein 64g carbs 26g fat
Watch it made — Halawet el-MoulidWatch it madeCulture Whisk · 10:27

Ingredients

Method

  1. Lightly grease a marble slab, metal tray, or sheet of parchment with neutral oil, and grease a rolling pin or the back of a spoon.
  2. Toast the sesame seeds in a dry pan over medium-low heat, stirring constantly, until fragrant and lightly golden, then transfer to a small heatproof bowl.
  3. Warm the roasted peanuts in the same pan for 1 minute, then transfer them to a second small heatproof bowl; keeping the nuts and seeds warm helps the syrup coat them properly.
  4. Put the sugar, glucose syrup, and water in a small heavy saucepan over medium heat and stir only until the sugar dissolves.
  5. Add the lemon juice and salt, then let the syrup boil without stirring until it turns pale golden and reaches hard-crack stage, about 150°C, or until a drop hardens instantly in cold water.
  6. Working quickly, pour half the hot syrup over the warm sesame seeds and stir until fully coated.
  7. Scrape the sesame mixture onto the greased surface, press it into a thin rectangle about 5 mm thick, and score it into small bars while still warm.
  8. Immediately mix the remaining syrup with the warm peanuts, spread it beside the sesame slab, press thinly, and score into small bars.
  9. Let both sweets cool completely until crisp, then break or cut along the scored lines and serve at room temperature.

Common questions

Can I substitute the glucose syrup in halawet el-moulid if I don’t have it?

Yes, but the texture changes. Use light corn syrup or golden syrup in the same amount for similar anti-crystallizing results. Avoid replacing it with extra sugar alone, or the mixture may turn grainy and harden too quickly.

How do I know when the syrup is ready for the sesame and peanut mixture?

Aim for hard-crack stage, around 150°C. If you don’t have a thermometer, drop a little syrup into cold water: it should harden instantly and snap cleanly. If it’s softer, the candy will stay sticky.

What are the most common mistakes when making halawet el-moulid?

The biggest mistakes are stirring the syrup after it starts boiling, undercooking it, or letting the sesame and peanuts cool too much before coating. Also, work fast when mixing so the candy doesn’t set before shaping.

How should I store halawet el-moulid so it stays crisp?

Store it in an airtight container at cool room temperature, separated with parchment if stacked. Keep it away from humidity, which makes it sticky. It usually stays best for about 1 to 2 weeks, depending on moisture.

How is halawet el-moulid typically served?

Serve it cut into small squares or broken into bite-size pieces as a festive sweet snack. It’s often offered on celebratory platters with tea or coffee. If needed, let it sit a few minutes before serving so it’s easier to cut.