Homemade Halva
Indulge in this melt-in-your-mouth homemade sesame halva that comes together easily with just a few pantry staples.
Ingredients
- •2 cups tahini paste (sesame paste)
- •2 cups granulated sugar
- •1/2 cup water
- •1 teaspoon vanilla extract
- •1/2 cup shelled pistachios, roughly chopped (optional)
- •1 egg white (optional, for a lighter, fluffier texture)
Instructions
- 1
Line a standard loaf pan or small glass baking dish with parchment paper and scatter the chopped pistachios evenly across the bottom if desired.
- 2
In a heavy-bottomed saucepan, combine the granulated sugar and water over medium heat, stirring gently until the sugar completely dissolves.
- 3
Bring the syrup to a boil without stirring, and let it cook until it reaches the hard-ball stage on a candy thermometer (about 240 degrees F or 118 degrees C).
- 4
While the syrup is cooking, gently warm the tahini paste in a separate saucepan over low heat so it is not cold when the syrup is added.
- 5
If using the egg white, whip it to soft peaks in a clean bowl just before the syrup finishes cooking.
- 6
Remove the sugar syrup from the heat and slowly pour it in a thin, steady stream into the warm tahini, stirring constantly with a wooden spoon or spatula until the mixture thickens and pulls away from the sides of the pot.
- 7
If you whipped an egg white, quickly fold it into the hot halva mixture now to create a lighter, flakier texture.
- 8
Quickly transfer the halva mixture into the prepared loaf pan, pressing it down firmly to eliminate any air pockets.
- 9
Allow the halva to cool completely at room temperature, then cover and refrigerate for at least 4 hours until firmly set before slicing into squares.
💡 Chef tips
- Ensure your tahini is well-stirred and smooth before measuring, as separated oil will ruin the texture.
- Do not overmix once the syrup and tahini are combined, or the halva may become tough rather than crumbly and melt-in-your-mouth.
- Store the halva tightly wrapped in parchment paper and plastic wrap in the refrigerator for up to three weeks.
✅ How it should turn out
The finished halva is dense yet crumbly, beautifully nutty and sweet with a rich sesame aroma and a satisfying melt-in-your-mouth texture.