Homemade Halva
This traditional Middle Eastern confection is a melt-in-your-mouth delight made from toasted sesame seeds and a fragrant sugar syrup.
Ingredients
- •2 cups hulled sesame seeds (approx. 250g)
- •1/2 cup granulated sugar
- •1/4 cup water
- •1 teaspoon vanilla extract
- •1/4 teaspoon salt
- •1 tablespoon honey or agave syrup (optional for texture)
Instructions
- 1
Toast the sesame seeds in a dry pan over medium-low heat, stirring constantly, until they are golden and fragrant, being careful not to burn them.
- 2
Transfer the toasted seeds to a food processor and pulse until they form a coarse, oily paste known as tahini.
- 3
In a small saucepan, combine the sugar, water, and honey. Bring to a boil, then simmer until the syrup reaches the soft-ball stage (240°F/115°C on a candy thermometer).
- 4
Stir the vanilla and salt into the sesame paste in the food processor.
- 5
With the processor running, slowly drizzle the hot sugar syrup into the sesame paste until the mixture begins to clump together into a thick, dough-like consistency.
- 6
Transfer the mixture into a parchment-lined square container, pressing it down firmly with the back of a spoon to compact it.
- 7
Let the halva cool completely at room temperature, then refrigerate for at least 2 hours before slicing into squares.
💡 Chef tips
- If the mixture feels too dry, add a teaspoon of neutral oil or more honey to help it bind.
- For a marble effect, stir in a tablespoon of high-quality cocoa powder just before pressing the mixture into the container.
- Store the halva in an airtight container in the refrigerator for up to two weeks to maintain its texture.
✅ How it should turn out
The finished halva should have a dense, slightly crumbly yet creamy texture with a rich, nutty sesame aroma and a perfectly balanced sweet flavor.