Homemade Halva
Discover how easy it is to make melt-in-your-mouth sesame halva right in your own kitchen with just a few simple ingredients.
Ingredients
- •2 cups tahini (sesame paste)
- •2 cups granulated sugar
- •1/2 cup water
- •1 teaspoon vanilla extract
- •1 egg white
- •1/2 cup chopped pistachios (optional)
Instructions
- 1
Line a loaf pan or small baking dish with parchment paper and sprinkle the bottom evenly with chopped pistachios if desired.
- 2
In a heavy-bottomed saucepan, combine the granulated sugar and water over medium heat, stirring until the sugar completely dissolves.
- 3
Bring the syrup to a boil without stirring and let it cook until it reaches the soft-ball stage on a candy thermometer, about 240 degrees Fahrenheit (115 degrees Celsius).
- 4
While the syrup is heating, gently warm the tahini in a separate small saucepan over low heat.
- 5
In a clean bowl, whip the egg white until stiff peaks form.
- 6
Once the sugar syrup reaches the correct temperature, slowly pour it in a thin stream into the whipped egg white while beating constantly on high speed.
- 7
Pour the warm tahini and vanilla extract into the whipped mixture and gently fold everything together with a spatula until just combined and thick. Do not overmix or the halva will become tough.
- 8
Transfer the mixture immediately into the prepared loaf pan, smoothing the top gently.
- 9
Let the halva cool completely at room temperature, then cover and refrigerate for at least 4 hours until firm before slicing.
💡 Chef tips
- Ensure you use pure, well-stirred sesame tahini without added oils or salt for the best texture.
- Store the sliced halva in an airtight container in the refrigerator for up to two weeks.
- You can mix in cocoa powder, dried fruit, or almonds with the pistachios to customize the flavor.
✅ How it should turn out
The finished halva has a wonderfully crumbly yet meltingly dense texture with a rich, nutty aroma and a sweet, toasted sesame flavor.