Homemade Halva
Melt-in-your-mouth sesame halva is a surprisingly easy and deeply satisfying treat to make at home with just a few simple ingredients.
Ingredients
- •2 cups tahini (sesame paste) (500g)
- •2 cups granulated sugar (400g)
- •1/2 cup water (120ml)
- •1 tablespoon lemon juice
- •1 teaspoon pure vanilla extract
- •1/2 cup pistachios, roughly chopped (optional)
Instructions
- 1
Line a loaf pan or small baking dish with parchment paper and sprinkle the chopped pistachios evenly across the bottom if using.
- 2
In a medium saucepan, combine the granulated sugar and water over medium heat, stirring until the sugar completely dissolves.
- 3
Bring the syrup to a boil, then add the lemon juice and attach a candy thermometer.
- 4
Cook the syrup without stirring until it reaches the hard-ball stage, exactly 240 degrees Fahrenheit (115 degrees Celsius).
- 5
While the syrup cooks, gently warm the tahini in a separate saucepan over low heat until it is warm to the touch.
- 6
Remove the sugar syrup from the heat once it reaches the correct temperature and carefully stir in the vanilla extract.
- 7
Pour the warm tahini into a large mixing bowl, and while stirring constantly with a wooden spoon, slowly pour in the hot sugar syrup.
- 8
Stir the mixture vigorously for 1 to 2 minutes until it thickens, loses its glossy sheen, and starts to pull away from the sides of the bowl.
- 9
Immediately transfer the halva mixture into the prepared loaf pan, pressing it down firmly and evenly with a spatula.
- 10
Let the halva cool completely at room temperature, then cover and refrigerate for at least 4 hours before slicing into squares to serve.
💡 Chef tips
- Stir the tahini paste very well in its container before measuring, as the oil tends to separate during storage.
- Do not overmix the halva once the syrup is added, or it can become crumbly rather than flaky and fudge-like.
- Store homemade halva in an airtight container in the refrigerator for up to three weeks.
✅ How it should turn out
The finished halva has a distinctively dense, crumbly yet melt-in-your-mouth texture with a rich, nutty sesame aroma and a satisfyingly sweet flavor.