Homemade Halva
Indulge in this rich, melt-in-your-mouth sesame halva made easily 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 teaspoon lemon juice
- •1 teaspoon vanilla extract
- •1/2 cup pistachios, roughly chopped (optional)
Instructions
- 1
Line a small loaf pan or glass container with parchment paper and scatter the chopped pistachios across the bottom if using.
- 2
In a medium saucepan, combine the granulated sugar and water, and place over medium heat, stirring until the sugar dissolves.
- 3
Add the lemon juice to the syrup, bring it to a boil without stirring, and let it cook until it reaches the hard-ball stage on a candy thermometer (250°F or 121°C).
- 4
While the syrup is cooking, gently warm the tahini in a separate saucepan over low heat until it is warm to the touch.
- 5
Remove the sugar syrup from the heat and slowly, carefully pour it into the warm tahini, stirring constantly with a wooden spoon.
- 6
Add the vanilla extract and stir vigorously for about 1 to 2 minutes until the mixture thickens, loses its gloss, and starts to pull away from the sides of the pan.
- 7
Quickly transfer the halva mixture into the prepared loaf pan, pressing it down firmly to eliminate any air pockets and smooth the top.
- 8
Allow the halva to cool completely at room temperature, then cover and refrigerate for at least 4 hours before slicing and serving.
💡 Chef tips
- Do not over-stir the halva once the syrup is added, or it can become tough rather than crumbly and melting.
- You can mix in cocoa powder, dried fruit, or different nuts like almonds into the warm mixture for variation.
- Store the halva tightly wrapped in plastic wrap in the refrigerator for up to one month.
✅ How it should turn out
The finished halva should have a dense, crumbly yet silky texture with a nutty aroma and a deeply sweet, rich sesame flavor.