Halva Recipe
This traditional halva is made with tahini, sugar, pistachios and rose water for an authentic Middle Eastern dessert that’s rich but simple!
Servings: 16 servings
Ingredients
- 1 ½ cups tahini
- 1 teaspoon rose water
- Pinch salt
- 1 ½ cups sugar
- ¾ cup water
- ½ cup unsalted raw pistachios roughly chopped
Instructions
- Line a loaf pan with parchment paper with a little overhang for easier lifting. Set aside.
- In a small bowl, combine tahini, rose water, and salt. Set aside.
- In a small saucepan over medium-high heat, add the sugar and slowly pour the water to cover the sugar. Cook, until mixture reaches 235°F on a candy thermometer, 10-15 minutes.
- Carefully and slowly pour the tahini mixture into the syrup mixture and stir until fully incorporated and glossy. It will thicken as you stir. Fold in the pistachios.
- Pour into the prepared loaf pan. Sprinkle more pistachios on top and smooth the top. Allow it to cool at room temperature for 30 minutes. Then cover with plastic wrap and refrigerate until set, about 2 hours. Slice into 8 or 10 slices and serve.
Notes
My Top Tip: Pay attention to the sugar syrup temperature. When you're cooking the sugar with water, you need to use a candy thermometer! The different stages of candy making refer to the increasing concentration of sugar as the water evaporates and every stage results in a different texture. The stage we want is at 235°F, which is called the "soft ball"- ideal for a fudgy consistency that won't quickly crumble.
Storage: I usually store halva in the fridge! If it gets too warm at room temperature, it can get oily and soft. Kept in the fridge in an airtight container, it'll keep for about a week.
Nutrition
Serving: 1oz | Calories: 227kcal | Carbohydrates: 25g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Sodium: 9mg | Potassium: 142mg | Fiber: 1g | Sugar: 19g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
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