halva recipe

This tahini halva recipe is made with simple ingredients. A dense, rich sweet treat that is nut-based with so many variations. Halva is eaten as a dessert or an energy-boosting breakfast.

Halva

tahini paste

dry milk

confectioners’ sugar

vanilla extract vanilla

walnuts (roughly chopped.)

Vegetable oil

In a deep bowl combine tahini, milk, and sugar until well mixed. Note4

Add 1/4 to 1/3 cup of walnuts and fold them in the mixture.

Brush a container lightly with vegetable oil, divide the remaining walnuts into two halves. Sprinkle one half of the walnut at the bottom of the container, add the tahini mixture and press down until firmly packed into your container.

Sprinkle the other half of chopped walnuts on top and press into the Halawa.

Cover and refrigerate overnight.

Scoop into sandwiches directly from the container or turn it into a parchment paper and slice to serve the whole amount.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1600186358/rqt5muunsjtgmns62csa.mp4

Halva (Halawa) recipe
Halawa is a sweet tahini Middle Eastern dessert, that can be stuffed into pita pockets or used as a fun topping for desserts. Hawala can be even enjoyed straight from the tub.

Halva/ Halwa is a general name for sweets in the Middle East. You can find tahini halva in many flavors and forms much as like the flour halwa that I showed you before. Tahini halva is pretty much common as a breakfast item, snack or for a quick sweet bite any time of the day.

Halva (Halawa) recipe

Persian halva is a classic dessert made with pantry staples that you probably have on hand right now. Perfectly sweet with aromas of rose and saffron (you keep saffron on hand in your kitchen, right?), halva can be served cold or at room temperature.

Persian Halva Recipe

tsp saffron

sugar

water

tbsp rosewater

all purpose flour

unsalted butter

vegetable oil

coconut

edible rosebuds

pistachios

almonds

Sprinkle the ground saffron on 2 cubes of ice and let it melt at room temperature. This will be your bloomed saffron.

Place the sugar and water in a saucepan over medium high heat. Simmer for 15 minutes. Add in the saffron and rosewater, then simmer for 5 more minutes. Turn the heat off and set it aside.

Place a large pan over medium heat and toast the flour for 20 to 25 minutes until it smells nutty and the color is light to medium brown.

Add in the butter and oil to the toasted flour and cook for 15 more minutes. Make sure there are no lumps.

Gradually add the syrup and mix well using a wooden spoon until the halva comes together. The mixture will be sticky. Set the spoon aside and start shaking the pan and tilting the halva from one side to the other until it separated from the pan and forms a roll.

Transfer the halva to a plate and smoothen the top with the back of an oiled spoon. Top with ground pistachios, desiccated coconut, edible rose and slivered almonds.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1681217362/jvwaxestfzxdslflcait.mp4

This Middle Eastern halva recipe is nutty and sweet. It&#39;s made with sugar syrup, velvety tahini, spicy cardamom, and chopped pistachios.

Middle Eastern Halva Recipe

cardamom

tahini

vanilla ((See Note 1))

pistachios (chopped)

Vanilla

Coat a loaf pan with a nonstick cooking spray and line with parchment paper with a little overhang for easier lifting. Set aside.

In a heat-proof bowl, combine the tahini and vanilla. Set aside.

In a small saucepan over low heat, bring the sugar, cardamom and water to a simmer. Cook until sugar is completely dissolved, stir using wooden spoon, about 5 minutes.

Increase heat to medium and bring to a boil. Continue to cook until the mixture reaches 250°F on a candy thermometer.

Remove from heat, and slowly pour syrup into the bowl of tahini, stirring vigorously with spatula or a wooden spoon to thoroughly incorporate. Add pistachios, and stir to combine. Halva will turn glossy and thick.

Pour into the prepared loaf pan and smooth the top (See Note 2). Cover with plastic wrap and refrigerate until set (24 hours). Slice halva while cold, but serve at room temperature.

I met a friend who is Egyptian and started cooking meals and desserts, learning on Pinterest how to make things that were authentic to his culture. I also make Italian biscotti as a hobby and now I have a cottage B license to sell within my County in California... the first time I made halva the sugar water started crystallizing and the halva got really rock hard, so my friend recommended I put one tablespoon of lime juice in the water before it boiled so that it would keep the sugar from crystallizing... that definitely helped, and I love it, so thank you for your wonderful video!

https://content.jwplatform.com/videos/3bV2gVb1.mp4

This Middle Eastern halva recipe is nutty and sweet. It's made with sugar syrup, velvety tahini, spicy cardamom, and chopped pistachios.

Halva (Middle Eastern Confection)

Sweet and nutty halva that is naturally sweetened! This one comes with 4 variations! Vegan + GF.

Vegan Halva (3-Ingredient!)

maple syrup

tsp vanilla extract

Lightly grease a small glass baking dish. You can use a silicone muffin pan if you want. The shape doesn&#39;t really matter.

Place the maple syrup in a medium saucepan and heat over medium heat until it reaches 266°F (130°C). The maple syrup will bubble, and some foam will form; this is normal. While the maple syrup is heating, place the tahini, vanilla extract, and pistachios, if using, in another saucepan and warm over low heat. Tahini must be just warm, not hot.

Once the maple syrup has reached the temperature, turn the heat off and pour the warm tahini into the saucepan. Using a wooden spoon, stir until it thickens and doesn&#39;t look shiny anymore. You can use an electric beater if you want but do not beat for too long as it thickens very quickly, about 5-10 seconds.

Pour immediately into the prepared dish and spread it into an even layer. Let cool at room temperature for at least 3 hours before removing from the pan or baking dish.

You can then cut it into small squares or make small chunks using your fingers. Enjoy with coffee, tea, or as an afternoon snack!

Halva will keep stored in an airtight container at room temperature for up to 3 weeks.

Hi
I just tried this recipe in 2 batches. One became nice yummy fudge squares but the other batch remained quite soft. Can I reheat the batch and add a little more heated maple syrup? Is there any other way to save it?

I made this twice, and both times, the maple syrup burned before it reached 266. What am I doing wrong here???

I made this and it is perfect!  brilliant.  Thank you!

Amazing and so easy to make. Gets better the longer you can manage to leave it before eating it all!

Top 4 halva recipe recipes from across the web

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Halva

Persian Halva Recipe

Middle Eastern Halva Recipe

Vegan Halva (3-Ingredient!)

Top 4 halva recipe recipes from across the web

The most viewed halva recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Halva

Persian Halva Recipe

Middle Eastern Halva Recipe

Vegan Halva (3-Ingredient!)

The most viewed halva recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine