Halva is a no-bake treat that’s surprisingly easy to make at home with just a few pantry ingredients. Its deep, nutty flavor and unique, slightly crumbly texture make it stand out among traditional sweets. This version, made with tahini, is naturally gluten-free and can be customized with a variety of mix-ins like nuts or dried fruit. Whether you’re craving a quick dessert or a make-ahead sweet for guests, homemade halva delivers richness and simplicity in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Tahini (sesame paste)
Sugar
Water
Vanilla extract (optional)
Salt (a pinch)
Chopped pistachios, almonds, or walnuts (optional)
Cardamom or rose water (optional, for added flavor)
Directions
Line a small loaf pan or dish with parchment paper for easy removal.
In a saucepan, combine sugar and water. Heat over medium heat, stirring gently until the sugar dissolves completely.
Stop stirring once the sugar dissolves. Let the syrup boil until it reaches the soft-ball stage (around 240°F or 115°C on a candy thermometer).
While the syrup is boiling, place the tahini and a pinch of salt in a heat-proof mixing bowl.
Once the syrup is ready, pour it slowly into the tahini while stirring continuously. Add any flavorings like vanilla or cardamom at this stage.
Stir quickly but briefly until the mixture begins to seize up and lose its shine.
Immediately transfer the mixture into the prepared pan. Press down firmly to even out the surface.
Sprinkle chopped nuts on top, if using, and press them in slightly.
Let the halva cool at room temperature for a few hours, then refrigerate to firm up further.
Slice and serve once fully set.
Servings and timing
This recipe yields about 10–12 small slices. Preparation time: 10 minutes Cooling time: 2–3 hours Total time: approximately 3 hours
Variations
Chocolate Halva: Swirl in melted dark chocolate or cocoa powder for a rich twist.
Nutty Halva: Fold in chopped pistachios, walnuts, or almonds for crunch and added flavor.
Spiced Halva: Add ground cardamom, cinnamon, or nutmeg to the tahini for a warm, aromatic flavor.
Rose Halva: Add a splash of rose water and decorate with dried rose petals.
Coconut Halva: Mix in shredded coconut for a tropical touch.
Date-Sweetened Halva: Use date syrup in place of sugar syrup for a refined sugar-free version.
Layered Halva: Create layers with different flavors (like plain and chocolate) for a marbled look.
Storage/Reheating
Store halva in an airtight container at room temperature for up to one week, or in the refrigerator for up to 2 weeks. It does not require reheating and is typically served at room temperature. For longer storage, halva can be frozen and thawed before serving.
FAQs
What is halva made of?
Traditional tahini halva is made from sesame paste (tahini) and sugar syrup. Optional ingredients include flavorings like vanilla or cardamom and toppings like nuts.
Is halva gluten-free?
Yes, tahini-based halva is naturally gluten-free. However, always check labels if using store-bought ingredients.
Can I make halva without a candy thermometer?
You can, but using a candy thermometer ensures the sugar syrup reaches the correct temperature for the right texture.
What does halva taste like?
It has a rich, nutty, slightly sweet flavor with a crumbly and melt-in-your-mouth texture.
Can I use honey instead of sugar?
Honey can be used, but it changes the flavor and texture. For a honey-based halva, use a recipe specifically designed for it.
How do I store homemade halva?
Store in an airtight container at room temperature or in the fridge. It keeps well and is great for gifting.
Why did my halva turn out too soft or too hard?
This usually happens if the sugar syrup wasn’t cooked to the right temperature. Too soft means undercooked; too hard means overcooked.
Is halva healthy?
While halva contains healthy fats from sesame seeds, it’s also high in sugar. It’s best enjoyed in moderation.
Can I freeze halva?
Yes, halva freezes well. Wrap it tightly and store it for up to 3 months. Thaw at room temperature before serving.
What can I serve with halva?
Halva pairs wonderfully with tea or coffee. It also makes a lovely addition to dessert platters or fruit trays.
Conclusion
Halva is a classic sweet that’s as rich in tradition as it is in flavor. With its smooth yet crumbly texture and deep sesame taste, this treat is simple to prepare and endlessly customizable. Whether you enjoy it plain or packed with nuts and spices, homemade halva brings an authentic and satisfying touch of the Middle East to your kitchen.
Halva is a traditional sweet made from tahini (sesame paste) and sugar syrup, known for its crumbly, melt-in-your-mouth texture and nutty flavor. Often enhanced with vanilla, cardamom, or nuts, this rich dessert is a staple across Middle Eastern and South Asian cuisines.
Author:Catherine
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:3 hours
Yield:10–12 small slices
Category:Dessert
Method:No-Bake
Cuisine:Middle Eastern
Diet:Gluten Free
Ingredients
1 cup tahini (sesame paste)
1 cup granulated sugar
1/4 cup water
1/2 teaspoon vanilla extract (optional)
1/8 teaspoon salt
1/4 cup chopped pistachios, almonds, or walnuts (optional)
1/2 teaspoon ground cardamom or 1 teaspoon rose water (optional)
Instructions
Line a small loaf pan with parchment paper for easy removal.
In a saucepan, combine sugar and water. Heat over medium, stirring until the sugar dissolves completely.
Once dissolved, stop stirring and let the syrup boil until it reaches 240°F (115°C), the soft-ball stage.
Meanwhile, add tahini and salt to a heatproof mixing bowl.
Once syrup reaches the correct temperature, slowly pour it into the tahini while stirring continuously.
Add vanilla, cardamom, or rose water if using. Stir quickly until the mixture begins to thicken and lose its shine.
Immediately transfer the mixture into the prepared pan and press down firmly.
Sprinkle chopped nuts on top, pressing them in gently.
Let the halva cool at room temperature for 2–3 hours, then refrigerate until firm.
Slice and serve once fully set.
Notes
Use a candy thermometer to ensure the syrup reaches the correct temperature for ideal texture.Stir briefly once syrup is added—overmixing can affect the final texture.Customize with cocoa powder, shredded coconut, or dried fruits.Store at room temperature or in the fridge in an airtight container.Freeze for longer storage, up to 3 months.
