Halva is unique in both taste and texture—sweet, nutty, and slightly chewy or crumbly depending on the version. It’s naturally gluten-free (when made with tahini), dairy-free, and requires no baking. With minimal ingredients, it’s easy to prepare and lasts a long time, making it perfect for gifting or enjoying throughout the week.
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 optional mix-ins: pistachios, almonds, chocolate chips, cardamom, cinnamon
Directions
Line a loaf pan or small container with parchment paper.
In a saucepan over medium heat, combine sugar and water. Stir until the sugar dissolves.
Bring the mixture to a boil without stirring. Let it cook until it reaches the soft-ball stage (around 240°F or 115°C on a candy thermometer).
Remove from heat and immediately stir in the tahini and salt. Mix quickly and thoroughly until well combined.
Add vanilla extract and any optional flavorings or nuts.
Pour the mixture into the prepared pan and press down to smooth the surface.
Let cool at room temperature, then refrigerate for a few hours until firm.
Slice and serve. Store in an airtight container.
Servings and timing
This recipe makes about 10–12 small pieces. Prep time: 10 minutes Cook time: 10 minutes Cooling time: 2–3 hours Total time: about 3 hours
Variations
Nut Halva: Mix in chopped pistachios, almonds, or walnuts.
Chocolate Swirl: Add cocoa powder or swirl in melted chocolate.
Spiced Halva: Mix in cinnamon, cardamom, or nutmeg for extra warmth.
Honey Halva: Replace some of the sugar with honey for a softer texture.
Semolina Version: Use roasted semolina instead of tahini for a grain-based halva.
Storage/Reheating
Halva does not need to be reheated. Store it in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks. Freezing is also an option—wrap tightly and store in a freezer-safe container for up to 3 months.
FAQs
What is halva made of?
Traditional halva is made of tahini (sesame paste) and a sugar syrup. Variations can include nuts, spices, or chocolate.
Is halva gluten-free?
Yes, tahini-based halva is naturally gluten-free. Always check labels if using store-bought ingredients.
Can I use honey instead of sugar?
Yes, honey can be used, but it may result in a slightly softer and chewier halva.
Does halva need to be refrigerated?
It doesn’t require refrigeration but stays fresh longer when stored in the fridge.
What does halva taste like?
It has a sweet, nutty flavor with a crumbly, slightly chewy texture.
Can I make halva without a candy thermometer?
Yes, but it’s less precise. You can test the syrup by dropping it into cold water to see if it forms a soft ball.
Is halva vegan?
Yes, this recipe is naturally vegan as long as you use sugar (or a sweetener) that isn’t processed with animal products.
Can I toast the nuts before adding them?
Yes, toasting the nuts enhances their flavor and adds a slight crunch.
Why did my halva turn out too soft?
The sugar syrup likely didn’t reach the correct temperature. Reaching the soft-ball stage is key for the right texture.
Can I use other nut butters?
You can try using sunflower seed butter or almond butter, though the texture and flavor will differ from traditional halva.
Conclusion
Halva is a timeless treat that’s easy to make at home and endlessly customizable. With its nutty richness and melt-in-your-mouth texture, this classic sweet is perfect for holidays, celebrations, or anytime you want a unique and satisfying dessert.
Halva is a sweet, rich, and crumbly confection made from tahini and sugar syrup, often flavored with nuts and spices. Naturally gluten-free and vegan, this traditional treat is popular across many cultures and is easy to make at home.
Author:Catherine
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:3 hours
Yield:10–12 small pieces
Category:Dessert
Method:Stovetop
Cuisine:Middle Eastern
Diet:Vegan
Ingredients
1 cup tahini (sesame paste)
1 cup sugar
1/4 cup water
1/2 tsp vanilla extract (optional)
Pinch of salt
Optional mix-ins: 1/4 cup chopped pistachios, almonds, or chocolate chips; 1/2 tsp cardamom or cinnamon
Instructions
Line a loaf pan or small container with parchment paper.
In a saucepan over medium heat, combine sugar and water. Stir until sugar dissolves.
Bring the mixture to a boil without stirring and cook until it reaches 240°F (115°C), the soft-ball stage.
Remove from heat and immediately stir in the tahini and salt. Mix quickly and thoroughly until combined.
Stir in vanilla extract and any optional flavorings or nuts.
Pour the mixture into the prepared pan and press down to smooth the surface.
Let cool at room temperature, then refrigerate for 2–3 hours until firm.
Slice and serve. Store in an airtight container.
Notes
Work quickly once you add the tahini to prevent the halva from setting too soon.Use a candy thermometer for best results when cooking the sugar syrup.Toasted nuts enhance flavor and add texture.For a softer texture, substitute part of the sugar with honey.
