How to Make Homemade Halva: Quick and Easy Halva Recipe
Written by MasterClass
Last updated: Dec 12, 2024 • 2 min read
Halva, from the Arabic ḥalwá for “sweet,” is a beloved Middle Eastern confection found across the world.
Learn From the Best
What Is Halva?
Halva (also known as helva or halvah) is a traditional sweet candy made from sesame paste originating from the Middle East. The recipe for halva varies from region-to-region, but tahini (sesame paste) is the common ingredient in most recipes.
What’s the Difference Between Halva and Halwa?
Halva is made from seed or nut butter like peanut butter, sunflower butter, or tahini, and has a crumbly or fudge-like consistency. Halva is sometimes confused with halwa, a South Asian dessert made with rice or semolina paste that has a gelatinous, smooth texture similar to pudding.
What Are the Origins of Halva?
Like most ancient culinary creations, halva’s true origins are unknown, but recipes for the nutty, sweet treat have been found in thirteenth-century Arabic texts and cookbooks from Moorish Spain.
By the early 1900s, halva had come to the United States, thanks to Jewish immigrants newly arrived in the country. The Middle Eastern treat has since become a staple sight at delis, specialty markets, and corner stores.
How Does Halva Taste?
Halva has a nutty, rich sweetness thanks to the toasty flavors of sesame seeds combined with sugar syrup. This flavor can change depending on additional flavorings or toppings—whether that’s rosewater, cardamom, swirls of caramel, a coating of dark chocolate, or a sprinkling of pistachios or hazelnuts for added crunch.
Sweet Halva Recipe
makes
1 loaf panprep time
5 mintotal time
20 mincook time
15 minIngredients
- 1
Thinly coat a loaf pan with a nonstick cooking spray and line with parchment paper.
- 2
In a small saucepan over low heat, bring the sugar and water to a simmer. Cook until sugar is completely dissolved, stirring with a spatula, about 5 minutes.
- 3
Meanwhile, combine tahini and vanilla extract in a heat-proof bowl.
- 4
Increase to medium heat and bring to a boil. Attach a candy thermometer to the side of the pan, and continue to cook until the mixture reaches 250°F. Remove, and pour slowly into the bowl of tahini, stirring vigorously with a wooden spoon to incorporate, until halva turns glossy and clings together.
- 5
Add pistachios, and stir to combine.
- 6
Pour into the prepared loaf pan and smooth the top. Cover with plastic wrap and refrigerate until set, anywhere from 24 to 48 hours. It’s easiest to slice halva while its cold, but serve at room temperature.
Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by culinary masters, including Yotam Ottolenghi, Gabriela Cámara, Chef Thomas Keller, Massimo Bottura, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.