The key to homemade halva is tahini with a silky texture — exactly what you find in DevinJax Premium Tahini.
Sesame halva is one of those desserts many people assume can only be bought from old confectioneries, yet the homemade version is not only simpler than you might think — because you choose the quality of ingredients yourself, the result is often better than what you get at the shop. The only secrets are patience during the syrup stage and choosing tahini that is already soft and smooth.
Ingredients (6 servings)
- 1 cup Premium Tahini
- 1 cup sugar
- ½ cup water
- Rosewater and cardamom to taste
Step-by-step method
First, boil sugar and water over medium heat until the syrup reaches a soft-ball stage — when a drop pressed between two fingers stretches but does not harden. Add rosewater and cardamom here so their aroma opens in the syrup. Then remove the pot from heat and add tahini gradually in several stages, stirring constantly until the mixture is uniform and the oil does not separate.
Syrup temperature is the most important factor for success. If the syrup boils too long, the halva will crystallize after cooling and develop a grainy texture; if it does not thicken enough, the halva will be loose and fail to set. If the first batch is not perfect, do not worry — after one try you will know exactly what the right consistency feels like.
Spread the finished halva in your chosen dish and mark a pattern with the back of a spoon, or let it set slightly and cut with a knife. This halva keeps for up to a week in a sealed container in the refrigerator, and after resting for a day the flavor actually deepens.
From DevinJax
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