Desserts

Halva

Name: Halva
Total time: 6 h 10 min
Yield: 16 servings
Cuisine: Israeli
Ingredients: 1 lb sugar; 1 cup water; 1 lb raw tahini; 1 tsp vanilla extract

Sugar-and-water syrup cooked until thick and stringy, poured in a thin stream into raw tahini beating in a mixer, with vanilla and nuts; pressed into a lined pan and left to set for hours at room temperature.

⏱ 6 hr 10 min

⚖ Pareve 🥬 Vegetarian 🌱 Vegan 🌾 Gluten-free

👨‍🍳 Method

1
Grease parchment paper well and line a pan with it, so the paper comes up over the sides.
Baking panParchment paper
2
Put the sugar and water in a small pot, bring to a boil and cook another 6–8 minutes, until the syrup is thick and stringy.
Small saucepanStove
💡On a candy thermometer, the syrup is ready at 121°C (250°F).
3
Beat the tahini in the mixer bowl with the paddle on low speed, raise to medium and pour the hot syrup in a thin stream down the side of the bowl.
Stand mixer
💡The syrup is extremely hot: pour it slowly in a thin stream, and don't touch it.
4
Beat until the syrup is fully absorbed into the tahini, add the vanilla and beat another 30–40 seconds.
Stand mixer
5
Transfer the mixture to the pan and press down well.
Baking pan
6
Leave at room temperature 6 hours at least, until the halva sets, and slice diced.
Knife
💡Halva keeps in the fridge up to two weeks.

330calories

8 gprotein

32 gcarbs

19 gfat

● protein 9%● carbs 39%● fat 52%

Per serving (78 g), of 16 servings

💡 Tips🧂 Ingredients in the steps⚙ Techniques and tools🍎 Nutrition🖼 Photo

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⚖ About the ingredients

Sugar: 1 cup = 200 g · 387 kcal per 100 g · More about Sugar →
Water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Water →
Raw tahini: 1 cup = 240 g · 665 kcal per 100 g · More about Raw tahini →
Vanilla extract: measured in tsp in this recipe: 1 tsp = 4.2 g · 288 kcal per 100 g · More about Vanilla extract →

🔧 Tools needed (5) · 🍳 2 cooking vessels

Stand mixer · Also works: Hand mixer (Handheld, weak with heavy doughs) · Whisk (Lots of time and effort) · Dough hook (Knead by hand instead)
Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Small saucepan · Also works: Pot (None) · Frying pan (A deep pan for sauces)
Baking pan · Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)

🧻 Consumables: Parchment paper

By the steps, as the recipe is built now: another version or addition can change the list.

⚙️ What you can change

Possible additions: Vanilla · Honey instead of sugar syrup · Cooking to a temperature (degrees) (120) · Warming the tahini (degrees) (40) · salt · Cinnamon · Nuts mixed in by hand · More nuts mixed in by hand · Nuts on top, pressed in · Sesame on top · Warming the tahini in a separate pot (Over low heat) · Cinnamon after the syrup · Salt after the syrup · Cocoa · Vanilla in the tahini · Setting in the fridge (4 hours or more) · Sugar only dissolved, short cooling (minutes) (2) · Oil · Salt with the nuts
Syrup cooking time from the boil (minutes): 6–8
Setting time: 6 hours
How to slice: diced