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    Home » Recipes » Dessert

    Pistachio Tahini Halva

    By Samara・Published:Jul 21, 2021・Updated: Dec 23, 2022・Post may have affiliate links.

    Jump to Recipe Print Recipe
    pistachio halva pinterest pin

    Halva, like this easy pistachio tahini halva, is one of the most famous Middle Eastern desserts. And although it differs from one region to another, the most common variation is this sweet, crumbly mixture made with tahini (sesame seed paste), sugar, and pistachios.

    Tahini halva sliced

    I remember eating halva straight out of the container when I was a kid, it's just THAT good. It just has that distinct flavor that keeps you coming back for more.

    Pistachio halva is usually store-bought, but I'll show you just how easy it is to make your own homemade pistachio tahini halva dessert at home. All you need are a few simple ingredients and a food processor, and you're good to go!

    What I Love About This Recipe

    This dessert is one of the easiest, most unique-tasting sweet treats you'll ever make. It takes about 10 minutes to whip up, uses simple ingredients that are easy to find almost anywhere, and doesn't require an oven.

    So you only need to let it set in the fridge, and you're done. You can also make this tahini halva up to a week ahead.

    It's also super customizable. You can add in some cinnamon, cocoa powder, chopped dates, nuts, or just go with the classic plain halva. It's all up to you.

    Ingredient Notes

    • Tahini: To make halva, tahini paste is the essential ingredient. It's a paste made purely of roasted sesame seeds, which you can find at your local grocery store (or on Amazon). Another option is to make your own tahini paste.
    • Milk Powder: This is just dehydrated milk and is what holds your homemade halva together. You can use full-fat, skimmed, or non-dairy powdered milk. I personally prefer skimmed.
    • Powdered Sugar: Use powdered sugar (also called icing sugar or confectioner's sugar). You don't want to use regular table sugar or your halva will be grainy instead of smooth and crumbly.
    • Rosewater: Optional, but it gives your homemade halva a special perfumed flavor. You'll only need about a tablespoon.
    • Pistachios: Also optional, but I love adding a ton of pistachios to my halva. The crunch from the pistachios mixed with the melt-in-your-mouth smoothness of the tahini is just out of this world.

    How to Make Pistachio Halva

    tahini, powdered milk, icing sugar, and rosewater in food processor

    Place the tahini, powdered sugar, milk powder, and rosewater (if using) into your food processor.

    All ingredients blended

    Process until fully incorporated.

    pistachios in container lined with parchment paper

    In a glass container, add some parchment paper and a bottom layer of chopped nuts.

    pistachios and halva mix in container lined with parchment paper

    Add the tahini halva mixture on top of the nuts.

    pressing the halva mixture onto the pistachios with a spoon

    With the back of a spoon, press the mixture into the parchment-lined container.

    halva going into the fridge

    Add some more chopped nuts on top. Refrigerate for at least an hour or until it firms up.

    tahini halva with pistachios

    Tips and Tricks

    Don't over-process. Only mix until everything is fully incorporated or it will get grainy and clumpy.

    If you add pistachios, sprinkle them onto the bottom of your container and also on top. This will make sure they press into your halva.

    The size of your container depends on the thickness you want your halva to be. I used a very small container (a glass Tupperware) for a thick, tall block, You can spread it as thin or as thick as you like. You can also leave it as is and have it as crumbles.

    Line your container with parchment paper or brush with oil. This makes sure you don't ruin the perfect shape of your halva, so it doesn't stick to the container.

    halva

    Equipment

    • Food processor
    • Small container
    • Parchment paper

    FAQs

    How long does homemade pistachio halva last?

    Homemade pistachio halva will be good for 7-8 days. Make sure to store it in an airtight container in the fridge.

    How do you eat halva?

    My favorite way to eat halva is to just slice it and have it on its own next to a cup of coffee or tea. Other ways to have it are spreading it on top of a slice of toasted bread or salted cracker for a sweet and savory treat. Or you can try crumbling or sprinkling it onto baked goods like cookies, cakes, and brownies. Get creative with it, the options are limitless.

    Is halva healthy?

    Although the tahini in this delicious dessert is packed with all kinds of nutrients, it should be eaten in moderation due to its high sugar content.

    What is halva made of?

    Halva is made with tahini, powdered sugar, and milk powder.

    Easy No-Bake Recipes

    • Mafroukeh Pistachio Dessert With Cream
    • Lazy Cake (No Bake Chocolate Biscuit Cake)
    • No-Bake Custard Cake
    • Cookie Dough Date Balls

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    tahini halva cute on a plate

    Pistachio Tahini Halva

    Author: Samara
    Course: Dessert
    Cuisine: Middle Eastern
    Prep: 10 mins
    Total: 10 mins
    5 from 4 votes
    Print Pin Rate Email
    Servings 8
    Pistachio halva is a decadent and rich no-bake Middle Eastern dessert made with tahini sesame paste, pistachios, and powdered sugar.

    Ingredients
     
    US Customary - Metric

    • ¾ cup tahini paste
    • 1 cup milk powder
    • ½ cup powdered sugar
    • 1 tablespoon rosewater
    • ½ cup chopped unsalted pistachios optional

    Instructions

    • Place the tahini paste, milk powder, powdered sugar, and rosewater (if using) into the food processor and process until fully incorporated.
    • In a small glass container, add parchment paper. Sprinkle some crushed shelled pistachios on the bottom.
    • Firmly press the tahini halva mixture into the container. Sprinkle pistachios on the top.
    • Let the halva set in the fridge for at least an hour before slicing. 

    Notes

    • Don't over-process the mixture or it will get clumpy and grainy. 
    • You can also brush the container with oil instead of lining it with parchment paper.
    • Salted pistachios can be used in lieu of unsalted pistachios.

    Nutrition

    Serving: 1slice | Calories: 264kcal | Carbohydrates: 20g | Protein: 8g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 16mg | Sodium: 68mg | Fiber: 2g | Sugar: 14g

    More Delicious Desserts For Everyone

    • Brioche French Toast Casserole
    • Peach Cobbler With Cake Mix (Dump Cake)
    • Meghli Lebanese Caraway Pudding
    • Sfouf Turmeric Cake

    About Samara

    Hi! My name is Samara Alkhammach. I’m half Syrian, half Palestinian, with a few other nationalities in the mix. I was born and raised in Kuwait, and currently live in Cairo, Egypt. I have a deep love for yoga, art, the kitchen, and bringing people together through them all.

    Reader Interactions

    Comments

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      Recipe Rating




    1. Harry

      January 15, 2023 at 4:21 pm

      Hi my name is Harry and I would like to know what I could use instead of milk The halva

      Reply
      • Lily

        January 15, 2023 at 5:10 pm

        Hi Harry that’s an excellent question and to be honest I don’t know. I haven’t tried non-dairy powdered milk alternatives but that’s where I would start. You can tell pretty quickly if it will work or not since the recipe takes a couple of minutes. Next time I make halva I’ll experiment a bit and report back. Let us know if you find something that worked too!

        Reply
    2. Layla Mahmood

      July 23, 2021 at 4:41 pm

      5 stars
      Such an easy no-bake dessert that tasted delicious

      Reply

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