Pistachio Tahini Halva

4.96 from 24 votes

Pistachio halva is a decadent and rich no-bake Middle Eastern dessert made with tahini sesame paste, pistachios, and powdered sugar.

Servings:

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.

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.
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.