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+ servings
Halva (o halwa) fatta in casa

Halva

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Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine Ebraica
Servings 24 bites

Ingredients
  

  • 550 g white sugar
  • seeds of 1 vanilla pod
  • 300 ml tahini
  • 115 g water
  • 1 pinch of salt​

Instructions
 

  • Line an 8-inch square baking pan with parchment paper.
  • Combine sugar and vanilla with 1/2 cup water in a non-stick pot over medium heat, stirring to dissolve sugar. Allow mixture to simmer into a syrup, without stirring, until temperature registers 245° C on a candy thermometer.
    550 g white sugar, 115 g water
  • While the syrup is cooking, place tahini, vanilla, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed and carefully stream syrup into the tahini. Mix until syrup is incorporated and the mixture begins to pull away from the sides of the bowl, about 30 seconds to 1 minute. Be careful not to overmix.
    300 ml tahini, 1 pinch of salt​, seeds of 1 vanilla pod
  • Transfer the mixture to the prepared pan and flatten it with a spatula; next, place another piece of parchment paper on top and smooth out the halvah with your hands.
  • Let the halva cool and come to room temperature, then cut into squares.
  • Store wrapped in plastic, inside a tin box, for a week or so.
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