Easy Homemade Halvah

The recipe is also gluten-free!

Ingredients Overview

Dried powdered milk: Dried powdered milk is made by removing the moisture from liquid milk, resulting in a fine powder.

Dried powdered milk can be found in the baking aisle or near the coffee and tea section of most grocery stores. It’s also available online (Amazon). If you’re looking in a store, it might be labeled as “nonfat dry milk,” “dry milk powder,” or “instant milk powder.”

Tahini: Runny tahini is key. This recipe works best with runny tahini that will easily mix with the other ingredients. Tahini brands vary widely in consistency, so look for one with a smooth, pourable texture. I like: Soom, Baron, and Seed+Mill.

Honey: When making halvah, it’s best to use honey that complements the nutty flavor of the tahini without overpowering it. A mild and sweet honey, like wildflower or clover honey, is a good option that allows the tahini flavor to shine through.

FAQs

More Recipes You’ll Love

Shortbread Tahini Bars

Tahini Date Turtles

Sweet Tahini Fudge

Chocolate Tahini Cake

Hersh Goldberg Polin’s Chocolate Chip Cookies

Easy Homemade Halvah

Author Rachel

Prep Time 5 minutes minutes

Chilling Time 2 hours hours

Yield 12 bite-size squares

Print Pin Recipe

Description

An easy and delicious halvah recipe that comes together in minutes. The texture is soft, unlike the store-bought kind.

Kosher, Dairy

Equipment

• Parchment paper

Ingredients

• ▢ 1 cup (200g) tahini paste (raw tahini) well stirred
• ▢ 1/4 cup honey
• ▢ 1 cup (3.5oz/100g) dry powdered milk
• ▢ 1 Teaspoon vanilla extract
• ▢ A pinch of salt
• ▢ optional 1/4 cup chopped pistachios

Instructions

• Mix tahini and honey together until smooth.
• Add powdered milk, vanilla, and salt, stirring well with a spatula until the mixture becomes stiff. *Optional* stir in the chopped pistachios.
• Press the mixture onto a piece of parchment paper. Using your hands, shape it into a 5×7-inch rectangle (13×18 cm) or any shape you desire.
• Refrigerate for 2-3 hours until set.
• Cut into small cubes and store in the refrigerator for up to four weeks. It is also delicious straight out of the freezer!

Notes

How to store homemade halvah?

Wrap the halvah tightly in plastic wrap or place it in an airtight container. Keep refrigerated for up to a month.
For even longer storage, you can freeze halvah. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. It will last for up to six months. Just thaw it in the fridge before serving.

Tried this recipe? Tag@mamalivingabroad