Easy Homemade Halvah
Yield 12 bite-size squares
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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 5x7-inch rectangle (13x18 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.
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.