Pistachio Halva Recipe
This pistachio halva recipe is a delicious twist on the classic Middle Eastern dessert. With a creamy texture and sweet nutty flavor, it’s perfect for special occasions or as an everyday indulgence. Learn how to make it easily at home with just a few simple ingredients.
Equipment
- Food processor For combining ingredients.
- Baking sheet For setting the halva
- Airtight container For storing leftovers.
Ingredients
- Halva Mixture
- ¾ cup tahini paste
- 1 cup milk powder
- ½ cup powdered sugar
- 1 tablespoon rosewater optional, for floral notes
- ½ cup chopped unsalted pistachios optional, for topping or mixing
Instructions
- Prepare the Ingredients
- Measure out the tahini paste, milk powder, powdered sugar, and any optional ingredients like rosewater or pistachios.
- Blend the Mixture
- In a food processor, combine the tahini paste, milk powder, and powdered sugar. Blend until the mixture forms a smooth, cohesive dough.
- Add Optional Ingredients
- If using rosewater, add it to the food processor and blend briefly. For pistachios, fold them into the mixture by hand or pulse a few times to distribute evenly.
- Shape the Halva
- Transfer the mixture to a baking sheet lined with parchment paper. Press it into an even layer or shape it into a block, depending on your preference.
- Let It Set
- Cover and let the halva rest at room temperature for at least 1 hour to firm up.
- Serve and Store
- Cut the halva into slices or squares. Store any leftovers in an airtight container at room temperature for up to 1 week.
Notes
- Rosewater is optional but adds a traditional floral flavor.
- Store the halva in an airtight container to maintain its freshness.
- For a more decorative touch, sprinkle additional chopped pistachios on top before setting.