Pistachio Halva dessert is a great way to celebrate National Pistachio Day, besides pistachio coquito. Its unique flavor and irresistible texture might become your new favorite dessert.
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Pistachio Halva Recipe
Pistachio halva is a nutty version of traditional halva – a sweet and dense confection from the Middle East, Central Asia, and the Mediterranean region. Its name, derived from the Arabic word “ḥalwā,” translates to “sweetness” or “sweetmeat”.
These treats are made from ground pistachios, sesame paste (tahini), sugar, and sometimes rose water or cardamom. You can taste the sweet, crumbly texture, and rich flavor in your mouth.
Pistachio halva pairs wonderfully with drinks like Halva Martini, Halva Latte, espresso, or dessert wines. Even tea or a festive Mulberry Rose Champagne Cocktail makes a lovely match.
For dessert pairings, try halva with dark chocolate, fresh fruits, or dates for texture and contrast. A dash of cardamom adds a warm, aromatic touch. You can sprinkle it over yogurt, top ice cream, or mix it into cookies and brownies for an easy flavor boost.
Here’s how to make Pistachio Halva:
Pistachio Halva
Nutrition
Ingredients
- 1 cup shelled pistachios
- 1 cup sesame paste (tahini) or almond/cashew butter
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 tsp ground cardamom optional
- 1/4 tsp rose water optional
- Pistachios chopped, for garnish (optional)
Instructions
- Place the shelled pistachios in a food processor and pulse until finely ground. Set aside.
- In a saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar dissolves.
- Allow the sugar syrup to come to a gentle boil, then reduce the heat to low and simmer for about 5-7 minutes, until it slightly thickens. If using a candy thermometer, the temperature should reach around 240°F (115°C), or until it reaches the soft ball stage.
- Once the sugar syrup is ready, add the ground pistachios, sesame paste, and optional ground cardamom and rose water to the saucepan.
- Stir continuously over low heat until the mixture thickens and begins to pull away from the sides of the pan, forming a dense, fudgy consistency. This process usually takes about 10-15 minutes.
- Remove the halva mixture from the heat and transfer it to a greased dish or mold. Smooth the top with a spatula.
- Allow the halva to cool completely at room temperature or in the refrigerator for a few hours until set.
- Once cooled and set, cut the halva into squares or diamond shapes.
- Garnish with chopped pistachios if desired. Serve the pistachio halva as a sweet treat or dessert.
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Variations
Pistachio halva has various forms across different cultures.
- Chocolate Flavor
- Add 1/3 cup cocoa powder and 2 tbsp melted butter when mixing in the tahini
- Top with chocolate shavings and pistachios
- Honey Addition
- Replace 1/2 cup of sugar with 1/2 cup honey
- Add 1 tsp vanilla extract for enhanced flavor
- Mixed Nut Halva
- Use 1/2 cup pistachios, 1/4 cup walnuts, and 1/4 cup almonds
- Add 1/2 tsp cinnamon for warmth
- Coconut Pistachio Halva
- Add 1/2 cup unsweetened shredded coconut to the mixture
- Use coconut oil to grease your mold for extra coconut flavor
- Saffron Rose Halva
- Increase rose water to 1/2 tsp
- Add a pinch of saffron threads soaked in 1 tbsp hot water
- Garnish with dried rose petals and pistachios
- Pistachio Coffee Halva
- Add 1-2 tbsp espresso powder
- Top with coffee beans and chopped pistachios
- Dried Fruit Addition
- Add 1/3 cup finely chopped dried apricots or dates
- Garnish with additional dried fruit pieces
- Pistachio Orange Blossom Halva
- Replace rose water with orange blossom water
- Add 1 tbsp orange zest
- Garnish with candied orange peel