Pistachio Halva
A rich, crumbly Middle Eastern confection made from ground pistachios and tahini, sweetened with sugar or honey. A sophisticated dessert that's both dairy-free and gluten-free.
Nutrition
Calories: 230kcalCarbohydrates: 17gProtein: 5gFat: 16gSaturated Fat: 2gSodium: 10mgFiber: 2gSugar: 14g
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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