If you’re looking for a unique dessert to whip up for home or a party, impress your guests with this halva recipe! Made with just 5 ingredients, it’s easy to make and boasts a rich nutty and floral flavor.

I know I share a lot of savory recipes, but don’t be fooled — I’ve got a huge sweet tooth! And while I enjoy classics like cakes and cookies, I love to switch things up and experiment with unique dishes. Middle Eastern desserts hold an especially dear place in my heart. I’m a huge fan of maamoul, a date-filled cookie as well as this Persian candy made of pistachios. And I can’t forget about these sweet stuffed pancakes called qatayef!

Today I wanted to teach you how to make halva. It’s also sometimes called helva, halwa, or halvah, but no matter how you spell it, I can’t get enough of it. It’s quite an easy process to make (although you’ll have to let it set for at least 24 hours), but the wait is totally worth it — trust me on this! 

The best part? You only need 5 ingredients! If you often cook Middle Eastern cuisine, you likely already have them in your pantry. If not, you can easily find them in a specialty supermarket or even online. This confection is rich and bursting with nutty aromas which I just adore!

INGREDIENT NOTES AND SUBSTITUTIONS

• Sugar – Sugar is the base of this dessert. It’s the key to the melt-in-your-mouth texture that I know you’ll love.
• Cardamom – This flavorful spice adds a warm and herbal taste to the final results.
• Tahini – You’ve probably noticed that I can’t stop describing helva as nutty. Well, in addition to the added pistachios, tahini goes a long way towards giving this dessert its signature flavor. Tahini is made from sesame seeds, so it makes sense!
• Vanilla – I like using vanilla in this recipe, but you can also use orange water instead if you’d like. Feel free to use a bit of rose water too, if you have it on hand.
• Pistachios – You’ll need to shell your pistachios before adding them to the rest of the ingredients. And, don’t forget to chop them up!
• Water – This is the final ingredient to this Middle Eastern treat. You’ll use it to dissolve the sugar and cardamom in order to create a homemade syrup.

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HOW TO MAKE HALVA

1. Prepare Your Pan. I suggest that you make your helva in a loaf-sized pan. You can also use a 10-inch round dish, mini muffin pan, or a tub if you want a different shape. Coat it with nonstick cooking spray, then place a piece of parchment paper inside. This will make removing it from the pan super easy.
2. Make Your Simple Syrup. Place a small saucepan over low heat, then add the sugar, cardamom, and water. Allow the mixture to simmer until the sugar is completely dissolved, which will take about 5 minutes. You should stir with a wooden spoon. Increase the heat until it comes to a boil. Cook until the sugar mixture reaches 250°F. You can test the temperature with a candy thermometer.
3. Mix The Other Ingredients. Remove the saucepan from heat and pour the syrup into a bowl with the tahini. Stir vigorously with your wooden spoon (or a spatula) until it is thoroughly combined. Then, add the pistachios and continue to stir. The mixture should be glossy and thick at this point.
4. Pour Into The Pan. Pour the mixture into the loaf pan and smooth the top. Cover with plastic wrap and let it set in the refrigerator for at least 24 hours. Slice your helva while it’s cold, but leave it out a bit before serving. It’s best enjoyed at room temperature!

Is Halva Greek Or Indian?

Contrary to popular belief, this confection is neither Greek nor Indian. It’s a Middle Eastern dessert that originated in Iran. There are 8 different variations of this dish and, as mentioned, it’s sometimes referred to as halwa or halvah.

Is It Halva Or Halwa Or Halvah?

It depends on where you live! Halva is the most common spelling. Halwa means “sweet dish” in Arabic, which is why you’ll sometimes see it spelled that way in the Middle East. Halvah is the Hebrew spelling of the dessert, so you’ll often find it written that way in Israel.

How Long Does Homemade Halva Last?

You should store your dessert in an airtight container in a cool and dark place, like your pantry or in a cupboard. It doesn’t need to be refrigerated. It will last for 4-6 months, but is best enjoyed when it’s fresh!