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Halva with pistachios

  • 450 g tahini (sesame paste)
  • 400 g cane sugar
  • 150 g pistachios, shelled, toasted, roughly chopped
  • 235 ml water
  • 2 pcs egg whites
  • 3 tsp pure vanilla

  1. Combine sugar and water in saucepan then bring to a boil.
  2. Cook to the hard-ball stage or a temperature of 120°C. Set aside. 
  3. Place sesame paste with its oil in container of electric mixer or food processor.
  4. Add vanilla and blend thoroughy.
  5. Beat egg whites until stiff and fold into sesame paste.
  6. When thoroughly blended, gradually add 1/3 of the syrup, stirring.
  7. When completely blended, fold in nuts and remaining syrup. 
  8. Cover loaf pan with foil, leaving edges overhanging for 4-5 cm. This way, you will be able to remove halva easily.
  9. Pour and scrape mixture into loaf pan. Smooth over top.
  10. Cover tightly and refrigerate 3 days before unmolding.
  11. Slice and serve.

Good points

  • No cholesterol
  • Low in sodium

Preparation time: 30 min
Portions: 6
Difficulty: easy
Cuisine: Greek, International
General (in 1 portion)
Calories: 843.91 kcal
Carbohydrates: 89.58 g
Cholesterol: 0 mg
Sugar: 69.09 g
Protein: 19.02 g
Fat: 51.69 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com