Halva Recipe

Prepare pan

Line an 8x8 inch (20x20 cm) square pan with parchment paper, letting some overhang for easy removal. Lightly grease the paper with a little butter.

Measure flour (or semolina) and keep near the stove. Melt the butter (or ghee) in a heavy-bottomed saucepan over medium-low heat until fully liquid and beginning to foam.

Add the flour to the melted butter in two additions, stirring constantly with a heatproof spatula or wooden spoon to avoid lumps. Reduce heat to low. Continue to cook and stir the mixture steadily; it will first form a paste and then loosen into a smooth, glossy mass. Cook until the mixture turns a deep golden brown and gives a nutty aroma — about 12–18 minutes (if using semolina expect slightly shorter time and a grainier texture). Keep stirring to prevent burning, paying attention to the edges where browning happens faster.

If you want a very fine, fudge-like halva, you can briefly process the toasted flour-butter mixture in a food processor (cool slightly) for 10–15 seconds to break any small lumps, then return to the pan to warm slightly before adding syrup. This step is optional.

While the flour mixture is browning, combine sugar and water in a small saucepan. Stir over medium heat until the sugar dissolves. Once dissolved, increase heat slightly and bring to a gentle boil without stirring. Allow to boil for 3–4 minutes to slightly thicken.

Add honey and lemon juice to the syrup and simmer for another 1 minute. Remove from heat. The syrup should be hot but not aggressively boiling when combined with the toasted flour mixture. (If syrup becomes too thick, add 1–2 tbs warm water to loosen.)

With the toasted flour-butter mixture on low heat, slowly and evenly pour the hot syrup into the pan in a thin steady stream while stirring vigorously and continuously. Be careful — steam will rise. Stir until the mixture absorbs the syrup and thickens into a cohesive mass. This takes about 1–2 minutes. At this stage the color will deepen slightly and the texture should be soft but not runny.

Remove from heat. If using tahini for a swirl, spread half of the halva mixture into the prepared pan and smooth the surface. Dollop the tahini in spoonfuls across the surface and use a skewer or knife to create gentle swirls. Spoon the remaining halva mixture on top and smooth. If not using tahini, simply transfer the full mixture and press down evenly.

Press toasted pine nuts or slivered almonds and ground pistachios gently into the top, arranging as desired. Use the back of a spatula or a sheet of parchment to compact the halva firmly for a neat set.

Allow halva to cool to room temperature uncovered, then chill in the refrigerator for at least 2 hours to firm up (longer if you prefer a firmer, sliceable texture).

To serve, lift halva from the pan using the parchment overhang. Slice into squares or diamonds with a sharp knife (wipe knife between cuts for clean slices). Serve at room temperature. Halva keeps covered in the refrigerator for up to 5 days; bring to room temperature before serving for best texture.