Tahini Halwa is a traditional Middle Eastern dessert made from tahini, a paste made from ground sesame seeds. It boasts a rich, nutty flavor and a smooth, velvety texture that is simply irresistible. The dessert is prepared by cooking tahini with sugar, honey, and butter, then adding aromatic spices like cinnamon and cardamom. Finally, a generous helping of chopped nuts like walnuts, pistachios, and almonds is mixed in, giving the halwa a delightful crunch. The result is a mouthwatering dessert that is not only rich in flavor but also packed with nutrients, making it a perfect treat for special occasions or simply to satisfy your sweet tooth.
Chop the nuts: Measure out 50g each of walnuts, pistachios, and almonds. Use a sharp knife to chop the nuts into small pieces. Set them aside.
Measure out the ingredients: Gather and measure all the ingredients needed for the recipe, ensuring you have everything ready before starting the cooking process. This will help you work efficiently and avoid any errors.
Cooking Steps:
Prepare the tahini mixture: In a medium-sized mixing bowl, combine the tahini, sugar, honey, ground cinnamon, ground cardamom, and salt. Stir well to ensure all the ingredients are mixed thoroughly.
Melt the butter: In a large, heavy-bottomed saucepan, melt the unsalted butter over low heat. Keep an eye on it to ensure it doesn't burn.
Combine the tahini mixture and butter: Once the butter has melted, add the tahini mixture to the saucepan, stirring continuously to combine the ingredients.
Cook the halwa mixture: Cook the mixture over low heat for about 15-20 minutes, stirring constantly to prevent it from sticking to the bottom of the pan. The mixture should thicken and become glossy.
Add the chopped nuts: After the mixture has thickened, add the chopped walnuts, pistachios, and almonds to the saucepan. Stir well to evenly distribute the nuts throughout the halwa.
Transfer the halwa to a dish: Grease a small dish or shallow pan with a little butter. Pour the hot tahini halwa mixture into the dish, using a spatula to spread it evenly.
Cool and set the halwa: Allow the tahini halwa to cool at room temperature for about 1-2 hours or until it is firm enough to slice. You can also refrigerate it for faster setting, but make sure to cover the dish with plastic wrap to prevent it from drying out.
Garnish and serve: Once the tahini halwa has set, sprinkle the top with sesame seeds, if desired. Cut it into squares or diamond shapes, and serve at room temperature.
The tahini halwa will keep well in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks. Be sure to store it in layers separated by parchment paper to prevent sticking.
Feel free to experiment with different types of nuts or dried fruits in the recipe to suit your taste preferences.
For a vegan version, substitute the butter with coconut oil or a plant-based butter alternative.
Store leftover Tahini Halwa in the refrigerator for several months.
Toasting nuts and seeds enhance the flavor and taste.
To toast the nuts: Preheat the oven to 350 F and place a single layer of nuts on a baking sheet. Bake till golden brown (approx. 6-7 mins). Make sure to check in between.
Nutrition Information (Note: Approximate)
Nutrition Facts
Tahini Halwa Recipe
Amount per Serving
Calories
748
% Daily Value*
Fat
57
g
88
%
Saturated Fat
12
g
75
%
Trans Fat
0.4
g
Polyunsaturated Fat
21
g
Monounsaturated Fat
21
g
Cholesterol
27
mg
9
%
Sodium
166
mg
7
%
Potassium
519
mg
15
%
Carbohydrates
54
g
18
%
Fiber
6
g
25
%
Sugar
37
g
41
%
Protein
16
g
32
%
Vitamin A
401
IU
8
%
Vitamin B1
1
mg
67
%
Vitamin B2
0.3
mg
18
%
Vitamin B3
4
mg
20
%
Vitamin B5
0.2
mg
2
%
Vitamin B6
0.4
mg
20
%
Vitamin B12
0.02
µg
0
%
Vitamin C
3
mg
4
%
Vitamin D
0.2
µg
1
%
Vitamin E
4
mg
27
%
Vitamin K
1
µg
1
%
Calcium
141
mg
14
%
Iron
4
mg
22
%
Magnesium
119
mg
30
%
Zinc
3
mg
20
%
* Percent Daily Values are based on a 2000 calorie diet.