SAEDNEWS: Learn how to make sesame halva in three easy ways—classic, with date syrup, and with honey—plus expert tips for achieving a soft texture, balanced flavor, and reliable results at home.
According to Saednews, Sesame halva is a fragrant Persian sweet with a soft, smooth texture. With simple ingredients and careful roasting, you can make a delicious halva at home without bitterness or dryness.
Ingredient | Amount |
|---|---|
All-purpose flour | 1 cup |
Sesame flour | 1 cup |
Sugar | 1½ cups |
Water | 2 cups |
Rosewater | ½ cup |
Vegetable oil | ½ cup |
Butter | 50 g |
Brewed saffron | 2 tbsp |
Ground cardamom | ½ tsp |
Sesame seeds | For garnish |
Make the syrup: Heat sugar and water over low heat until the sugar dissolves. Add saffron and cardamom, then remove from heat and stir in rosewater. Keep warm.
Roast the flour: Sift the flour and cook in a dry pan over low heat for 15–20 minutes, stirring constantly, until lightly golden and the raw smell disappears.
Add sesame flour: Stir in the sesame flour and cook for another 3–5 minutes over very low heat.
Add fat: Mix in the butter and gradually add the oil. Cook until smooth and slightly fluid.
Add syrup: Turn off the heat and gradually add the warm syrup, stirring well after each addition. Add only as much as needed.
Finish: Return to very low heat briefly until the halva becomes smooth, glossy, and pulls away from the pan.
Serve: Gently rock the pan to bring the halva together, transfer it while warm, smooth the surface, and garnish with sesame seeds or pistachios.
Avoid over-roasting sesame flour, as it can become bitter.
If the halva is too soft, cook it briefly over low heat.
If it is too firm, add a little warm syrup or water mixed with rosewater.
For black sesame halva, replace white sesame flour with black sesame flour.
For honey halva, use ¾–1 cup honey diluted with about ½ cup warm water and 2 tbsp rosewater instead of sugar syrup.
