Classic Vanilla Halva

Traditional halva is often overly sweet for modern palates. My version corrects that by reducing the sugar slightly, and letting good tahini and vanilla take center stage. The texture stays true — it will be crumbly yet sliceable, but the flavor is cleaner, calmer, and far more elegant. The biggest issue with getting this right is hitting the correct syrup temperature. Use a good digital thermometer or a candy thermometer because this part matters more than anything else.

Ingredients

Ingredients for the Tahini Base

16 ounces (1 lb / 453 g) tahini, very well stirred and at room temperature
(Most brands will work, but I do think it’s best to buy a high-quality brand such as Soom or Seed + Mill. These brands are not at your local supermarket but feel free to use whatever you can find so long as it smells good. If the sesame oil smells slightly nutty, not musty or bitter, you’re good!

1/4 teaspoon kosher salt

1 teaspoon vanilla extract
Optional: 1/4 tea rosewater

Ingredients to make the Sugar Syrup

1⅓ cups granulated sugar
(still reduced from traditional halva recipes)

⅓ cup water

Directions to Make Vanilla Halva

1. Prepare the pan
   Line an 8×8-inch pan or a narrow loaf pan with parchment paper or cling wrap, leaving overhang so you can lift the halva out later. Set aside.

2. Mix the tahini base
   In a large heatproof bowl, stir together the tahini, salt, and vanilla until smooth and glossy. Put it close to your stove because you have to work quickly.

3. Cook the sugar syrup
   If you have a candy thermometer attach it to your saucepan. In a small saucepan, combine the sugar and water. Only stir it until it’s combined for about 10 seconds and leave it alone. Turn the heat to medium and watch the thermometer. 
   Bring to a boil over medium heat without stirring.

   Cook until the syrup reaches 240–245°F. (The equivalent is 116–118°C)
   Remove from heat immediately.

4. Combine syrup and tahini
   Carefully but immediately pour the hot syrup into the tahini in a steady stream while stirring continuously with the other hand.

   Stir just until the mixture thickens, turns matte, and begins to pull away from your bowl. It only takes about 30 seconds. Use a spatula not a mixer.
   Do not overmix — this is key to proper halva texture.

5. Time to set the halva
   Transfer your warm mixture to the prepared pan. Press gently to level the surface.

   Let cool and set at room temperature for 2–3 hours, or until firm.
   Note: If you’re short on time, you can refrigerate the halva to help it set more quickly. Just let it sit at room temperature for a half hour before slicing it in order to get the best texture.

   Want to Make Ahead and Freeze?

         Halva is freezer-friendly: Wrap tightly and freeze for up to 3 months. Thaw at room temperature before slicing and serving.

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Suzy Cohen

Suzy Cohen, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.