Many of us have a sweet tooth that craves something truly special, and halva delivers that magic in every bite. This ancient treat, with its crumbly texture and rich flavors, is surprisingly versatile. Whether you’re a halva enthusiast or new to its delights, these 18 irresistible recipes will inspire you to create exquisitely sweet moments in your own kitchen. Let’s explore the delicious possibilities!
Classic Semolina Halva with Cardamom
Every holiday season, my Greek grandmother would fill the house with the warm, nutty aroma of semolina halva. This classic dessert is surprisingly simple to make at home. Expect a comforting, pudding-like texture with fragrant cardamom notes.
Serving: 8 | Pre Time: 5 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup fine semolina flour (Bob’s Red Mill is my pantry staple)
– 1 cup granulated sugar
– 4 cups water
– 1/2 cup unsalted butter (I always use European-style for richer flavor)
– 1/4 cup slivered almonds, lightly toasted
– 1 tsp ground cardamom (freshly ground pods make all the difference)
– 1/4 tsp salt
Instructions
1. Combine 1 cup sugar, 4 cups water, and 1/4 tsp salt in a medium saucepan over medium-high heat.
2. Stir constantly until the sugar fully dissolves, about 3 minutes, then remove the syrup from heat.
3. Melt 1/2 cup butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
4. Add 1 cup semolina flour to the melted butter. Tip: Use a wooden spoon to stir continuously for even toasting.
5. Toast the semolina, stirring constantly, until it turns a deep golden brown and smells nutty, about 8-10 minutes.
6. Carefully pour the warm sugar syrup into the toasted semolina—it will bubble vigorously.
7. Immediately stir the mixture with vigor to prevent lumps from forming.
8. Reduce heat to low and cook, stirring frequently, until the halva thickens and pulls away from the sides of the pot, about 7-8 minutes.
9. Stir in 1 tsp ground cardamom and 1/4 cup toasted slivered almonds. Tip: Toasting the almonds beforehand enhances their crunch and flavor.
10. Remove the pot from heat and cover it with a clean kitchen towel for 5 minutes to allow steam to escape without making the top soggy. Tip: This resting step is crucial for the perfect texture.
11. Spoon the halva into individual serving bowls or a greased mold while still warm.
Once cooled, this halva firms into a sliceable, fudge-like cake. The cardamom provides a floral warmth that pairs beautifully with the buttery, toasted semolina. For a festive twist, serve it drizzled with a little honey and topped with extra toasted almonds.
Tahini Halva with Pistachios and Rosewater
Never underestimate the power of simple ingredients. This tahini halva with pistachios and rosewater transforms pantry staples into a luxurious treat. It’s rich, nutty, and floral—perfect for impressing guests or enjoying solo.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 1 cup tahini, well-stirred (I prefer the runny kind for smoother texture)
– ¾ cup granulated sugar
– ¼ cup water
– 1 tsp rosewater (a little goes a long way for that floral kick)
– ½ cup shelled pistachios, roughly chopped (toasted ones add extra crunch)
– Pinch of salt (balances the sweetness nicely)
Instructions
1. Line a small loaf pan (about 8×4 inches) with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium saucepan over medium heat, combine sugar and water, stirring just until sugar dissolves—about 1 minute.
3. Stop stirring and let the syrup boil without disturbance until it reaches 240°F on a candy thermometer, which takes 3–4 minutes; this soft-ball stage is key for the right consistency.
4. Remove the saucepan from heat immediately and carefully stir in tahini with a wooden spoon until fully incorporated and smooth.
5. Mix in rosewater, pistachios, and salt until evenly distributed throughout the mixture.
6. Quickly pour the mixture into the prepared loaf pan, spreading it evenly with a spatula before it sets.
7. Let the halva cool at room temperature for 1 hour to firm up, then refrigerate for another hour to solidify completely.
8. Use the parchment overhang to lift the halva out of the pan, then slice into squares or bars with a sharp knife.
The halva should be firm yet crumbly, with a melt-in-your-mouth texture from the tahini. Its nutty flavor is beautifully complemented by the subtle rosewater aroma. Serve it alongside strong coffee or crumble it over ice cream for an elegant dessert twist.
Carrot Halva with Ghee and Cashews
Fragrant and comforting, this carrot halva transforms humble ingredients into a rich dessert. Ghee and cashews add luxurious depth, while the slow-cooked carrots develop natural sweetness. It’s a warm, satisfying treat that feels both special and simple.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb carrots, grated (I use the large holes on a box grater for perfect texture)
– ½ cup ghee (clarified butter gives the best nutty flavor)
– 1 cup whole milk (full-fat creates a creamier result)
– ½ cup granulated sugar (adjust slightly if your carrots are very sweet)
– ¼ tsp cardamom powder (freshly ground from pods if possible)
– ¼ cup raw cashews, roughly chopped (toasted separately for extra crunch)
– 1 tbsp golden raisins (optional, but they add a nice chewy contrast)
Instructions
1. Heat the ghee in a heavy-bottomed pan over medium heat until melted and shimmering.
2. Add the grated carrots and sauté for 10 minutes, stirring frequently, until they soften and release moisture.
3. Pour in the milk and bring to a gentle simmer, then reduce heat to low.
4. Cook uncovered for 25 minutes, stirring every 5 minutes to prevent sticking, until the milk is mostly absorbed and the mixture thickens.
5. Stir in the sugar and cardamom powder, mixing thoroughly until the sugar dissolves completely.
6. Continue cooking on low heat for another 10 minutes, stirring constantly, until the halva pulls away from the sides of the pan and forms a cohesive mass.
7. While the halva cooks, toast the chopped cashews in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, then set aside.
8. Fold the toasted cashews and raisins (if using) into the halva, reserving a few cashews for garnish.
9. Remove from heat and let cool slightly for 5 minutes before serving.
Buttery and aromatic, this halva has a dense, fudgy texture that melts in your mouth. The cashews provide a satisfying crunch against the soft carrots, while the cardamom lingers warmly. Serve it slightly warm with a dollop of vanilla ice cream or pack it into small molds for individual portions at a dinner party.
Chocolate Swirl Halva Bites
You’ve probably seen halva in fancy shops, but these chocolate-swirled bites make it easy to enjoy at home. They’re a sweet, nutty treat that’s perfect for holiday gifting or a quick dessert fix.
Serving: 16 bites | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup tahini (I like using well-stirred, runny tahini for a smoother texture)
– ½ cup honey (local raw honey adds a lovely floral note)
– 1 tsp vanilla extract (pure extract makes a difference here)
– ¼ tsp salt (a pinch of fine sea salt balances the sweetness)
– ½ cup semisweet chocolate chips (I prefer Ghirardelli for reliable melting)
– 1 tsp coconut oil (this helps the chocolate swirl beautifully)
Instructions
1. Line an 8×8-inch baking pan with parchment paper, letting it overhang the edges for easy removal.
2. In a medium bowl, combine 1 cup tahini, ½ cup honey, 1 tsp vanilla extract, and ¼ tsp salt. Tip: Stir vigorously for 2–3 minutes until the mixture thickens slightly and pulls away from the bowl.
3. Spread the tahini mixture evenly into the prepared pan using a spatula.
4. In a microwave-safe bowl, melt ½ cup chocolate chips with 1 tsp coconut oil in 30-second bursts, stirring between each, until smooth. Tip: Don’t overheat—stop when just melted to avoid seizing.
5. Drizzle the melted chocolate over the tahini layer in a zigzag pattern.
6. Use a toothpick or knife to swirl the chocolate into the tahini, creating marbled designs. Tip: Work quickly before the chocolate sets for clean swirls.
7. Freeze the pan for 1 hour, or until firm to the touch.
8. Lift the parchment to remove the slab from the pan and cut into 16 even squares.
Zesty and rich, these bites have a fudgy, melt-in-your-mouth texture with a hint of sesame. Serve them chilled on a platter with coffee, or crumble over ice cream for an extra indulgent twist.
Flourless Almond Halva with Orange Zest
Halva gets a modern makeover with this flourless almond version. Bright orange zest cuts through the rich nuttiness perfectly. It’s a simple, elegant dessert that feels special without fuss.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups almond flour (I always use blanched for a smoother texture)
– 1 cup granulated sugar
– ½ cup unsalted butter, melted (cooled slightly so it doesn’t cook the eggs)
– 3 large eggs, at room temperature for better emulsification
– 1 tbsp orange zest, finely grated (from about 1 large orange)
– 1 tsp vanilla extract (pure vanilla makes a noticeable difference)
– ¼ tsp fine sea salt
– Powdered sugar for dusting (optional, but it looks pretty)
Instructions
1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a large bowl, whisk together 2 cups almond flour, 1 cup granulated sugar, and ¼ tsp fine sea salt until fully combined.
3. In a separate medium bowl, whisk 3 large eggs until just blended, about 30 seconds—don’t overbeat.
4. To the eggs, add ½ cup melted butter, 1 tbsp orange zest, and 1 tsp vanilla extract, whisking until the mixture is smooth and uniform.
5. Pour the wet ingredients into the dry almond flour mixture and fold gently with a spatula until no dry streaks remain; the batter will be thick.
6. Transfer the batter to the prepared pan and spread it evenly into the corners with the spatula.
7. Bake at 350°F for 22–25 minutes, until the edges are golden brown and the center is set but still slightly soft to a light touch.
8. Let the halva cool completely in the pan on a wire rack, about 1 hour, to firm up before slicing.
9. Once cooled, lift it out using the parchment overhang and cut into squares.
10. Dust lightly with powdered sugar just before serving, if desired.
Luxuriously dense and moist, this halva has a fudgy, melt-in-your-mouth texture. The almond flavor shines, balanced by the citrusy pop of orange. Serve it slightly warm with a dollop of whipped cream or crumble it over vanilla ice cream for an easy upgrade.
Persadian Halva with Saffron and Barberries
Venturing beyond typical holiday sweets, this Persian-inspired halva offers a fragrant, nutty dessert with vibrant pops of tartness. It comes together surprisingly fast, requiring just a handful of pantry staples for a uniquely textured treat. The saffron and barberries create a stunning visual contrast against the golden semolina base.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup fine semolina (I find the fine grind creates a smoother, more luxurious texture)
– 1 cup granulated sugar
– 1 cup water
– 1/2 cup unsalted butter, cut into cubes (room temp butter incorporates faster and more evenly)
– 1/3 cup slivered almonds, for toasting
– 1/4 cup dried barberries (these little gems provide a necessary tart counterpoint)
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon saffron threads, steeped in 2 tbsp hot water (use the good stuff—it makes all the difference)
– Pinch of salt
Instructions
1. Place a medium, heavy-bottomed saucepan or skillet over medium-low heat.
2. Add the slivered almonds to the dry pan. Toast for 3-4 minutes, shaking the pan frequently, until they are fragrant and lightly golden. Tip: Constant movement prevents burning. Transfer the toasted almonds to a small bowl and set aside.
3. In the same pan, melt the unsalted butter over medium heat.
4. Once the butter is fully melted and foamy, add the 1 cup of fine semolina all at once.
5. Immediately begin stirring the semolina into the butter with a wooden spoon. Cook, stirring constantly, for 8-10 minutes. The mixture will darken to a deep golden color and smell wonderfully nutty. Tip: This toasting step is crucial for flavor; don’t rush it.
6. While the semolina toasts, combine 1 cup of water and 1 cup of granulated sugar in a small saucepan. Bring to a boil over high heat, stirring just until the sugar dissolves, then immediately remove from heat.
7. Carefully pour the hot sugar syrup into the toasted semolina mixture. It will bubble and steam vigorously—stand back.
8. Stir vigorously to combine the syrup with the semolina. The mixture will seize up initially but will loosen as you stir.
9. Reduce the heat to low. Add the steeped saffron water (with threads), 1/2 teaspoon ground cardamom, and a pinch of salt. Stir until fully incorporated.
10. Fold in the toasted almonds and 1/4 cup of dried barberries. Tip: Reserve a small handful of each for garnish on top before serving.
11. Continue cooking on low heat, stirring frequently, for another 5-7 minutes. The halva is ready when it pulls cleanly away from the sides of the pan and has a thick, fudge-like consistency.
12. Immediately transfer the halva to a serving dish or individual bowls. Use the back of a spoon to smooth the top.
Dense yet crumbly, this halva delivers warm spice and earthy saffron with every bite. The barberries offer delightful bursts of tartness that cut through the richness. Serve it slightly warm with a dollop of thick yogurt or alongside a strong cup of black tea for a perfect finish.
Pumpkin Spice Halva with Pecans
Only pumpkin spice halva with pecans delivers that perfect fall flavor in a unique, no-bake treat. This Middle Eastern-inspired dessert combines warm spices with nutty crunch for a satisfying texture. It’s surprisingly simple to make ahead for gatherings or cozy nights in.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup tahini (I always use well-stirred tahini for smooth consistency)
– ¾ cup granulated sugar
– ½ cup water
– 1 teaspoon pumpkin pie spice (homemade blend works even better)
– ¼ teaspoon salt
– ¾ cup chopped pecans (toasted pecans add deeper flavor)
– 1 teaspoon vanilla extract
Instructions
1. Line an 8×4-inch loaf pan with parchment paper, letting excess hang over sides for easy removal.
2. Toast chopped pecans in a dry skillet over medium heat for 3-4 minutes until fragrant, then set aside to cool completely.
3. Combine sugar, water, pumpkin pie spice, and salt in a medium saucepan over medium heat.
4. Stir constantly with a wooden spoon until sugar dissolves completely, about 2 minutes.
5. Attach a candy thermometer to the saucepan and cook syrup without stirring until it reaches 240°F (soft-ball stage), which takes 8-10 minutes.
6. Remove saucepan from heat immediately when temperature hits 240°F to prevent burning.
7. Quickly stir in tahini and vanilla extract until mixture becomes thick and pulls away from sides, about 1 minute of vigorous stirring.
8. Fold in cooled toasted pecans until evenly distributed throughout the tahini mixture.
9. Transfer mixture to prepared loaf pan and press firmly with a spatula to eliminate air pockets.
10. Let halva cool at room temperature for 1 hour, then refrigerate uncovered for 3 hours minimum to set completely.
11. Use parchment overhang to lift halva from pan and slice into ½-inch thick pieces with a sharp knife.
Store slices between parchment layers in an airtight container. Serve chilled for firm texture or at room temperature for creamier consistency. Sprinkle with extra pumpkin spice before serving for intensified aroma.
Coconut Milk Halva with Jaggery
Aromatic and comforting, this coconut milk halva swaps traditional sugar for earthy jaggery. It’s a one-pan dessert that comes together in under an hour. You’ll love its creamy, fudgy texture and rich caramel notes.
Serving: 8 | Pre Time: 5 minutes | Cooking Time: 40 minutes
Ingredients
– 1 cup fine semolina (I always use Bob’s Red Mill for its consistent texture)
– 1 cup full-fat coconut milk (shake the can well—the creaminess is key)
– ¾ cup grated jaggery (look for the dark, crumbly kind; it adds a deep molasses flavor)
– ¼ cup ghee (clarified butter gives the best nutty aroma, but unsalted butter works in a pinch)
– ½ cup raw cashews, roughly chopped (I toast these separately for extra crunch)
– 1 tsp cardamom powder (freshly ground pods make all the difference)
– A pinch of salt (just a dash to balance the sweetness)
Instructions
1. Heat a large, heavy-bottomed skillet or non-stick pan over medium-low heat.
2. Add the ghee to the pan and let it melt completely, about 1 minute.
3. Toss in the chopped cashews and toast them, stirring frequently, until golden brown and fragrant, 3–4 minutes. Tip: Keep the heat low to prevent burning—cashews can turn quickly.
4. Remove the toasted cashews with a slotted spoon and set them aside on a plate.
5. In the same pan with the ghee, add the semolina.
6. Roast the semolina, stirring constantly with a wooden spoon, until it turns a light golden color and smells nutty, 8–10 minutes. Tip: Constant stirring is crucial here to avoid any bitter, burnt spots.
7. In a separate saucepan, combine the coconut milk and grated jaggery.
8. Warm the mixture over medium heat, stirring until the jaggery dissolves completely, about 3–4 minutes. Do not let it boil.
9. Slowly pour the warm coconut-jaggery liquid into the pan with the roasted semolina, stirring vigorously to prevent lumps.
10. Add the cardamom powder and salt to the pan.
11. Cook the mixture, stirring continuously, until it thickens, pulls away from the sides of the pan, and forms a soft, cohesive mass, 12–15 minutes. Tip: The halva is ready when a spoon dragged through the center leaves a clear path for a few seconds.
12. Turn off the heat and fold in the reserved toasted cashews.
13. Immediately transfer the halva to a greased plate or shallow dish.
14. Press it down firmly and evenly with the back of a spoon or a small plate.
15. Let it cool at room temperature for at least 20 minutes to set before slicing.
Naturally rich and fudgy, this halva has a delightful grain from the semolina and a deep caramel sweetness. Serve it warm in squares with a dollop of whipped cream or chilled for a firmer, sliceable treat. Leftovers keep beautifully in the fridge for up to five days.
Quinoa Halva with Cinnamon and Honey
Let’s make quinoa halva—a wholesome twist on a classic dessert that’s surprisingly simple to whip up. This version swaps traditional semolina for protein-packed quinoa, sweetened with honey and spiced with cinnamon for a cozy, satisfying treat. It’s perfect for a healthy dessert or a special breakfast.
Serving: 6 | Pre Time: 5 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup quinoa, rinsed well—I find this removes any bitterness for a cleaner taste.
– 2 cups water, for cooking the quinoa until fluffy.
– 1/2 cup honey, preferably raw for a richer flavor that melds beautifully with the spices.
– 1/4 cup unsalted butter, melted—I use grass-fed butter here for its creamy depth.
– 1 teaspoon ground cinnamon, a must for that warm, aromatic kick.
– 1/4 teaspoon salt, just a pinch to balance the sweetness and enhance all the flavors.
– 1/4 cup chopped almonds, toasted lightly for a crunchy topping that adds texture.
Instructions
1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove saponins, which can taste bitter.
2. Combine rinsed quinoa and 2 cups water in a medium saucepan over high heat, bringing it to a boil.
3. Reduce heat to low, cover the saucepan, and simmer quinoa for 15 minutes until all water is absorbed and grains are tender.
4. Fluff cooked quinoa with a fork and let it cool slightly for 5 minutes—this prevents it from becoming mushy when mixed.
5. In a large skillet over medium heat, melt 1/4 cup unsalted butter until it bubbles lightly, about 2 minutes.
6. Add cooked quinoa to the skillet and toast it, stirring constantly, for 3 minutes until fragrant and lightly golden.
7. Stir in 1/2 cup honey, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt, mixing thoroughly to coat the quinoa evenly.
8. Cook the mixture over medium-low heat, stirring frequently, for 5 minutes until it thickens and pulls away from the skillet sides.
9. Remove skillet from heat and let halva rest for 2 minutes to set slightly before serving.
10. Sprinkle 1/4 cup chopped almonds over the halva just before serving for added crunch.
Here’s how it turns out: the halva has a pleasantly grainy texture from the quinoa, with a sticky-sweet bite from the honey and a warm cinnamon aroma. Serve it warm in small bowls, topped with extra almonds, or chill it for a firmer, sliceable dessert that’s great with a dollop of yogurt.
Turkish Delight Halva with Pistachio Crumble
Zesty yet comforting, this Turkish Delight Halva with Pistachio Crumble blends floral sweetness with nutty crunch. It’s a surprisingly simple dessert that feels luxurious. You’ll love how the soft halva contrasts with the crispy topping.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup fine semolina – I find the fine grind gives the halva its signature smooth texture.
– 1 cup whole milk – full-fat works best for richness.
– ¾ cup granulated sugar – don’t skimp; it balances the semolina.
– ½ cup unsalted butter – I always use high-quality butter for the best flavor.
– ¼ cup chopped Turkish delight – look for the rose-flavored kind; it’s essential.
– ⅓ cup shelled pistachios – lightly toasted and roughly chopped for the crumble.
– 1 tsp rose water – a splash adds authentic floral notes.
– Pinch of salt – just a pinch to enhance all the flavors.
Instructions
1. Toast the fine semolina in a dry, heavy-bottomed saucepan over medium heat for 3–4 minutes, stirring constantly until it turns light golden and smells nutty – this prevents a raw taste.
2. Add the unsalted butter to the saucepan and melt it completely, stirring to coat the semolina evenly.
3. Pour in the whole milk and granulated sugar, stirring continuously to combine all ingredients smoothly.
4. Cook the mixture over medium-low heat for 10–12 minutes, stirring frequently until it thickens to a pudding-like consistency and pulls away from the sides of the pan.
5. Remove the saucepan from the heat and stir in the rose water and a pinch of salt until fully incorporated.
6. Fold the chopped Turkish delight into the halva mixture gently to distribute the pieces without breaking them up too much.
7. Transfer the halva to a serving dish or individual bowls, pressing it down lightly with a spatula to create an even layer.
8. Sprinkle the roughly chopped pistachios evenly over the top of the halva to form the crumble layer.
9. Let the halva cool at room temperature for at least 30 minutes to set properly before serving – it firms up as it cools.
Fragrant and satisfying, this halva has a soft, fudgy texture that melts with each bite. The pistachio crumble adds a delightful crunch that complements the floral sweetness. Serve it slightly warm with a drizzle of honey or alongside strong Turkish coffee for an authentic finish.
Sticky Date and Halva Pudding
Perfect for holiday gatherings or cozy winter nights, this sticky date and halva pudding delivers rich sweetness with minimal fuss. Packed with dates and topped with tahini caramel, it’s a decadent dessert that comes together in one bowl. You’ll love how the halva melts into the batter, creating pockets of sesame goodness throughout.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup pitted dates, roughly chopped (Medjool dates work best for their natural caramel flavor)
– 1 cup boiling water
– 1 tsp baking soda
– ½ cup unsalted butter, softened (I always use room temperature butter for easier creaming)
– ¾ cup light brown sugar, packed
– 2 large eggs, at room temperature (this helps them incorporate smoothly)
– 1 tsp pure vanilla extract
– 1½ cups all-purpose flour
– 1 tsp baking powder
– ½ tsp fine sea salt
– ½ cup crumbled halva (sesame halva adds wonderful texture)
– ½ cup heavy cream
– ¼ cup tahini
– ¼ cup granulated sugar
– Pinch of flaky sea salt for finishing
Instructions
1. Preheat your oven to 350°F and grease an 8-inch square baking dish.
2. Combine the chopped dates, boiling water, and baking soda in a medium bowl—let it sit for 10 minutes until the dates soften and the mixture cools slightly.
3. In a large mixing bowl, beat the softened butter and brown sugar with an electric mixer on medium speed for 2–3 minutes until light and fluffy.
4. Add the room temperature eggs one at a time, beating well after each addition, then mix in the vanilla extract.
5. Sift the flour, baking powder, and salt directly into the wet ingredients—fold gently with a spatula until just combined to avoid a tough texture.
6. Pour the date mixture (including any liquid) into the batter and fold until evenly incorporated.
7. Gently fold in the crumbled halva, reserving a tablespoon for topping if desired.
8. Pour the batter into the prepared baking dish and smooth the top with your spatula.
9. Bake at 350°F for 40–45 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown.
10. While the pudding bakes, make the tahini caramel: combine heavy cream, tahini, and granulated sugar in a small saucepan over medium heat.
11. Stir constantly for 3–4 minutes until the sugar dissolves and the mixture thickens slightly—remove from heat immediately to prevent burning.
12. Let the pudding cool in the dish for 10 minutes, then pour the warm tahini caramel evenly over the top.
13. Sprinkle with the reserved halva crumbles and a pinch of flaky sea salt.
Glazed with that luscious tahini caramel, this pudding emerges moist and sticky with a tender crumb. The halva melts into sweet, nutty pockets that contrast beautifully with the date-rich base. Serve it warm with a dollop of whipped cream or vanilla ice cream for an extra-indulgent treat.
Peanut Butter Halva Fudge
Get ready for a dessert that combines creamy peanut butter with the exotic flair of halva. This no-bake fudge comes together in minutes and delivers rich, sweet-savory satisfaction. Perfect for holiday gifting or a quick sweet fix.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 cup creamy peanut butter (I always use natural for better texture)
– 1 cup tahini (the key to authentic halva flavor)
– 1 cup powdered sugar (sifted to avoid lumps)
– 1/2 cup honey (local raw honey adds depth)
– 1 tsp vanilla extract (pure extract makes a difference)
– 1/2 tsp salt (a pinch of flaky sea salt on top is my favorite finish)
– 1/2 cup chopped pistachios (for crunch and color)
Instructions
1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium saucepan, combine peanut butter, tahini, honey, and salt over low heat.
3. Stir constantly with a spatula for 3-5 minutes until the mixture is smooth and just warmed through—don’t let it bubble.
4. Remove from heat and stir in vanilla extract until fully incorporated.
5. Gradually add powdered sugar, stirring vigorously to prevent clumps.
6. Fold in chopped pistachios, reserving 2 tablespoons for topping.
7. Transfer the mixture to the prepared pan and press firmly into an even layer.
8. Sprinkle reserved pistachios and a pinch of flaky salt over the top, pressing lightly to adhere.
9. Refrigerate for at least 4 hours, or until completely firm—overnight is best for clean slicing.
10. Use the parchment overhang to lift the fudge from the pan, then cut into 1-inch squares with a sharp knife wiped clean between cuts.
Outrageously creamy with a subtle nutty grain from the tahini, this fudge melts slowly on the tongue. Serve chilled alongside strong coffee, or crumble over vanilla ice cream for an elevated sundae. The squares keep beautifully in an airtight container for up to two weeks—if they last that long.
Matcha Green Tea Halva Squares
Rarely does a dessert balance earthy matcha with sweet sesame so perfectly. These squares offer a sophisticated twist on traditional halva, delivering a chewy, nutty texture that’s surprisingly simple to make. They’re my go-to when I need an impressive treat without hours in the kitchen.
Serving: 16 squares | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup tahini (I always use well-stirred, runny tahini for the smoothest texture)
– ¾ cup honey (local raw honey adds a lovely floral note)
– 1 cup fine semolina flour
– ½ cup granulated sugar
– 2 tbsp high-quality matcha powder (ceremonial grade gives the best vibrant color and flavor)
– ½ tsp vanilla extract (pure extract, not imitation)
– ¼ tsp fine sea salt
– ½ cup slivered almonds, for topping (toasted almonds add extra crunch)
– 2 tbsp unsalted butter, for greasing (cold butter works best to coat the pan)
Instructions
1. Preheat your oven to 350°F (175°C).
2. Grease an 8×8-inch baking pan thoroughly with the 2 tbsp of unsalted butter, making sure to coat the bottom and all sides.
3. In a medium saucepan, combine ¾ cup honey and ½ cup granulated sugar over medium heat.
4. Stir constantly with a wooden spoon until the sugar fully dissolves and the mixture just begins to bubble lightly, about 3-4 minutes. Tip: Don’t let it boil vigorously or the halva can become grainy.
5. Remove the saucepan from the heat immediately.
6. Quickly whisk in 1 cup tahini until the mixture is completely smooth and uniform.
7. Add 1 cup fine semolina flour, 2 tbsp matcha powder, ½ tsp vanilla extract, and ¼ tsp fine sea salt to the saucepan.
8. Stir vigorously with the wooden spoon until all ingredients are fully incorporated and no dry streaks remain, about 1-2 minutes. The batter will be very thick.
9. Transfer the thick batter to the greased 8×8-inch baking pan.
10. Use a spatula or the back of a spoon to press and spread the batter evenly into all corners of the pan.
11. Sprinkle ½ cup slivered almonds evenly over the top of the batter, pressing them in lightly.
12. Place the pan in the preheated oven and bake for 25 minutes exactly. Tip: The edges will be lightly golden and the center will look set but still slightly soft—it firms up as it cools.
13. Remove the pan from the oven and place it on a wire cooling rack.
14. Let the halva cool completely in the pan for at least 2 hours. Tip: For clean cuts, score the squares with a knife while still slightly warm, then cut fully once cooled.
15. Once completely cool, use a sharp knife to cut into 16 even squares.
Chewy with a subtle grit from the semolina, these squares have a deep sesame flavor brightened by the matcha’s grassy notes. Serve them alongside a strong cup of coffee to cut the sweetness, or crumble one over vanilla ice cream for an elegant dessert hack. They keep beautifully in an airtight container for up to a week, making them perfect for gifting or a ready-to-eat sweet treat.
Banana Halva with Toasted Coconut
Perfect for using up those spotty bananas on your counter, this banana halva with toasted coconut transforms simple ingredients into a sweet, fudgy treat. It’s a no-bake dessert that comes together quickly with minimal effort.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- 3 very ripe bananas, mashed (the spottier, the sweeter—I use a fork for a rustic texture)
- 1 cup fine semolina (this gives the halva its classic grain; don’t substitute cornmeal)
- 1/2 cup granulated sugar (adjust if your bananas are super sweet)
- 1/4 cup unsalted butter (I always use unsalted to control the saltiness)
- 1/2 cup unsweetened shredded coconut (toasting it first is non-negotiable for flavor)
- 1/4 tsp cardamom powder (freshly ground if you have pods—it makes a difference)
- 1/4 cup whole milk (room temp helps it blend smoothly without curdling)
- Pinch of salt (just a tiny bit to balance the sweetness)
Instructions
- Toast the 1/2 cup unsweetened shredded coconut in a dry skillet over medium heat for 3-4 minutes, stirring constantly until golden brown, then set aside. Tip: Keep a close eye—coconut burns fast.
- Mash 3 very ripe bananas thoroughly in a bowl until no large chunks remain.
- Melt 1/4 cup unsalted butter in a large, heavy-bottomed pan over medium heat.
- Add 1 cup fine semolina to the melted butter and toast, stirring continuously, for 5-6 minutes until it turns light golden and smells nutty. Tip: Constant stirring prevents burning.
- Stir in 1/2 cup granulated sugar, 1/4 tsp cardamom powder, and a pinch of salt until combined.
- Pour in the mashed bananas and 1/4 cup whole milk, mixing well to incorporate.
- Cook the mixture over medium-low heat, stirring constantly, for 8-10 minutes until it thickens and pulls away from the sides of the pan. Tip: It should hold its shape when scooped.
- Remove from heat and fold in the toasted coconut, reserving a tablespoon for garnish.
- Press the halva into a greased 8×8-inch dish, smoothing the top with a spatula.
- Sprinkle the reserved toasted coconut evenly over the top.
- Let cool at room temperature for 1 hour, then refrigerate for 2 hours until firm.
- Cut into squares and serve chilled or at room temperature.
Keep it simple—this halva is delightfully fudgy with a subtle banana sweetness and crunchy coconut topping. For a creative twist, crumble it over vanilla ice cream or serve with a drizzle of honey for extra decadence.
Vegan Chickpea Flour Halva
You’ve probably seen traditional halva recipes packed with dairy and sugar, but this vegan chickpea flour version is a game-changer. It’s rich, fudgy, and surprisingly simple to whip up with pantry staples. Trust me, even non-vegans will be asking for seconds.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup chickpea flour (I always sift mine to avoid lumps)
– ¾ cup coconut sugar (it gives a caramel-like depth)
– ½ cup coconut oil, melted (use refined if you don’t want coconut flavor)
– 1 cup full-fat coconut milk, shaken well (the creaminess is key)
– ¼ cup water
– 1 tsp cardamom powder (freshly ground if possible)
– ¼ tsp salt (a pinch balances the sweetness)
– 2 tbsp sliced almonds, for garnish (toasted adds crunch)
Instructions
1. Heat a large, heavy-bottomed skillet over medium-low heat for 2 minutes.
2. Add the chickpea flour to the dry skillet. Toast it, stirring constantly with a wooden spoon, for 8–10 minutes until it turns golden brown and smells nutty—don’t rush this or it’ll burn.
3. Transfer the toasted flour to a bowl and set it aside to cool slightly.
4. In the same skillet, combine the coconut sugar, coconut oil, coconut milk, and water. Bring to a simmer over medium heat, stirring until the sugar dissolves completely, about 3–4 minutes.
5. Reduce the heat to low and gradually whisk in the toasted chickpea flour, a little at a time, to prevent clumps.
6. Add the cardamom powder and salt, stirring continuously until the mixture thickens into a smooth, cohesive mass that pulls away from the sides of the skillet, about 10–12 minutes.
7. Immediately pour the halva into a greased 8×8-inch baking dish. Use a spatula to press it into an even layer.
8. Sprinkle the sliced almonds evenly over the top while it’s still warm so they adhere.
9. Let the halva cool at room temperature for 1 hour, then refrigerate for at least 2 hours until firm.
10. Cut into squares and serve chilled.
Notably, this halva sets up with a dense, fudgy texture that melts in your mouth, thanks to the toasted chickpea flour. The cardamom adds a warm, aromatic note that pairs perfectly with the caramel undertones from the coconut sugar. For a creative twist, crumble it over dairy-free ice cream or enjoy it as an afternoon pick-me-up with a cup of chai.
Pomegranate Molasses Halva Swirl
Unwrap a jar of pomegranate molasses and you’ll find a sweet-tart syrup that transforms simple desserts. This halva swirl uses that magic to create a stunning marbled treat. It’s surprisingly simple but looks impressive on any holiday table.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup fine semolina flour (I always use Bob’s Red Mill for its consistent texture)
– 1/2 cup unsalted butter, cut into cubes (cold butter makes the best crumb)
– 1/2 cup granulated sugar
– 1 cup whole milk (warmed to about 110°F to help dissolve the sugar)
– 1/4 cup pomegranate molasses (look for a thick, syrupy brand like Cortas)
– 1/4 cup chopped pistachios (toasted lightly for extra crunch)
– 1 tsp vanilla extract (pure vanilla makes a noticeable difference)
Instructions
1. Preheat your oven to 350°F and grease an 8-inch square baking pan.
2. In a large bowl, combine the semolina flour and cold butter cubes.
3. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in the granulated sugar until evenly distributed.
5. Pour the warmed milk into the bowl and mix with a wooden spoon until just combined.
6. Divide the batter evenly into two separate bowls.
7. To the first bowl, add the pomegranate molasses and stir until fully incorporated and the batter turns a deep ruby color.
8. To the second bowl, add the vanilla extract and stir until smooth.
9. Spoon alternating dollops of the plain and pomegranate batters into the prepared pan.
10. Use a butter knife to gently swirl the batters together in a figure-eight pattern, being careful not to overmix.
11. Sprinkle the toasted chopped pistachios evenly over the top of the swirled batter.
12. Bake in the preheated oven for 40-45 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
13. Remove from the oven and let cool completely in the pan on a wire rack.
14. Once cooled, cut into squares and serve.
Now that it’s cooled, you’ll notice the halva has a firm yet crumbly texture that melts in your mouth. The pomegranate molasses adds a tangy brightness that cuts through the rich, buttery semolina base perfectly. Try serving it warm with a dollop of Greek yogurt for a delightful contrast, or pack the squares for a unique holiday gift that stands out from typical cookies.
Sesame-Free Sunflower Seed Halva
Escape the usual sesame halva with this sunflower seed version—it’s nutty, sweet, and completely sesame-free. Perfect for anyone with allergies or just craving a twist on the classic. You’ll love its crumbly, melt-in-your-mouth texture.Serving: 12 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 2 cups raw sunflower seeds (toasted for deeper flavor, trust me)
– 1 cup granulated sugar (I use organic cane sugar for a slight caramel note)
– ½ cup water
– ¼ cup light corn syrup (this helps prevent crystallization—don’t skip it!)
– 1 tsp vanilla extract (pure vanilla makes all the difference)
– ½ tsp salt (a pinch of fine sea salt balances the sweetness perfectly)
Instructions
1. Preheat your oven to 350°F and spread the sunflower seeds on a baking sheet in a single layer.
2. Toast the seeds in the oven for 8–10 minutes, stirring halfway, until they’re golden and fragrant—watch closely to avoid burning.
3. Let the seeds cool completely, then pulse them in a food processor for 30–45 seconds until finely ground but not pasty.
4. In a medium saucepan over medium heat, combine the sugar, water, and corn syrup, stirring just until the sugar dissolves.
5. Attach a candy thermometer to the pan and cook the syrup without stirring until it reaches 250°F (hard-ball stage), which takes about 15–20 minutes.
6. Remove the syrup from heat and immediately stir in the vanilla extract and salt—it’ll bubble up, so be careful.
7. Quickly pour the hot syrup over the ground sunflower seeds in a mixing bowl, using a spatula to fold everything together until fully combined.
8. Press the mixture firmly into an 8×8-inch pan lined with parchment paper, smoothing the top with the back of a spoon.
9. Let the halva cool at room temperature for 1 hour, then refrigerate for another hour to set completely before slicing.
A crumbly, rich treat that’s packed with sunflower seed goodness. Serve it in squares with coffee for a midday pick-me-up, or crumble it over yogurt for a crunchy twist. The subtle vanilla and salt make it irresistibly moreish.
Rose Petal and Almond Halva Bars
Fragrant rose petals and nutty almonds transform this Middle Eastern sweet into a stunning dessert bar. These halva bars are surprisingly simple to make, requiring no baking and just a handful of ingredients. They’re perfect for a quick, elegant treat that feels special.
Serving: 16 bars | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 cup tahini, well-stirred (I use a high-quality, runny tahini for the best texture)
– 1/2 cup honey (local, raw honey adds a lovely floral note)
– 1/2 cup finely chopped almonds, toasted (toasting them first is non-negotiable for maximum flavor)
– 1/4 cup dried culinary rose petals, plus extra for garnish (look for food-grade petals; their perfume is incredible)
– 1/2 tsp vanilla extract (pure extract makes a difference here)
– A pinch of fine sea salt (it balances the sweetness perfectly)
Instructions
1. Line an 8×8 inch baking pan with parchment paper, letting the edges overhang for easy removal.
2. In a medium saucepan, combine 1 cup of tahini and 1/2 cup of honey over low heat.
3. Warm the mixture for 3-5 minutes, stirring constantly with a spatula, just until it’s smooth, combined, and slightly runny. Do not let it boil.
4. Remove the saucepan from the heat and immediately stir in 1/2 tsp of vanilla extract and a pinch of fine sea salt.
5. Quickly fold in 1/2 cup of the toasted, chopped almonds and 1/4 cup of the dried rose petals until evenly distributed. Tip: Work fast before the mixture begins to set.
6. Pour the warm halva mixture into your prepared pan.
7. Use the spatula to press and spread the mixture firmly into an even layer, all the way to the corners.
8. Sprinkle the top with the reserved extra rose petals and gently press them in with your fingers for decoration. Tip: Pressing them in ensures they stick as the bars set.
9. Let the pan sit at room temperature for 1 hour to cool slightly, then transfer it to the refrigerator.
10. Chill the halva for at least 4 hours, or preferably overnight, until it is completely firm and set. Tip: Overnight chilling yields the cleanest cuts.
11. Using the parchment paper overhang, lift the set halva slab out of the pan and place it on a cutting board.
12. With a sharp knife, cut the slab into 16 even bars, wiping the blade clean between cuts for neat edges.
Naturally rich and fudgy, these bars have a dense, melt-in-your-mouth texture from the tahini. The toasted almonds provide a satisfying crunch, while the rose petals lend a subtle, romantic floral aroma. Serve them alongside strong coffee or crumble one over a bowl of vanilla ice cream for a decadent twist.
Summary
Savoring these 18 halva recipes is a delightful journey into sweet, versatile treats perfect for any occasion. I hope you find a new favorite to whip up in your kitchen! Don’t forget to leave a comment telling me which one you loved most, and if you enjoyed this roundup, please share it on Pinterest to spread the sweetness. Happy baking!
