How to make it
6 steps. Take it one step at a time.
In a large mixing bowl, sift together the powdered sugar and powdered milk
In a large mixing bowl, sift together the powdered sugar and powdered milk to ensure there are no lumps.
Add the vanilla extract
Add the vanilla extract to the dry mixture, then gradually pour in the tahini.
Mix the ingredients thoroughly
Using a sturdy spatula or your hands, mix the ingredients thoroughly until a stiff, slightly crumbly dough forms that holds its shape when pressed.
Line a rectangular container
Line a rectangular container with plastic wrap or parchment paper. Scatter the pistachios across the bottom.
Transfer the halva mixture
Transfer the halva mixture into the container and press down very firmly with the back of a spoon to compact it. Smooth the top.
Cover the container and refrigerate
Cover the container and refrigerate for at least 4 hours, or ideally overnight, to allow the texture to firm up.
4 hr
A little kitchen wisdom
Ensure the tahini is well-stirred before measuring to include the natural oils. For a vegan version, you can substitute the powdered milk with a plant-based alternative or use more tahini and sugar syrup.
