Pistachio and cardamom halva

Nutrition Facts

Amount Per Serving

Calories 225 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Polyunsaturated Fat 5g

Monounsaturated Fat 5g

Sodium 105mg5%

Potassium 154mg4%

Carbohydrates 26g9%

Fiber 2g8%

Sugar 19g21%

Protein 5g10%

Vitamin A 31IU1%

Vitamin C 1mg1%

Calcium 39mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Keep this for the next time you have an afternoon slump.

Prep Time30

Setting time12

Total Time12 30

Course: Dessert, Snack

Cuisine: Iran

Servings:

Calories: 225kcal

Author: Georgina Hayden

Grease a loaf tin with a little oil then line it with cling-film, leaving some overhanging the edges of the tin. Roughly chop the pistachios. Remove the cardamom seeds from the pods, discard the pods and grind the seeds until fine. Add to a large mixing bowl with 30g of the chopped pistachios, the tahini, vanilla and sea salt and beat until smooth.
Place the sugar and 75ml of water in a medium saucepan and gently bring to the boil over a medium heat. Gently swirl the pan, do not stir the syrup or the sugar will crystallise. Once it starts to bubble, reduce the heat to low and leave to simmer for around 12-15 minutes, until you have a thick syrup. If you have a sugar thermometer, it needs to reach 121°C. When it is ready, add the tahini mixture to the pan (you don’t want the mixture to cool down, it needs to stay in the warm pan) and quickly beat the two elements together to make a smooth paste. This is best done with a wooden spoon or spatula. Try not to overwork it, though, as this will make the halva crumbly – you only want to beat it for 30 seconds.
As soon as it is smoothly combined, spoon it into the lined tin and press on the remaining pistachios. Leave to cool. Once cool, cover with the cling film edges and transfer to the fridge to set overnight before serving.