Easy homemade Arabic Halawa recipe
Homemade Halawa recipe ( حلاوة ) is an Arabic recipe and it is one of the famous desserts in the middle east. It is very easy to make and very delicious.
Halawa is a famous sweet from the middle east. Halawa usually has two common flavors vanilla or cocoa with nuts like pistachio. It is common as a breakfast or as a quick sweet bite any time and it is very common as sandwiches.
you can find Halawa literally everywhere in malls, shops, and even very small shops. It is very famous and we don’t make it a lot in the home because it is one of the most sweets you can find it everywhere, especially in Jordan and Palestine.
what are the ingredients for homemade halawa recipe?
sugar powder
milk powder
tahini
vanilla
pistachio ( optional)
How to make homemade halawa recipe
- Wrap a toast pan with plastic wrap.
- Sift the powdered sugar before using it.
- In a big bowl add the sugar powder and milk powder and mix them with a hand whisk.
- Add the tahini and the vanilla and mix very well, then mix with hand until it becomes like wet sand not too crumbly and not like a dough. ( if the mixture is too crumbly add some tahini ).
- Add pistachio in the pan then add the tahini mixture on the pistachio and press very well.
- Place the pan in the fridge for at least 24 hours.
- Flip it and slice it into slices.
Frequently asked questions
How to store homemade halawa recipe
Halawa does not require refrigeration. Actually, it is sold in many hot countries. However, it is better to keep it refrigerated to avoid oil separation.
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Best Homemade Halawa recipe
Ingredients
- 2 cups powderd sugar
- 2 cups milk powder
- 2 cups tahini
- ½ teaspoon vanilla
- ½ cup pistachio / nuts
Instructions
- Wrap a toast pan with a plastic wrap.
- Sift the powdered sugar befor using it.
- In a big bowl add the sugar powder and milk powder and mix them with a hand whisk.
- Add the tahini and the vanilla and mix very well, then mix with hand until it becomes like wet sand not too crumbly and not like a dough.
- Add pistachio in the pan then add the tahini mixture on the pistachio and press very well.
- Place the pan in the fridge for at least 24 hours.
- Flip it and slice it into slices or cubes.
Notes
- if the mixture is too crumbly add some tahini.