5-Ingredient Matcha Halva (Printable)

A modern fusion treat combining nutty tahini with vibrant matcha green tea powder for a silky, crumbly sweet.

# What You’ll Need:

→ Base

01 - 1 cup well-stirred unsweetened tahini
02 - ½ cup granulated sugar

→ Flavor

03 - 2 teaspoons culinary grade matcha green tea powder

→ Syrup

04 - ⅓ cup water

→ Finish

05 - Pinch of fine sea salt

# How-To Steps:

01 - Line an 8x4 inch loaf pan with parchment paper, allowing overhang on all sides for easy removal of the finished halva.
02 - Combine sugar and water in a medium saucepan over medium heat. Stir continuously until sugar completely dissolves. Bring to a gentle boil and cook without stirring until thermometer reaches 245°F (soft ball stage).
03 - In a mixing bowl, whisk tahini, matcha powder, and sea salt until completely smooth and uniformly colored.
04 - Immediately pour the hot syrup into the tahini mixture. Stir vigorously with a wooden spoon for 20-30 seconds until the mixture thickens, becomes matte in appearance, and starts pulling away from the bowl sides.
05 - Quickly scrape the thickened mixture into the prepared loaf pan. Smooth the top surface with an offset spatula or the back of a spoon.
06 - Let cool at room temperature for 10 minutes, then refrigerate for at least 1 hour until completely firm and set.
07 - Lift the halva from the pan using the parchment overhang. Cut into 12 equal squares and serve immediately or store refrigerated.

# Expert Tips:

01 -
  • The texture is impossibly silky and literally melts on your tongue
  • Five ingredients come together in under 20 minutes of active work
  • Matcha adds this gorgeous earthy bitterness that balances the sweetness perfectly
  • You get to feel fancy making candy without any actual candy making stress
02 -
  • The sugar temperature matters more than you think. Too low and the halva wont set properly. Too high and it becomes hard and crumbly.
  • Once you pour the hot syrup into the tahini you have to work fast. The transformation from glossy to matte happens quickly.
  • Room temperature tahini mixes much more smoothly than cold tahini straight from the fridge.
03 -
  • If your tahini has separated on the shelf warm it slightly and stir thoroughly before measuring
  • The mixture will seize if you stop stirring so keep that wooden spoon moving until it thickens
  • Let the halva come to room temperature before serving for the silkiest texture

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