Pin It This five-ingredient confection marries the rich, nutty foundation of traditional Middle Eastern halva with the earthy notes of Japanese matcha green tea. The process involves creating a simple sugar syrup, then whisking it vigorously into tahini infused with matcha powder until the mixture transforms into a smooth, fudge-like consistency that sets beautifully in the refrigerator.
The result is a stunning green sweet with a characteristically crumbly, melt-in-your-mouth texture. The earthy bitterness of matcha perfectly balances the sweet tahini base, creating a sophisticated flavor profile that feels both familiar and novel. Each square delivers a delicate balance of grassy tea notes and nutty richness.
What makes this halva particularly appealing is its simplicity — just five pantry staples come together in minutes, yet the result feels elegant and special. The confection keeps well for weeks, making it ideal for gifting or having an impressive sweet treat on hand for unexpected guests.
The first time I made halva, I stood in my kitchen absolutely mesmerized as the mixture transformed from glossy to matte right before my eyes. My grandmother had never made anything like it, and I stumbled upon matcha halva during one of those late-night recipe rabbit holes that always seem to lead to the best discoveries. The way earthy green tea plays against nutty tahini felt like such a beautiful collision of worlds I wanted to bring to my table.
I brought a batch to a dinner party last spring, watching my friends eyes widen at the first bite. Someone asked if Id spent hours perfecting the technique, and I had to laugh remembering how nervous Id been about getting the sugar temperature exactly right. Now it is become my go-to when I want to offer something sweet but not cloying, a little bit sophisticated but entirely approachable.
Ingredients
- 1 cup well stirred unsweetened tahini: Give your jar a serious stir before measuring, since the solids settle at the bottom and you want that creamy consistency throughout
- ½ cup granulated sugar: White sugar creates the cleanest canvas for matchas delicate flavor to shine
- 2 teaspoons culinary grade matcha powder: Splurge on good quality here because cheap matcha tastes bitter and grassy instead of smooth and vegetal
- ⅓ cup water: This forms the simple syrup that brings everything together
- Pinch of fine sea salt: Just enough to make all the flavors pop and balance the sweetness
Instructions
- Prep your vessel:
- Line a small loaf pan with parchment paper, letting the paper hang over the sides like little handles so you can lift the whole thing out later without any drama
- Make the syrup:
- Combine sugar and water in a medium saucepan over medium heat, stirring until the sugar completely dissolves, then bring it to a gentle boil without touching it
- Watch the temperature:
- Cook the syrup until it reaches 245°F on a candy thermometer, which is the magic soft ball stage that will give your halva that perfect crumbly yet creamy texture
- Mix the base:
- While the syrup heats, whisk together your tahini, matcha powder, and salt in a mixing bowl until you have a smooth, uniformly green paste
- The crucial moment:
- Pour the hot syrup immediately into the tahini mixture and stir vigorously with a wooden spoon for about 20 to 30 seconds until everything thickens, turns matte, and starts pulling away from the sides
- Set and chill:
- Scrape the mixture into your prepared pan quickly, smooth the top, let it cool for 10 minutes at room temperature, then refrigerate for at least an hour until firm enough to slice
Pin It My sister texted me at midnight after trying this for the first time, saying she had eaten three pieces while standing at the counter and refused to apologize. Something about that combination of nutty, sweet, and gently bitter hits a satisfaction spot that keeps you coming back for just one more square.
Getting The Texture Right
The transformation from glossy mixture to matte finished halva happens so quickly you might think you did something wrong, but that is exactly what you want to see. When I first started making this, I would panic and keep stirring, ending up with a mixture that had seized too much to spread smoothly. Now I trust the process and pour it into the pan the moment I see that change.
Serving Suggestions
Sometimes I crumble matcha halva over vanilla ice cream for an instant dessert that looks restaurant worthy but takes literally two minutes. It is also stunning alongside a cup of hojicha or any lightly roasted green tea, the flavors having this lovely conversation across your palate.
Make It Your Own
The basic formula is so forgiving that I have started experimenting with different mix-ins depending on my mood. Toasted sesame seeds add extra nuttiness, while chopped pistachios bring both flavor and this gorgeous color contrast that makes people ask if you bought it from a specialty shop.
- Try swapping white sugar for coconut sugar if you want deeper caramel notes
- A drop of vanilla extract in the tahini mixture rounds everything out beautifully
- Keep the mixture slightly warm and serve it as a dip for fresh fruit
Pin It There is something deeply satisfying about making candy at home, especially one that looks this impressive and requires so little active time. This matcha halva has earned a permanent spot in my recipe rotation, and I suspect it might find its way into yours too.
Recipe Q&A
- → What does matcha halva taste like?
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Matcha halva features a unique flavor profile combining the nutty, creamy notes of tahini with the earthy, slightly grassy characteristics of green tea. The matcha adds subtle bitterness that balances the sweetness, creating a sophisticated taste that's less cloying than traditional halva. The texture remains characteristically crumbly and melt-in-your-mouth.
- → Why is my halva not setting properly?
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If your halva remains soft or sticky, the sugar syrup may not have reached the proper temperature (245°F/118°C). Using a candy thermometer is essential for accuracy. Additionally, ensure you're stirring vigorously and long enough after adding the syrup — the mixture should become matte and start pulling away from the sides of the bowl. Proper chilling time is also crucial for firm texture.
- → Can I use honey or maple syrup instead of sugar?
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Substituting liquid sweeteners is not recommended for this halva recipe. The chemistry relies on precise sugar crystallization achieved by heating granulated sugar with water to soft-ball stage. Honey or maple syrup contain different sugar ratios and additional moisture that would prevent the halva from setting properly and alter the texture significantly.
- → How long does matcha halva stay fresh?
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When stored in an airtight container in the refrigerator, matcha halva will stay fresh for up to two weeks. The cool, dry environment helps maintain the crumbly texture and prevents the matcha flavor from degrading. You can also freeze individual portions for up to three months, wrapping them tightly to prevent freezer burn and absorb odors.
- → What can I add to customize the flavor?
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The base halva is wonderfully adaptable. Try folding in toasted pistachios, almonds, or walnuts for crunch. A teaspoon of vanilla extract or rose water adds aromatic depth. For extra indulgence, drizzle with melted dark chocolate or sprinkle with dried rose petals. Some variations include cardamom, orange zest, or even swirls of chocolate hazelnut spread.
