Pistachio And Rose Halva
33
- Prep Time10 mins
- Total Time2 hrs 10 mins
- Makes8 to 10 servings
Photography by Erik Putz; Food styling by John Kruusi; Prop styling by Madeleine Johari
Dried rose petals add extra colour and creativity to this pistachio- and rosewater-flavoured halva. Bonus: Like all halva, this recipe is vegan.
Ingredients
1 cup coconut milk powder, such as Grace (100 g)
3/4 cup icing sugar, (90 g)
3/4 cup well-stirred good quality tahini, at room temperature
1 tbsp rosewater, or 1 tsp vanilla
1/4 tsp salt
1/4 cup coarsely chopped roasted pistachios
1/4 cup food-grade dried rose petals, coarsely crumbled
Instructions
Line an 8×4-in. loaf pan with overhanging parchment.
Combine coconut milk powder, icing sugar, tahini, rosewater and salt in a medium bowl. Stir until combined, and then use your hands to mix until it resembles a crumbly dough.
Sprinkle pistachios and rose petals on bottom of prepared pan. Scrape tahini mixture overtop. Press down very firmly until top is smooth. (If you have another loaf pan, you can use it to press down on the halva.) Refrigerate until halva is firm, about 2 hrs.
Using parchment, lift halva out of pan and place on the counter. Invert onto a cutting board. Slice to serve. Halva will store well, covered and refrigerated, for up to 2 weeks.
Kitchen tip
Different brands of tahini contain varying amounts of oil. If your halva seems too wet, add more coconut milk powder, 1 tbsp at a time. If it seems dry, add more tahini, 1 tbsp at a time. Mixture should not feel sticky; it should feel dry but still stick together easily when pressed.
This recipe is part of a collection of vegan, no-bake desserts.