Indian Tahini Halwa | How to make Indian Tahini Halwa

By Vins Raj  |  1st Jun 2016  |  
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  • Indian Tahini Halwa, How to make Indian Tahini Halwa
Indian Tahini Halwaby Vins Raj
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About Indian Tahini Halwa Recipe

This sesame burfi is an Indian version of Middle East Tahini Halwa. The original recipe calls for Honey, Olive Oil and Vanilla but I have replaced with Sugar, Ghee and Cardamom combination, our desi style.

Indian Tahini Halwa is an aromatic, flavorful and delicious dish which is very much popular in Fusion. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Indian Tahini Halwa is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Indian Tahini Halwa at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 10 minute for the preparation and 15 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Indian Tahini Halwa by Vins Raj in step by step with pictures so you can easily learn how to cook the perfect Indian Tahini Halwa at your home without any difficulties. Indian Tahini Halwa is one of the representative dishes of Fusion which you can serve in any special occasions.

Indian Tahini Halwa

Ingredients to make Indian Tahini Halwa

  • 1 1/2 cups sesame seeds
  • 1 cup sugar
  • 1/2 cup ghee
  • 5 cardamoms
  • 15 pistachios
  • 5 almonds

How to make Indian Tahini Halwa

  1. Dry roast Sesame seeds. After it cools down to room temperature, grind in a blender.
  2. Add melted ghee to the dry powder and grind it to a fine paste. Crush the cardamoms and pistachios.
  3. Now make the sugar syrup by adding half quantity of water with respect to the sugar. Let it boil till it attains a thick consistency.
  4. When the sugar syrup is sticky, heat the sesame mixture in a double boiler for just a couple of minutes so that it is higher than the room temperature.
  5. When syrup is done, turn off the stove and add the sesame paste, crushed cardamoms, pistachios and mix it thoroughly.
  6. Pour the mixture into the tray lined with parchment paper. Spread out the mixture and immediately cut into pieces.
  7. Grate almonds on the top. Refrigerate for 3 hours and serve. It yields around twenty burfis with 1/2 an inch of thickness.

My Tip:

Do not roast the sesame seeds for too long as the oil will start to ooze out. Remove from heat when it starts to splutter. Ghee can be used sparingly if you can manage to mix the sesame powder without lumps. Transfer and spread the hot mixture immediately on the tray as the setting time is very short. I have used one cup of sugar in this recipe, you can adjust the sugar quantity according to your sweet tooth. Better to use baking/parchment sheets for spreading the mixture instead of using a ghee coated tray. The slices will be flaky and crumble even a bit of force is given while lifting from the base.

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