Who knew such a traditional and luxurious sweet can be made with so few ingredients and so little effort and time? Tahini halva (حلاوة الطحينية أو حلاوة راشي) is an Arabian sweet, also known as Rahash (رهش).
It is a dense and nutty dessert, needed to be served alongside an istikan of tea or a cup of coffee to balance its intensity. It is a no-bake and a no-cook dessert, made just using three ingredients: powdered sugar, powdered milk, and the tahini paste itself. A fourth optional ingredient may be added, according to taste and creativity, such as any sort of nut, or chocolate shards. Pistachio is very common, which is what I added to mine. Tahini halva may also be used as an accent to a dessert. I saw a cooking episode where they simply sliced watermelon, sprinkled it with rosewater, and crumbled some tahini halva over it. Some Arabian chocolateries also sell chocolates stuffed with rahash (tomorrow’s recipe inshaAllah).
If you want the halva more crumbly, add only up to 3/4 cup tahini; if you want it more soft, add up to 1 1/4 cup tahini.
1 cup powdered sugar, sifted
2 cups powdered milk
1/3 cup slivered pistachio (optional)
1 cup tahini
Place the dry ingredients in a bowl (sugar, powdered milk, and pistachio) and stir to distribute around.
While continuing to stir, drizzle the tahini in a thin stream.
The mixture will look like wet clumps of sand.
Press the mixture into a clean container and store refrigerated.
To serve, cut into half centimeter slices.