Yid.Dish: Halva, Two Ways (Raw and Pumpkin)

By Nina Budabin McQuown

Published October 31, 2009.
  • Print
  • Share Share

Raw Halva:

Recipe from Arrowhead Mills

1/2 cup Sesame Seeds (ground)

2 tablespoons Sesame Seeds (whole)

3 tablespoons Raw honey

1/4 cup Sesame Tahini (use the driest part of the jar)

1/8 teaspoon Almond extract

Grind 1/2 cup seeds in a blender. Mix ground seeds, whole seeds, tahini, honey and extract in a bowl all together until thoroughly blended. Roll into small balls or into a long roll and refrigerate.

Pumpkin Halva:

Recipe from Claudia Roden’s The book of Jewish Food

1 1/2 cups sugar

1/2 tsp ground cardamom (or 3 seeds)

2/3 cup clotted or heavy cream

1/2 cup coarsely chopped almonds and/or pistachios

This is a Bene Israel sweet from India. Roden calls for a fresh, good-flavored pumpkin, but canned pumpkin would do. Since she calls for 1 lb of fresh pumpkin, with some of the liquid boiled away, about 3/4 lb would probably be right.

Heat pumpkin to boiling, stirring often, and add sugar and cardamom. Continue cooking until thick and slightly jammy. Let it cool before folding in cream and nuts. Serve chilled or at room temperature.


The Jewish Daily Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. In the interest of maintaining a civil forum, The Jewish Daily Forwardrequires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and The Jewish Daily Forward reserves the right to remove comments for any reason.





Find us on Facebook!
  • What can we learn from tragedies like the rampage in suburban Kansas City? For one thing, we must keep our eyes on the real threats that we as Jews face.
  • When is a legume not necessarily a legume? Philologos has the answer.
  • "Sometime in my childhood, I realized that the Exodus wasn’t as remote or as faceless as I thought it was, because I knew a former slave. His name was Hersh Nemes, and he was my grandfather." Share this moving Passover essay!
  • Getting ready for Seder? Chag Sameach! http://jd.fo/q3LO2
  • "We are not so far removed from the tragedies of the past, and as Jews sit down to the Seder meal, this event is a teachable moment of how the hatred of Jews-as-Other is still alive and well. It is not realistic to be complacent."
  • Aperitif Cocktail, Tequila Shot, Tom Collins or Vodka Soda — Which son do you relate to?
  • Elvis craved bacon on tour. Michael Jackson craved matzo ball soup. We've got the recipe.
  • This is the face of hatred.
  • What could be wrong with a bunch of guys kicking back with a steak and a couple of beers and talking about the Seder? Try everything. #ManSeder
  • BREAKING: Smirking killer singled out Jews for death in suburban Kansas City rampage. 3 die in bloody rampage at JCC and retirement home.
  • Real exodus? For Mimi Minsky, it's screaming kids and demanding hubby on way down to Miami, not matzo in the desert.
  • The real heroines of Passover prep aren't even Jewish. But the holiday couldn't happen without them.
  • Is Handel’s ‘Messiah’ an anti-Semitic screed?
  • Meet the Master of the Matzo Ball.
  • Pierre Dulaine wants to do in his hometown of Jaffa what he did for kids in Manhattan: teach them to dance.
  • from-cache

Would you like to receive updates about new stories?








You may also be interested in our English-language newsletters:













We will not share your e-mail address or other personal information.

Already subscribed? Manage your subscription.