Halva ardeh recipe | Persian Sesame Tahini Halva, an Amazing Iranian vegan dessert in 6 steps

Halva ardeh is in many historical texts and works left by different peoples; sesame seeds are known as one of the oldest plant seeds that have many nutritional and therapeutic uses. Halva ardeh is one of the few sesame products that has a brief history of its preparation and production.

In the following, we will introduce Halva ardeh in full, and then we will talk about the history and cooking recipe of this sesame product in the Cookery Magazine.

Ingredients for making Halva ardeh

Confectionery powdered milk without salt	1 cup
Powdered sugar	¾ cup
Ardeh (ground sesame seeds)	½ cup
Slivered pistachio	As much as needed

Recipe for making Halva ardeh

The first step

The second step

Now, we sieve the mixture of powdered milk and sugar 3 times. Next, add the ground sesame seeds to the mixture of powdered milk and powdered sugar and mix with a spoon until the ingredients are in the form of breadcrumbs, then knead with your hands.

⭐️ Note that the first step is to knead the dry and powdery ingredients, but don’t rush to add extra Ardeh (ground sesame seeds) because it loosens the ingredients. Next, we continue to knead the ingredients for 5 minutes.

The third step

Now, if the ingredients are dry and powdery, add 2 to 3 tablespoons of Ardeh (ground sesame seeds) and knead again to make a soft and smooth dough. Next, we choose a suitable container for molding.

The fourth step

At this stage, we cover the bottom of the container with a freezer bag, then put some pistachio slices in the container and pour the ingredients of halva ardeh into the container with a spoon and press it with a spoon until the tahini halva is consistent.

The fifth step

Cover the halwa with the extra freezer bag, then put it in the refrigerator for 3 to 4 hours to rest. Note that if the halva dough is loose, put it in the refrigerator.

The sixth step

Finally, after 4 hours, we take out the Arde halva from the refrigerator and then return the Arde Halva to the desired container. At the end, cut the halva ardeh into the desired size, then eat it as breakfast with fresh bread. Enjoy your meal.

Golden tips for having the best Halva ardeh

About the Halva ardeh

The word halwa is derived from Arabic, and according to the description in the dictionary, it refers to a food made from sweet ingredients such as sugar, honey, and juice (syrup).

In the case of halva ardeh, it is clear that they are made from ardeh (ground sesame seeds). The word Ardeh, which seems to have been taken from Ardakan in Yazd, Ardakan, has a very rich and proud history.

“Artakawa” is an ancient name that was attributed to Ardakan. If “ard” means holy and “kan” means place, then Ardakan means holy place.

According to Iran’s standard definition, halvah ardeh is a solid, uniform product with a thin thread-like appearance (thread-like) made from mixing sugar (sucrose), glucose, Ardeh (ground sesame seeds), citric acid (lemon juice), and aromatic substances in proportions. It is determined and then cooked.

Sesame is one of the seeds rich in nutrients, which has a warm nature and can be used together with different food products. It is also one of the most nutritious vegetable seeds, which has a lot of nutritional and medicinal value.

Halva Ardeh is an oily and pasty food product that is obtained from peeled and ground sesame seeds. In other words, in this food product, roasted, skinless, soft, and pounded sesame seeds are used.

At this stage, the impurities are separated, and the seeds are ground. In the last step, after grinding the seeds, additives such as sugar, nuts, and essential oils are added to it.

Nowadays, the production of Halva Ardeh is done using industrial machines and easily.

Halva Ardeh is one of the best, most nutritious and most popular sesame products, which has been used by the public for several years. Halva Ardeh is used as a meal, and nowadays, many people use it as a dessert.

To produce Halva Ardeh, Arde is mixed with other ingredients, such as flour so that it comes out of its liquid form and hardens.

Nowadays, due to the different tastes that exist, Halva Ardeh is produced with ingredients such as walnut, pistachio, date juice and other ingredients so that the public can use it.

The basis of production of Halva Ardeh is an oily pasty product obtained by grinding peeled and roasted sesame seeds.

Ardeh is sesame without skin, soft and pounded, mixed with its own cream or light yellow oil, which is used to make halwa. Buckwheat contains 24.7% protein and 58.9% fat.

Different types of Halva ardeh

Halva shekari (حلوا شکری), soft halva ardeh (حلوا ارده نرم), sugar-free halva ardeh, halva ardeh with natural syrups and flavored halva ardeh are examples of halva ardeh types.

Having a journey in the history of Persian Sesame Tahini Halva

The history of halva making industry in Iran dates back to the Safavid era and the reign of Shah Abbas Safavid (Abbas the Great).

During the reign of Shah Abbas Safavi, which was at the same time as the ministry of Shaykh Bahai (Baha’ al-din al-‘Amili), a war broke out in the winter season and the Shah ordered his advisor to prepare food for the soldiers.

The food should had three characteristics:

• first, that it should be easy to move,

• Second, it has nutrients for the body,

• and thirdly, using it with the amount of bread that the soldiers have with them, provides the necessary energy.

Sheikh Bahai, while consulting with a person named Jaber Assar, a sesame specialist and king of sweets, a grape juice specialist, prepares a product that is 50% from ground sesame seeds (ardeh) and the other 50% is raisin, grapes and dates syrups.

The obtained product was used by the soldiers of that time and eventually became their favorite, in the same way halva ardeh became known over time and its consumption became popular among different sections of the society, and after that, known between many producers.

They also started producing this sesame product in different cities including Yazd, Ardakan, Qom and Kerman.

In 1312 (1933), a person named Haj Mosayyeb Derakhshani, who was previously engaged in the production of halva in Baku, Azerbaijan, replaced sugar and some glucose with natural juices and syrups in Iran, as a result of which halva was obtained, and slowly the production of this sesame product increased and became widely used.

Nowadays, the use of halvah ardeh is increasing as a choice for a quick breakfast as well as a healthy and nutritious snack.

Oqab Tahini Halva production factory

Properties of Persian Sesame Tahini Halva

Halva Arde is a nutritious and delicious snack and has a high nutritional value due to the presence of sesame and natural syrups.

This sesame product is rich in unsaturated fatty acids, antioxidants, magnesium, calcium, phosphorus, B and E vitamins.

These food products with high calories increase the body’s metabolism and provide the energy needed by the body, prevent the occurrence of nervous disorders and play an important role in controlling blood fat.

Also, helping to increase learning power is one of the most important properties of this food.

packing

Halva Arde is a traditional sweet that usually has little moisture and is packed in moisture-proof packages to protect against the changes caused by the humidity of the environment.

The containers used in the packaging of sugary halva should be selected from those that do not affect the quality of halva, prevent oil leakage, and do not change the taste and smell of halva.

The following specifications must be legibly and indelibly written on the sugar halva packages:
Product name and type, manufacturer’s name and address, production serial number, production date, list of ingredients in order of quantity, manufacturing license number, storage conditions, expiration date, and net weight.

Frequently Asked Questions about Persian Sesame Tahini Halva

Conclusion