Halawa Tahini Fudge
A no-cook tahini and milk-powder block with ready-to-eat pistachios.
20 min preparation + 4 hr chilling · Total: 4 hr 20 min · 8 servings
Ingredients
- 250 g commercial ready-to-eat sesame tahini
- 60 g commercially treated ready-to-eat unsalted shelled pistachios
- 250 g powdered whole milk labelled suitable for uncooked use
- 250 g powdered sugar
- 1 pinch salt
Instructions
Measure a no-cook master
Measure 250 g each tahini, powdered whole milk and powdered sugar, 60 g pistachios and 1 pinch salt. One block is divided into 8 portions; quadruple for 4 equivalent blocks and 32 portions. No sugar syrup, raw flour or separate sesame garnish is added.
Check ready-to-eat products
Check labels and recalls for tahini, milk powder and treated ready-to-eat pistachios. Do not use milk powder unless labelled suitable for uncooked use, or untreated raw nuts in this ready-to-eat mixture. Clean tools and hands; refrigeration does not kill all pathogens.
Sift dry ingredients
Sift milk powder, powdered sugar and salt together twice into a clean dry bowl until free of lumps.
Work in the tahini
Stir the tahini in its container until uniform. Work all 250 g into the dry mixture with a strong clean spoon until crumbly but mouldable. Do not add unlisted water or syrup.
Pack with a divided nut allowance
Line a small food-safe rectangular container. Place 30 g pistachios on its base, press in all the mixture, then top with the remaining 30 g. Fourfold uses 120 g bottom plus 120 g top across 4 equivalent containers.
Chill to set
Cover tightly and refrigerate at 4°C or colder for at least 4 hours until the block holds its shape. This is a setting step, not a cooking or sanitizing step.
Chill to set: 14400 seconds
Slice chilled portions
Unmould the chilled block and cut into 8 portions. This contains milk, sesame and pistachios; do not label it vegan or allergen-free. Keep it refrigerated rather than leaving it out as a long-keeping sweet.
Unmould the chilled block and cut into 8 portions. This contains milk, sesame and pistachios; do not label it vegan or allergen-free. Keep it refrigerated rather than leaving it out as a long-keeping sweet.
Count storage from preparation
Keep tightly refrigerated at 4°C or colder and use within 2 days of preparation, including the setting time, or sooner if an ingredient label requires. This is not a shelf-stable confection.
Tips
- Ingredient amounts scale with the serving control; embedded instruction quantities describe the original batch.
- A no-cook tahini and milk-powder block with ready-to-eat pistachios.
Common mistakes
- Use only ingredients suitable for ready-to-eat uncooked use; chilling is not a pathogen-killing step.
Substitutions
- Ingredient changes may alter cooking and allergen requirements; this approved master has no automatic substitution.
Storage
Keep tightly refrigerated at 4°C or colder and use within 2 days of preparation, including the setting time, or sooner if an ingredient label requires. This is not a shelf-stable confection.
Reheating
Serve cold; no reheating step.
About this recipe
A no-cook tahini and milk-powder block with ready-to-eat pistachios.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.