Instant Turkish Halwa

In a dry pan over slow flame, dry roast 1.5 cups of white sesame seeds, stirring constantly to prevent burning, until they are lightly golden and aromatic. This should take about 8-10 minutes.

Pour the roasted sesame seeds into a bowl and let them cool slightly. This prevents them from becoming too dark or burning further.

In a blender jar, add 3/4 cup of sugar and grind it into a fine powder. Sieve the powdered sugar into a large bowl to ensure a smooth texture.

Add 1 cup of milk powder to the sifted sugar in the bowl. Mix them well.

In a blender or food processor, add half of the cooled roasted sesame seeds. Add a little olive oil (about 1/4 cup from the total 1/2 cup) and grind to a smooth paste. Add more oil if needed to achieve a smooth consistency.

Add the ground sesame paste to the sugar and milk powder mixture. Add the remaining olive oil and 2 tablespoons of melted ghee (if using). Mix everything thoroughly by hand, ensuring all ingredients are well combined.

Add 1/4 teaspoon of cardamom powder and 1 tablespoon of chopped nuts to the mixture. Mix well by hand until a cohesive dough-like consistency is formed.

Grease a serving dish or a foil container with a little olive oil. Sprinkle 2 tablespoons of chopped pistachios and other nuts on the bottom of the dish.

Transfer the halwa mixture into the prepared dish. Press it down firmly and evenly using a spoon or your hands to create a compact layer. Ensure the surface is smooth.

Cover the dish with parchment paper or plastic wrap and refrigerate for at least 2 hours, or until firm.

Once firm, carefully run a knife around the edges to loosen the halwa. Invert it onto a serving plate. Cut into desired shapes and serve.