Help with Halvah recipe

Gofer said:

Dear Members,
I am dying to make halva at home. To be more specific, since there are many
types of Halvah's, I am interested in the middle-eastern confectionary that
is based on sesame- Tahiti: the paste made by finely milling sesame seeds.

I want to be much focused: Goggling the internet one can find ample amount
of recipes for this sweetmeat. However, none of them obtains the "real
thing". The real thing is a REAL solid, crumby mass, which feels semi
crystalline. I am not interested with any of the semi-solid, half pastes
that resemble marzipan.

If you have the knowledge as to how to make the "real-thing" please share it
with me. I am sure that making it at home is not going to be simple, nor it
is going to be cost effective. Its just out of great curiosity to observe
the miracle with my bare eyes how this magic happens.

Okay, so long as you realize there is no economic advantage to making
your own, "Tahiti" is expensive no matter what...

Halvah

1 can sesame tahini
2 egg whites beat into stiff peaks
1 cup sliced almonds or unsalted pistachios

2 cups sugar
1 cup water
1/4 teaspoon vanilla crystals or 2 tsp vanilla

Boil syrup ingredients until very thick, about 15 to 20 minutes
(hard ball stage). Cool slightly before using. With an electric
mixer, beat sesame tahini until smooth and creamy and the oil is
completely absorbed. Gently fold in egg whites. Mixture will get
stiff and pull away from bowl.

Slowly add 3/4 cup syrup. Fold in the nuts, then stir in the
remaining cup of syrup a little at a time. Tranfer mixture to a
loaf pan. Cover and refrigerate for 3 days before unmolding. Will
keep for 6 months in refrigerator.
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Sheldon