Abstarct: Sesame halva, a nutrient-rich confection made from sesame seeds, is abundant in fats, proteins, and carbohydrates. Sugars such as sucrose and glucose are commonly added to enhance the flavor and texture of halva. However, due to their high caloric content, these sugars can be replaced with sugar alcohols to reduce the overall calorie intake. This study compared two groups of sesame halva: reduced-sugar (containing sorbitol and xylitol) and regular (containing sucrose and glucose), along with a control sample without added sweeteners. The samples were evaluated for their rheological, visual, and sensory properties. The results indicated that the sample containing glucose exhibited the highest viscosity (1.9432 × 〖10〗^3 (pa.s) at a shear rate of 0.1 (1/s), but scored the lowest in sensory evaluation with an average score of 2.34. In contrast, samples containing sorbitol and sucrose received similar sensory scores, but the sorbitol-containing sample was ultimately preferred by the panelists with an overall acceptance score of 4.23. At 4°C, the most stable samples were those containing sorbitol and xylitol, with stability indices of 99.78% and 99.61%, respectively, and no significant changes in color properties during storage. These findings can be applied to develop new formulations of sesame halva that are suitable for diabetic individuals and those seeking to reduce their sugar intake.