Halva At Home: Recipes With Sunflower Seeds, Flour-free, Peanut, Uzbek, Samarkand, Indian And Others, Photo

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Sweetness into joy: learning to cook real halva

Each of us had a sweet tooth in childhood. And among our favorite delicacies was halva. Time passes, our tastes change, we have to deny ourselves a lot. But sometimes we really want to return to childhood, at least in the memories that bring us the taste of our favorite sweets! Let's learn how to cook halva so that this word makes your mouth sweet!

Content

• 1 The easiest halva recipe

• 2 Peanut halva

  2.1 Video recipe for peanut halva

• 3 Indian halva

  3.1 Indian halva video recipe

• 4 Uzbek halva

  4.1 Video recipe for Uzbek halva

The easiest halva recipe

In food, especially desserts, we value not only the taste and health, but also how quickly we can get it done. This halva takes just 10 minutes to cook. For her you will need:

• 200 g of fried sunflower seeds;
• 100 g roasted peanuts;
• 2-3 tbsp. l. honey.

Seeds and peanuts must first be peeled from husks and films.

1. Take a coffee grinder and grind the sunflower seeds in small portions to form an oily mass.

   

   The most convenient way to grind seeds and peanuts in a coffee grinder

2. Place the seeds in a deep bowl. Grind peanuts in the same way. Transfer it to the seeds.

   

   Place ground seeds and peanut flour in one bowl

3. Mix both masses thoroughly until smooth. Pour honey into the mixture and stir again.

   

   Mix everything with liquid honey

4. Now you need to form a halva. Spread cling film on the table, put the mass on it and roll into a tight roll.

   

   Wrap halva in plastic wrap

5. Put halva in the refrigerator and leave for an hour. During this time, the honey will harden and tightly combine the ingredients.

   

   Halva should be infused in the refrigerator

6. Remove the finished halva from the refrigerator, cut into pieces and serve.

   

   Serve the halva, slicing

Please note that honey for halva should be fresh and viscous. If you have only candied, melt it in a water bath, but do not boil so that the honey does not lose its useful properties.

Peanut halva

Now let's make a more complicated dessert. This recipe can be called classic: it is in it that peanuts are the main ingredient.

In classic halva, it is peanuts that are the main ingredient.

Take these products:

• 1 tbsp. peanuts;
• 4-5 Art. l. water;
• 1 tbsp. wheat flour;
• 1 tbsp. Sahara;
• 100 g butter;
• 50 g sesame seeds.

The cooking process is as follows.

1. All ingredients must be prepared in advance. To do this, spread the peanuts in an even layer on a baking sheet and send to preheated to 180 ° C for 20 minutes. After the oven shuts down, leave the peanuts in it for another 15 minutes to dry better and grind more easily. Toast the flour in a dry skillet over low heat until it becomes caramel color. Sesame seeds also need to be fried in a pan or oven for 5 minutes. The butter needs to be warmed up a little to soften.

   

   Products need to be prepared in advance

2. Pour sugar into a deep bowl and pour hot water. Stir until the sand is completely dissolved. Grind chilled roasted peanuts with a coffee grinder or blender.

   

   Grind peanuts into flour and dissolve sugar in water

3. Add butter, sesame seeds and peanut flour to the hot syrup. Mix all ingredients thoroughly. Add flour in small portions, continuing to stir until the mass becomes elastic and dense. Please note that due to poorly dissolved sugar, halva will turn out to be too crumbly.

   

   Mix all products into a homogeneous mass

4. Fold a piece of cheesecloth several times. Put a lump of halva on it, squeeze and screw it into a bag properly. Press down the halva with a load and leave in a cool place for several hours.

   

   Wrap the halva ball in cheesecloth and leave in a cool place

Now halva can be served with tea.

Halva is traditionally served with tea

Peanut halva video recipe

Indian halva

This dessert is so unusual that it would be difficult for us to call it halva in the usual sense. But indeed, in India, halva is prepared this way - with the use of carrots. Don't be intimidated by this: the taste is really great!

The main ingredient of Indian halva is carrots

Ingredients:

• 5 large carrots;
• 1 tbsp. milk;
• 2 handfuls of raisins;
• 2/3 st. Sahara;
• 1 tbsp. l. ghee;
• 50-60 grams of roasted cashews.

Ghee is traditionally used in Indian and Asian cuisines. It can be ordered online or bought in specialty stores, but it is not cheap. If you can't get it, use ghee, but note that it must be of high quality.

1. First of all, prepare the carrots: peel them, wash them thoroughly and grate them on a coarse or medium grater.

   

   Peel and grate carrots to make halva

2. Put a frying pan over medium heat and melt the ghee in it. Fry the carrots in it, reducing the heat to minimum, 10-15 minutes, stirring all the time. After that, pour in the milk and stir again.

   

   Simmer carrots in butter and milk

3. Add sugar to the pan with the rest of the products. After stirring, simmer the carrots until all the liquid evaporates and the syrup thickens. The process will take approximately 30 minutes.

   

   Add sugar and continue to simmer

4. Wash the raisins thoroughly, let them dry. Fry the cashews.

   

   Raisins and cashews are a must in Indian halva

5. Send the raisin nuts to the skillet with the halva mixture. Mix thoroughly again and simmer over low heat for another 5 minutes.

   

   The final touch - mix all the halva ingredients and simmer a little more

6. Turn off the heat under the pan and let the halva cool slightly. After that, it can be served on the table. If you want, you can form sweets from such halva.

   

   Indian halva can be served cold or slightly warm

Indian halva video recipe

Uzbek halva

Where else can they cook real halva, if not in Central Asia? Uzbekistan defends the right to be called the homeland of this sweet. To cook it according to the traditional Uzbek recipe, take the following products:

• 125 g ghee;
• 125 g flour;
• 500 ml of milk;
• 200 g sugar;
• ½ tbsp. shelled walnuts;
• 2 tbsp. l. sesame seeds.

1. Melt the butter in a wide skillet over low heat. Pour flour into it through a sieve. Stir constantly and fry until creamy.

   

   Fry the flour in oil

2. In a separate bowl, dissolve the sugar in the milk and bring to a boil.

   

   Dissolve sugar in hot milk

3. Pour the sweet milk in a thin stream into the butter-fried flour. Stirring constantly, simmer over low heat for 15 minutes. Remove the pan from the stove, cool the resulting mass a little.

   

   Make a dough with sweet milk and flour

4. Lightly fry the sesame seeds in a dry skillet. It will be required for sprinkling.

   

   Toast the sesame seeds for sprinkling

5. Grind the walnuts in a blender. If desired, they can be pre-fried, but if they remain raw, the taste will not suffer at all.

   

   Raw and toasted walnuts give a slightly different flavor

6. Roll small balls from the mass for halva, the size of a quail egg or walnut. Dip them in the sesame-nut mixture.

   

   Form balls from halva

That's all, the Uzbek halva is ready. It is best served with green aromatic tea.

The best addition to Uzbek halva is green tea

Video recipe for Uzbek halva

We hope that these four recipes for your favorite sweetness since childhood will take their rightful place in your kitchen. Try to cook halva yourself, and you will find out that it is not at all difficult to please your family with an original sweet dessert. Enjoy your meal!