Halva at Home

Halva at Home

Eastern delicacies can leave anyone indifferent. One of their most famous varieties is halva. It appeared in Iran before the beginning of our era, spread throughout the East. The name of this dessert appears in many fairy tales, sayings, sayings of Eastern sages, causes associations with something incredibly tasty. In our country, this delicacy is not a deficit, but halva, cooked at home, is significantly different from the store and taste, and appearance, and useful properties. Despite the fact that in the East, specialty confectioners are engaged in the production of halvah, the usual hostess can easily cope with this task if she carefully follows the instructions accompanying the selected recipe.

Cooking Features

The technology of making homemade halva may vary slightly depending on the recipe chosen, but in general terms it looks like this: chopped nuts and seeds are roasted separately, syrup, caramel or similar sweet mixture is prepared separately, after which both parts of the dessert are combined, laid out in molds and cool. In industrial production, a foaming agent is added to the composition (licorice extract, soap root, egg whites), due to which halva is stratified, but when making dessert at home, they often dispense with the listed components.

  • From the description it is clear that the process of making homemade halvah is not very complex, but it still has a number of features that you should be aware of.
  • Before applying, the seeds or nuts are well cleaned and dried in a dry frying pan. They are then ground and fried again in a pan, often with flour. Butter is not used at these stages of dessert preparation, although it may later be added.
  • You can grind seeds and nuts with a blender, meat grinder or coffee grinder. Experienced housewives are inclined to the last option, but if you are preparing a large amount of halva, it is advisable to resort to using a meat grinder.
  • The basis for making halva can be any nuts or seeds. Sunflower seeds and peanuts are most often used as the cheapest, but no one forbids you to make a dessert of walnuts, hazelnuts, almonds, pistachios, sesame. Instead of sugar syrup, you can use a mixture prepared on the basis of condensed milk, honey. Cocoa and chocolate are often added to it.
  • For the preparation of halva it is better to use unrefined vegetable oil, then the dessert will come out more aromatic and healthier.
  • Forms are filled with halva while it is warm, after which it is cooled down, pressed down with a press. Often as a load are cans and bottles filled with water.

Usually, halvah is served cold or at room temperature, cut into slices, but there are options for dessert, which are usually served hot. The filing method is usually indicated in the recipe itself.

Sunflower halva with flour and sugar syrup

Composition:

  • sunflower seeds (peeled) - 0, 3 kg;
  • wheat flour - 0, 3 kg;
  • water - 0, 2 l;
  • sunflower oil - 100 ml;
  • sugar - 100 ml;
  • vanillin - 2 g.

Method of preparation:

  • Sunflower seeds for 3-5 minutes fry in a dry frying pan, be sure to stir them with a spatula.
  • Slice the seeds through the meat grinder twice.
  • In a dry frying pan (on the same one on which the seeds were fried) fry the flour until the caramel color appears, add the seeds to it, mix. Wait a minute and remove from heat.
  • Stir flour and seeds with a blender, additionally grinding them again.
  • Boil water, add sugar to it. Boil until sugar is completely dissolved and a couple more minutes after that.
  • Remove the syrup from the heat, mix it with the oil, add vanillin.
  • In small portions, stirring well each time, add a mixture of seeds and flour to the syrup. Stir thoroughly so that the paste has a uniform consistency.
  • Put in a form that before that does not hurt to lubricate. Cover with a plate, set the load on top.
  • Store for 3-4 hours in the fridge.

Before serving, the halvah must be removed from the mold and cut into convenient pieces.

Sunflower halva with condensed milk

Composition:

  • peeled sunflower seeds - 150 g;
  • sugar - 40 g;
  • sunflower oil - 40 ml;
  • condensed milk - 30 g.

Method of preparation:

  • Sunflower seeds dried in a pan and chop with a blender or coffee grinder.
  • In a separate container, rub the butter, sugar and condensed milk to homogeneity.
  • Combine the sweet mass with the crushed sunflower seeds, mix everything as best as possible.
  • Wrap the prepared mass in gauze, put it under the press.

The dessert will be ready to eat no sooner than after 3 hours, but it is better to leave it in the fridge for the night. Before serving, it is customary to cut a delicacy into medium-sized slices.

Peanut Halva

Halva at Home

Composition:

  • peanuts - 0, 4 kg;
  • water - 60 ml;
  • sugar - 0, 2 kg;
  • wheat flour - 0, 3 kg;
  • vanilla sugar - 10 g.

Method of preparation:

  • Roast the peanuts in a dry frying pan for 7 minutes, then rotate it through the meat grinder several times.
  • Fry flour in a dry pan to a caramel color.
  • Combine the flour with peanut crumb.
  • In a small container, mix water, regular sugar and vanilla sugar. Boil this mixture over low heat, stirring until the crystals are completely dissolved.
  • Combine all the components, turning them into a homogeneous mass.
  • Place the resulting mass in a mold and hold it under pressure for 3-4 hours.

In the halva, when combining the ingredients, you can add several uncrushed nuts, they will look good on the cut, when you serve delicacy to the table.

Chocolate Peanut Halva

Composition:

  • peanuts - 0.42 kg;
  • rye flour - 0, 32 kg;
  • vanilla sugar - 10 g;
  • dark chocolate - 90 g;
  • vegetable oil - 0, 2 l;
  • sugar - 0, 2 kg;
  • water - 100 ml.

Method of preparation:

  • Dry the peanuts in a frying pan and grind to any consistency of dust in any convenient way.
  • Fry rye flour in a dry frying pan for 5-10 minutes. Mix with chopped nuts.
  • Cook the syrup from water and sugar, including vanilla.
  • Separately melt the chocolate and mix it with vegetable oil.
  • Add syrup to chocolate, mix thoroughly.
  • Add peanuts and flour to the mixture, stir until a homogeneous consistency is obtained.
  • Spread the halva in small tins, cool.

If the molds you used were small (for muffins or similar), then before serving dessert it is enough to extract from them, it is not necessary to cut them.

Unusual walnuts halva

Composition:

  • walnut kernels - 150 g;
  • butter - 100 g;
  • sugar - 0, 2 kg;
  • milk - 0, 4 l;
  • corn starch - 15 g.

Method of preparation:

  • Heat the milk. Put sugar in it, boil until it dissolves to the last grain.
  • While stirring the milk, pour the starch into it. Cook for 10 minutes. If lumps form, wipe the milk mixture through a sieve.
  • In a pan, melt butter, after cutting it into small pieces of arbitrary shape.
  • Crush the nuts by rolling a rolling pin over them.
  • Put the nuts in a pan with butter and fry them to a brown tint.
  • Mix the resulting nut mass with milk.
  • Place the mixture in a thick-bottomed pot or cauldron, cover with a heavy lid.
  • Put on a slow fire and languish on it for 25-30 minutes.

Served walnut halva cooked according to this recipe, hot.

Oatmeal halva with honey

Composition:

  • peeled sunflower seeds - 0, 2 kg;
  • oatmeal - 90 g;
  • honey - 60 ml;
  • vegetable oil - 40 ml;
  • water - 60 ml.

Method of preparation:

  • Fry the oatmeal flour in a dry frying pan until it starts to produce a nutty flavor.
  • Put the oatmeal in a bowl and mix it with vegetable oil.
  • In a dry frying pan, fry the sunflower seeds for 5 minutes. Grind them to a state of flour.
  • Combine the oatmeal mixture with the crushed seeds, mix well.
  • Combine honey with water and heat, stirring, until the sweet product is completely dissolved. Try not to bring the mixture to a boil, so that honey retains the maximum beneficial properties.
  • Pour the honey syrup into the container with the other ingredients and mix thoroughly.
  • Cool the dessert under the press, cut into cubes or diamonds.

Halvah, prepared according to this recipe, is caloric but beneficial. If you follow the health, but do not mind sometimes to eat sweet, cook the halvah you better for the recipe.

Halva is a traditional oriental delicacy that European residents also like. Our compatriots also love this dessert. Homemade halva is tastier and healthier shop. Even an inexperienced cook will be able to cook it if they carefully follow the recommendations in the recipe.

Comments (0)
Search