How can you not love halva? And what if we are talking about homemade sweets? In a word, it’s impossible to resist! Therefore, I want to offer a version of halva with peanuts for true connoisseurs of oriental delicacies. In addition to its taste, this product, due to its nut content, improves brain function, reduces the amount of cholesterol in the blood, and helps cope with depression. In addition, it contains useful microelements and vitamins.

Here are the ingredients: peanuts (raw, shelled), sugar, wheat flour, oil and water.

The first step is to fry the peanuts in a dry frying pan without oil. It should take on a very beautiful light brown golden color. But it is important not to overcook so that the nuts do not burn. If the nuts are in a shell, then after roasting you need to remove it.

Then fry the flour in a dry frying pan until creamy. It is important to stir constantly. At first, the flour is white for a long time (4-5 minutes), and then suddenly begins to change color. Here, too, it is important not to overdo it, otherwise the taste of flour will come to the fore, overpowering the peanuts.

Add flour to it and repeat the procedure again. It should be a very fine powder.

Combine water, sugar and vanilla in a saucepan. Cook for 5 minutes after boiling, stirring.

Pour the syrup into the nut mixture and stir. Lay parchment in the form, grease with sunflower oil and lay out the halva. Place in the refrigerator until frozen.

Peanut halva is an oriental sweet, popular all over the world, which is easily prepared at home. The delicacy is eaten in its original form or used as an ingredient for preparing hearty desserts. What are the benefits and harms of peanut halva for adults and children? More on these and other features of the nut dessert below.

Composition and calorie content of peanut halva

The standard composition of peanut halva includes the following main ingredients: ground nuts and granulated sugar. Various oils, molasses, flour and more can act as auxiliary elements. Each manufacturer determines the set of additional ingredients at its own discretion.

The calorie content of peanut halva per 100 g is 470 kcal, of which:

• Proteins - 15 g;
• Fats - 33 g;
• Carbohydrates - 29 g;
• Dietary fiber - 0 g;
• Water - 0 g.

The ratio of proteins, fats and carbohydrates is 1:2.2:1.9, respectively.

Peanut halva contains a lot of nutrients that have a positive effect on human health: these are vitamins B1, B2, B6, PP, D and minerals - magnesium, potassium, sodium, phosphorus, iron.

Buyer advice! When choosing halva in a store, pay attention not only to its cost and composition - it is important that it has a fibrous structure, does not crumble too much and is moderately dry. If it is too wet or there are stains of grease on its surface, it means that it was manufactured in violation of the technology or was stored incorrectly. Another sign of a low-quality product is caramel icicles, which can be seen on the break of the delicacy.

Beneficial properties of peanut halva

Not everyone knows, but even the medieval physician Avicenna admired the beneficial properties of halva. He prescribed sesame halva to his speaker patients to improve the condition of the vocal cords.

Modern doctors talk about the great benefits of peanut halva for human health. Therapists and other medical specialists unanimously say that this dessert should be present in the diet of most people.

Nutritionists emphasize that halva can harm a person’s figure and you can eat no more than 10-15 g of this hearty delicacy per day.

The main beneficial properties of peanut halva:

1. It has a beneficial effect on the condition of the skin, and is especially useful for women planning pregnancy, since the product contains a large amount of folic acid, which is especially useful for the female body. For men's health, this substance also plays an important role, increases potency and improves overall well-being.
2. Strengthens the immune system, protects against viruses due to the content of acids and vitamins of different groups.
3. Rejuvenates the body, prevents the occurrence of premature skin aging processes - phospholipids are responsible for this effect.
4. Normalizes blood pressure, therefore preventing the occurrence of various problems with the cardiovascular system - peanuts contain magnesium compounds and monounsaturated fats, which normalize blood pressure and metabolic processes in the body.
5. Helps fight depression, improves mood - contains tryptophan, a substance that synthesizes the so-called happiness hormone (serotonin).
6. Optimizes brain function, as peanuts contain a lot of iron, niacin and other vitamins necessary for normal brain functioning.
7. Prevents the development of cancer - often confectioners use oil extracted from groundnuts to produce halva; it is this substance that is actively used in traditional medicine as a prophylactic against the formation of malignant tumors.

On a note! Many housewives store peanut halva in packaging from the manufacturer, but this is wrong. Experts recommend transferring the product into a glass container and be sure to put it in the refrigerator. If you follow this advice, your dessert will remain fresh for 2 months.

Contraindications and harms of peanut halva

Harm of peanut halva for diabetics obvious. A high-calorie sweet product contributes to increased blood sugar levels and rapid weight gain. If you are trying to lose pounds, halva is a taboo for you.

Allergy to seeds and nuts- another reason to refuse dessert.

There are also a number chronic diseases, including stomach problems, for which halva should not be consumed. Therefore, if you suffer from any chronic pathology, consult your doctor before purchasing it - perhaps sweets are contraindicated for you.

Skip dessert if you have your stomach hurts or you feel heaviness in your stomach. Halva is rich in fats and carbohydrates, so it is quite difficult for the human gastrointestinal tract to digest.

Do not forget about the harmful additives that some manufacturers abuse. If you regularly consume this delicacy, you should consider making homemade peanut halwa without synthetic flavor stabilizers and flavorings.

Buy loose peanut halva with a shelf life of about 2 months, but no more. If the delicacy is coated with chocolate, the shelf life can reach 6 months. If you are looking at unglazed loose halva with a shelf life of at least 3 months, the product contains preservatives and other unnatural ingredients that can harm human health.

How to make peanut halwa?

Every housewife should know how to make peanut halva at home. First of all, this dessert is healthy and should be present in the diet of a person who cares about their health. The process of preparing sweets is carried out in several stages and takes about 60 minutes.

Step by step recipe for peanut halwa:

• Buy 1 tbsp. roasted peanuts or bake raw peanuts yourself in the oven. To do this, place it on a baking sheet and leave in the preheated oven for 20 minutes.
• After this, let the nuts brew in the turned off oven for 15 minutes. Cool the peanuts and grind them into flour. If you don't have a blender, you can use a meat grinder for this.
• Fry 1 tbsp. wheat flour without using oil and do the same steps with 50 g of sesame seeds.
• In a deep plate, spread 1 tbsp. granulated sugar with 5 tbsp. l. hot water. Wait for the granulated sugar to dissolve in the water.
• Add 100 g of soft butter, toasted sesame seeds and peanut flour to the resulting sugar syrup. Mix all ingredients thoroughly and add 1 tbsp. wheat flour. As a result, you should get an elastic dough with a homogeneous structure.
• Shape the dough into any shape and place it in cheesecloth.
• Place gauze with halva in a plate, and place a small weight on top, thanks to which the delicacy will become harder.
• Let the halva brew in a cool place for several hours.

Tip for the cook! If you want a more crumbly dessert, do not completely dissolve the sugar for the syrup.

Do you want to treat yourself to halva, but are you afraid of gaining weight from the high-calorie sweetness? Try healthy halva without sugar:

1. Fry 300 g of peanuts in a dry frying pan until golden brown.
2. Grind the nuts in a blender until they form a sticky mass.
3. Take half the flour from the blender bowl, mix it with 1 tsp. flower honey.
4. Add 4 pitted dates to the remaining flour. Grind the peanuts and dates. It is important to choose fresh and juicy dates, then they will release enough oil to hold the halva together.
5. Combine flour with honey and dates and form it into a loaf. Dessert is ready, bon appetit and good health!

Recipes for food and drinks with peanut halwa

You can make peanut halva not only for consumption in its pure form, but also for making fantastic desserts. The following recipes are selected based on the least labor-intensive principle. You can safely delight guests with such desserts during various special celebrations:

• Mannik with halva. Mix sour cream with semolina in a 1:1 ratio and refrigerate for 60 minutes. Beat 100 g butter with 1 tbsp. Sahara. Add 3 chicken eggs to the beaten mass and use the mixer again. After an hour, remove the semolina from the refrigerator and mix it with the following ingredients: 1 tsp. baking powder, 1 tbsp. wheat flour and egg mixture. Pour the finished dough into a baking dish, place peanut halwa on top of it in any quantity you prefer. Bake the pie for 1-1.5 hours.
• Instant vanilla pie with halva. Beat 3 chicken eggs with 1 tbsp. granulated sugar and 1 package of vanilla sugar. Add 1 tsp to the resulting mixture. soda, quenched with vinegar, and 1 tbsp. wheat flour. Mix the ingredients thoroughly. Now you can form the cake. Pour half of the prepared dough onto a baking sheet. Sprinkle 100-150 g of chopped peanut halva on top of it. Spread the rest of the dough over it. Bake the treat for 30 minutes. The finished pie can be served cut into pieces. If you have the time and desire, decorate the dessert with chocolate glaze or topping of any flavor. Sprinkle with coffee beans.
• . First, let's prepare the ice cream. Beat 2 yolks with 80 g of sugar until thick foam. Warm up 200 ml of cream a little (choose fat, at least 33%). Combine the cream with the yolks and add 80 ml of espresso coffee to them. Place the resulting mixture on the fire and cook until it becomes thick. Cool the future ice cream and place it in the freezer for 30 minutes (to do this, it is better to pour the mixture into a tightly closed container). After half an hour, add 50 g of peanut halva to the ice cream and return the mixture to the freezer until completely frozen.
• Cupcake with halva. In separate bowls, beat 250 g of sour cream (it is better to take 2%) and 3 chicken eggs with 0.5 tbsp. granulated sugar. Combine sour cream with eggs, add 250 g of peanut halva and mix thoroughly. Add 0.5 tbsp to the resulting mixture. wheat flour and 1 tsp. baking powder. Pour the dough into baking pans. Sprinkle the finished cake with powdered sugar.

Drinks with the addition of halva are distinguished by their original taste and increased satiety. With this delicacy you can get drunk and full at the same time. We present 2 simple recipes for drinks with halva:

1. Dessert drink. Brew 130ml of your favorite coffee and strain it to remove the grounds. Add 10 ml of any syrup of your choice to a hot drink, for example, maple syrup. Cool the resulting mass slightly. Meanwhile, whisk the contents of 1 pack of cream with 50 g of peanut halwa. Add already cooled coffee with cream to this. Whisk the finished cocktail one more time and pour into glasses.
2. Latte with halva. Brew 100 ml coffee latte. Using a blender, beat 150 ml of milk with 50 g of peanut halva. Add 1 tsp to the mixture. honey and pour everything into a saucepan. Bring the mixture to a boil, but do not boil. In a separate bowl, beat 50 g of milk until foamy. Pour coffee into a glass for serving latte, then boiled milk. Garnish the drink with milk foam. To prepare this drink, it is best to use milk with a fat content of 3.2%.

Halva is in great demand among sweet tooths from all over the world. Among residents of eastern countries, there is an opinion that sweets, like pharmaceutical medicines, can cure a person from a number of different diseases. Some peoples believe that sweets help childless couples conceive a child.

Halva is present in many folk tales and myths, it is mentioned in the work “A Thousand and One Nights”. The more modern cartoon “Aladdin” also could not do without it. It is halva that Aladdin orders his genie to set the table.

They first learned about halva in Persia; a local cook came up with a recipe for the delicacy in the 5th century. BC e. especially for a king named Darius I. From Persia, the secret of preparing the product spread to all eastern countries. Each nation made its own adjustments to the original recipe, so the world became aware of many variations of halva, which is made not only from seeds, but also from cereals, nuts, fruits and even vegetables.

Historians find it difficult to answer the question of who brought the sweetness to Russia. Some suggest that this was done by a Greek who organized the industrial production of halva in Odessa. There are other versions: for example, some scientists suggest that the recipe for halva was suggested to a Russian merchant by his foreign wife.

How to prepare peanut halwa - watch the video:

Peanut dessert is beneficial for almost all human internal systems if consumed in moderate doses. Diabetics, overweight people and people suffering from pancreatic diseases should avoid it. Preparing peanut halva at home is quite simple, but if you don’t have time for it, you can buy the delicacy at almost any grocery store.

We wash the seeds and fry, stirring continuously, until fully cooked in a frying pan.

Separately, fry the flour in a dry frying pan until it browns - don’t forget to stir, otherwise it will burn!

Pass the fried sunflower seeds through a meat grinder twice, add pre-fried flour to them.

Grind the seeds mixed with flour in a meat grinder one more time.

Dissolve the sugar in the water, and then bring it to a boil over high heat until foam appears, then reduce the heat and simmer the syrup for 5 minutes.

Then pour sunflower oil into it (necessarily odorless!) and bring it to a boil again, but do not boil.

Pour the syrup over the ground seeds, stirring quickly with a spoon.

Place the halva in molds lined with parchment. When the sunflower halva has cooled, place the molds in the refrigerator for at least 4-6 hours.

Homemade halva prepared according to this recipe can be stored for several days.

Peanut halwa recipe

The oriental delicacy halva has been loved by many since childhood. You can prepare it yourself, using products available to everyone. Peanut lovers can enjoy this delicious peanut halwa!

2 cups roasted peanuts

1 cup of sugar

1.5 cups flour

1/3 cup water

1 cup vegetable oil

vanillin

Preparation:

Roasted peanuts should be ground in a meat grinder, coffee grinder or blender.

Lovers of nuts and seeds will also appreciate the ancient Argentinean homemade alfajores cookie recipe .

Fry the flour in a frying pan until it turns golden brown, then mix with ground peanuts.

Pour vegetable oil into the resulting mixture and mix everything thoroughly.

Pour sugar into a saucepan, add water and bring to a boil over low heat, making sure that the sugar does not burn. Pour sugar syrup into the mixture, add vanillin or vanilla sugar to taste and mix everything quickly before the mass has time to cool.

Cool the halva and serve.

Homemade walnut halva

If you prefer not only tasty, but also very healthy walnuts, then this halva recipe is just for you! This sweet dish is easy and quick to prepare, it is rich in nutrients and has a pleasant taste.

Recipe ingredients:

150 gr. shelled walnuts

100 gr. butter

200 gr. Sahara

400 ml. milk

15 gr. corn starch

Preparation

We dilute starch in milk in a ratio of 1:5.

Dissolve sugar in hot milk, add diluted starch and bring to a boil, stirring constantly.

Cut the walnut kernels and fry them in oil. When they acquire a golden-brown hue, they need to be transferred to a deep saucepan, poured with the resulting milk syrup and the lid tightly closed.

To better seal the edges of the lid, wrap it with a towel and cook the mixture over low heat for half an hour.

Then mix everything, pour it into a dish and, if desired, sprinkle with cinnamon.

Halva at home turns out surprisingly tasty.

Bon appetit!

Halva has long been famous for its beneficial properties and energy value. Experienced housewives, through trial and error, have developed the most delicious cooking technologies. Halva can be made from sunflower seeds, walnuts, honey, and peanuts. However, like any other business, there are some peculiarities that must be taken into account. Let's look at the important aspects in order.

Sunflower seed halva

• sunflower seeds - 450 gr.
• wheat flour - 300 gr.
• granulated sugar - 80 gr.
• drinking water - 160 ml.
• vegetable oil - 75 ml.
• vanilla sugar - 12 gr.

1. Clean the sunflower seeds. Prepare a frying pan with a non-stick coating, pour the raw materials into it, and fry without adding vegetable oil.
2. Place the fried raw material in a meat grinder, coffee grinder or blender, pass the seeds several times to obtain fine-grained cereal.
3. Wash and dry the frying pan, heat it, add pre-sifted flour. Fry until golden brown (again, without vegetable oil).
4. Take a pan, pour filtered water, add granulated sugar and vanillin. Place on the fire and bring until the crystals are completely dissolved.
5. Pour sunflower oil into the resulting syrup, add sunflower seeds passed through a blender, and fried flour. Mix the mixture thoroughly with a fork or wooden spatula.
6. Prepare a plastic, aluminum or silicone baking dish. Line it with parchment paper or grease it with oil.
7. Pack the mixture tightly into the mold, pressing layer by layer. Place the future halva in the refrigerator until it completely hardens (2-3 hours).

Oatmeal halva

• oatmeal - 85 gr.
• honey - 65 gr.
• drinking water - 60 ml.
• vegetable oil - 40 ml.
• sunflower seeds - 210 gr.

1. Prepare a small enamel pan, mix honey and drinking water in it, and place on the stove. Simmer until the first bubbles appear, but do not boil. As soon as the honey melts, the syrup is ready.
2. Wash and dry your nonstick pan. Add oatmeal and fry until caramelized without oil. You will feel a subtle nutty aroma; it is at this moment that the flour can be removed from the stove.
3. Now pour vegetable oil into it, stir, set the container aside. At this time, fry the sunflower seeds in a frying pan without oil, then pass them through the blender several times.
4. Combine the crushed seeds with flour and place the mixture in a frying pan. Fry for about 5-7 minutes, stirring constantly, then pour in the honey-based syrup.
5. Prepare the molds, grease them with oil, and pour the mixture into the cavity. Cover with parchment paper and place a heavy bottle on top to serve as a press. Place the halva in the refrigerator for 5 hours.

• condensed milk - 55 gr.
• sunflower seeds - 165 gr.
• wheat flour - 30 gr.
• granulated sugar - 45 gr.
• vegetable oil (unrefined) - 40 ml.

1. Take a thick-bottomed or non-stick frying pan, heat it on the stove, and set the heat to low. Add the seeds and fry them until golden brown. After roasting, place the seeds in a blender or meat grinder and grind several times until the grain is finely ground.
2. Place granulated sugar in a saucepan, add a small amount of water and wait until the crystals are completely dissolved. Pour syrup over roasted seeds, add flour to thicken. Stir until lumps are completely eliminated.
3. Mix the resulting mass with condensed milk and sunflower oil. Wrap the mass in gauze fabric folded in several layers. Place in a plate and press with a heavy bottle. Refrigerate until completely hardened (3-4 hours).

Peanut halva

• peanuts (raw or roasted) - 480 gr.
• granulated cane sugar - 240 gr.
• wheat flour - 360 gr.
• drinking water - 80 ml.
• vanilla sugar - 12 gr.

1. If you purchased raw peanuts, you must pre-heat them. To do this, place the nuts in a non-stick frying pan, place on low heat and stir for 7 minutes. After this, place the nuts in a blender, meat grinder or coffee grinder, turning the mixture into finely ground cereal.
2. Now fry the wheat flour (rye flour can be replaced) until golden brown in a non-stick frying pan, do not add oil, the dishes should be dry.
3. Mix granulated sugar, vanillin and water into one mass, pour into a saucepan and simmer over low heat. Do not allow it to burn, stir the mixture constantly. When the granules dissolve, the syrup can be considered ready.
4. Combine peanut grits, fried flour and syrup into one mixture, pour in vegetable oil according to the proportions. Mix until as smooth as possible.
5. Prepare a mold made of plastic, aluminum or silicone, and send the halva there. Compress using a heavy bottle and place in the refrigerator for 4 hours.

• raw peanuts - 460 gr.
• rye flour - 380 gr.
• vanillin - 10-15 gr.
• dark chocolate - 60 gr.
• sunflower oil - 220 ml.
• granulated sugar - 240 gr.
• filtered water - 100 ml.

1. Fry the peanuts in a frying pan without adding vegetable oil. When the fruits turn brown, turn off the burner. Grind the peanuts into dust using a blender or meat grinder. Now fry the rye flour in a dry frying pan; it should take on a caramel hue.
2. Mix flour with peanuts, add vanillin. Melt the chocolate in a separate bowl, then pour in the vegetable oil and stir until smooth.
3. Make syrup from beet sugar and water. When the granules dissolve, pour the resulting mixture into the melted chocolate and nuts with flour. Pack the mixture into molds and refrigerate for 2 hours.

Walnut halva

• peeled walnut kernels - 165 gr.
• butter (fat content 72%) - 120 gr.
• granulated beet sugar - 210 gr.
• milk (fat content from 3.2) - 410 ml.
• corn starch - 15 gr.

1. Prepare an enamel-lined pan. Pour milk into the container, add sugar, bring the mixture to a boil. As soon as the first bubbles appear, reduce the power and cook the mixture for another 10 minutes.
2. Slowly add cornstarch to the pre-cooled syrup, stirring at the same time to avoid lumps. Put it on the fire again, simmer for 10 minutes.
3. Cut the butter into cubes and melt in a non-stick frying pan. Chop the walnuts into small pieces and fry in butter until dark brown.
4. After this, move the nuts into a thick-walled pan, pour milk syrup, and seal. Turn the burner on low heat and cook the mixture for 25 minutes. Serve the finished product hot.

A truly oriental product has gained wide popularity, the recipe for this delicacy has spread all over the world. Prepare halva from peanuts, sunflower seeds, honey, oatmeal, walnuts or chocolate. Serve the product cold or hot.

Video: how to prepare homemade halva

Peanut halwa recipe or how to make peanut halwa at home.

Halva(Arabic حَلاوة‎‎) is an oriental dessert made from sugar, nuts or seeds; the word is used to describe several types of confectionery. One type of halva is based on ground oil seeds. Another type is based on wheat flour or vegetables.

Halva based on oilseeds and nuts

Three main components of halva of this type are protein mass(oil seed or nut paste), caramel mass(sugar, molasses) or honey, as well as foaming agent. In industrial production in Russia, sugar and molasses are used, and honey is used only in home recipes. A foaming agent is added to the caramel mass to give the halva its layered fibrous structure. The foaming agents most often used are licorice root and soap root (thorn root), marshmallow root and egg white can also be used. Other components that play the role of flavorings, dyes and flavoring additives are sometimes added to halva: vanilla, cocoa powder, chocolate, pistachios.

Tahini halva

Sesame (tahini) halva with pistachios

Sesame (tahini) halva is common in the Balkans, the Middle East, other parts of the Mediterranean region, as well as in the former USSR. The protein mass for this halva is prepared from ground sesame seeds.

Sunflower halva

Sunflower halva

In Eastern Europe (Russia, Ukraine, Belarus) sunflower halva is widespread. Its main component, instead of sesame paste, is ground sunflower seeds. Sunflower halva is significantly darker than tahini.

Peanut halva is made similarly to sesame halva, but from crushed peanuts. There is also a combined tahini-peanut halva. Homemade recipes are based on honey and do not include a foaming agent.

Nut halva

The basis of nut halva can be various types of nuts: almonds, cashews, walnuts, pistachios, peanuts.

Ingredients for my halva:

• 2 cups shelled peanuts
• 1 cup of sugar
• 1.5 cups flour
• 1/3 cup water
• 1 packet vanilla sugar
• 1 cup oil

Heat the flour carefully in a frying pan over low heat until the color changes. My experiments: replaced 1/4 with rye.

Fry the peanuts in a frying pan and chop. If your peanuts are unshelled, you can simmer them in the oven and then they can be easily peeled. Add flour.

Add a glass of vegetable oil and vanillin. For me - no oil at all... losing weight Mix everything well. Place sugar in a small saucepan. To fill with water. Mix. Place on the fire and, stirring constantly, bring to a boil. Then pour into the peanut mixture and stir.

Let cool. Put the mixture in a mold, lay paper on top, put it under pressure and put it in the refrigerator. This time my halva turned out to be denser than sunflower halva. It’s also delicious, how can peanuts not be tasty? I treated my friends again and set my sights on the next recipe for oriental sweets...

Photo of peanut halva

Enjoy your viewing and memories...

The article used material from Wikipedia.