Samarkand halva is an oriental delicacy that is not only sweet and tasty, but also nutritious. You can prepare it with your own hands. At the same time, you can get complete confidence in the usefulness and naturalness of all components.

This type of halva differs from the usual, well-known sunflower halva in that walnuts and sesame seeds are used here. These components give Samarkand halva an interesting, delicate taste that shocks and makes many of those who try it fall in love.

Ingredients for cooking

Samarkand halva, the recipe for which is presented below, is also called halvaitara or Uzbek halva; it is prepared quickly and not as difficult as it seems at first glance to an inexperienced housewife.

All ingredients can be bought in the store or taken at home if you have the opportunity:

• Walnuts - you will need about 200-250 g.
• Sesame - 100 g.
• Butter - 100 g.
• Wheat flour (preferably sifted) - 250 g.
• Vanilla sugar - one sachet.
• Granulated sugar - 250 g.

You can also add if you like:

• Almonds - 100 g.
• Pistachios - 100 g.
• Water - two glasses

Preparing syrup

Samarkand halva is a product that consists of three main ingredients: syrup, toasted flour and nuts.

To prepare the syrup, take an enamel pan, pour two glasses of water into it and bring to a boil. Add 250 g of sugar to boiling water. In this case, the heating temperature should not exceed the average. Stirring constantly, try not to allow the mixture to boil steadily. Cook the syrup in this way for 5-7 minutes. However, you should not let it boil more than 3 times. If everything is done correctly, you will get a weak sugar syrup of medium thickness.

Frying the flour

Particular attention should be paid to this procedure, as the flour can easily be overcooked. As a result of this, it will acquire a dark color and bitter taste, which will spoil the entire halva as a whole.

Fry the flour in a large clean frying pan, greased with butter, over low heat, stirring constantly with a special spatula.

Manipulation must be carried out until the product changes its color to light brown or reddish.

Correct selection of nuts for halva

High-quality nuts in Samarkand halva are the most important factor that affects its taste and shelf life.

Sesame must be fresh, without bitterness and smell good. It is thanks to its taste and special aroma that such halva has a distinctive taste that has conquered the East, and now Europe and Russia.

Sesame should be chopped. Although you can add it in its usual, pure form. You need to know that when grinding sesame seeds, Samarkand halva acquires a lighter shade.

Walnuts should also be inspected for mold and foreign odors. Next, grind them in a blender or pass through a meat grinder several times.

Mix all ingredients

In an enamel pan, which already contains slightly cooled syrup, add nuts and toasted flour, mix all ingredients thoroughly and put on medium heat.

Cook, stirring constantly until the halva begins to pull away from the walls of the pan.

The finished treat must be placed in a special form, which should be chosen taking into account the fact that it will be difficult to get this product out, since it will harden and may crumble.

It is best to use silicone molds or, as a last resort, hard transparent film in which you can wrap the Samarkand halva. The mold or film is greased with oil, the delicacy is sprinkled with sesame seeds on top and bottom and left in the refrigerator for a couple of hours until completely cooled.

Samarkand halva, the recipe with photos of which can be found in this article, is ready.

Happy cooking and bon appetit!

Kitchens have long been valued throughout the world. Oriental recipes are famous for their naturalness and simple set of products. You won’t find any sophisticated tricks in the recipes and processes of preparing such dishes. Many dishes from Uzbekistan have long been on Russian tables: pilaf, lagman, manti, samsa, fried dumplings and much more. But Uzbek sweets are especially popular. Recipes with photos can be found in our article.

Assortment of sweets from Uzbekistan

Reception of guests in Russia and Uzbekistan, as well as the schedule according to which dishes appear on the festive table, are slightly different. If in Russia we first eat the first hot dishes, then salads and only then sweets, then in Uzbekistan it’s the other way around. Here guests are greeted with tea and Uzbek sweets, and then hot dishes, salads and snacks are served.

The assortment of oriental sweets is quite extensive. But mainly on the tables in Uzbekistan there are always dishes made from nuts, homemade sweets, halva, dried fruits and sweet flatbreads. But first things first.

Parvarda

As we have already said, homemade homemade sweets are a favorite delicacy in the East. Parvarda - Uzbek sweets, reminiscent of the familiar caramel. They resemble pillows in shape and are most often white in color (as a special flour coating is used).

Ingredients:

• one glass of sugar;
• two glasses of water;
• half a glass of flour;
• one lemon.

Cooking process

Parvarda and other delicacies are national Uzbek sweets. The recipes for this dish are known to all Eastern men. If the Russian kitchen is mainly dominated by women, here, on the contrary, desserts and meat are always prepared by men.

So, to make these homemade sweets, you need to take a large pan, preferably non-stick. Pour a glass of sugar into it and add water in the amount specified in the recipe. Prepare regular sugar syrup. Gradually bring the syrup to a boil, stir occasionally, wait until the sugar completely disappears from sight. Then you can squeeze the lemon juice through a sieve.

A very important aspect of making these sweets is not to overcook the syrup. It should be viscous in consistency and color - reminiscent of refined sunflower oil. All that remains is to cool the caramel.

This is done using a bowl of cold water and butter. How? Very simple. First, pour ice water into one bowl, grease another with butter and pour hot caramel into it. Place one bowl in another and start stirring. Thanks to the oil, the mass will not stick to the walls of the dish, and due to the temperature difference, the caramel will quickly cool down, which is what we are trying to achieve.

When the consistency resembles pliable plasticine, you can begin the next manipulations. Sprinkle a little flour onto a cutting board. Roll out a lump from our “plasticine” and make a small hole inside. Parvarda is an unusually shaped Uzbek sweet. The photo confirms this. But how do you achieve this form? Let's explain.

When you have made a ring inside, you need to stretch the caramel dough so that it forms a figure eight. Then we repeat the manipulations, making figure eights each time and mixing them together. As a rule, this is done at least twenty times.

You should end up with sweet noodles. It must be cut into square pieces-pillows and sprinkled with a small amount of flour on top. After four to six hours the sweetness is ready.

Halva

Halva is another dish of Uzbek cuisine that is universally loved by those with a sweet tooth. The ingredients used in preparation are very simple and affordable.

Necessary:

• 120 grams of flour.
• Half a liter of milk.
• Ghee - 125 grams.
• 200 gr. Sahara.
• Two tables. spoons of sesame seeds.
• Half a glass of shelled walnuts.

Cooking process

To prepare such Uzbek sweets for tea, you must first prepare the flour for work. We put it on a wide flat frying pan and heat it with the addition. When it acquires a pleasant brown tint, you can begin further mixing the ingredients.

While your flour is frying, take and mix milk and sugar in a separate bowl. When the flour is ready, the sugar will have time to completely dissolve. Add the mixture to the flour in a thin stream. Mix. The mass should stand on the fire for about fifteen minutes.

Then remove the pan from the heat. Let the mixture cool a little. When it is already cool enough, you can start forming balls. As a rule, halva is made in the form of large briquettes. If you are making it for yourself and not for a large holiday table, then you can (for ease of consumption) form small balls.

Each ball of halva should be thoroughly dipped in a topping consisting of crushed walnuts and sesame seeds. We serve the dish to the table. Brew green tea and enjoy.

Pashmak

Required Products:

• One kilogram of granulated sugar.
• Butter - 50 grams.
• Juice of half a lemon or one teaspoon of citric acid.
• Glass of water.

Cooking process

As you can see, again we use the simplest and most affordable set of products to prepare national Uzbek sweets. Pashmak is a sugar halva that is not only very sweet and loved by children, but also healthy, helping in the treatment of diseases of the bronchi and the entire respiratory system.

Like many other sweets, pashmak is prepared on the basis of sugar syrup (caramel). Mix sugar and water, boil the syrup to a caramel consistency. Then pour the liquid caramel mass onto a baking sheet or cutting board and stretch it until white threads appear.

At this time, you should already have flour on the stove. Fry the flour as in the previous recipe until brown. Then the caramel mass should be dipped in flour and again stretched into the thinnest threads. We make small sausages from the finished caramel noodles and cut them into cubes.

Nishalda

But not all dishes of this cuisine are prepared in a matter of minutes. Sometimes you have to put in maximum effort and patience to prepare traditional Uzbek sweets. We will provide photos with names, we will try to describe the cooking process as thoroughly as possible, but whether you undertake such an experiment is up to you.

If you decide to spend your time, then let’s start preparing another sweet Uzbek dish. Nishald looks like very thick white sour cream. The base of this recipe will be egg whites and sugar syrup.

Required set of products:

• 3 kg sugar.
• 2.5 liters of water.
• 8 eggs.
• 7 teaspoons of citric acid.
• Three etmak roots.

Cooking process

Let's make a small digression and talk about what etmak root is. Let’s say right away that you shouldn’t even start cooking nishalda without it; as they say, it’s all the salt.

So, etmak is what many people call it. Aka tumbleweed, aka paniculata root. Somewhere in Tashkent there will be absolutely no problems with purchasing such a product; they sell it at any bazaar, and it is inexpensive. But in Russia it’s not so easy to find etmak. What to do? What to replace it with?

Approximately the same amount of substances contained in etmak is found in licorice root or licorice root. You can replace the root with gelatin or agar-agar. But the beneficial properties that this dessert has due to the etmak content will, unfortunately, be lost if replaced with other products.

Let's get started. If you do find etmak roots, chop them up and fill them with water. Place on low heat and cook for about two hours. If this ingredient is not available, then brew licorice root (it is sold in any pharmacy) and leave it for about an hour.

During this time you will need to work with proteins. Egg whites must be beaten for a long time. If you have helpers, ask them to take care of the whites while you make the sugar syrup.

Sugar syrup is made according to a traditional recipe (we described it just above). When the syrup is almost ready, add citric acid to it. Cook for a couple more minutes and remove from heat.

Let's move on to mixing the finished ingredients. While the process of whipping the whites is underway, add syrup to them in a thin stream, then a decoction of the root. The mass should be quite thick and incredibly white. It is stored in the refrigerator. Served with flatbreads or simply with tea.

Brushwood

This dish is considered festive. But in Russia, such Uzbek sweets are great for afternoon tea, breakfast, and just for gatherings over tea. Experienced housewives advise preparing brushwood using butter and good fat milk.

Ingredients:

• Two eggs.
• 4 tbsp. spoons of sugar.
• 100 grams of milk.
• 50 grams of butter.
• Two glasses of flour.
• Vegetable oil - a glass.

Cooking process

Look at the list of products. This is what Uzbek cuisine is famous for. The recipes for sweets here consist of such simple and understandable ingredients that even a housewife who hardly touches the preparation of complex dishes can find them in her refrigerator.

So, mix flour and eggs. In a separate bowl, dissolve the sugar in the butter. It can be preheated in a water bath or in a microwave oven. Pour the creamy mixture into the dough and mix well.

Many housewives believe that good brushwood is better made from puff pastry. But not Uzbek sweets. The recipes here are simple, easy and do not require any special culinary delights. The dough for brushwood is quick and easy to make, as you can see.

When the dough is well mixed, form it into a ball. Roll out quite thinly and cut into squares or rectangles. We make a cut in the center of each geometric shape and pull the tip of the dough through the resulting hole.

Now all that remains is to fry the brushwood until crispy in vegetable oil. You can sprinkle it with powdered sugar before serving, or you can simply serve it with jam, sweet berry syrup, jam, etc.

Sherbets

Sherbets are also popular Uzbek sweets. Recipes are based on the use of berry or fruit infusions. Very tasty sorbets are prepared from pomegranate and grape, apricot and strawberry, lemon and cherry juices.

To prepare you will need:

• One glass of sugar.
• Two glasses of water.
• One kilogram of your chosen fruit or berries.

Cooking process

It is very simple to prepare sherbet according to the Uzbek recipe. You will need to boil the sugar syrup. We have already described more than once above how this is done. Everything according to the standard recipe.

Add the squeezed fruit or berry juice to the hot syrup. Let it cool slightly and pour into molds or glasses. The national sweet dish of Uzbekistan is ready.

Travelers gladly took it with them on long journeys; they simply needed it. Firstly, halva is very high in calories, quickly satisfies hunger, in addition, a very small piece was enough for a traveler for a whole week, and secondly, it can not spoil for a long time. In Persia, this dessert was generally endowed with magical properties. Halva was first brought to Russia during the era of the Crusades. Our knights were very interested in the amazing delicacy that the eastern Saracens indulged in (http://ru.wikipedia.org/wiki/Saracens). The confectioners who made halva were called kandalatchi. The profession of shackles even today stands apart from other chef professions, and all because making halva requires not only special training, but also the necessary skills. Unfortunately, these days halva is made by hand only in three countries: Iran, Afghanistan and Turkey. Of course, the halva created by the shackles of the mentioned countries is the best in taste and quality. How do real masters prepare this dessert?

Making halva

Let's figure out what halva is made from? It all starts with seeds. They are usually dried with hot air. According to the old recipe, the seeds, peeled from the hull, must be fried, and exclusively on a cast-iron Dutch oven. Only then will the seeds have a golden crust and a unique smell. It is important to constantly stir the seeds; if they burn, the halva will taste bitter. During frying, almost all the moisture evaporates from sunflower seeds. But the amount of healthy oils does not decrease. In order for the grains to grind well, the amount of moisture in them should be no more than 2%. Each seed is half oil. Kandalatchi sends the roasted seeds into an extractor, which thoroughly grinds the kernels, turning them into a protein mass. An oily paste made from crushed seeds is called halvin. This is the basis of an old recipe. The paste is ground several times until it becomes liquid, like condensed milk. Then, following the old recipe, the craftsmen add a little vanilla. Next, prepare the caramel. First, syrup is made from water, sugar and molasses. The finished sugar syrup should be thick and viscous. To turn the sweet mass into caramel, a decoction of soap root is added to it. The roots of this Mediterranean plant contain substances called saponins, which, when shaken, form a thick white foam. To prepare halva, the soapwort decoction is mixed with sugar syrup and shaken into a stable foam. The result is snow-white caramel. Then the magic begins. Caramel is combined with halvin. Both ingredients being mixed are very liquid. How does the dessert become hard and crumbly? This is where the magic lies. The future halva is kneaded with oars, as was done in the East many centuries ago. The trick is to gently pull out the caramel strands while kneading. One thread can stretch up to 10 meters. Only with such thorough kneading will the halva turn out airy and fibrous. If a mixer were to mix the mass, it would break the fragile caramel threads, making the dessert crumbly like sand. That is, if you use mechanisms when making halva, you will never get a real, proper delicacy. After kneading, the halva is completely ready. Now it can be packed into boxes. Chocolate halva is also kneaded by hand. It is important not to overdo it here, otherwise the sweetness will turn out not airy, but hard.

How to choose the right halva

In our country, unfortunately, halva is not made by hand now. And during the industrial production of halva, the quality suffers greatly; halva quickly releases fat to the surface and goes rancid, or, conversely, dries out and crumbles. In addition, our manufacturers, as you know, are guilty of adding all sorts of components to it: flavorings, sweeteners and thickeners, replacing natural sugar and honey with them. These substances are not at all provided for in ancient recipes and, of course, worsen the taste of the product and its structure. Therefore, when purchasing, be sure to read the composition of halva. The packaging should only contain seeds or nuts, sugar or honey, foaming agent (soap or licorice root), molasses and vanillin. Halva should have a layered fibrous structure, not crumble and be moderately moist. It’s good if the packaging is transparent, then the buyer will be able to see what quality the product is offered to him. If drops of fat are noticeable inside the package, it means that either the technological process or the storage conditions of the halva were violated. It happens that halva literally floats in a pool of fat and traces of it remain on the store shelf. This is completely unacceptable.

White caramel icicles that can be seen on the break of the halva also indicate its low quality and a violation of the technological process. If you clearly see a dark coating on a piece of halva, it means its shelf life is almost over. The shelf life of the loose delicacy is just over two months. If it is enrobed with chocolate or packaged using vacuum technology, then this period can be increased to six months. Also, halva should not contain particles of seed husks or even nuts. This can only indicate the low quality of the product, which is also unsafe to give to children.

Properties and benefits of halva

Halva, it turns out, has not only a wonderful, melt-in-your-mouth taste, but also wonderful beneficial properties that carry real value. To begin with, it must be said that good halva contains only natural ingredients, so it can be given to children without fear.

How is halva useful?

It contains a large amount of vegetable fats. But not only them. Halva is rich in fatty acids, proteins and dietary fiber. It contains a significant content of minerals necessary for humans: potassium, zinc, copper, iron, as well as phosphorus, calcium and magnesium. This healthy dessert has rejuvenating properties. All the benefits of halva come down to the benefits of the products from which it is made. After all, seeds or nuts do not lose their properties when dried and crushed. Halva, which contains several components, only increases these properties.

The main benefit of any natural halva is the polyunsaturated fatty acids of plant origin it contains. These are substances such as linoleic, linolenic, oleic and other valuable acids. It also contains a lot of protein, containing useful proteins and amino acids. And, of course, vitamins and microelements that this product is rich in. In general, depending on what raw materials the halva is made from, its beneficial properties will vary. We will talk about this in more detail when we look at its various varieties.

Eating halva

Is it possible for nursing mothers to have halva?

Of course, nursing mothers are very strict about their diet. And this is correct, because what they eat should not harm the newborn baby. But, if the question arises whether a nursing mother can have halva, then the answer will most likely be positive.

A young mother, of course, wants something sweet and tasty, but there are many things she cannot do, for example, it is not recommended to eat chocolate. But halva made from natural products may well be an acceptable product for feeding. Many mothers eat it from the very first days after the birth of the baby. In some eastern countries, halva is even indicated during breastfeeding.

Let's remember what halva is made from? The main component is nuts or seeds. Both are not allergens and should not cause harm. In any case, if you have a choice between a cake, candy or halva, then it is better to give preference to halva.

On the other hand, due to the high calorie content of the product, its consumption can negatively affect digestion. It is important to know that if sweetness is poorly digested by the mother, then it will certainly cause an undesirable reaction in the child, for example, bloating.

Therefore, you need to follow the golden rule of all nursing mothers. You need to introduce halva, like any other product, gradually, starting with a small piece. If the child did not respond very well to sunflower halva, then you can try another one, for example, peanut or tahini. Fortunately, there are dozens of varieties of halva and there is plenty to choose from. The main thing is to monitor the naturalness of the composition and expiration date. Over time, you will be able to choose for yourself the manufacturer whose product is well suited for both mother and child. It’s great if the mother has time to make this choice before giving birth. To do this, you just need to eat a small piece of halva on an empty stomach; if it does not cause pain or heaviness, then most likely you can eat it without fear during feeding.

Is halva harmful?

Halva can carry not only benefits, but also harm. The harm of halva lies primarily in its calorie content and increased sweetness. The high sugar content immediately makes it an unacceptable product for people with diabetes. The high calorie content of halva creates serious restrictions on its consumption by people with excess body weight. It may be contraindicated for those who are prone to allergies. Since this is a fatty product, it should not be consumed in large quantities by those who have problems with the pancreas or liver.

Due to the high calorie content of this dessert, nutritionists recommend consuming no more than 30 g of delicacy per day. The next aspect is the properties of the products underlying the halva. Over time, sunflower seeds can accumulate such a harmless substance as cadmium. Therefore, it is better to use only fresh halva, since a product that has been lying around for a long time can be harmful. Peanut halwa may contain a dangerous poison such as aflatoxin, so it is better to refrain from offering it to children. In addition, unscrupulous manufacturers may add substances containing genetically modified organisms to tahini or sesame halva, which is most likely not beneficial for humans.

Types of halva

• Sunflower halva. The most popular halva in our country is, of course, sunflower halva. She has been known to all of us since childhood and loved by many. It is made from sunflower seeds. Its color should be approximately the same as the peeled seeds themselves. The benefits of sunflower halva are obvious. Its use can improve blood circulation, have a positive effect on the state of digestion in general, improve the functioning of the nervous system due to the rich content of B vitamins. Vitamins of this group can suppress depression and fight insomnia, they help even with such unpleasant ailments as acne and dandruff. Halva contains another vitamin useful for humans in sufficient quantities - vitamin D. Its content helps the body absorb calcium; we can say that it is simply necessary for this. What is calcium for our body? These are strong bones and teeth, nails and hair. Vitamin E contained in the dessert helps the body slow down the aging process. The benefit of sunflower halva is that the seeds themselves are an excellent means of preventing such a terrible disease as myocardial infarction. Sunflower seeds can also have a beneficial effect on the normal functioning of the biliary tract and liver. They have another remarkable property - they are able to inhibit the development of tumor processes in various organs such as the intestines, mammary glands, lungs, ovaries and human skin.
• Peanut halva. As the name suggests, it is a halwa made from peanuts. It is different in color from sunflower and should have a creamy tint. Peanuts are no less beneficial for the human body than sunflower seeds. The main advantage of peanuts is that they are incredibly rich in vitamin B9 or, as it is also called, folic acid. This vitamin is especially necessary for pregnant women, but not only for them. Among the advantages of folic acid is the ability to renew human cells, thereby slowing down the aging process. Other vitamins and microelements contained in peanuts make our nervous system work better, correct attention, and strengthen memory. Its beneficial effect on the body can hardly be overestimated; peanuts improve the functioning of the liver, heart and the entire cardiovascular system as a whole. It also removes free radicals well and inhibits the development of tumors.
• Sesame or tahini halva. In Turkey they make halva from sesame seeds. It is called sesame or tahini halva. This halva is also commonly called Turkish halva, since this is the country where it comes from and where it is made best. Sesame halva is much lighter than sunflower halva; it has a light gray tint; in addition, it has a slightly bitter taste. Sesame is another storehouse of vitamins and microelements. Most of all it contains vitamin A, which is important for vision, beautiful skin and the state of our immunity in general. Sesame is rich in zinc. This substance is necessary to have healthy hair and nails. Another valuable microelement is iron, which has a beneficial effect on blood composition. Phosphorus in sesame improves brain function. Sesame seeds contribute to the normal functioning of the respiratory system, they also have anti-carcinogenic properties. They also have one more, recently discovered advantage. They are able to regulate oxygen exchange, which helps cell renewal and allows the body to better recover from stress and strain. Sesame is also able to combat the effects of alcohol on the body and reduce cholesterol levels.
• Nut halva. Not only peanut kernels are used as a raw material for the production of nut halva. Other nuts such as cashews, walnuts, almonds, and pistachios are often used as a basis. Nuts are extremely rich in various vitamins, especially A, E and almost all B vitamins. Nuts contain sufficient amounts of phosphorus and iron, calcium and potassium. Nuts should be consumed by older people to prevent the onset of senile dementia. They can also reduce the risk of heart attack.

This type of halva, such as pistachio halva, can rarely be found in stores, however, this does not detract from its taste properties and the beneficial substances it contains. It will help people regaining their strength after illnesses; it is also indicated for problems with the liver and heart. Pistachios have another magical property. Their ability to act as an aphrodisiac is known. Sometimes you can find mention of Azov halva. However, this type of halva does not exist. When we say this, we usually mean the products of the Azov confectionery factory.

Halva is not difficult to make at home. All the ingredients that make up halva are available to most of us. It is enough to follow the recipe and, most importantly, the production technology. Then you can get your own delicate homemade halva with a wonderful subtle taste and unsurpassed aroma.

By becoming familiar with what halva is made from, you will be able to expand your knowledge of how to create your favorite delicacy and learn about the impressive beneficial properties of the product. An oriental sweet, especially if you make it yourself, will be a worthy dessert for a cozy home tea party.

How is halva useful?

Halva, whose benefits and harm to the body are determined by the elements and vitamins contained in the base component, can become not only a delicious dessert for those with a sweet tooth, but also a dish that has a beneficial effect on the body as a whole.

1. Sunflower sweetness is a source of B vitamins, which has a beneficial effect on the nervous and cardiovascular systems. The product’s content of all kinds of proteins, dietary fiber, vitamins E and D is highly valued.
2. Walnut or peanut halva, in addition to its high content of vitamins PP, D, B2 and B6, is a source of folic acid, promotes the regeneration of body cells and rejuvenation.
3. Sesame and tahini halva are an excellent antioxidant and a source of many vitamins and elements, which together help slow the growth of cancer cells and prevent their formation. By consuming sweets, you will be able to strengthen your body and fill it with energy.
4. Any type of halva is contraindicated for diabetes, exacerbations of gastrointestinal diseases, and obesity.

What is halva made from?

Halva, the composition of which may vary depending on which product is taken as the basis for preparing the sweet, is prepared from natural products. With the right technology and without the addition of preservatives, the oriental delicacy is perfectly stored for up to two months.

1. Peeled sunflower seeds, nuts or sesame are used as the basic component to create the dessert.
2. Another constant component used to prepare halva is sugar, honey or caramel.
3. To give the base of the delicacy the desired texture and color, soap root extract is added to it.

Sunflower halva

Homemade halva will undoubtedly turn out tastier and healthier than store-bought counterparts. It does not contain preservatives, all kinds of stabilizers and other harmful impurities that are often added to industrial products. The composition of homemade sunflower halva is extremely simple and accessible to everyone.

Ingredients:

• peeled sunflower seeds – 0.5 kg;
• flour – 0.5 cups;
• sugar – 1 glass;
• water – 75 ml;
• oil – 150 ml.

Preparation

1. The seeds are fried in a dry frying pan until creamy.
2. Transfer the seeds to a blender container and grind to a fine puree.
3. Saute the flour in the same frying pan until creamy, add it to the crushed seeds and beat it again with a blender.
4. A caramel-colored syrup is made from water and sugar.
5. Pour oil into the caramel in a thin stream, then stir in a mixture of seeds and flour.
6. Transfer the mixture into a mold, let it cool and harden in the refrigerator.

Tahini halva - what is it made from?

Halva, the recipe for which will be described below, is prepared from peeled sesame seeds, which are pre-soaked in boiling water for at least two hours. For final cleaning, the seeds are washed in a saline solution, due to which the shell settles to the bottom and the kernels float to the surface, after which they are collected, washed and fried. You can avoid this process, which is difficult to do at home, by using ready-made tahini paste.

Ingredients:

• tahini paste – 4.5 tbsp. spoons;
• honey - 3 tbsp. spoons.

Preparation

1. Combine honey and tahini paste and mix.
2. Transfer the mixture into a mold and place it in the refrigerator for several hours.
3. After it hardens, it is cut into portions and sprinkled with sesame seeds and nuts if desired.

Indian halva

The following recommendations are for those who want to learn how to make halwa according to the Indian recipe. This technology differs from any usual oriental one and is performed with semolina or with the addition of grated carrots, boiled with milk to a homogeneous paste-like mass. In addition to nutmeg, the sweet is often flavored with cardamom and other spices.

Ingredients:

• semolina – 250 g;
• milk – 750 ml;
• sugar – 300 g;
• butter – 200 g;
• raisins – 70 g;
• orange zest – 2 teaspoons;
• orange juice – 3 tbsp. spoons;
• nutmeg – 0.5 teaspoon;
• walnuts or cashews - to taste.

Preparation

1. Melt sugar in a thick-bottomed container and pour in boiling milk little by little.
2. Heat the mixture until the crystals dissolve, add orange zest and juice, raisins and nutmeg.
3. Fry the semolina in oil for 15 minutes, transfer to the milk mixture.
4. Simmer the mixture over low heat, stirring until the moisture is absorbed, remove from heat, and allow to cool slightly.

Uzbek halva – recipe

Next, about what Uzbek housewives make halva from. The basic component in this case is flour, which is initially sauteed in melted butter, and then brewed with milk and heated until thick and plastic. You can use sesame or chopped nuts as a breading for the balls formed from the resulting mass.

Ingredients:

• flour – 130 g;
• milk – 500 ml;
• sugar – 200 g;
• ghee – 130 g;

• walnuts and toasted sesame seeds.

Preparation

1. Heat melted butter in a saucepan, add flour, sauté until creamy.
2. Heat the milk to a boil, add sugar, pour it into a container with flour, stirring.
3. Allow the mixture to simmer for 15 minutes, allow to cool slightly, and roll into balls.
4. Before serving, sprinkle or dip in sesame seeds or nuts.

Sesame halva

Oriental halva made from sesame will be appreciated by those with a sweet tooth. The recipe can be made without adding cocoa, replacing it with a portion of flour or milk powder. The final result will depend entirely on the degree of grinding of the sesame seeds and on whether the grains were fried before use.

Ingredients:

• sesame – 300 g;
• powdered milk – 200 g;
• sugar – 100 g;
• butter – 200 g;
• cocoa – 2 tbsp. spoons.

Preparation

1. If desired, sesame seeds are dried and lightly browned in a dry frying pan, then crushed in a coffee grinder or blender.
2. Melt the butter, add the sesame mixture, heat, stirring, and cool.
3. Combine milk, sugar and cocoa in a bowl, add sesame seeds and butter, mix, transfer to a mold and compact.
4. After hardening in the refrigerator, it will be ready for tasting.

Turkish halva

Homemade halva, the recipe for which will be presented next, is one of the most popular desserts in Turkish cuisine. The sweet is prepared from semolina with the addition of Turkish mastic, which will give the dish a characteristic piquant taste and aroma. You cannot replace the additive with anything, if it is not available, it is better to prepare the delicacy without its participation.

Ingredients:

• semolina – 500 g;
• milk – 1 l;
• sugar – 500 g;
• butter and margarine – 130 g each;
• Turkish mastic – 3 pcs.;
• pine nuts – 70 g.

Preparation

1. Melt butter and margarine, add semolina and nuts, fry for 30-40 minutes until pinkish.
2. Boil milk with added sugar and mastic, pour into semolina with nuts, heat for a couple of minutes, stirring.
3. Leave the sweetness covered for 40 minutes, then serve with cinnamon, ice cream or pistachio flour.

Halva in chocolate

A true delight for those with a sweet tooth or those who have special respect for chocolate will be chocolate halva or a sweet prepared in chocolate glaze. In this case, the basis of the dessert is roasted peanuts until aroma appears, which can be replaced with other nuts or seeds if desired.

Ingredients:

• peanuts – 300 g;
• cocoa butter – 50 g;
• honey – 50 g;
• sugar – 40 g;
• chocolate – 150 g.

Preparation

1. Peanuts are fried, ground in a blender, honey and butter are added, mixed and placed in molds.
2. Place the pieces in the refrigerator until they harden.
3. Melt the chocolate, dip the halva in it, and let it harden on parchment in the cold.

Peanut halva

Like any other treat, peanut treats are incredibly tasty, satisfying and nutritious. Before use, nuts must be fried in a dry frying pan or in the oven, after which they are peeled, which can give the delicacy an unwanted bitterness. Vanilla sugar can be replaced with vanillin or another additive of your choice.

Ingredients:

• peanuts – 2 cups;
• sugar – 200 g;
• flour – 250 g;
• water – 1/3 cup;
• vanilla sugar – 1 packet;
• oil – 1 cup.

Preparation

1. The flour is sautéed until creamy in a dry frying pan.
2. Grind peanuts in a blender, mix with flour, butter and vanilla.
3. Boil water with sugar, pour caramel syrup into the peanuts and flour, stir, transfer to a mold with parchment, and leave under a press to harden.

Samarkand halva - recipe

The following recipe will help you find out what Samarkand halva is made from. The main ingredients in this case are walnuts or any other nuts and fried flour. If desired, the composition is supplemented with sesame seeds or other ingredients to enhance the taste, filling it with new aroma and piquancy.

Ingredients:

• walnuts – 250 g;
• sugar – 250 g;
• water – 2 glasses;
• flour – 250 g;
• sesame seeds and butter – 100 g each;
• vanilla sugar - 1 packet.

Preparation

1. Make a medium-thick syrup from water and sugar, boiling it for 7-8 minutes, stirring.
2. Allow the mass to cool slightly, then add chopped nuts, sesame seeds, butter, vanillin and sautéed flour.
3. Boil the base until thickened, transfer to a form with parchment.
4. The finished Samarkand halva is cut into portions and served with tea.

Flour halva

Even just flour will make a delicious delicacy that you can treat yourself and your family with a cup of tea. The dessert is complemented with oven-dried walnuts or any other nuts, which are mixed into the base or sprinkled on top of the sweetness. You can add a little vanilla to the composition for flavor.

Ingredients:

• powdered sugar – 300 g;
• ghee – 180 g;
• flour – 0.5 kg;
• nuts - to taste.

Preparation

1. Heat the oil, add flour in portions, and fry until it tastes nutty.
2. Stir in powdered sugar, heat a little more and transfer to a parchment-lined pan, adding nuts.
3. The still warm flour halva is cut into portions and served.

Pistachio halva

Homemade pistachio halva turns out incredibly appetizing and delicious. The pleasant nutty taste and unusual color of the dessert will satisfy the needs of every picky eater with a sweet tooth. Before serving, the dessert is well cooled in the refrigerator and only then cut into portions.