Halva is a widely distributed in the east delicacy that is prepared on a different basis and according to different technologies, based on the characteristics of the region: if in eastern Europe the main constituent of halva is sunflower seeds, then moving further east, you can meet recipes based on sesame seeds, or Turkish baklava, which is prepared from flour and semolina. Anyway, within the framework of this material, we will try, as much as possible, to understand how halva is made in different regions and how its taste differs from analogues.
How to make halva from sunflower seeds?
Among Europeans the most popular is halva from sunflower seeds. Surprisingly simple in its preparation delicacy is easy to make at home in just 20 minutes. The finished product will contain much less sugar than the halva from the counter, and along with the excess of sugar, preservatives with flavorings will leave.
Ingredients:
- seeds (peeled) - 1 1/2 items;
- vegetable oil - 15 ml;
- granulated sugar - 115 g;
- water - 45 ml.
Preparation
Select any not too large shape and cover its bottom and walls with a sheet of parchment.
Using a blender, turn the fried peeled seeds into flour. In a saucepan mix sugar with water and oil, wait for the liquid to boil, and then pour the seeds and remove the halva from the fire. Ready mixture slightly salt and distribute in a form, ramming all the silicone spatula. Top with a second sheet of parchment and squeeze halva with your hands. When the briquette is completely cooled, you can cut it and start tasting.
How do Turkish halva?
There are several versions of Turkish halva and within the framework of this material we will talk about two of them: the first, from this recipe, is prepared on the basis of ordinary flour. Due to the high sugar content, such halva is a delicacy with a delicate texture and barely perceptible milk flavor.
Ingredients:
- Butter - 245 g;
- milk - 980 ml;
- flour - 245 g;
- granulated sugar - 390 g.
Preparation
The scheme for the preparation of Turkish flour halva resembles the scheme for making béchamel sauce with a huge amount of sugar and different proportions.
Before you make halva from flour, put in the saucepan cubes of butter and wait until they melt. Add flour to the oil and allow it to brown to a light golden hue. In a separate container, heat the milk and sugar until the crystals dissolve completely. In portions, stirring constantly, pour the milk to the fried flour until you get a thick paste without lumps. When the paste cools down, divide it into equal portions and roll into balls.
How to do halva at home?
The second type of Turkish halva is a delicacy prepared on the basis of semolina. The cooking technology remains the same, but the texture of such halva is less pasty, sweetness easily keeps the shape and is cut.
Ingredients:
- vegetable oil - 240 ml;
- semolina - 240 g;
- granulated sugar - 475 g;
- water 960 ml;
- a peel of one lemon.
Preparation
First, prepare a simple sugar syrup, for which it is sufficient to dissolve the crystals in water and bring everything to a boil. Cooking the syrup will take 7-8 minutes, the same time will be spent on roasting semolina in a dry frying pan. Pour boiling syrup to the manga, mix and cook the base for halva at minimum heat for 6-7 minutes, until it thickens (the mixture will boil violently, gently!). In the final, add the citrus peel and mix again. Transfer the base to the halva in the mold and leave until completely cooled.