Having become acquainted with what makes halva, it will be possible to expand their knowledge in the matter of creating a favorite treat and learn about the impressive beneficial properties of the product. Eastern sweetness, especially if prepared with your own hands, will be a worthy dessert for a cozy home tea party.
What is the use of halva?
Halva, the benefit and harm to the organism of which is conditioned by the elements and vitamins contained in the base component, can become not only a tasty dessert for sweeties, but also a dish that has a beneficial effect on the body as a whole.
- Sunflower is a source of B vitamins, which has a beneficial effect on the nervous and cardiovascular system. Highly valued in the product is the content of all kinds of proteins, dietary fiber, vitamins E, D.
- Nut 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 cells of the body and rejuvenation.
- Sesame and tahini halva is an excellent antioxidant and the source of a multitude of vitamins and elements that, in combination, help to slow down the growth of cancer cells and prevent their formation. Using sweets, it will be possible to strengthen the body, to fill it with energy.
- Any kind of halva is contraindicated in diabetes mellitus, exacerbations of diseases of the gastrointestinal tract, obesity.
What is halva made from?
Halva, whose composition can vary depending on what product is taken as the basis for the preparation of sweets, is prepared from natural products. With the right technology and without the addition of preservatives, the eastern delicacy is excellently kept for up to two months.
- As a basic component for the creation of dessert, peeled sunflower seeds, nuts or sesame seeds are used.
- Another constant component used for halva is sugar, honey or caramel.
- To make the basis of delicacy the desired texture and color, a soap extract is added to it.
Sunflower halva
The domestic halva is beyond any doubt more delicious and more useful than the purchased analogues. It does not contain often added to the industrial product preservatives, all kinds of stabilizers and other harmful impurities. The composition of sunflower halva of own cooking is exceptionally simple and accessible to everyone.
Ingredients:
- peeled sunflower seeds - 0.5 kg;
- flour - 0.5 cup;
- sugar - 1 cup;
- water 75 ml;
- oil - 150 ml.
Preparation
- Seeds are fried in a dry frying pan until creamy.
- Transfer the seeds into the blender's container and grind it until tender.
- Passeruyut in the same pan until the cream color flour, pour into shredded seeds and once again punched blender.
- Water and sugar are made from caramel syrup.
- Pour caramel into a thin trickle of oil, then mix a mixture of seeds and flour.
- Transfer the mass into a mold, allow it to cool and freeze in the refrigerator.
Tahini halva - what do they do?
Halva, the recipe of which will be described below, is prepared from purified sesame seeds, which are pre-soaked in boiling water for at least two hours. For final cleaning, the seeds are washed in saline solution, so that the shell settles to the bottom, and the kernels float to the surface, after which they are collected, washed and fried. Avoid such a process, difficult to do at home, it will be possible by using a ready tahini paste.
Ingredients:
- Tahini paste - 4.5 tbsp. spoons;
- honey - 3 tbsp. spoons.
Preparation
- Combine honey and tahini paste, mix.
- Transfer the mass into a mold, send it to the refrigerator for several hours.
- After the white halva has solidified, it is cut into portions, if desired, sprinkled with sesame seeds, nuts.
Indian halva
The following recommendations are for those who want to learn how to make halva according to the Indian recipe. This technology differs from any traditional eastern one and is executed with semolina or with the addition of grated carrots, which are cooked with milk until homogeneous paste-like mass. In addition to nutmeg, sweetness is often seasoned with cardamom and other spices.
Ingredients:
- manga - 250 g;
- milk - 750 ml;
- sugar - 300 g;
- butter - 200 g;
- raisins - 70 g;
- orange peel - 2 tsp.
- orange juice - 3 tbsp. spoons;
- nutmeg - 0,5 tsp.
- nuts walnuts or cashews - to taste.
Preparation
- In a container with a thick bottom, melt the sugar and pour in a little boiling milk.
- Warm the mixture until the crystals are dissolved, add zest and orange juice, raisins and nutmeg.
- Fry in a butter mango for 15 minutes, put into the milk mixture.
- Weigh the mass on a quiet fire, stirring, until the moisture is absorbed, removed from the fire, allowed to cool slightly.
Uzbek halva - recipe
Then, about what the Uzbek housewives are doing from halva. The base component in this case is flour, which is initially dosed in melted butter, and then brewed with milk and heated to a density and plasticity. As a breading for formed from the received mass of balls it is possible to use sesame or shredded nuts.
Ingredients:
- flour - 130 g;
- milk - 500 ml;
- sugar - 200 g;
- butter melted - 130 g;
- walnuts and fried sesame seeds.
Preparation
- Warm in the saucepan melted butter, pour flour, pass until creamy.
- Preheat the milk to boil, adding sugar, pour into the container with flour, stirring.
- Allow a lot of 15 minutes, allow to cool slightly, roll the balls.
- Before serving, Uzbek halva sprinkles or is dipped in sesame or nuts.
Sesame halva
The eastern halva, prepared from sesame, will be appreciated by sweet tooth. The recipe can be performed without the addition of cocoa, replacing it with a portion of flour or milk powder. The final result will depend entirely on the degree of grinding of sesame seeds and whether the grains were fried before use.
Ingredients:
- sesame - 300 g;
- dried milk - 200 g;
- sugar - 100 g;
- butter - 200 g;
- cocoa - 2 tbsp. spoons.
Preparation
- Sesame, if desired, is dried and slightly browned in a dry frying pan, after which it is ground in a coffee grinder or blender.
- Melt butter, add sesame weight, warm, stirring, cool.
- Combine in a bowl of milk, sugar and cocoa, add sesame oil, mix, shuffle and tamp.
- After solidification in the refrigerator, halva from sesame will be ready for tasting.
Turkish halva
Home halva, the recipe of which will be presented next, is one of the most popular desserts in Turkish cuisine. Prepares sweets from manga with the addition of Turkish mastic, which will give the dish a characteristic piquant taste and aroma. To replace the additive with nothing, if it was not available, it is better to prepare a delicacy without her participation.
Ingredients:
- manga - 500 g;
- milk - 1 l;
- sugar - 500 g;
- butter and margarine - 130 g;
- Turkish mastic - 3 pieces;
- pine nuts - 70 g.
Preparation
- Melt butter and margarine, add mango and nuts, fry 30-40 minutes until pinkish hue.
- Boil the milk with the addition of sugar and mastic, pour into the semolina with nuts, warm for a couple of minutes, stirring.
- Leave the sweetness under the lid for 40 minutes, then serve with cinnamon, ice cream or pistachio flour.
Halva in chocolate
A true delight for sweethearts or those with special respect for chocolate is chocolate halva or sweetness, cooked in chocolate glaze. In this case, the basis of the dessert is roasted until the aroma appears peanuts, which can be replaced at will by other nuts or seeds.
Ingredients:
- peanuts - 300 g;
- cocoa butter - 50 g;
- honey - 50 g;
- sugar - 40 g;
- chocolate - 150 g.
Preparation
- Fry peanuts, grind in a blender, add honey, butter, mix and unfold according to the molds.
- Send the workpieces into the refrigerator until it freezes.
- Melt chocolate, dipped in it halva, let it freeze on parchment in the cold.
Peanut halva
Like any walnut halva , a peanut dainty can be incredibly tasty, nutritious and nutritious. Nuts must be roasted in a dry frying pan or in an oven before use, after which they are peeled off from the husk, which can give undesirable bitterness to the treat. Vanilla sugar can be replaced with vanillin or another additive to choose from.
Ingredients:
- peanuts - 2 cups;
- sugar - 200 g;
- flour - 250 g;
- water - 1/3 cup;
- Vanilla sugar - 1 packet;
- oil - 1 glass.
Preparation
- Flour passeuyut to cream color in a dry frying pan.
- Grind peanuts in a blender, mix with flour, butter and vanilla.
- Boil water with sugar, pour in caramel syrup to peanuts with flour, stir, put into a parchment mold, leave under a press to solidify.
Samarkand Halva - recipe
The following recipe will help you to know what Samarkand halva is made of. The main ingredients in this case are walnuts or any other nuts and roasted flour. If desired, the composition is supplemented with sesame or other ingredients to enhance the taste, filling it with a new fragrance and piquancy.
Ingredients:
- walnuts - 250 g;
- sugar - 250 g;
- water - 2 cups;
- flour - 250 g;
- sesame and butter - 100 g;
- Vanilla sugar - 1 packet.
Preparation
- From water and sugar, syrup of medium density is boiled, boiling it for 7-8 minutes, stirring.
- Allow the mass to cool slightly, after which add crushed nuts, sesame seeds, butter, vanillin and rescued flour.
- Cook the base until thickened, put into a parchment mold.
- The finished Samarkand halva is cut into portions and served for tea.
Halva of flour
Even just from flour you will get a delicious treat, which you can pamper yourself and your family with a cup of tea. Dessert is complemented with oven-dried walnuts or any other nuts that meddle in the base or sprinkle them with sweetness from above. For flavor in the composition, you can add a little vanilla.
Ingredients:
- powdered sugar - 300 g;
- butter melted - 180 g;
- flour - 0,5 kg;
- Nuts - to taste.
Preparation
- Warm up the oil, add flour in portions, fry until a nutty taste.
- Stir in the sugar powder, warm up a little more and put it into a parchment mold, adding nuts.
- Still warm flour halva cut into portions and served to the table.
Pistachio halva
Incredibly mouth-watering and delicious is the cooked halva made with pistachio hands. A pleasant nutty taste and an unusual color of dessert will satisfy the demands of every fastidious sweet-eating eater. Before serving, the dessert is well cooled in the refrigerator and only after that is cut into portions.
Ingredients:
- pistachios peeled - 1.5 cups;
- sugar - 0.5 cup;
- butter melted or creamy - 5 teaspoons;
- milk - 40 ml;
- Vanilla - to taste.
Preparation
- Pistachios pour a glass of boiling water, leave for half an hour.
- Drain the nuts, allow the water to drain, then transfer it to the blender vessel and grind it with the addition of milk to a pasty texture.
- Sprinkle sugar, once again pulverize the mass, put into a sauté pan with butter and warm for 15 minutes, stirring.
- Add vanilla, transfer the base into a container with parchment, cool and cool.