Currently, there are a huge number of different recipes with which the preparation of halva becomes a very easy and quick task. The advantages of halva include an unusual taste and a huge number of useful trace elements. Well, the disadvantages are a very large energy value of this product. So, if you decide to lose some weight, that is, this oriental sweetness is not recommended by nutritionists.
A lot of articles have been written on how to cook halva. Moreover, the halva recipe is changing everywhere, as many who add their notes and tips to it. It is worth noting that such a product is quite easy to cook at home. Basically, any halva recipe contains the usual set of ingredients, the list of which includes sunflower seeds and nuts. For their quick grinding, it is best to use a meat grinder, coffee grinder or even a small food processor in which all seeds will be crushed into thin chips. In general, halva recipe is not complicated. These ingredients can be easily found in any of the supermarkets or grocery stores. The most common recipes for this product are from sunflower seeds or peanuts, but recipes using walnuts are also sometimes found. A universal recipe for making halva is the one below.
To make a delicious halva, we need:
- 2 cups of sunflower seeds;
- 1.5-2 cups of high quality flour;
- 2 cup sugar;
- half a glass of boiled water;
- 350 g of olive or sunflower oil.
To prepare the binder mass, it is necessary to rinse and fry the sunflower seeds, rotate them 2-3 times through a sieve using a meat grinder or food processor along with the husk. Then, separately from this mixture in enameled dishes, it is necessary to heat the red flour, constantly stirring at the same time. After this, it is necessary to mix the flour with a mass of seeds and several times to turn the entire resulting mass through a meat grinder. Then you can start preparing the syrup: pour all the prepared sugar with water, and bring the whole mass to a boil over high heat, then remove the froth and simmer over medium heat until the taste of boiled water disappears in the syrup.
After this, remove the resulting syrup from the heat, and pour a small amount of sunflower oil into it. Shake the whole consistency quickly and add ground seeds to the consistency. This kneading must be stirred with a mixer and shift the resulting in the form. It remains only to put halva in the refrigerator for solidification under some kind of press.
Each halva recipe has its own unique color: If you use peanuts, you will get a color from light cream to yellowish, and if sunflower seeds were used , the color of the halva will be grayish. The average humidity of halva should be in the range of 4-5%, and the total content of sugar impurities in the mixture is about 25-45%. It is worth noting the high fat content only in peanut, nut and combination types of halva. In halva from sunflower seeds, fat should be no more than 25%, and in ordinary sesame and nut about 30%.
Instead of sunflower seeds and peanuts, hazelnuts, pistachios and other varieties of nuts are also often placed in halva. In any case, according to this recipe, the final result should be very tasty. Quite often, honey is added to the mixture. It is worth noting that this gives the halva not only an exquisite taste, but also many useful properties. But when using a small amount of honey, you must first warm it up and thicken it. After that, the honey must be removed from the fire, pour a few nuts into it, and mix the resulting mass quickly. I hope you enjoy this halva recipe!