Samarkand halva is an oriental delicacy that is not only sweet and tasty, but also nutritious. You can cook it yourself. In this case, you can get full confidence in the usefulness and naturalness of all components.
This type of halva differs from the usual, well-known sunflower in that walnuts and sesame seeds are used here. These components give Samarkand halva an interesting, delicate taste that shakes and falls in love with many of those who have tried it.
Ingredients for cooking
Samarkand halva, the recipe of which is presented below, is also called halvaytara 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 a store or taken at home, if you have the opportunity:
- Walnuts - need about 200-250 g.
- Sesame - 100 g.
- Butter - 100 g.
- Wheat flour (preferably sifted) - 250 g.
- Vanilla Sugar - One sachet.
- Sugar - 250 g.
You can also add if you like:
- Almonds - 100 g.
- Pistachios - 100 g.
- Water - two glasses
Cooking syrup
Samarkand halva is a product that consists of three main ingredients: syrup, toasted flour and nuts.
To prepare the syrup, you should take an enameled 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. Constantly stirring, try to prevent a stable boil. Thus, we cook the syrup for 5-7 minutes. In this case, you can not let it boil more than 3 times. If everything is done correctly, you will get a weak sugar syrup of medium density.
Frying flour
Particular attention should be paid to this procedure, as flour can be easily overcooked. As a result of this, it will acquire a dark color and a bitter taste, which will spoil the whole halva as a whole.
Fry the flour in a large clean pan, greased with butter, over low heat, constantly stirring with a special spatula.
Handling is necessary until the product changes its color to light brown or reddish.
The right selection of halva nuts
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. Thanks to its taste and special aroma, such halva has a distinctive taste that has won 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, the Samarkand halva acquires a lighter shade.
Walnuts should also be examined for mold and extraneous odors. Next - grind them in a blender or several times pass through a meat grinder.
Mix all the ingredients
In an enameled pan, in which there is already a slightly cooled syrup, add nuts and toasted flour, mix all the ingredients carefully and put on medium heat.
Cook, constantly stirring until the halva itself begins to lag behind the walls of the pan.
The finished treat must be placed in a special form, which should be chosen, given the fact that it will be difficult to get this product, since it will harden and may crumble.
It is best to use silicone molds or, in extreme cases, a rigid transparent film in which you can wrap Samarkand halva. A form or film is greased with oil, a treat is sprinkled on top and bottom with sesame seeds and left in the refrigerator for a couple of hours until completely cooled.
Samarkand halva, a recipe with a photo of which can be found in this article, is ready.
Good cooking and bon appetit!