Prelude: No matter how much you say "halva", it will not become sweeter in your mouth (eastern proverb).

I think it's time to move from words to deeds.
First - about halva, as such - what is it?

Everyone loves halva. This famous sweetness is an indispensable attribute of the childhood of any Russian.
Usually halva in our minds is associated with sweetened ground sunflower seeds. But it is not so. This dessert is an oriental sweet (from Arabic halva - حَلاوة‎‎‎‎ - "sweetness"), which is made from sugar, seeds and (or) nuts, and sometimes from fruits and root crops. Halva is different - from oilseeds, from nuts (walnuts, pistachios, cashews, almonds, peanuts, sesame), and even from wheat and vegetables.

The three main components of any halvah are protein mass (most often oilseed or nut paste), caramel mass (sugar, molasses) or honey, sometimes a foaming agent (not used in homemade halvah recipes).

Is it possible to cook halva at home?
It's very possible and quite simple. Below are a few recipes for making this delicacy - from sunflower seeds, peanuts and walnuts.

Homemade halva

Halva from sunflower seeds

The most "native" for Russians is the taste and color of the dessert. Try to cook it at home.

Ingredients:

• Sunflower seeds - 2-3 cups;
• Wheat flour - 1.5-2 cups;
• Sugar - 1-1.5 cups;
• Sunflower oil - half a glass;
• Good water.

Cooking:

Grind the seeds in a coffee grinder along with the husk to a paste-powder state. It is not advisable to do this with a blender - ruin the blades. At worst, if there is no coffee grinder at home, you can use a meat grinder.

We prepare the syrup - pour the sugar with water, put it on the stove and boil until the taste of raw water disappears. Do not forget to periodically remove the foam. Remove the syrup from the stove and add oil to it.

Add the flour to the seed paste and mix. You can once again turn the resulting mass through a meat grinder so that the future halvah is airy.
Add the paste to the syrup, stir and put it into some form that allows you to use pressing under pressure.
We put the halva in the refrigerator to harden, put oppression on top.

And, - where's my big spoon?

Halva from peanuts

To prepare peanut halvah, you will need the following ingredients:

• Roasted peanuts - 2 cups;
• Flour - 1.5 cups;
• Sugar - 1 glass;
• Vanillin - 1 sachet.

Cooking:

Grind peanuts in a coffee grinder, food processor, electric meat grinder or scroll through a meat grinder 3-4 times.

Fry the flour in a pan until golden brown. Mix with roasted peanuts (twisted) until evenly colored, pour a glass of oil into all this and mix well.

Pour sugar into an aluminum pan and pour a glass of water, put on fire, let it boil. Take care not to burn.

Pour the sugar syrup into the prepared mixture and mix as quickly as possible.
Let cool.
We enjoy the taste.

Walnut halva

For walnut halva we need:

• Peeled walnuts - 150 gr.;
• Milk - 400 gr.;
• Butter - 100 gr.;
• Sugar - 200 gr.;
• Corn starch - 15 gr.

Cooking:

Add cornstarch diluted in cold milk (1:5 ratio) to hot milk syrup and bring to a boil, stirring.

Fry the walnut kernels cut in half in oil until a dark brown color appears, and then transfer to a saucepan, pour over the prepared mass and close the lid tightly. Wrap the edges of the lid with a towel and heat the mass for another 25-30 minutes. After that, remove the lid, mix well, pour the mass onto a dish and sprinkle with crushed cinnamon.

Serve hot nut halva.

As you can see, different recipes can vary greatly. Some of them contain milk, starch, while others do not.

Often, honey, butter, vanillin, egg, wheat flour and even noodles are added to halva. Cinnamon is added to some types of halvah, sometimes hemp. Therefore, at your request, you can add certain ingredients to any of the proposed recipes and, accordingly, vary the taste of halva until you find the one that will be "yours".

As mentioned above, instead of sunflower seeds or peanuts, you can use hazelnuts, pistachios and other types of nuts known to us. In any case, the halva will turn out very tasty.

When using honey in the halva recipe, it must be heated. You can check the readiness as follows: pour a drop of honey into cold water - if the drop thickens, then the honey is ready. After that, the honey must be removed from the fire, pour the nut mass into it, mix. While the halvah is hot, quickly put it in a bowl previously oiled.
If desired, the nuts can be crushed, but can be left large.

And now plunge into the world of heavenly taste!

Interesting Facts: an asteroid was named in honor of halvah, which was discovered in 1903 by the American R. Dugan, a passionate admirer of this delicacy. The asteroid was named Halva. It has a diameter of almost 16 km.
If this astronomical object consisted of halva, humanity could enjoy a delicious dessert for many centuries, biting off a piece of the heavenly miracle!

Oriental sweetness under the name occupies a leading position in the countries of the East, and in other countries it does not lag behind the popularity of chocolate, cakes and pastries. There are several varieties of such a dessert: sunflower, pistachio, and sesame. These are the most basic types, and manufacturers also produce halva in chocolate, or with the addition of cocoa, raisins and candied fruit.

How to cook halva

For many years, the recipe for oriental sweets was a secret, passed down only from generation to generation by those who were directly involved in the manufacture of halva. The delicacy is prepared by whipping caramel molasses with grated nuts or seeds. In industrial production, manufacturers add a natural foaming agent.

Seeds and nuts are initially cleaned of skins and impurities by friction against the walls of a special container. Then they are cleaned of shells and washed with water. Next, heat treatment is carried out - the raw materials are dried and roasted at temperatures up to 300 degrees. Oils and beneficial properties remain, and moisture is evaporated.

Using an extruder, seeds or nuts are ground to a paste-like state 2-4 times. In large industries, caramel is made from water, granulated sugar and molasses. It is needed for the plasticity and sweetness of the future halva. The molasses is boiled to a thick and viscous consistency, adding a foaming agent at the end.

After that, the walnut or sunflower mass is mixed with caramel and kneaded with one's own hands or with the help of a special mixing machine until a solid and crumbly state. After that, the finished product is packaged in packages.

Ingredients for halva

Initially, halva was made from roasted and ground nuts or sesame seeds with the addition of a small amount of honey. Occasionally, chicken eggs were added to the mass for the airiness of halva. Then they began to replace honey with granulated sugar, making sugar syrup from it and adding it to the main ingredient. It became easier, cheaper and more accessible, since honey was not cheap at all. Nuts were also not cheap, so they began to be replaced with sunflower seeds, which became the root cause of the mass production of sunflower halva. And the nut options have become just varieties from the main, sunflower halva.

To date, the sweetness also includes various foaming agents, most often it is licorice root or marshmallow root. Modern manufacturers of oriental sweets add candied fruits, raisins, cocoa, vanilla, chocolate to halva. Before buying, you should carefully study the packaging and composition. Natural halva is stored for no more than 60 days, if the expiration date is more than two months, then the manufacturers probably add harmful additives and preservatives there, which is not very beneficial for the body.

Halva recipe

Easy sunflower halva recipe

What is necessary:

• 300 g of peeled raw sunflower seeds;
• a couple of spoons of liquid honey.

How to cook:

1. Heat a dry frying pan, lay out the seeds.
2. Stirring constantly, fry for no more than a minute.
3. Pour the seeds into a blender and grind, then continue beating until the mass becomes wet.
4. Add honey and beat a little more.
5. Sculpt balls, cubes, sticks, or simply shift the mass into a container. Remove to a cold place for 2-3 hours.

Peanut sweetness

What is necessary:

• a glass and dates;
• half a glass of honey;
• a glass of water;
• a couple of tablespoons of raisins.

How to cook:

1. Remove the pit from the dates and steam with water until softened, then grind into a puree mixture.
2. Grind peanuts with a blender, mix with dates and knead.
3. Pour honey and raisins, mix.
4. To fashion a briquette from the mass, or simply put it in a plastic form, close and put it in the refrigerator for a couple of hours.

Milk pistachio halva

What is necessary:

• 1.5 glasses of peeled pistachios;
• a couple of large spoons of milk;
• half a glass of granulated sugar;
• 5 tablespoons of butter.

How to cook:

1. Pour the nuts with boiling water for 20-30 minutes.
2. Grind with a blender, adding milk.
3. Pour in sugar and mix thoroughly.
4. Melt the butter in a frying pan, put the nut mass, and, stirring, cook for a quarter of an hour until thick.
5. Transfer to a bowl and leave to cool.

Halva with cognac

What is necessary:

• a couple of glasses of sunflower seeds, peeled and not fried;
• 4 tablespoons of flour and granulated sugar;
• a pinch of salt;
• half a glass of hot water;
• a couple of spoons, or rum;
• 2 tablespoons vegetable oil without aroma.

How to do:

1. Heat a dry frying pan and fry the seeds on it for literally 1-1.5 minutes.
2. Grind the seeds with a blender.
3. In the same skillet, fry the flour until a nice golden hue.
4. Pour granulated sugar, salt and water into the flour, mix thoroughly and lay out to the ground seeds.
5. Pour in oil and alcohol and beat a little.

Halva from peanuts

What is necessary:

• a sachet of vanillin;
• 1.5 glasses of flour;
• a glass of granulated sugar;
• a couple of glasses of roasted peanuts;
• a third of a glass of water.

How to cook:

1. Pass the nuts through a meat grinder or blender.
2. Fry flour until golden brown.
3. Make syrup from water and granulated sugar.
4. Combine flour, vanillin, ground nuts, oil.
5. Pour in syrup and stir.
6. Transfer to a container and chill.

Each of us at least once tried halva. This is an amazingly tasty delicacy, its taste is familiar from childhood and will not leave anyone indifferent. And how it melts in your mouth!

Halva is different, and there are many recipes for its preparation.. There are also recipes according to which you can cook halva at home, on your own, and then you don’t have to buy it.

If you have a coffee grinder, meat grinder or food processor, then you will not have any special questions and difficulties with how to cook halva at home. You can easily find products in any store, and we will tell you about the methods and recipes for preparing this wonderful delicacy.

Halva at home - recipes

So how to cook real halvah at home?

There are several of its most popular types:

Here are the recipes we will introduce you below.

Homemade halva from sunflower seeds

You will need:

• one and a half glasses of flour;
• two glasses of sunflower seeds;
• one hundred and fifty grams of sunflower oil;
• one glass of sugar;
• one third of a glass of water.

Recipe

Fry the seeds, then twice, together with the husks, pass through a meat grinder.

We heat the flour red-hot in a separate bowl (do not forget to stir it all the time!). Next, you need to mix the flour and seeds and pass the mixture through a meat grinder two more times.

Now you need to prepare the syrup. Pour all the sugar with water and bring it to a boil over high heat. We remove the foam and make the fire below medium. The syrup should not boil violently, but actively. Cook until the taste of raw water completely disappears.

Then we remove the finished syrup from the heat, pour in the sunflower oil and add the ground seeds. Quickly mix everything and transfer to a pre-prepared form.

The result is an amazingly delicious homemade halva, in which the husk is not felt at all!

For this recipe you will need:

• a couple of glasses of roasted peanuts;
• one glass of sugar;
• one glass of vegetable oil;
• one and a half glasses of flour;
• a third of a glass of water;
• vanillin - to taste.

Recipe for making peanut halva

We grind roasted peanuts in a coffee grinder (you can use a food processor or blender, if they are not available, then for this purpose you can scroll the peanuts through a meat grinder three or four times).

Fry the flour in a frying pan until golden brown. After obtaining a uniform shade, mix it with chopped peanuts, then pour oil into this mixture, and mix very thoroughly.

We take a pan, preferably with a non-stick coating, pour sugar into it, fill it with water and put it on fire. Let the mass boil and prepare the syrup as in the recipe above. If the pan does not have a non-stick coating, be sure to ensure that the sugar does not burn.

Then pour the syrup into the previously prepared mixture of flour with peanuts, add vanillin and mix very quickly.

Now, before use, it is necessary to allow the halvah to cool completely.

If you are a connoisseur of these royal nuts and / or know about all the beneficial properties of an amazing fruit, then this halva recipe is what you need. This sweet treat is rich in nutrients, tastes great, and is easy to prepare.

So, in order to prepare walnut halva, you need:

• one hundred and fifty grams of walnuts, previously peeled;
• one hundred grams of butter;
• two hundred grams of sugar;
• four hundred grams of milk;
• fifteen grams of corn starch.

Recipe for walnut halvah

First of all, dilute corn starch in cold milk (in a ratio of one to five).

Add sugar to the remaining milk and prepare milk syrup.

We combine the diluted starch with milk syrup, stirring thoroughly, bring to a boil.

We cut the kernels of nuts and start frying in oil. As soon as they begin to change color, a dark brown color will appear, transfer them to a saucepan with a tight-fitting lid.

We wrap the edges of the lid with a towel and continue to heat the mass over low heat for half an hour.

Open the pan, mix thoroughly, pour the mass onto a dish and sprinkle with crushed (crushed) cinnamon.

Royal walnut halva is served hot.

It is interesting:
The Diabetic Association of Russia recommends walnut halva as a prophylactic against obesity and diabetes, as well as metabolic syndrome. In addition, it is useful for the elderly for the prevention of atherosclerosis.

Home halva - instead of output

In summary, it is worth noting that the sets of products for making homemade halva can vary quite a lot. Some recipes include milk, others do not. Sometimes honey is used, some recipes may even include noodles or wheat flour.

As they say, halva is different, and it depends only on your preferences which of the recipes suits you best. You can experiment with recipes by adding ingredients of your own choice. In addition to peanuts and seeds, try to cook halva with pistachios, hazelnuts and other types of nuts and seeds available to you.

By changing the products, the final result will change, and having gained experience, if you wish, you will be able to pick up a unique, inimitable and incomparable taste of halva, one of your future signature dishes. But no matter how you change the composition, halva will still turn out surprisingly tasty.

Halva is a real find for the sweet tooth. Inexpensive, very sweet, it melts in your mouth layer by layer, especially with hot tea or coffee. And, most importantly, it still remains a natural product. It's interesting to know how it's made. So I offer a short story about how it is made on an industrial scale and several recipes for homemade halva.

How is halva made at a confectionery factory?

On an industrial scale, the production of halva can be carried out on semi-automatic lines or on automatic lines.

The automatic halva production line has a high productivity and allows you to have a large production volume with a low cost. Raw materials automatically pass from one stage of processing to another. True, halva is obtained with very small fibers, and therefore crumbles a lot.

A semi-automatic line assumes that raw materials will be moved from one processing stage to another by people. And halvin is often mixed with caramel by hand. Productivity is low and limited by the availability of equipment and the number of people employed in production. Hand-blended halva has long fibers, and therefore cuts well into slices. Such halva does not crumble, but breaks along the fibers.

1. Sunflower seeds are crushed on a crushing machine, i.e. seeds are beaten off the husk from the grain.
2. The grain is separated from the husk in a special blower.
3. The grains are fried to a light golden color in order to evaporate excess moisture from them (at the exit, the moisture content of the grains should be no more than 2%).
4. Roasted and cooled grains are ground in a mill to get a greasy gray gruel - halvin.
5. At the same time, caramel is prepared, for which starch syrup, sugar, vanillin flavor, foaming agent (usually licorice root extract (licorice or licorice)) are mixed and boiled in a caramelizer. It turns out white hot, and therefore liquid, caramel.
6. In a special container, caramel is gradually poured into halvin and mixed, pulling out long fibers.
7. While the mass is stirred, it solidifies and a product familiar to all of us is obtained called halva. It is packed and packaged.

In the same way, they prepare tahini halva, which is sometimes called sesame halva. Sesame is also called sesame. And they also prepare peanut halva, nut halva from almonds, cashews, hazelnuts. Whole nut grains, whole seeds, dried apricots, candied fruits, dates, poppy seeds, etc. can be added to it. It can be glazed or candies with halva filling, both glazed and caramel, can be made.

As you can see, a quality product consists of natural ingredients. It contains all the useful qualities of nuts and seeds from which they are made. Sugar, of course, does not differ in usefulness, but unrefined vegetable fats are a necessary product for us. And in seeds and nuts a lot of protein, vitamins and minerals. So, it's better to eat a piece of halva when you want something sweet than sweets and even chocolate, which now contain only trans fats (hydrogenated palm oil, which is the basis of confectionery fat and cocoa butter substitutes).

Introduce halva into your diet with caution if you are breastfeeding a child. Like any product, halva can also be allergenic for your crumbs.

How to determine the quality of halva?

Nepromes. Sometimes in halva you can find quite large white blotches - unmixed caramel. Ideally, they should not be - halvah has a uniform consistency. Although this does not greatly affect the taste of halva.

Crumbly. As mentioned above, halva prepared on an automatic line has small broken fibers, and therefore, instead of breaking along the fibers, it simply crumbles - it becomes like porridge. Perhaps it was prepared with the addition of cake, so it is too dry. Again, this does not really affect the taste, but you will have to eat with a spoon.

Fat flows out of the halva. Sometimes you can find halva in jars (especially peanuts), where a piece of halva simply floats in fat. This grease can even leak out and smear the shopping bag. This only means some kind of violation in technology. It is possible that cheaper vegetable oil was added to the archis cake (remaining after squeezing the nut oil) to reduce the cost, storage conditions may have been violated (too hot). According to the recipe, it is necessary to use not cake, but a whole nut. By the way, such halva doesn’t taste very good either - it’s too oily.

The color is too dark, and droplets of fat appear on the surface. Better not take one, because. She lies already not known how long.

Homemade halva recipes.

There are recipes that, in addition to fatty sesame and nuts, use carrots, semolina, corn or rice flour.

For grinding nuts and seeds, you can use: a coffee grinder, a jug blender, a mill, a meat grinder (you will have to pass through a meat grinder several times). The immersion blender, unfortunately, does not withstand the load.

Nuts and seeds can be pre-roasted, but may not be roasted. .

Halva recipe number 1.

• Shelled seeds and peanuts in a ratio of approximately 7:1.

Cooking method:

Grind the peanuts and seeds to make a gruel. Gradually pour liquid honey into this slurry (candied honey can be pre-melted in a water bath at a water temperature of no higher than 50 degrees) and constantly mix until a dough is obtained. Now you can knead this dough with your hands and give it the desired shape. Place in refrigerator to chill. Halva will turn out moist, but very tasty.

Halva recipe number 2.

• 3 cups sunflower seeds
• 2 cups of flour,
• 100 gr. Sahara,
• 200 ml. water,
• 100 ml. vegetable oil,
• vanillin.

Cooking method:

1. Lightly roast the sunflower seeds.
2. Grind them (in a coffee grinder, in a blender, passing two times through a meat grinder).
3. Fry flour until golden brown, stirring constantly.
4. Pour sugar into the water and boil it with syrup - it should be caramel-like - non-liquid and not solid. I put vanillin. We add vegetable oil.
5. Pour crushed sunflower seeds and flour into the syrup. Stir, pulling the caramel fibers well (pull the spoon up).
6. Put the resulting mixture in a form, previously greased with vegetable oil or lined with baking parchment.
7. After that, put the mass in the refrigerator for several hours to solidify.

Recipe for homemade halva #3:

• 150 gr. sunflower seeds,
• 40 gr. Sahara,
• 30-40 gr. unrefined sunflower vegetable oil,
• 25-30 gr. condensed milk.

Cooking method:

1. As in the previous recipe, roast and chop the seeds.
2. Add sugar, vegetable oil, condensed milk to the resulting mass. Mix well.
3. Put the resulting mixture in a mold pre-greased with vegetable oil or lined with baking parchment or cheesecloth.
4. Put it under the press and refrigerate for several hours.

Recipe for homemade halva No. 4:

• 2 cups roasted peanuts
• 1 cup of sugar,
• 1.5 cups flour
• 1/3 cup water
• vanillin.

Cooking method:

1. Grind peanuts through a meat grinder, in a blender or coffee grinder.
2. Fry the flour in a dry frying pan until golden brown.
3. Pour sugar into a saucepan with water, cook, stirring, to dissolve the sugar. Got syrup.
4. Mix the crushed peanuts, flour, vanilla and vegetable oil well.
5. Add the resulting syrup. Mix everything thoroughly.
6. Put the resulting mass into a mold, let cool.

Recipe for homemade halva No. 5:

• 150 gr. peeled walnuts,
• 100 gr. butter,
• 200 gr. Sahara,
• 400 ml. milk,
• 15 gr. corn starch.

Cooking method:

1. In a saucepan with milk, add sugar and bring the mixture to a boil.
2. Add corn starch diluted in cold milk (in a ratio of 1:5) to the syrup and bring to a boil again, stirring constantly so that there are no lumps.
3. Walnut kernels, cut in half, fry in butter until a dark brown color appears.
4. Chop the toasted walnuts.
5. After that, transfer the nuts to the pan, pour the prepared milk syrup and close the lid tightly. Heat the mixture for 20-30 minutes.
6. Walnut halva is served hot.

Recipe for homemade halva No. 6:

• fresh honey - 1 cup;
• roasted peanuts or sunflower kernels - 2 cups;
• flour - 1.5 cups;
• sunflower oil - half a glass.

Cooking method:

1. Grind peeled peanuts or seeds through a meat grinder (several times), in a blender, in a coffee grinder.
2. Mix seeds or nuts with oil.
3. Add honey to the resulting mixture.
4. Pour into a mold and refrigerate.
5. It is advisable to use a press for this.

Recipe for homemade halva No. 7:

A very interesting recipe for homemade halva with whipped egg whites and sugar syrup is presented in this video:

An interesting video about how halva is made in production:

Halva is one of the favorite oriental delicacies, everyone loves it - both adults and children. This is, perhaps, one of those pleasant edible exceptions, which is not only tasty, but, no less important, healthy. Halva is a real storehouse of useful trace elements.

Today, on the shelves of stores you can see not only the usual peanut, sunflower or sesame halva, but also sweets made from carrots, semolina, flour and, believe me, the composition can be much more original. However, the most delicious and healthy halva is still the one that is made at home, from quality products and with care for your loved ones.

Today we will share with you some interesting recipes for making halva at home. We guarantee that if you cook this oriental sweet yourself, your household members will simply lick their fingers.

Halva from sunflower seeds

Before telling you the recipes, I would like to talk about the beneficial properties of sunflower seeds. It turns out that the seeds loved by many contain a lot of vitamin E (which protects against premature aging and heart attacks), a large amount of B and D vitamins, and magnesium. In addition, sunflower seeds are considered an excellent prophylactic against diseases of the cardiovascular system, they help with diseases of the liver and biliary tract, and also reduce the risk of cancer. We think the above is more than enough to make you cook halva at home.

Sunflower halva - Recipe 1

We will need:

- 3 cups sunflower seeds
- 2 cups of flour,
- 100 gr. Sahara,
- 200 ml. water,
- 100 ml. vegetable oil,
- vanillin.

Cooking method:

Sunflower seeds must be roasted in a dry frying pan.
After that, several times you need to pass them through a meat grinder.
The flour should be constantly stirring, fry until golden brown in a dry frying pan.
From the specified amount of water and sugar, cook the syrup. I put vanillin. We add vegetable oil.
Add sunflower seeds and flour to the syrup. Mix well.
We spread the resulting mixture in a form, pre-greased with vegetable oil or lined with baking parchment.
After that, put the mass in the refrigerator for several hours to solidify.

Sunflower halva - Recipe 2

We will need:

- 150 gr. sunflower seeds,
- 40 gr. Sahara,
- 30-40 gr. unrefined sunflower vegetable oil,
- 25-30 gr. condensed milk.

Cooking method:

Roast the seeds well in a dry frying pan over low heat.
Skip the toasted seeds several times through a meat grinder or grind them in a blender.
Add sugar, vegetable oil, condensed milk to the resulting mass. We mix everything well.
We spread the resulting mass on cheesecloth.
We put it under the press and send everything to the refrigerator for several hours.

Nut halva

Nut halva contains vitamins A, E and group B and can enrich your body with potassium, calcium, phosphorus and iron. In addition, nuts can protect you from a sudden heart attack. The most common type of nut halva is peanut halva, it helps to improve memory and attention, and also ensures the healthy functioning of the nervous system, heart, liver and other important internal organs.

There is also pistachio halva, which is an excellent aphrodisiac, and sweetness from walnuts.

peanut halva recipe

- 2 cups roasted peanuts
- 1 cup of sugar,
- 1.5 cups flour
- 1/3 cup of water,
- vanillin.

Cooking method:

Grind peanuts through a meat grinder, in a blender or coffee grinder.
Fry the flour in a dry frying pan until golden brown.
Pour sugar into a saucepan, add water (according to the proportion). Let it boil.
Mix crushed peanuts, flour, vanillin and add vegetable oil. Mix well.
Add syrup. Mix everything thoroughly.
Put the resulting mass into a mold, let cool.

walnut halva recipe

Cooking method:

Pour milk into a saucepan, add sugar and bring the mixture to a boil.
Add cornstarch diluted in cold milk (in a ratio of 1:5) to the syrup and bring to a boil again, stirring constantly, to avoid the formation of lumps.
Walnut kernels must be cut in half and fried in butter until a dark brown color appears.
After that, the nuts should be transferred to the pan, pour the prepared milk syrup and close the lid tightly. It is necessary to heat the mass for another 20-30 minutes.
Walnut halva is served hot.

As you can see, halva can be easily prepared at home. Do not forget and do not be afraid to fantasize and create your own halva recipes at home and share them in the comments! Bon Appetit!