Having become acquainted with what halva is made of, you will be able to expand your knowledge in the matter of creating your favorite delicacy and learn about the impressive beneficial properties of the product. Oriental sweetness, especially if you cook it with your own hands, will become a worthy dessert for a cozy home tea party.

Why is halva useful?

Halva, the benefits and harms for the body of which are due to the elements and vitamins contained in the base component, can become not only a delicious dessert for the sweet tooth, but also a dish that has a beneficial effect on the body as a whole.

1. Sunflower sweetness is a source of B vitamins, thanks to which it has a beneficial effect on the nervous and cardiovascular systems. The content of all kinds of proteins, dietary fiber, vitamins E, D is highly valued in the product.
2. Walnut or peanut halva, in addition to the high content of vitamins PP, D, B2 and B6, is a source of folic acid, promotes cell regeneration and rejuvenation.
3. Sesame and tahini halva is an excellent antioxidant and a source of many vitamins and elements that together help slow down the growth of cancer cells and prevent their formation. By using sweetness, it will be possible to strengthen the body, fill it with energy.
4. Any kind of halva is contraindicated in diabetes mellitus, exacerbations of diseases of the gastrointestinal tract, and obesity.

What is halva made of?

Halva, the composition of which may vary depending on which 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 oriental delicacy is excellently stored for up to two months.

1. Peeled sunflower seeds, nuts or sesame seeds are used as a basic component to create a dessert.
2. Another constant ingredient used to make halvah is sugar, honey or caramel.
3. To give the base of the delicacy the desired texture and color, soap root extract is added to it.

sunflower halva

Homemade halva will undoubtedly turn out tastier and healthier than purchased counterparts. It does not contain preservatives, various stabilizers and other harmful impurities that are often added to the industrial product. The composition of home-made sunflower halva is extremely simple and accessible to everyone.

Ingredients:

• peeled sunflower seeds - 0.5 kg;
• flour - 0.5 cups;
• sugar - 1 cup;
• water - 75 ml;
• oil - 150 ml.

Cooking

1. The seeds are roasted in a dry frying pan until creamy.
2. Transfer the seeds to a blender and grind to a soft puree.
3. The flour is sautéed in the same pan until creamy, poured into the crushed seeds and pierced again with a blender.
4. Caramel-colored syrup is made from water and sugar.
5. Oil is poured into the caramel in a thin stream, after which the mixture of seeds and flour is mixed in.
6. Pour the mass into a mold, allow to cool and freeze in the refrigerator.

Tahini halva - what is it made of?

Halva, the recipe of which will be described below, is prepared from peeled sesame seeds, which are pre-soaked in boiling water for at least two hours. For the final cleaning, the seeds are washed in a saline solution, due to which the shell settles to the bottom, and the kernels float to the surface, after which they are collected, washed and roasted. It will be possible to avoid such a process, which is difficult to perform at home, by using ready-made tahini paste.

Ingredients:

• tahini paste - 4.5 tbsp. spoons;
• honey - 3 tbsp. spoons.

Cooking

1. Combine honey and tahini paste, mix.
2. We shift the mass into a mold, send it to the refrigerator for several hours.
3. After it hardens, it is cut into portions, optionally sprinkled with sesame seeds and nuts.

Indian halva

The following recommendations are for those who wish to learn how to make halva according to an Indian recipe. This technology differs from any usual eastern one and is performed with semolina or with the addition of grated carrots, boiled with milk to a homogeneous paste-like mass. In addition to nutmeg, sweets are often seasoned with cardamom and other spices.

Ingredients:

• semolina - 250 g;
• milk - 750 ml;
• sugar - 300 g;
• butter - 200 g;
• raisins - 70 g;
• orange peel - 2 teaspoons;
• orange juice - 3 tbsp. spoons;
• nutmeg - 0.5 tsp;
• walnuts or cashews - to taste.

Cooking

1. Melt the sugar in a heavy-bottomed container and slowly pour in the boiling milk.
2. Warm the mixture until the crystals dissolve, add orange zest and juice, raisins and nutmeg.
3. Fry the semolina in oil for 15 minutes, transfer to the milk mixture.
4. Allow the mass over low heat, stirring until moisture is absorbed, remove from heat, allow to cool slightly.

Uzbek halva - recipe

Further about what Uzbek housewives make halva. The basic component in this case is flour, which is initially sautéed in ghee, and then brewed with milk and heated to thickness and plasticity. As a breading for balls formed from the resulting mass, you can use sesame seeds or chopped nuts.

Ingredients:

• flour - 130 g;
• milk - 500 ml;
• sugar - 200 g;
• melted butter - 130 g;

• walnuts and toasted sesame seeds.

Cooking

1. Melted butter is heated in a saucepan, flour is added, sautéed until creamy.
2. Heat milk to a boil, add sugar, pour into a container with flour, stirring.
3. Allow the mass for 15 minutes, allow to cool slightly, roll the balls.
4. Before serving, it is sprinkled or dipped in sesame seeds or nuts.

sesame halva

Oriental halva made from sesame seeds will be appreciated by the sweet tooth. The recipe can be performed without adding 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 on whether the grains were fried before use.

Ingredients:

• sesame - 300 g;
• dry milk - 200 g;
• sugar - 100 g;
• butter - 200 g;
• cocoa - 2 tbsp. spoons.

Cooking

1. Sesame seeds are dried if desired and browned a little in a dry frying pan, after which they are ground in a coffee grinder or blender.
2. Melt the butter, add the sesame mass, heat, stirring, cool.
3. Milk, sugar and cocoa are combined in a bowl, sesame seeds and butter are added, mixed, transferred to a mold and rammed.
4. Once chilled in the refrigerator, it will be ready for tasting.

Turkish halva

Homemade halva, the recipe of which will be presented next, is one of the most popular desserts in Turkish cuisine. Semolina sweet is prepared with the addition of Turkish mastic, which will give the dish a characteristic piquant taste and aroma. It is impossible to replace the additive with anything, if one was not available, it is better to prepare a delicacy without her participation.

Ingredients:

• semolina - 500 g;
• milk - 1 l;
• sugar - 500 g;
• butter and margarine - 130 g each;
• Turkish mastic - 3 pcs.;
• pine nuts - 70 g.

Cooking

1. Melt butter and margarine, add semolina and nuts, fry for 30-40 minutes until pinkish.
2. Milk is boiled with the addition of sugar and mastic, poured into semolina with nuts, heated for a couple of minutes, stirring.
3. Leave sweetness under the lid for 40 minutes, after which it is served with cinnamon, ice cream or pistachio flour.

Halva in chocolate

A true delight for those with a sweet tooth or those who have a special respect for chocolate will be chocolate halva or sweets cooked in chocolate icing. In this case, the basis of the dessert is roasted peanuts until the aroma appears, which can be replaced with other nuts or seeds if desired.

Ingredients:

• peanuts - 300 g;
• cocoa butter - 50 g;
• honey - 50 g;
• sugar - 40 g;
• chocolate - 150 g.

Cooking

1. Roast peanuts, grind in a blender, add honey, oil, mix and lay out in molds.
2. Send blanks to the refrigerator until solidified.
3. Melt chocolate, dip halva in it, let it freeze on parchment in the cold.

Peanut halva

Like any, a peanut treat is incredibly tasty, satisfying and nutritious. Before use, nuts must be fried in a dry frying pan or in the oven, after which they are peeled, which can give the delicacy unwanted bitterness. Vanilla sugar can be replaced with vanillin or another additive of your choice.

Ingredients:

• peanuts - 2 cups;
• sugar - 200 g;
• flour - 250 g;
• water - 1/3 cup;
• vanilla sugar - 1 package;
• oil - 1 cup.

Cooking

1. The flour is sautéed until creamy in a dry frying pan.
2. Grind peanuts in a blender, mix with flour, butter and vanilla.
3. Boil water with sugar, pour in caramel syrup to peanuts with flour, stir, transfer to a form with parchment, leave under pressure to harden.

Samarkand halva - recipe

The following recipe will help you find out what Samarkand halva is made of. The main ingredients in this case are walnuts or any other nuts and fried flour. Optionally, the composition is supplemented with sesame seeds or other components to enhance the taste, filling it with a new aroma and piquancy.

Ingredients:

• walnuts - 250 g;
• sugar - 250 g;
• water - 2 glasses;
• flour - 250 g;
• sesame and butter - 100 g each;
• vanilla sugar - 1 package.

Cooking

1. Syrup of medium density is boiled from water and sugar, boiled for 7-8 minutes, stirring.
2. The mass is allowed to cool slightly, after which chopped nuts, sesame seeds, butter, vanillin and sautéed flour are added.
3. Boil the base until thickened, transfer to a form with parchment.
4. Ready Samarkand halva is cut into portions and served with tea.

Halva from flour

Even just flour will make a delicious treat that you can treat yourself and your family with a cup of tea. The dessert is complemented with oven-dried walnuts or any other nuts that are mixed into the base or sprinkled with sweets on top. For flavor, you can add a little vanilla to the composition.

Ingredients:

• powdered sugar - 300 g;
• melted butter - 180 g;
• flour - 0.5 kg;
• nuts - to taste.

Cooking

1. Heat the oil, add flour in portions, fry until a nutty taste.
2. Powdered sugar is mixed in, warmed up a little more and transferred to a form with parchment, adding nuts.
3. Still warm flour halva is cut into portions and served at the table.

pistachio halva

Incredibly appetizing and exquisite, homemade halva from pistachios is obtained. The pleasant nutty taste and unusual color of the dessert will satisfy the needs of every picky eater with a sweet tooth. Before serving, the dessert is well cooled in the refrigerator and only then cut into portions.

Halva in dietetics

The oriental symbol of the sweetness of life refers to those foods that can and should be eaten with various diets. And this is contrary to stereotypes that in the regimen of treatment or weight loss, everything sweet should be excluded. After all, halva does not contain much sugar. Some of its varieties have a honey or fructose base. And varieties such as gluten-free, bean or carrot have earned a reputation as diet foods.

The composition of halva contains the same amount of protein compounds as in meat products. Vegetable protein is also necessary for a person to build a muscular system, like an animal. Therefore, halva is recommended for nutrition of athletes, people of an active lifestyle.

Contraindications

The reasons limiting the consumption of halva are the following diseases and body reactions:

1. diabetes;
2. liver disease;
3. pancreatitis;
4. obesity;
5. atopic dermatitis and individual intolerance to the components of the composition of halva.

• The maximum daily serving is 30 grams. The exception is special diets, for example, ways to lose weight on halva and kefir, on green tea, etc.
• The ideal reception time is the first half of the day.
• Dessert should not be washed down with a sweet drink.
• Children under 6 years of age should be offered the product with caution.

Those who "sit" on a diet should take into account the ratio of the calorie content of the food that is included in a single meal. And if for dessert it is planned to eat a piece of halva - classic or dietary, then the main part of lunch (breakfast) should be low-calorie.

Composition, types of calories and BJU

There are a lot of varieties of halva: modern food technologies allow us to improve the classic recipe and improve the taste properties. But the basis of the product is made up of such unchanged components as nuts, seeds, flour. And depending on the base, there are three main types: classic halva from sunflower seeds, walnut and tahini (from sesame seeds).

Sunflower or Classic

The most common is sunflower halva, the composition of the product includes a pasty mass of seeds, caramel from molasses or sugar. Its calorie content is expressed as an average of 500/550 kcal per 100 gram portion of halva. 50% here is occupied by carbohydrates that provoke an energy surge, and the remaining 50% is distributed between vegetable proteins and unsaturated fats, which do not harm the level of cholesterol in the blood.

The nutritional advantages of sunflower halva are undeniable: it is rich in vitamins B2, E, PP. Also, the beneficial properties of sweets are due to the presence of iron, potassium, copper, calcium, phosphorus and a sufficient amount of dietary fiber and maltose. And it goes well with additional ingredients - chocolate, candied fruits, coconut flakes and other flavors.

Walnut or Peanut

A characteristic feature of this kind of favorite dessert is that it can be based on various nuts (almonds, cashews, hazelnuts, etc.) or a mixture of them. Peanuts, although they belong to the legume family, are also considered a valuable raw material for nut halva. It makes a delicious product with great dietary benefits over the classic version. So, peanut halvah has a lower calorie content: the indicator does not reach 500 kcal. And the vitamin composition remains at the same level. Periodic consumption of peanut treats (20 grams per day) is an excellent prevention of osteoporosis and memory impairment.

In the same row, pistachio halva is popular, the composition of which includes flour, milk caramel and the kernels of your favorite nuts. A rarer option is when a pistachio dessert is made from delicate nut paste. It is classified as an aphrodisiac product and is recommended to the table on romantic dates.

Tahini or Sesame

Sesame halva is a sweet typical of Central Asian cuisine. It is based on whole sesame seeds or their middle part - in this case it is called tahini. The vitamin and mineral composition does not suffer from these factors: in both cases, the product is saturated with vitamins of groups F and E, zinc, manganese, calcium, and magnesium.

Calorie content is expressed as the number 470 kcal per serving of 100 grams. It is noteworthy that this variety has the highest content of serotonin - the main natural antidepressant, the hormone of joy. The concentration of ascorbic acid in this product is another nutritional benefit that makes sesame dessert recommended for cancer prevention.

How to choose halva?

So that the taste of your favorite dessert does not disappoint, but brings true gastronomic pleasure and undoubted benefits to the body, you need to take note of a few tips:

1. When buying, give preference to a product that you can consider. Deaf packaging, for all its colorfulness and attractiveness, can hide a low-quality confectionery product.
2. Assessing the "appearance" of the dessert, pay attention to the uniformity of the mass. It should exfoliate, crumble easily, but not crumble from light pressure. And no extra elements on the surface - grains, sugar drops, husks, etc.
3. In halva, the composition excludes a dark color. Usually a darkened mass indicates the expiration of the expiration date.
4. If the seller allows you to try the sweetness (in a specialized department, in the market), then the selection criterion is the taste: moderately sweet, without bitterness. Also, a quality product literally melts in your mouth, and does not stick to your teeth.

Any variety of fresh treats is useful for hematopoiesis and the digestive tract. The naturalness of the components, folic acid in the composition make it possible to include halva in the diet of pregnant women and the list of "beauty products".

Kitchens have long been valued all over the world. Oriental recipes are famous for their naturalness and simple set of products. You will not find any exquisite troubles in the recipes and cooking processes of such dishes. Many Uzbek dishes have long been on Russian tables: plov, lagman, manti, samsa, fried dumplings and much more. But Uzbek sweets are especially popular. Recipes with photos can be found in our article.

Assortment of Uzbekistan sweets

The reception of guests in Russia and Uzbekistan, as well as the schedule by which dishes appear on the festive table, are slightly different. If in Russia we first eat the first hot dishes, then salads and only then sweets, then in Uzbekistan the opposite is true. Here guests are greeted with tea and Uzbek sweets, and then hot dishes, salads and snacks are served.

The range of oriental sweets is quite extensive. But mainly on the tables in Uzbekistan there are always dishes made from nuts, homemade sweets, halva, dried fruits and sweet cakes. But first things first.

Parvarda

As we have already said, homemade sweets are a favorite delicacy in the East. Parvarda - Uzbek sweets, reminiscent of our usual caramel. In shape, they resemble pads, most often white in color (since special flour dressing is used).

Ingredients:

• one glass of sugar;
• two glasses of water;
• half a glass of flour;
• one lemon.

Cooking process

Parvarda and other delicacies are national Uzbek sweets. The recipes for this dish are known to all oriental men. If the Russian cuisine is dominated by a woman, then here, on the contrary, desserts and meat are always prepared by men.

So, to prepare these homemade sweets, you need to take a large saucepan, preferably with a non-stick coating. Pour a glass of sugar there and add water in the amount indicated in the recipe. Prepare regular sugar syrup. Gradually bring the syrup to a boil, stir occasionally, wait for the sugar to completely disappear from sight. Then you can squeeze the lemon juice through a sieve.

A very important aspect of making these sweets is not to overcook the syrup. It should be viscous in consistency, in color - reminiscent of refined sunflower oil. It remains only to cool the caramel.

This is done with a bowl of cold water and butter. How? Very simple. First, pour ice water into one bowl, grease the other with butter and pour hot caramel into it. We put one dish in another and begin to interfere. Thanks to the oil, the mass will not stick to the walls of the dishes, and due to the temperature difference, the caramel will quickly cool down, which is what we are trying to achieve.

When the consistency resembles pliable plasticine, you can proceed to the following manipulations. Sprinkle some flour on a cutting board. Roll a lump out of our "plasticine" and make a small hole inside. Parvarda - an unusual form of Uzbek sweets. The photo confirms this. But how do you get this shape? We explain.

When you have made a ring inside, you need to stretch the caramel dough so that a figure eight is formed. Then we repeat the manipulations, each time we make eights and mix them together. As a rule, this is done at least twenty times.

As a result, you should get sweet noodles. It must be cut into square pieces-pillows and sprinkled on top with a small amount of flour. After four to six hours, the sweetness is ready.

Halva

Halva is another dish of Uzbek cuisine, which is universally loved by those with a sweet tooth. The ingredients that are used in cooking are very simple and affordable.

Necessary:

• 120 grams of flour.
• Half a liter of milk.
• Ghee - 125 grams.
• 200 gr. Sahara.
• Two tables. spoons of sesame seeds.
• Half a glass of shelled walnuts.

Cooking process

To prepare such Uzbek sweets for tea, you must first prepare the flour for work. We spread it on a wide flat frying pan and heat it up with the addition. When it acquires a pleasant brown tint, you can proceed to further mixing the ingredients.

While your flour is fried, take and mix milk and sugar in a separate bowl. When the flour is ready, the sugar will have time to completely dissolve. Add the flour mixture in a thin stream. We mix. The mass should stand on fire for about fifteen minutes.

Then take the pan off the heat. Let the mass cool down a bit. When it is already cool enough, you can start forming balls. As a rule, halva is made in the form of large briquettes. If you are making for yourself, and not for a large festive table, then you can (for ease of consumption) form small balls.

Each such ball of halva should be thoroughly dipped in a topping consisting of crushed walnuts and sesame seeds. We serve the dish on the table. Brew green tea and enjoy.

Pashmak

Required products:

• One kilogram of granulated sugar.
• Butter - 50 grams.
• Juice of half a lemon or one teaspoon of citric acid.
• Glass of water.

Cooking process

As you can see, again we use the simplest and most affordable set of products to prepare national Uzbek sweets. Pashmak is a sugar halva, which is not only very sweet and loved by children, but also useful, helping in the treatment of diseases of the bronchi and the entire respiratory system.

Like many other sweets, pashmak is prepared on the basis of sugar syrup (caramel). We mix sugar and water, boil the syrup to a caramel consistency. Then pour the liquid caramel mass onto a baking sheet or cutting board and stretch it until white threads appear.

At this time, you should already have flour on the stove. Fry the flour, as in the previous recipe, until brown. Then the caramel mass should be dipped in flour and again stretched into the thinnest threads. From the finished caramel noodles we make small sausages and cut them into cubes.

Nishalda

But not all dishes of this cuisine are prepared in minutes. Sometimes you have to make every effort and patience to cook traditional Uzbek sweets. We will provide photos with names, we will try to describe the cooking process as carefully as possible, but whether you undertake such an experiment is up to you.

If you decide to spend your time, then let's start cooking another sweet Uzbek dish. Nishalda looks like very thick white sour cream. The basis of this recipe will be egg whites and sugar syrup.

Required set of products:

• 3 kg of sugar.
• 2.5 liters of water.
• 8 eggs.
• 7 teaspoons of citric acid.
• Three roots of etmak.

Cooking process

Let's make a small digression and talk about what an etmak root is. Let's say right away that without it, it's not even worth starting to cook nishalda, as they say, it contains all the salt.

So, etmak is what many people call it. He is a tumbleweed, he is also the root of the paniculata. Somewhere in Tashkent there will be absolutely no problems with buying such a product, it is sold at any bazaar, and it is inexpensive. But here in Russia it is not so easy to find an etmak. What to do? What to replace?

Approximately the same amount of substances contained in etmak is found in licorice root or licorice root. You can replace the root with gelatin or agar-agar. But the beneficial properties that this dessert has due to the content of etmak will, unfortunately, be lost when replaced with other products.

Let's get started. If you still found the roots of etmak, then grind them and fill them with water. We put on a slow fire and cook for about two hours. If this ingredient is not present, then we brew licorice root (it is sold in any pharmacy) and insist it for about an hour.

During this time, you will need to work with proteins. Proteins need to be whipped for a long time. If you have helpers, then ask them to be in charge of proteins while you cook sugar syrup.

Sugar syrup is made according to the traditional recipe (we described it a little higher). When the syrup is almost ready, add citric acid to it. Cook for a couple more minutes and remove from heat.

We turn to mixing the finished ingredients. While the process of whipping the proteins is in progress, add syrup to them in a thin stream, then a decoction of the root. The mass should be quite thick and incredibly white. It is stored in the refrigerator. Served with cakes and just for tea.

Brushwood

This dish is considered festive. But in Russia, such Uzbek sweets are great for an afternoon snack, for breakfast, and just for tea gatherings. Experienced housewives advise cooking brushwood using butter and good fat milk.

Ingredients:

• Two eggs.
• 4 tbsp. spoons of sugar.
• 100 grams of milk.
• 50 grams of butter.
• Two glasses of flour.
• Vegetable oil - a glass.

Cooking process

Look at the list of products. This is what Uzbek cuisine is famous for. The recipes for sweets here consist of such simple and understandable components that even the hostess who hardly touches the preparation of complex dishes can find them in her refrigerator.

So, mix flour and eggs. In a separate bowl, dissolve the sugar in the butter. It can be preheated in a water bath or in a microwave oven. Pour the creamy mass into the dough and mix well.

Many housewives believe that good brushwood is best made from puff pastry. But not Uzbek sweets. The recipes here are simple, easy and do not require any special culinary delights. The dough for brushwood is made quickly and easily, as you can see.

When the dough is well mixed, form a ball out of it. Roll out quite thinly and cut into squares or rectangles. In the center of each geometric figure, we make an incision and stretch the tip of the dough through the resulting hole.

Now it remains only to fry the brushwood until crisp in vegetable oil. You can sprinkle it with powdered sugar before serving, or you can simply serve it with jam, sweet berry syrup, jam, etc.

Sherbets

Sherbets are also popular Uzbek sweets. Recipes are based on the use of berry or fruit decoctions. Delicious sherbets are made from pomegranate and grape, apricot and strawberry, lemon and cherry juices.

For cooking you will need:

• One glass of sugar.
• Two glasses of water.
• One kilogram of your chosen fruits or berries.

Cooking process

Cooking sherbet according to the Uzbek recipe is very simple. You will need to boil the sugar syrup. How this is done, we have already described more than once above. Everything according to the standard recipe.

Squeezed fruit or berry juice is added to the hot syrup. Let it cool slightly and pour into molds or glasses. The national sweet dish of Uzbekistan is ready.

By chance, when buying vegetables, my eyes fell on sets of oriental sweets. I did not buy in a store, but in a small market. On the label - Tashkent halva.

It is represented by three types: creamy, chocolate and pistachio.

I was surprised by the large amount of crushed and whole nuts: cashews, almonds and seeds. Of course I did. One package costs 100 rubles. Weight: 400 grams. I had never tried such a halva before and did not even know that such a thing existed. And where, if not on airek, you can find information that this is halva-kos. Found on the Internet

Kos-halva Halva is a national traditional dessert of Central Asia. In the East, there are numerous varieties of this sweet product, which have an unusual taste and are of great benefit to the body. It should be noted that in translation from Arabic halva and it translates as "sweetness".

The composition is natural. No chemistry was found. But this is in a slichvochnoy halva. I do not think that pistachio did without dyes. The packaging, however, leaves much to be desired. But I think that it is generally sold by weight. This is already the sellers themselves, the owners of the outlet came up with. But well done guys. They did everything right.

And now about the taste of creamy halva. We can say for sure that this is heavenly pleasure. Very light, sweet but not cloying. It has nothing to do with ordinary sunflower or peanut halva, which, by the way, I don’t like at all. Feels like a cross between sherbet, nougat and white chocolate. The consistency is neither hard nor loose, it does not crumble. Nuts were not spared - there are a huge number of them: crushed cashews, crushed and whole almonds, seeds.

Of course, the trouble is with calorie content: 380 kcal per 100 grams. But I will not deny myself this delicacy. Twice a day, 20 grams, yes I will eat.

I am always happy to discover new flavors. Oriental cuisine continues to fall in love with itself. This sweet has now settled in my kitchen for a long time. But it was creamy, chocolate and pistachio that I didn’t like.

Halva is not only tasty, but also healthy, and cooked on your own, it is also completely natural.

Cooking process:

1. Melt butter in a wide pan, add flour. Fry the flour, stirring constantly, until light brown or reddish.
2. Separately combine milk and sugar, put on the stove, stirring constantly, bring to a boil.
3. Pour the milk in a thin stream into the pan with the fried flour, mix thoroughly.
4. Pre-fry the sesame seeds in a dry frying pan and add to the milk mixture, leave a little sesame seeds for powdering.
5. Finely chop the walnuts in a blend and add them to the rest of the ingredients.
6. Mix everything and cook over low heat for 15-20 minutes.
7. Prepare a mold, preferably a metal one, put a cling film on the bottom, grease it with oil and sprinkle sesame seeds on top.
8. Pour halva on top and sprinkle with sesame seeds again. Wrap the film, tightly press the halva with a lid.

Leave the halva in the refrigerator on the bottom shelf for 2-3 hours and then enjoy the finished dessert.

peanut halva recipe

Products:

• Peanuts - 300 gr.
• Vegetable oil - 120 ml.
• Sugar - 200 gr.
• Flour -150 gr.
• Water - 200 ml.
• Vanillin - 15 gr.

Cooking process:

1. Pour the flour into a dry hot frying pan and fry until golden brown for 2-3 minutes, transfer the flour to a dry bowl.
2. Grind roasted and peeled peanuts in a blender until crumbs, add to flour.
3. Separately, pour sugar into a container and pour in a little water, put on the stove. Cook the syrup, stirring constantly, over medium heat. After boiling, add vanillin and boil for another 2 minutes.
4. Pour the syrup into a bowl with a mixture of flour and peanuts, add vegetable oil there. Mix everything thoroughly until a homogeneous loose mass.
5. Prepare the form, grease it with oil and lay out the halva, level it and press down with something heavy.
6. Put in the refrigerator for 1.5-2 hours

Halva can be cut into pieces, give it a different shape or make balls.

Optionally, you can dip the finished halva in melted chocolate or sprinkle with coconut flakes. Halva is a healthy sweet, especially since it is easy to cook and it is stored for a long time, so make dessert more often and enjoy a pleasant tea party.