Armenian halva. Homemade Armenian Halva with Peanuts

31.10.2019 Salads

A very simple recipe for Armenian halva of Armenian cuisine. A step-by-step recipe for Armenian cuisine with a photo for cooking at home in over 2 hours. Contains only 506 kilocalories.

Preparation time: 14 minutes
Time for preparing: over 2 hours
Calorie Count: 506 kilocalories
Servings Per Container: 8 servings

Complexity: Very simple recipe
National cuisine: Armenian cuisine
Type of dish: Dessert

Eight Serving Ingredients
Wheat flour 1.5 stack.
Butter 200 g
Walnut 1.5 stack.
Sugar 150 g.
Milk 3 tbsp. spoon

Step cooking
This is an old and very rare recipe for Armenian halva. It is not known to many, since it is not prepared in all regions of Armenia. This halva has a unique aroma, and walnuts give it a wonderful taste. Its value is that it is always prepared manually, so it is very different from the store. For the preparation of halva, we need peeled walnuts, about 1.5 tbsp.
From nuts we select whole halves, about 8 pcs. We need them to decorate halva at the end. And chop the rest with a knife to medium size. It is better not to use a blender, because then the nuts will be very small.
Pour the flour into a pan and fry over very low heat until golden brown, constantly stirring with a spoon. Be careful: the flour burns quickly. When frying, it will gather in a kind of lumps, they need to be kneaded with a spoon. Even the readiness of flour can be checked by smell. When the flour is ready, it emits a pleasant spicy aroma of homemade creamy pastries. Now turn off the tile.
When frying, it is not possible to completely grind all the lumps. Therefore, the remaining lumps are sifted through a sieve. I do it right above the pan in which I fry. I simply transfer the flour into an iron sieve with a spoon and sift it back into the pan. Throw lumps. Pour sugar and mix.
While the flour is still hot, we begin to introduce the butter. Roughly divide it into 4-5 pieces, and take turns to spread to the flour. Butter immediately begins to melt. This is the melted butter we begin to mix with flour. So gradually introduce all the butter.
After that, the mass will become golden brown, but crumbly. In order to “glue” it, we use milk. First add one tablespoon of milk and mix the mass. You will immediately see that the mass becomes softer and more supple. Gradually introduce all the milk. The consistency should be similar to soft clay.
We spread the mass on a food film in the form of a rectangle. And smooth the edges with a spoon.
Evenly distribute chopped walnuts.
We turn halva into roll. We do this with a film. Halva does not stick to her. We align the edges with the film and give the desired beautiful shape.
Spread the halves of nuts on top, gently squeeze them. Wrap halva in film and put in the refrigerator for 3 hours.
We take out the finished halva from the refrigerator, let it stand for 15 minutes, so that it warms up. Cut into portioned pieces so that each one has one top nut. It is good to serve tea or warm milk with halva. Enjoy your meal.

A very simple recipe for Armenian halva of Armenian cuisine step by step with a photo. Easy to cook at home in over 2 hours. Contains only 506 kilocalories.

Preparation time: 8 minutes
Time for preparing: over 2 hours
Calorie Count: 506 kilocalories
Servings Per Container: 8 servings

Complexity: Very simple recipe
National cuisine: Armenian cuisine
Type of dish: Dessert

Eight Serving Ingredients
Wheat flour 1.5 stack.
Butter 200 g
Walnut 1.5 stack.
Sugar 150 g.
Milk 3 tbsp. spoon

Step cooking
This is an old and very rare recipe for Armenian halva. It is not known to many, since it is not prepared in all regions of Armenia. This halva has a unique aroma, and walnuts give it a wonderful taste. Its value is that it is always prepared manually, so it is very different from the store. For the preparation of halva, we need peeled walnuts, about 1.5 tbsp.
From nuts we select whole halves, about 8 pcs. We need them to decorate halva at the end. And chop the rest with a knife to medium size. It is better not to use a blender, because then the nuts will be very small.
Pour the flour into a pan and fry over very low heat until golden brown, constantly stirring with a spoon. Be careful: the flour burns quickly. When frying, it will gather in a kind of lumps, they need to be kneaded with a spoon. Even the readiness of flour can be checked by smell. When the flour is ready, it emits a pleasant spicy aroma of homemade creamy pastries. Now turn off the tile.
When frying, it is not possible to completely grind all the lumps. Therefore, the remaining lumps are sifted through a sieve. I do it right above the pan in which I fry. I simply transfer the flour into an iron sieve with a spoon and sift it back into the pan. Throw lumps. Pour sugar and mix.
While the flour is still hot, we begin to introduce the butter. Roughly divide it into 4-5 pieces, and take turns to spread to the flour. Butter immediately begins to melt. This is the melted butter we begin to mix with flour. So gradually introduce all the butter.
After that, the mass will become golden brown, but crumbly. In order to “glue” it, we use milk. First add one tablespoon of milk and mix the mass. You will immediately see that the mass becomes softer and more supple. Gradually introduce all the milk. The consistency should be similar to soft clay.
We spread the mass on a food film in the form of a rectangle. And smooth the edges with a spoon.
Evenly distribute chopped walnuts.
We turn halva into roll. We do this with a film. Halva does not stick to her. We align the edges with the film and give the desired beautiful shape.
Spread the halves of nuts on top, gently squeeze them. Wrap halva in film and put in the refrigerator for 3 hours.
We take out the finished halva from the refrigerator, let it stand for 15 minutes, so that it warms up. Cut into portioned pieces so that each one has one top nut. It is good to serve tea or warm milk with halva. Enjoy your meal.

Description

Armenian halva - This is an unusually tasty treat, which is also very useful. Due to the fact that halva in Armenian is made from nuts, seeds and sesame, it contains trace elements such as phosphorus, sodium, iron and many others. Halva is rich in proteins that can replace meat, so such a treat is ideal for vegetarians and those who fast.

Armenian halva is very nutritious, as the main ingredient in this recipe is fatty nuts. When roasted, they secrete 30% more polyphenols, which have an antioxidant effect. But such sweets are contraindicated for people suffering from diabetes.

Halva can not be called a low-calorie product, so its consumption must be limited to those people who follow their figure. However, if you compare Armenian halva and chocolate, the first is more nutritious and less high-calorie.

All the beneficial properties of nuts and seeds, which are part of the Armenian halva, are preserved during cooking. Therefore, such a treat recommended for pregnant women and nursing mothers.

It is very simple to prepare Armenian halva at home, for this you will need no more than 40 minutes, in addition, you can use our step-by-step photo recipe in the form of a cheat sheet in the kitchen. And as a result, you will prepare a real culinary masterpiece that will give you a boost of energy and help you cope with a bad mood.

Ingredients

(500 g)
(200 g)
(200 g (or 50 ml sugar syrup))
(4 tbsp.)
(Little)
(100 ml (for syrup))
(100 g (for syrup))

Cooking steps

Prepare the necessary products from which we will create Armenian halva with our own hands. Butter should be very soft so that it can later be easily melted and mixed with flour.

Before you start preparing halva at home, prepare a form in which you will lay it out. Cover the mold with parchment paper and brush with a little butter. This volume of ingredients is designed to prepare 600 grams of halva. Therefore, if you want to increase the number of products, you can use a wide frying pan or a baking dish to form halva.

First you need to sift the wheat flour and fry it in a dry hot pan. It should not be disturbed during the first five minutes. After that, constantly stir the flour so that it does not burn. Reduce the fire a little.

As a result, you should get caramel-colored flour resembling baked milk.

Meanwhile, melt the butter and gradually pour it into the fried flour, constantly stirring it. She will take in small lumps. Do not worry: this is what the future halva blank looks like.

In the meantime, make sugar syrup. Pour some water into a separate container and add granulated sugar. Put on fire. As soon as you notice that the water with sugar begins to boil, remove the syrup from the stove and cool completely. If you have honey, use it to make Armenian halva. Melt it in a water bath. Fry sesame until golden. If you decide to add nuts and seeds to halva, also dry them a little in a hot pan. Now carefully pour the sugar syrup or melted honey into the flour and butter and fry the mixture for several minutes, stirring constantly. Remove the future halva from the fire and add sesame seeds, nuts and seeds. It is not necessary to add everything together, you can choose the ingredient that you like most.

It's time to press halva. In order for it to be denser, it needs to be shaped while the halva is still hot. In a prepared container, gradually pour the hot halva in small portions. Press each new portion tightly with a spoon. After you put all the halva in a container, put a small load on it and send it in the refrigerator for several hours, or even better - for the night. Once the Armenian halva has cooled completely, you can try it. Here is such a wonderful and friable texture obtained from this treat.

Now you can lay out your home Armenian halva on plates, and call all the family for morning tea drinking. Despite the fact that halva is cooked very quickly, it turns out to be tasty, nutritious and very healthy. Please your kids and beloved husband with this treat.

Enjoy your meal!

Grind nuts, leave large beautiful nuts to decorate the finished halva.

Pour the flour into a pan and fry over very low heat until golden brown, constantly stirring with a spoon. Be careful: the flour burns quickly. When frying, it will gather in a kind of lumps, they need to be kneaded with a spoon. Even the readiness of flour can be checked by smell. When the flour is ready, it emits a pleasant, spicy aroma of homemade baking.

The remaining lumps that could not be kneaded during frying, grind through a sieve. Then mix the flour with sugar.

We do not remove flour from the pan! While it is hot, gradually introduce the oil, slicing it in pieces. The butter will melt immediately, stir it with a spoon and flour at the same time.

After that, the mass will become golden brown, but crumbly. In order to "glue" it, we use milk. First add one tablespoon of milk, mix the mass. Gradually, the mass becomes like soft plasticine (in the process of adding milk).

Stir the mass so that it is homogeneous. Put it on cling film, flatten.

Spread nuts on top evenly.

We turn halva into roll. We do this with a film. Halva does not stick to her. We align the edges with a film and give the desired beautiful shape.

Spread the halves of nuts on top, gently squeeze them. Wrap halva in film and put in the refrigerator for 3 hours.

Dessert We are pleased to present you a step-by-step recipe for preparing a dish "Honey cake with halva cream." It is really worth a try. Flour 1/2 stack. Flour 1.2 stack. Starch 2 tbsp Sugar 1/2 tbsp Egg 3 pcs. Salt 1/2 tsp Soda 1 tsp Walnuts 1 stack. Sour cream 350 g Halva 350 g Cognac 3 tbsp Melt the honey and let it cool. Mix eggs, honey, sugar and a little salt in a food processor. Add flour, starch and soda (mixed with flour) to the resulting mixture. Grind the nuts into small crumbs. Add the nuts to the dough and mix everything again until smooth. Grease a mold with a height of about 7 cm and a diameter of about 26 cm with vegetable oil and pour batter into it. Put the cake in the oven preheated to 180 ° C and bake for about 30 minutes until the cake becomes rosy. In the baking process, you do not need to open the oven so that the cake does not fall. Break halva into small pieces and mix with sour cream. Add cognac to the mixture of halva and sour cream and beat well again. Get ready cake and let it cool a bit. Cut the cake into 3 parts, generously coat with cream, brush on top and leave to soak. Enjoy your meal!

15min 25min Dessert We are pleased to present you a step-by-step recipe for cooking Halva with Pistachios. It is really worth a try. Pistachios 1.5 stack. Milk 2 tbsp Butter 2 tbsp Water 1 stack. Sugar 1/2 stack. Vanillin 1/2 tsp Put the pistachios in a wide bowl, pour boiling water and leave for half an hour. Then put the nuts on a sieve to glass the water, place in a mixer or food processor with metal nozzles, add milk and chop the nuts to a pasty state. After that pour sugar and mix. In a deep skillet with a non-stick coating, melt the butter over low heat, add the nut paste and, stirring constantly, fry for 15 minutes until the mass thickens. Then pour vanillin, mix, put halva on a greased baking sheet or tray, smooth the surface and cool. Cut the frozen halva into small squares with a knife-saw, put in the base and serve at st. This halva can be stored in the refrigerator for 2-3 weeks. Enjoy your meal!

20min 120min Desserts Thus, halva can be made from sunflower seeds and even peanuts. Sesame halva - an unusual dessert, which is based on sesame seeds, milk, flour and vegetable oil. This oriental delicacy has an amazing taste. Sesame 1 stack. Flour 1 stack. Sugar 150 g. Milk 75 ml. Vegetable oil 4 tbsp Vanillin to taste Sesame need to be fried a little in a pan, and then chopped in a blender or in a meat grinder several times. It is better to use a meat grinder. We also fry the flour in a pan. Let it cool, set aside. Mix the grated sesame with flour. Add vegetable oil. Mix the mass until smooth. Boil milk with sugar until sugar is completely dissolved. Let the milk cool, then pour it into the sesame mass and begin to mix everything. We take the board, cover it with cling film. We spread the resulting halva in a uniform layer. Choose the thickness yourself (I love it when the layers are no more than 1 centimeter). After that, we send halva to the refrigerator until it completely solidifies. Cut halva arbitrarily and serve. On average, halva freezes for about half an hour.

20min 120min Desserts To make Azerbaijani halva from flour at home, you need to make a minimum of effort. The result is a very sweet and delicious dessert for children and adults. Frozen halva has a thick texture and pleasant aroma. There are no nuts in the original recipe, however, it tastes even better with them. Good luck Sugar 1/2 stack. Water 1/2 stack. Butter 70 g Flour 50 g. Walnuts 1/3 stack. Cinnamon to taste Saffron to taste Pour sugar into the pan, pour water. Boil over medium heat, stirring occasionally. Cook the syrup until thickened for 7-8 minutes. Add saffron and cinnamon to taste. Stir, remove from heat, cool. We clean and chop walnuts in a blender. Heat a dry frying pan, pour flour on it, fry until creamy color, stirring occasionally. Add soft butter to the pan. Fry together for a couple of minutes, then pour in the syrup and mix until smooth. Then add chopped nuts. Put halva on a plate, flatten it and cool a little. Place the plate in the refrigerator for several hours. Enjoy your meal!

20min 1140min Desserts Halva is probably the most popular sweet of the whole East, at least the Near and Middle so accurately. There are no recipes for it! And on flour, and on butter, and with sesame seeds, and with other additives. I like to cook Azerbaijani halva according to this, as for me, the simplest recipe. For the preparation of Azerbaijani halva, we need sugar, eggs (only protein) and nuts. You can reduce the proportions, I cooked for a large family and guests in addition. Sugar 4 Kilog. Citric acid 2-3 chips. Hot water 4 stacks. Nuts 1,5-2 Kilog. Eggs 2-3 pcs. Mix sugar and citric acid in a large basin, add hot water, mix lightly and put on fire to cook the syrup. You don’t have to stir it much, the sugar itself will dissolve. Meanwhile, separate the squirrels from the yolks. Beat them until white foam. I don’t add anything to the squirrels, I just beat them with a fork. When the sugar syrup has become thick, remove it from the heat. Allow to cool, but not much, it just should not be hot, so that when added, the proteins do not curl. While the syrup is cooling, stir it a couple of times so that the sugar does not harden back. Then add whipped squirrels to the syrup. Everything needs to be mixed very carefully, the proteins must be completely and evenly dissolved in the syrup. This may take up to half an hour, but it is necessary. The mass should be white. Now you can add nuts. Again: you need to mix everything thoroughly. In addition to nuts, you can add dried fruits if desired. Moisten your hands in cold water, form briquettes. The mass should be still warm and supple, but not hot. You can put it on a baking sheet covered with cling film. Halva will be ready the next day. When it hardens properly, it can be cut into pieces. Such a real Azerbaijani halva for tea is ready. Enjoy your meal!

20min 60min Desserts I know that there are a lot of options for halva recipes. And everyone is associated with the region and traditions where it is prepared. I often make halva from sunflower seeds. But variety in the choice of sweets attracts me, so I try different recipes.
For Uzbek halva, we need flour, milk, sugar, ghee, walnuts and sesame. I advise you to use ghee, it gives halva a pronounced nutty flavor. Ghee 125 g Flour 125 g. Milk 500 ml. Sugar 200 g Walnuts 1/2 stack. Sesame 2 g. Melt melted butter (over low heat) in a saucepan or in a wide frying pan. Add flour, mix thoroughly. Fry, stirring occasionally, until creamy. Bring milk with sugar to a boil. Pour the milk into the fried flour in a thin stream, mixing thoroughly. And cook over low heat for about 15 minutes. Then cool a little. To sprinkle in a dry frying pan, lightly fry sesame seeds. Grind the nuts in a blender. Roll a walnut-sized ball from a slightly cooled mass. Roll them in a sprinkle. Make green tea. Serve with it ready-made Uzbek halva. Have a nice tea party!

20min 720min Desserts Halva is a tasty and very sweet oriental delicacy. Everyone is used to the need for sunflower seeds to prepare it, and this recipe boldly destroys stereotypes. And although it’s not at all new, but quite unusual for our country, you rarely see such halvah on the shelves of a store, so you should treat your flare, making a dessert according to this recipe. Flour 200 g. Water 2 stacks. Salt to taste Sugar 1.5 stack. Saffron to taste Ghee 250 g Sift the flour into a bowl, pour a pinch of salt, add ½ cup of water literally drop by drop, grind everything and then pass through a colander to get a homogeneous mixture. Leave the mixture for the whole night so that it dries well. Pour 1.5 cups of water into the stewpan and pour sugar, add a little saffron, cook the syrup on low heat. Pour the melted butter into the pan and gradually pour the previously mashed flour with water, mix with a spoon until completely absorbed. Next, pour the previously obtained syrup into a pan for ghee and flour. Mix thoroughly so that there are no lumps left. Pour the finished halva into a plate or pour into forms, leave it a little for solidification and cooling.

20min 30min Desserts This simple sesame halva recipe is easy to prepare in your home kitchen. Halva turns out the way you like: it can be more crumbly, soft or vice versa more liquid. It all depends on your preference. After all, you do it yourself. In such halva, you can add pieces of fruit or nuts, replace sugar with honey. Add coconut or cocoa. Sesame 1 stack. Flour 1 stack. Sugar 150 g. Milk 70 ml. Vegetable oil 3 tbsp Vanilla sugar 1 tsp Fry sesame seeds in a hot pan, stirring surely. Transfer it to a blender glass. Fry the wheat flour in the same pan. Pour some milk into the stewpan, add sugar. Stir. Bring to a boil. Cook the syrup. Make a minimum fire. Stir while stirring to completely dissolve the sugar. Remove from heat. Combine the fried flour and ground sesame in a separate bowl. Pour in a little vegetable oil. Shuffle. Pour warm syrup into a thin stream, stir. Thoroughly mix the entire mass until completely homogeneous. Select the desired consistency (softer or drier). Adjust it with fried flour and milk syrup. Cover the food container with baking paper and transfer halva into it. Seal the mass with your hands. Leave it to dry and cool. Now that you have learned how to cook halva from sesame seeds, chop it into pieces and serve with tea or milk.

20min 90min Desserts Tasty, sweet and very high-calorie delicacy, halva from seeds, everyone loves. But not everyone knows that this oriental sweet can be very easily prepared at home. The recipe for halva from seeds is simple and affordable. In this recipe, the basic composition of the products is indicated. You can slightly change the composition, add chopped nuts or raisins to halva.
See how to make halva from seeds! Seeds 200 g. Bran 50 g. Vegetable oil 30 ml. Honey 3-4 tbsp Pour the seeds peeled from the husk into a dry pan and put on the stove. On a fire a little more than average, fry the seeds to a beautiful golden color and in no case do not leave the stove. Seeds need to be mixed. About a third of the seeds are poured into another container, and the rest are sent to a blender. And we interrupt almost to flour. Pour bran into a dry frying pan. And fry, stirring all the time, until light golden color. Pour chopped and whole seeds and bran into a bowl. Add vegetable oil and honey. If you do not want honey, then you have to cook the syrup from half a glass of sugar and 40-50 ml of water. We carefully lay out the halvich mass in any container covered with cling film. And very well tampered. Send halva to the refrigerator, let it harden. Then we get it, cut it and enjoy it.

20min 180min Desserts Halva can be prepared at home, while it will turn out much tastier than the purchased one. You do not need much time or skills to do this. To learn how to cook the Halva sunflower halva, read this recipe. You will get a delicious and very gentle treat. Hazelnuts 100 g. Sunflower Seeds 100 g. Wheat flour 160 g. Vegetable oil 80 ml. Sugar 200 g. Water 75 ml. Take a raw hazelnut and wash it. Put on paper towels. Then heat a dry frying pan on a stove and lay nuts on its surface. Reduce heat and fry hazelnuts for about five minutes, stirring constantly. Let the nuts cool and peel them off by rubbing hazelnuts in a towel. Reheat the pan and pour sunflower seeds peeled from the husk into it. Fry them in a pan until they are well warmed up. Pour the roasted hazelnuts and still hot sunflower seeds into the blender bowl. Beat ingredients at maximum power until they turn into a homogeneous mass. Sift flour through a sieve. In a clean dry fry pan, fry the flour until slightly golden on low heat. Transfer the flour into a bowl, add chopped seeds and nuts to it. Pour water into a saucepan and place it on the stove. Heat the liquid over low heat, then pour in sugar and stir until it dissolves. Pour the vegetable oil into the syrup and turn off the heat. Pour flour with nuts and seeds into the resulting syrup, mix. Take any convenient dishes in which your halva will freeze. Put the cling film in it and pour the resulting mass. Cover the top with another layer of film and put the halva in the refrigerator to completely freeze.