What does halva consist of. What is sunflower halva

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Vanilla sunflower halva".

The table shows the content nutrients(calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of norm in 100 g	% of the norm in 100 kcal	100% normal
calories	516.2 kcal	1684 kcal	30.7%	5.9%	326 g
Squirrels	11.6 g	76 g	15.3%	3%	655 g
Fats	29.7 g	60 g	49.5%	9.6%	202 g
Carbohydrates	54 g	211 g	25.6%	5%	391 g
Water	2.9 g	2400 g	0.1%		82759 g
Ash	1.8 g	~
vitamins
Vitamin B1, thiamine	0.8 mg	1.5 mg	53.3%	10.3%	188 g
Vitamin B2, riboflavin	0.1 mg	1.8 mg	5.6%	1.1%	1800
Vitamin PP, NE	6.4256 mg	20 mg	32.1%	6.2%	311 g
Niacin	4.5 mg	~
Macronutrients
Potassium, K	351 mg	2500 mg	14%	2.7%	712 g
Calcium Ca	211 mg	1000 mg	21.1%	4.1%	474 g
Magnesium	178 mg	400 mg	44.5%	8.6%	225 g
Sodium, Na	87 mg	1300 mg	6.7%	1.3%	1494
Phosphorus, Ph	292 mg	800 mg	36.5%	7.1%	274 g
trace elements
Iron, Fe	33.2 mg	18 mg	184.4%	35.7%	54 g
digestible carbohydrates
Starch and dextrins	12.5 g	~
Mono- and disaccharides (sugars)	41.5 g	max 100 g

Energy value Vanilla sunflower halva is 516.2 kcal.

Main source: Skurikhin I.M. etc. Chemical composition of foodstuffs. .

** This table shows the average norms of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the My Healthy Diet application.

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GOAL TIME

USEFUL PROPERTIES SUNFLOWER VANILLA HALVA

Vanilla sunflower halva rich in vitamins and minerals such as: vitamin B1 - 53.3%, vitamin PP - 32.1%, potassium - 14%, calcium - 21.1%, magnesium - 44.5%, phosphorus - 36.5%, iron - 184.4%

What is useful Halva sunflower vanilla

• Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. The lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient consumption vitamin is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, is involved in the processes of nerve impulses, pressure regulation.
• Calcium is the main component of our bones, acts as a regulator of the nervous system, is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain calcium, potassium and sodium homeostasis. Lack of magnesium leads to hypomagnesemia, increased risk of developing hypertension, heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates the acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the flow redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.

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The complete guide to the most useful products you can see in the application - a set of properties of a food product, in the presence of which the physiological needs of a person for the necessary substances and energy are satisfied.

vitamins, organic substances needed in small quantities in diet both humans and most vertebrates. The synthesis of vitamins is usually carried out by plants, not animals. The daily human need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and "lost" during cooking or food processing.

Halva is a traditional oriental sweet that the West has long tasted and loved. Even the name of this dessert in Arabic just means "sweet". Today it is produced everywhere, and you can buy halva almost anywhere. grocery store. Classic recipe, according to which the sweetness was made from nuts, today has changed for some of its varieties. For example, instead of nuts they began to use sunflower seeds. And so the sunflower halva appeared. Seeds are far from its only ingredient, the composition sunflower halva also includes a caramelized mass, usually from sugar, and a foaming agent. In the role of the latter are the roots of licorice or saponaria. Also, various fillers can be added to it: nuts, sesame seed paste, and chocolate icing may be present on top. halva, depending on the final recipe, may vary, but it is never low. This is one of the highest calorie confectionery.

Nutritional composition of sunflower halva

Despite the status of sweetness, this product has a wonderfully balanced nutritional composition, which contains both proteins, and fats, and carbohydrate compounds. Most of all here, of course, the latter - 54 grams. In second place are fats - 29.7 grams, because the main component here is oilseeds. But there are also a lot of proteins in the composition of the sunflower halva product - 11.6 grams. The consistency of halva is a rather dry product, it contains only 2.9 grams of water, and this is considered the standard. If you see a product in the store with a wet surface or signs of condensation on the packaging, it's definitely not worth buying. It was either damaged from the beginning, or it was stored incorrectly. Carbohydrates are presented in halvah in the form of starchy compounds and simple sugars which break down very quickly in the body. Therefore, this sweetness is excellent source energy for those who experience great physical exertion. The rest should limit its use, because energy value halva is 516 kcal per hundred grams, almost the same is in high-calorie milk chocolate. But there is still a lot in the halva useful substances, for example, and vitamin PP. It also has a lot mineral matter essential for the human body. In particular, halva is rich in iron, phosphorus, potassium, magnesium and calcium.

In ancient times, halva was necessary product for any traveler, because it is very high in calories and does not spoil for a long time. What halva is made of these days is interesting to know for all the sweet tooth.

This is a dessert of Arabic origin that appeared around the beginning of the 5th century in Iran. There are many varieties of halva, but their calorie content is approximately the same - 100 grams of the product contains about 490-550 kcal.

The composition includes vitamins and trace elements, and the BJU indicators look like this:

• proteins - 12-17 g;
• fats - 30 g;
• carbohydrates - 50 g;

Nut halva contains a lot of dietary fiber (5-7 g per 100 g). Slightly different in composition Turkish white halva writing, its calorie content is 450 kcal per 100 g, it contains little protein (3 g) and fat (12 g), and consists mainly of carbohydrates (83 g).

Types of oriental delicacies

There are several types of halva. The tradition of making this delicacy different peoples are different. So, in Turkey, writing is popular, similar to cotton candy, and in India they prepare vegetable halva from mung beans or calabash.

On the territory of the post-Soviet space, halva based on oilseeds and nuts is common.

Types of oilseed halva:

• sunflower;
• peanut;
• walnut;
• tahini halva from ground sesame seeds.

They also make tahini-peanut halva and nut various kinds: from pistachios, cashews, almonds, walnuts.

Benefit and harm to the body

You can talk about the benefits of halva for a long time, this product contains alimentary fiber, which are necessary for normal digestion, vitamins and minerals. Oil halva contains all the B vitamins that are important for the normal functioning of the nervous system, a lot of vitamin E, which helps maintain healthy skin, hair and nails.

It contains many mineral elements:

• potassium - takes part in the regulation of intracellular metabolism and the processes of conducting nerve impulses;
• magnesium - prevents the development of hypertension and heart disease;
• phosphorus - necessary for the mineralization of bones and teeth;
• iron - is part of many proteins and enzymes in the body;
• manganese - participates in the formation of connective and bone tissue;
• copper - prevents the development of connective tissue dysplasia;
• selenium - has an immunomodulatory effect;
• zinc - is part of hundreds of enzymes, is involved in metabolism.

The harm of halva lies in high calorie. For a person leading a sedentary lifestyle, it is enough to eat 25-30 grams of this sweetness per day. Dessert is contraindicated for people with obesity and diabetes. Uzbek halva Contains milk and should not be consumed by persons with lactose intolerance.

It is best to buy halva in vacuum packed and store in the refrigerator. After the expiration date, you can not eat it.

How to prepare halva in production

First, the peeled seeds are dried and roasted in a special drum at constant stirring mechanical blade. Then the seeds are sent to the extruder for thorough grinding of the kernels to a paste-like state. Grinding is carried out several times until the mass (halvin) becomes liquid, vanilla is added at the end.

To turn a liquid paste into a solid halva, confectioners make caramel from syrup on water, sugar and molasses. Then soap root is added to the thick mass of the finished syrup. After shaking, a thick, elastic, snow-white foam is obtained.

This caramel foam is combined with halvin, gently kneaded by hand with special oars, caramel threads are pulled out so that the halva is airy and fibrous-layered. finished product packed immediately. Candies are made from part of the dessert, divided into cubes and covered with chocolate.

The best homemade recipes

There is no flour in real oilseed halva, in order to make it correctly, you need to know not only the products that make up the composition, but also the manufacturing technology.

Recipe for homemade sunflower halva

Products:

• sunflower seeds - 500 g;
• sugar - 250 g;
• vanillin - 1 pack;
• egg - 1 protein;
• water - 70 ml.

Cooking:

1. Roast the seeds for cast iron skillet. Make the fire medium, fry for 10-15 minutes until golden color and pleasant smell.
2. Transfer the sunflower seeds to a bowl and puree with a hand blender. Grains should not be felt in the finished mass.
3. Syrup is boiled from sugar and water to a temperature of 120 ° C. To check the readiness, a drop of the mass is dipped into cold water, it should harden and become viscous.
4. The protein is whipped to a white, stable foam. Then, without turning off the mixer, pour into protein mass ready syrup.
5. Combine the grated mass of seeds, vanillin and protein caramel in one bowl. Stir with a spoon, raising it as high as possible to make the halva fibrous.
6. When the mass becomes homogeneous, shift it into a mold and put in the refrigerator to solidify for 10 minutes.

The taste of homemade halva is very fragrant, not too sweet. Sweet tooth should add more sugar. In such halva, before transferring it to a mold and putting it in the refrigerator, you can put raisins, cocoa or pieces of dried apricots.

Sunflower halva with sesame seeds

Products:

• sunflower seeds peeled and roasted - 350 g;
• sesame - 50 g;
• liquid honey - how many seeds will take.

Cooking:

1. Sesame seeds and seeds are ground in a coffee grinder.
2. Transfer to a bowl.
3. Add so much liquid honey so that you can knead the mass as a tight, homogeneous dough.
4. Wrap the resulting halva in cling film sent to the refrigerator for 2 hours.

But on beneficial features halva replacement of nuts with seeds did not affect as much as the replacement of honey with sugar. And in general, the benefits of halva for the body can be assessed as very, very significant.

The most important difference between halva and traditional Slavic confectionery is the absence of flour components in its composition. This makes it a much healthier and healthier product than many buns, gingerbread and cookies. The basis of the composition of halvah is nuts or seeds. All of them are characterized by the presence a large number fats, proteins, vitamins and minerals necessary for the development of a new plant from them.

The preparation of halvah requires mechanical and heat treatment these fruits. So, first they are finely ground, and then they fall asleep in a heated to high temperature sugar syrup or honey. In this case, some of the complex components of all seeds are partially split. Some vitamins in halva lose their biological activity, but some retain. And these remaining vitamins help our body to normalize metabolic processes, affect various organs and tissues, and strengthen the immune system.

Proteins and fats, having undergone such heating, are much easier to digest by the body. And this is one of the main advantages of heat treatment of products. Fats in the tissues are consumed to extract energy, and proteins are used to obtain the amino acids necessary to build the body's own tissues. And, by the way, these same fats contribute to the sticking of the entire mass and maintaining the appropriate consistency of the whole dish. There is a little more oil in the seeds, because halva from seeds differs from, for example, almond halvah in lower density and higher viscosity.

Nuts provide fiber to the body. The benefit of fiber is that it stimulates the intestines, relieves constipation and reduces the amount of cholesterol absorbed into the blood.

The mineral components that make up the chemical composition of halva - calcium, potassium, iron and some others - are not sensitive to heat treatment and in in full fall into digestive tract a person, and from there - into the blood, with which they are carried throughout the body. And then they help to improve the condition of the blood itself, normalize pressure and heart rate, strengthen the joints.

In the East they say: "halva is a sweet road to motherhood." It is no coincidence that for many years she remained a favorite delicacy of harem seductresses - this nut-caramel dessert strengthens nerves, preserves beauty and charm, protects women Health. And modern nutritionists are sure that oriental sweetness is useful not only for beautiful ladies, but also for strong men and mischievous children. The main thing is to choose the most delicious and high-quality halva for your family tea!

From Persian chefs to merchant Sviridov

Halva, benefits and harms, calories, features chemical composition- all these "little things" did not bother the inhabitants of Persia - modern Iran at all. The dessert was invented back in the 5th century BC, whole dynasties were engaged in the manufacture of sweet yummy, and the masters of halvich were proudly called kandalatchi. The main task of these cooks was one thing - to preserve signature recipe hidden from prying eyes. Therefore, it was passed down strictly from father to son.

The first regular customers of Persian confectioners were the wives of the sultans - in the harems, sweet halva from nuts and seeds was sold with a bang. Then on nutritious dish the Greek warriors laid eyes on it - both tasty and nutritious, and stored for a long time. To support forces in campaigns - perfect option! And in Egypt, halva remains today the best breakfast champions. They produce a special soft halva spread, and sandwiches with such nut miracle even an ordinary morning will be turned into a real oriental fairy tale...

In Russia oriental tale got thanks to the enterprising Greek Kazi, who in Odessa launched the production of sesame goodies and drove it to neighboring countries. But sunflower sweetness was invented by an ordinary Russian merchant Sviridov - in 1903 he married a Greek woman Medea, and she gave him this luxurious business idea. And let on The Golden Fleece the dessert is not particularly similar to the ancient sorceress Medea, but real sunflower halva is also worth its weight in gold!

What are they made of?

Grated sunflower seeds, sugar (and sometimes pieces of peel) and an amazing taste that melts on the tongue - this is how we remember oriental sweetness from childhood. But halva is not so simple - its composition can be surprisingly diverse.

In the East, there is a strict division into 2 types of halva. One is made from sugar, nuts or seeds. The other is made from flour, vegetables, special beans. It is very difficult to find such a peculiar yummy in stores - only sometimes poppy seeds or poppy seeds are sold in online health food stores. pumpkin halva. But walnut can be found in any store or department with oriental sweets. Varieties of halva depend only on the imagination of the confectioner:

• classic sunflower;
• sunflower with cocoa and raisins;
• peanut;
• sesame and tahini;
• cedar;
• pistachio;
• almond;
• sesame with hazelnuts;
• tahini with almonds, etc.

Halva composition

Real, traditional halva is nuts, sugar and honey. A foaming agent is also added, thanks to which the dessert becomes so lush and melts on the tongue. At home, this is usually egg white, in large-scale production - soap root, marshmallow, licorice. Everything is exclusively natural - with halva it cannot be otherwise!

The main part of the product is nuts and seeds, thanks to them the sweetness is so useful. As part of halva - vitamin E, nicotinic acid and the most useful micro and macro elements - calcium, phosphorus, magnesium, potassium, iron.

The treasure of any halvah is a complex of unsaturated fatty acids, especially Omega 6. Such acids not only bring us health and vitality, they also help to absorb fat-containing vitamins - A, E, D and K. Therefore, a halva dessert will especially decorate a morning omelette, a healthy lunch of green salad with spinach and broccoli, carrots and bananas.

The main thing that halva can alert is calorie content. Nuts and seeds are not dietary, so the calorie content of classic sunflower halva is 516 kcal. Peanut is a little easier - about 500 kcal, and the most sparing one is almond. Therefore, during strict diet cracking halva is not recommended, but in common days she will serve great replacement useless cakes and wafers on confectionery fat.

What is useful?

A handful of nuts or seeds is unique dish. In him healthy fats, invigorating vitamins, healing minerals. Nutritionists never tire of reminding about the benefits walnuts for the brain, almonds for the skin, hazelnuts for immunity, seeds for nerves. All these healing properties preserves and sunflower halvah. The benefits and harms of this delicacy are in no way inferior to ordinary roasted seeds.

• Strengthens nerves, restores sleep and helps to cope with stress.
• The calcium-potassium-sodium-magnesium complex improves blood composition, regulates blood pressure and supports the heart.
• Removes harmful cholesterol from the blood, prevents the formation of fatty cholesterol plaques that clog blood vessels.
• Strengthens teeth and bones, helps prevent early osteoporosis.
• Improves brain function, supports attention and memory, activates the thought process and pushes back senile dementia.
• Strengthens immunity. In the autumn-spring cold period, a piece of halva with warm rosehip broth will be an excellent afternoon snack.

And why is halva useful for women, why were the Sultan's wives the first fans of the oriental sweet miracle? Omega-6 fatty acid and magnesium with phosphorus strengthen the fragile female nerves, help to cope with mood swings during PMS. They also nourish hair and nails, provide even velvety skin, restore the radiance of the eyes and a good mood. Vitamin E has a positive effect on the reproductive system, increasing the chances of getting pregnant and easily bearing a healthy baby.

Lovers of the most tender nut treat often worried - is it possible to halva with breastfeeding? Not only possible, but also necessary, because in real halva only natural seeds, nuts, sugar, honey and no chemicals. Mom's milk after such a dessert will only become sweeter and fatter, and the baby's body will receive an additional portion of useful acids and elements.

Harmful properties of halva

Halva can be made from anything: peanuts, sesame seeds, seeds and even pistachios. The main argument against is always the same - its calorie content. Is it possible to eat halva while losing weight? - this question worries both visitors to women's forums and staunch adherents healthy lifestyle life, and patients in the nutritionist's office.

Usually, experts strictly forbid sweet and fatty foods when losing weight, especially when it is 2 in 1. But if your diet is not very strict, then you can afford small piece fresh halva 1-2 times a week (as agreed with a nutritionist!).

But there are also strict contraindications to the use of halva - this diabetes, diagnosed obesity, and pancreatitis. Another halvich danger is allergies. Therefore, experts, answering the question of whether halva from peanuts is useful, warn that it is better for allergy sufferers to refuse such a product. Sesame and sunflower are much safer.

By the way, they even talked about halva in the Galileo program:

Halva recipes at home

Despite the simple composition, only confectionery production a real traditional halva is made - its recipe requires the most careful approach. And on home kitchen you can easily cook raw halva - with minimal heat treatment, therefore even more useful.

Peanut-date halva

You will need: a glass of washed peanuts and a glass of dates, 2 table. spoons of small raisins, half a glass of honey, a glass of warm water.

My dates, take out the seeds and leave in water until softened. Then - grind with a blender in a puree. Then grind the peanuts into crumbs, mix with dates and knead until a homogeneous dough is obtained. Add honey and raisins, knead well again and tamp into the mold. We put it in the refrigerator for 3 hours - and you can put the kettle on!

Sunflower halva at home

You will need: 3 cups of peeled fresh seeds, 2 cups of flour (whole grain can be used), 200 ml of water, 100 g brown sugar, 100 ml sol. oils, vanillin - optional.

We take a larger frying pan and fry the seeds (without oil!), Then scroll them in a meat grinder until completely homogeneous. Then fry the flour until even golden brown (again without oil) and mix with the seeds. Then we pour sugar, vanillin into the pan, pour in the oil and wait until it boils. Add the nut-flour system and mix thoroughly the future yummy. We cover the form with parchment, spread the sweet mixture - and in the refrigerator for several hours until it hardens.

Such a sweet is ideal for breakfast or a family dinner, and if in doubt whether halva can be fasted, just re-read the composition of the ingredients. Fruit and nut halva - perfect Lenten dish for sweet tooth.

Beauty and Health Health Nutrition

Sweets are loved not only by children, but also by many adults. Women - at least the majority - are especially "not indifferent" to sweets, and manufacturers know this very well: packages with sweets are decorated brightly, gently and romantically - it is impossible to pass by. The assortment of sweets today is huge, and this brings serious suffering to many of the fair sex: sweet treats attract, but for beauty and health - including for a slim figure - they are not at all useful.

Modern women work on a par with men, and often more. An active lifestyle and mental stress “force” the brain to “require” carbohydrates all the time, and it needs glucose the most. This is precisely what lovers of “sweets” often justify their food addictions, but it doesn’t matter to the brain what foods it gets glucose from: sugar, condensed milk, candy or cake, buckwheat porridge, fruits or beans. But from sweets rich in refined sugar and other simple carbohydrates, the brain receives glucose almost instantly, but complex carbohydrates must first be broken down and absorbed by the body. Therefore, we like chocolates and cakes more than cereals, but among sweets you can choose less harmful, safer and even somewhat useful.

Halva - the famous oriental sweet dessert with nuts and seeds, it belongs to just such sweets: you just need to figure out what is useful in it; besides, in taste and aroma, the “correct” halva will not yield to either chocolate or cakes.

A bit from the history of halva

It is not known when halva appeared in the world, but historians believe that it happened in Ancient Persia. Since then, in the countries of the East, people could not imagine life without this tasty, nutritious and healthy sweets; in general, in the language of the Arabs "halva" is "sweetness". The popularity of halva was added by the fact that it was easy to take it on the road, and there are many days in a row, and the problem of nutrition was then very acute: if there was not enough food, you might not get there.

Calorie halva, as well as the opportunity long storage, made it, along with dates, one of the essential products for warriors and knights: those same Saracens from chivalric novels took halva on campaigns, and the crusaders “captured” it with them to Europe, where they also quickly tasted it.

IN Eastern countries Halva was prepared by special specialists, keeping the technology a secret - ordinary confectioners were not able to do this. In Russia, they learned how to make halva relatively recently, around the end of the 19th - beginning of the 20th century, but now it is produced in industrial scale, and this is not the best way reflected in the taste. Only in a few countries of the East they prepare halva traditional way: it costs more, but it also has a real taste, like in the fairy tales of the Thousand and One Nights.

The composition and benefits of halva

Halva is sweet, but it can still be useful if you eat it “in moderation” and “to the point”, observing the principle of food compatibility in the diet. After all, it has so many natural ingredients - nuts and seeds, but caramel is also required - based on sugar or molasses, and you can take honey at home. It is customary to add natural foaming agents to halva - licorice root or egg white, and bona fide manufacturers they do so, almost without using synthetic additives.

The chemical composition of halva as a food product depends on its type. In Russia, sunflower halva is more often produced. It contains vitamins such as A, D, E, group B, magnesium, potassium and other macro- and microelements. Halva based on peanuts more loved in Western countries, and its mineral composition is almost the same as that of sunflower halva; There are also a lot of B vitamins. Peanut halva athletes and people of mental labor love it - it perfectly energizes both muscles and the brain.

Nut halva is very tasty, but it is less common in stores. Almond halva is rich in calcium, phosphorus and vitamin D, so it is useful for those who want to maintain healthy bones and teeth; pistachio halva has an original, attractive taste and rich composition, but it is usually even more difficult to buy it from us.

Halva tahini is a truly oriental product, made from sesame seeds. It is light, slightly bitter; rich in amino acids, calcium (there is more calcium in sesame than in milk), manganese, zinc, phosphorus; vitamins E, A, C, F, group B.

Quite often you can see halva from different ingredients in the store: it is not only tastier, but also healthier. It combines the properties of various nuts and seeds: sunflower, sesame, peanuts, etc. Quite often, dried fruits are added to halva - for example, dried apricots and raisins.

But halva with candied fruit, covered chocolate icing, it is better not to choose, or rarely buy: its calorie content is very high, so its usefulness is minimized. The usual halva has a calorie content of about 500-575 kcal, depending on the composition.

How to choose halva

It can be difficult to do this in a supermarket. There are many manufacturers, and bright packaging "confuses" many buyers. And the composition of the ingredients of the product often "leaves much to be desired": instead of natural supplements synthetic foaming agents and thickeners are introduced, and even dyes with flavors, although halva does not need them at all. Read the composition, and try to choose a product in a transparent package.

The structure of a good halva is layered-fibrous; the product is moist, but not too wet, and practically does not crumble. There should be no drops of fat inside the package: the more fat appears on the surface of the product, the lower the quality - you don’t need to buy such halva.

You should not take a product with noticeable white caramel inclusions - they are clearly visible at the break, and halva with a dark coating has clearly lost its freshness, usefulness and taste.

Halva, sold by weight, has a short shelf life of about 2 months, and the one in vacuum packaging is stored for about six months.

Halva at home

There are many recipes: you can cook sunflower, peanut, walnut halva, etc.; usually flour or starch is added to it. We will give a recipe for sunflower halva without flour, but with condensed milk. For getting medium portion the product will require 150 g of seeds, 30 g sunflower oil(unrefined), the same amount of condensed milk, 40 g of sugar. Seeds, thoroughly fried over low heat, are crushed to a paste-like consistency using a coffee grinder or meat grinder along with the peel. It is better not to take a blender - knives can become dull. Crushed seeds are mixed with the rest of the ingredients (now it is already possible in a blender or food processor), spread on a plate lined with gauze, wrapped, pressed with a press and put in the refrigerator for several hours.

Halva: Do's and Don'ts

Halva can cause harm to health due to its calorie content, and it is generally contraindicated for diabetics. It is not recommended to eat it for obesity, diseases of the liver and pancreas; besides, there are always people prone to allergies.

Interestingly, halva is used in diets for weight loss - it perfectly suppresses appetite. It is proposed to eat up to 200 g of halva per day, alternating it with fresh vegetables: raw cucumbers, tomatoes, cabbage, carrots, etc. You need to drink clean water without gas and unsweetened green tea.

Tags: halva, the composition of halva, the benefits of halva, halva at home

Halva is a sweet dessert from hot southeastern countries. In our stores, halva is mainly sold with sunflower halva, i.e. made from sunflower seeds. But in the East, this dessert is made from nuts and various spicy seeds, which, when ground, release a lot of oil. In addition, halva is also made from different types flour with the addition of butter for its plasticity.

Halva flour is more common in hot southern countries. This dessert is considered oriental, because it was in this side of the world that it was originally invented. Now we will tell you what kind of halva is prepared in different countries and give a fairly simple recipe for making oriental sweetness at home.

What is halva made of in Eastern Europe

Halva, which is made in Russia, Moldova, Belarus and Ukraine, contains in its composition:

• Sunflower seeds, peeled and finely ground. They are the basis of the dessert. They contain great amount proteins and fats. Sunflower halva is considered very high-calorie and you should not get too carried away with it.
• Sugar or molasses. They are needed to give halva sweetness and plasticity. From sugar, before intervening it in halva, syrup is first prepared. Homemade recipes often use honey instead of these ingredients.
• The so-called foaming agent. In halva, it serves to make the dessert a little layered and viscous. As a foaming agent, licorice or marshmallow root or beaten egg white is used.
• All fragrant and tasty supplements: pieces roasted peanuts, raisins, cocoa powder, vanillin. These additives are called common word"filler".
• In halva, which is exported, it is always present a small amount of ascorbic acid. It is used as an antioxidant, ie. the ingredient that is responsible for more long term storage.

What is halva made of in Turkey and other Eastern countries

Almost all the sweet tooth of the world consider the most delicious halva Turkish. It is made there in several varieties, but the most popular is tahini. Its second name is sesame, because it is from sesame seeds that the basis for halva is made. In Turkey, you can also find pure sesame mass (called “Tahina”), which is made by grinding sesame seeds.

• This thick mass with all sorts of additives in the form of sweets, foaming agents and fillers, as a result of their mixing, turns into halva.
• Whole pistachios are considered the most popular fillers in the East, and then the dessert is called “Tahini-Pistachio Halva”.
• When cocoa powder is added to halva, the dessert is called “Tahini-chocolate halva”.
• By the way, having bought a thick mass of “Tahina” in a Turkish store or in the market, then at home you can cook halva with a sesame flavor.

The second, quite popular halva in the East, is peanut halva. Ground peanuts replace sunflower seeds or sesame seeds in this dessert. Syrup or molasses and any of the fillers are also added to ground peanuts. Halva tahini and peanut are most common in the Balkans and the Middle East. Also in Eastern countries they make halva based on ground pistachios, walnuts and almonds. These types of dessert are quite expensive, because they are based on elite types of nuts.

What is halva made of in Georgia and some other southern countries

Georgian halva differs from the above types in that instead of nuts and seeds, flour is used rather coarse grinding. In this case, different flour is used: wheat, rice, corn. Some confectioners put regular semolina instead of flour. For the viscosity of halva, flour is mixed with butter, and everything is boiled together over very low heat, adding sugar syrup to the mixture. Flour-based halva can often be found in stores in Pakistan, Iran, and Afghanistan.

What other halva is made in different countries?

Each country has its own favorite halva recipe:

• Based on rice flour and coconut milk Halva is made in Tanzania and nearby countries. Products are mixed with sweet syrup and boiled until thick. Then some foaming agent and fillers are added to the halvah.
• Add to halva sweet carrot in India. Also different vegetables Pakistani confectioners like to put in dessert. They use beets, potatoes and beans. Halva with vegetables and legumes resembles pudding, but it is very tasty and healthier than the traditional one based on seeds or nuts. For such halva, vegetables are first chopped, then boiled in honey or molasses and thickeners and nuts are added.
• Using rice flour, in Azerbaijan they prepare a completely unique halva called “Sheki”. If the traditional halva is cooked in a large container, mixing all the ingredients, then the Sheki halva is made in a completely different way. Their anguish makes batter, which is fried in oil, pouring the dough into a cauldron in thin streams. Fried dough, and then it looks like lace, is laid out on huge flat forms and poured with syrup or honey. Several layers of dough are interspersed with several layers of honey and flavored with nuts.

How to make homemade halva

Based on a simple recipe based on wheat flour, halva at home can be made with different tastes and aromas.

1. Fry 5 cups of sunflower seeds peeled from the husk in a dry frying pan.
2. Grind the seeds in a meat grinder twice.
3. Fry 3 cups of the most coarse flour in a dry frying pan until golden brown. Cool the flour.
4. Mix the flour and ground seeds and once again pass everything together through a meat grinder.
5. Cook thick syrup from 3 glasses of sugar and 1 glass of water. Cool the syrup a little.
6. Melt butter and take exactly 1 glass of it.
7. Mix syrup, oil and mass of seeds and flour.
8. Flavor the future halva with walnut crumbs, raisins, sesame seeds, cocoa powder.
9. Put the warm halva into a plastic container with a lid and place it on the refrigerator shelf to harden.

One more recipe homemade halva, but without flour, can be seen in this video.