Seed halva recipe. Halva from sunflower seeds

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 useful halva- this is still the one that is made at home, from quality products and taking care of your loved ones.

Today we will share with you some interesting recipes 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 number of vitamins of groups B and D, magnesium. In addition, sunflower seeds are considered an excellent prophylactic against diseases. of cardio-vascular system, they help with diseases of the liver and biliary tract, and also reduce the risk of oncological diseases. 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.
Flour should be constantly stirring fry until golden color in a dry skillet.
From the specified amount of water and sugar, cook the syrup. I put vanillin. Pour in 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 walnut halva- peanut, it helps to improve memory and attention, as well as ensure healthy functioning 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 to the syrup diluted in cold milk corn starch(in a ratio of 1:5) and bring to a boil again, stirring constantly, to avoid the formation of lumps.
Walnut kernels must be cut in half and fried for 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!

Halva is high nutritional value, it is rich in vitamin E, phosphorus, potassium and magnesium. It's useful for digestive system human product. You can cook halva at home according to the following recipes.

The recipe for halva at home has been passed down through generations

Ingredients

Honey 150 grams Flour 250 grams Butter 100 grams Sesame oil 5 grams sunflower seeds fresh 150 grams

• Servings: 4
• Cooking time: 1 minute

Armenian seed halva recipe

Traditionally, halva is made from a mixture of oils and seeds, but candied fruits, nuts, spices and syrups will help diversify the taste of delicacies.

How to cook:

1. Peel the seeds, fry in a dry frying pan until golden brown.
2. Line a baking dish with parchment paper, grease well and distribute the seeds evenly.
3. Fry the flour until golden brown, melt the butter separately and mix with the flour. Continue cooking for another 5 minutes.
4. Pour liquid honey into the oil mixture, mix well. Spread the halva evenly over the seeds, tamp and cool.
5. Cut the finished dish into pieces and serve with ginger tea.

According to this method, the halvah turns out to be friable, so that the delicacy is dense, then thick sugar syrup is added along with honey.

How to make halva from sunflower seeds according to GOST

Ingredients:

• Seeds - 2 stack;
• Flour - 1.5 stack;
• Sugar - 1 stack;
• Water - 1/3 stack;
• Vegetable oil - 150 g.

Step by step preparation:

1. Lightly roast the seeds and pass through a meat grinder along with the skin. Heat the flour in a dry frying pan and mix with the seeds. Beat the mixture in a meat grinder 2 more times.
2. Prepare from sugar and water thick syrup. At the end of cooking, add vegetable oil and mix.
3. Pour the prepared syrup over the seeds and quickly spread the delicacy into molds. Cover the containers with lids and put the press, put in the refrigerator to solidify.

The taste of the finished halva is no different from the store. For variety, you can add some roasted nuts, raisins, dried apricots or chocolate.

Halva with condensed milk at home

Ingredients:

• Seeds - 150 gr;
• Sugar - 50 gr;
• Vegetable oil - 50 gr;
• Condensed milk - 50 gr.

Cooking method:

1. Roast the seeds and grind several times with the skin.
2. Add sugar, butter and condensed milk to the mixture. Mix well and pour into molds. Place under pressure until firm.

You can add peanuts, cinnamon or other spices to taste in the recipe.

As seen, various recipes halva preparations have similar ingredients, but the taste of the delicacy always turns out to be different. Experiment, add your favorite spices, change the amount of honey and you will succeed.

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 fruits.

How to cook halva

Recipe for many years oriental sweetness was a secret, passed down only from generation to generation among those who were directly involved in the manufacture of halvah. The delicacy is prepared by whipping caramel molasses with crushed 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 added to the mass chicken eggs for the airiness of the halvah. Then they began to replace honey with granulated sugar, making sugar syrup from it and adding it to 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 mass production. sunflower halva. A nut options became 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 Oriental sweets are added to halva candied fruits, raisins, cocoa, vanilla, chocolate. Before buying, you should carefully study the packaging and composition. Natural halva stored for no more than 60 days, if the expiration date is more than two months, then surely the manufacturers add there harmful additives and preservatives, which is not very useful for the body.

Halva recipe

Easy sunflower halva recipe

What is necessary:

• 300 g 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;
• pair large spoons 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. Fall asleep granulated 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.

Halva has long been famous for its useful properties And energy value. Experienced housewives through trial and error, they deduced the most delicious technology cooking. Halva can be made from sunflower seeds, walnuts, honey, peanuts. However, like any other business, there are some peculiarities that must be taken into account. Let's consider the important aspects in order.

Halva from sunflower seeds

• sunflower seeds - 450 gr.
• wheat flour - 300 gr.
• granulated sugar - 80 gr.
• drinking water - 160 ml.
• vegetable oil - 75 ml.
• vanilla sugar - 12 gr.

1. Clean the sunflower seeds. Prepare a pan with a non-stick coating, pour raw materials into it, fry without adding vegetable oil.
2. Send the fried raw materials to a meat grinder, coffee grinder or blender, skip the seeds several times to get fine-grained cereals.
3. Wash and dry the pan, heat it up, add the pre-sifted flour. Fry until golden brown (again, without vegetable oil).
4. Take a saucepan, pour filtered water, add granulated sugar and vanillin. Put on fire, bring to complete dissolution of the crystals.
5. Pour into the resulting syrup sunflower oil, add seeds passed through a blender, fried flour. Mix thoroughly with a fork or wooden spatula.
6. Prepare plastic, aluminum or silicone mold for baking. Line it up parchment paper or lubricate with oil.
7. Press the mixture firmly into the mold, pressing down layer by layer. Send the future halva to the refrigerator until the final solidification (2-3 hours).

Oat halva

• oat flour - 85 gr.
• honey - 65 gr.
• drinking water - 60 ml.
• vegetable oil - 40 ml.
• sunflower seeds - 210 gr.

1. Prepare a little enamel pan, mix honey in it and drinking water, put on the stove. Simmer until the first bubbles appear, but do not boil. Once the honey has melted, the syrup is ready.
2. Wash and dry the non-stick pan. Pour in oatmeal, fry until a caramel shade without oil. You will feel a subtle nutty aroma, it is at this moment that the flour can be removed from the stove.
3. Now pour vegetable oil into it, mix, set the container aside. At this time, fry sunflower seeds in a pan without oil, then pass them through a blender several times.
4. Combine the crushed seeds with flour, send the mass to the pan. Fry for about 5-7 minutes, stirring constantly, then pour in the honey-based syrup.
5. Prepare the molds, grease them with oil, put the mass into the cavity. Cover with parchment paper, put a heavy bottle on top, which will serve as a press. Send the halva to the refrigerator for 5 hours.

• condensed milk - 55 gr.
• sunflower seeds - 165 gr.
• wheat flour - 30 gr.
• granulated sugar - 45 gr.
• vegetable oil (unrefined) - 40 ml.

1. Take a thick-bottomed or non-stick frying pan, heat it on the stove, set small fire. Pour in the seeds, fry them until golden brown. After roasting, place the seeds in a blender or meat grinder, scroll several times until finely ground cereals.
2. Send granulated sugar to the pan, pour a small amount of water and wait until the crystals are completely dissolved. Pour syrup over roasted seeds, add flour to thicken. Stir until lumps are completely eliminated.
3. Mix the resulting mass with condensed milk and sunflower oil. Wrap the mass in gauze, folded in several layers. Place on a plate and squeeze with a heavy bottle. Refrigerate until fully set (3-4 hours).

Peanut halva

• peanuts (raw or roasted) - 480 gr.
• granulated cane sugar - 240 gr.
• wheat flour - 360 gr.
• drinking water - 80 ml.
• vanilla sugar - 12 gr.

1. If you have purchased raw peanuts, you must heat treatment. To do this, put the nuts on a non-stick pan, put on slow fire and stir for 7 minutes. After that, send the nuts to a blender, meat grinder or coffee grinder, turning the composition into finely ground cereals.
2. Now fry wheat flour(can be replaced with rye) until golden brown in a non-stick frying pan, do not add oil, the dishes must be dry.
3. Mix granulated sugar, vanillin and water into one mass, pour into a saucepan and simmer over low heat. Avoid burning, stir constantly. When the granules dissolve, the syrup can be considered ready.
4. Combine peanut grits, fried flour and syrup into one mixture, pour in vegetable oil according to the proportions. Mix until uniform consistency, as much as possible.
5. Prepare a form of plastic, aluminum or silicone, send halva there. Press with a heavy bottle, send to the refrigerator for 4 hours.

• raw peanuts - 460 gr.
• rye flour - 380 gr.
• vanillin - 10-15 gr.
• dark chocolate - 60 gr.
• sunflower oil - 220 ml.
• granulated sugar - 240 gr.
• filtered water - 100 ml.

1. Fry the peanuts in a pan without adding vegetable oil. When the fruits turn brown, turn off the burner. Grind the peanuts into dust using a blender or meat grinder. Now fry in a dry frying pan rye flour, it should acquire a caramel shade.
2. Mix flour with peanuts, add vanilla. In a separate bowl, melt the chocolate, then pour vegetable oil into it, mix until smooth.
3. Make syrup from beet sugar and water. When the granules dissolve, pour the resulting composition into the melted chocolate and nuts with flour. Pack the mass into molds, refrigerate for 2 hours.

Walnut halva

• peeled walnut kernels - 165 gr.
• butter (fat content 72%) - 120 gr.
• beet sugar - 210 gr.
• milk (fat content from 3.2) - 410 ml.
• corn starch - 15 gr.

1. Prepare an enamel pot. Pour milk into the container, add sugar, bring the mass to a boil. As soon as the first bubbles appear, turn down the power, cook the composition for another 10 minutes.
2. Slowly add the cornstarch to the pre-chilled syrup, stirring at the same time so that no lumps form. Put on fire again, simmer for 10 minutes.
3. Cut the butter into cubes, melt in a non-stick frying pan. Chop walnuts into small pieces, fry in butter until dark brown.
4. After that, move the nuts to a thick-walled saucepan, pour milk syrup, cork. Turn on the burner on a slow fire, cook the mixture for 25 minutes. Serve the finished product hot.

A truly oriental product has gained wide popularity, the recipe for this delicacy has spread all over the world. Prepare halvah from peanuts, sunflower seeds, honey, oat flour, walnuts or chocolate. Serve the product cold or hot.

Video: how to cook homemade halva

Halva - unique product, which can be eaten even on a diet. Of course, this fact is known, but it still puzzles many people: “why is it possible to eat halvah, but not sweets?” And I have an answer to this question. Halva contains many vitamins and microelements that our body needs, both to maintain health and to improve appearance hair and nails. Eat halva in the morning a small amount- Permissible, precisely because of its usefulness. Such a "bonus" will help you to comply proper nutrition and follow the figure, without harm.
Making halva at home is the easiest. You know, I tried a lot of recipes, but only one helped me get real halva, at home, without the use of flour and butter. Believe me, this is the same halva from the store! And even better. The taste is incredible! Why do people add flour and butter, I still do not understand. So, in order for you to get real homemade halva the first time, pay attention to all the nuances of cooking. Step by step recipe with a photo below.

Ingredients:

• sunflower seeds - 250 grams;
• granulated sugar - 125 grams;
• water - 35 ml;
• chicken protein - 1 piece;
• vanillin - optional;
• raisins (dried apricots / prunes) - optional.

• Total cooking time: 30 minutes.

Homemade halva without flour and oil recipe with photo:

1. We need sunflower seeds without husks. Buy immediately cleaned, by weight, because cleaning them yourself is a thankless task. Spread the seeds in a pan and fry at medium temperature for about 10-15 minutes, stirring occasionally. Seeds should acquire a golden hue.

2. Put the roasted seeds into a blender bowl and grind to a paste. The seeds should release sunflower oil, so that the final mass is easily mixed with a spoon. And why do people additionally pour sunflower oil? – It is at this stage that I increasingly ask myself this question.

3. We prepare the ingredients for the syrup. Important! I take this moment whole step- all ingredients are weighed and taken exactly in the amount indicated in the recipe. Do not be smart, do not try to weigh "by eye". In extreme cases, weigh with spoons, as our grandmothers did all their lives. Are you using more water or sugar - the syrup will not work.

4. Whisk chicken protein. Remember? In dry and clean dishes, with a dry and clean whisk - this is the main rule. When the protein increases in size, turns white and holds its shape - you're done! Set the egg white aside and move on to the syrup.

5. Heat sugar and water in a saucepan, over medium heat and bring to a temperature of 120 degrees. You don't need to stir the syrup, but at the very beginning, I still "help" the sugar dissolve a little - the first few seconds.

If you don't have a kitchen thermometer: When the syrup boils, drop a drop into cold water. Try rolling a ball out of the syrup. Happened? - Great! The syrup is ready.

6. Pour the hot syrup into the protein. It is advisable to immediately calculate the preparation time for the syrup. Whisk and pour at the same time! Owners of a stand mixer, you are lucky! The rest will have to contrive, for the sake of the result.

7. Here we are at the finish line. Spread the sunflower mass in protein syrup. Or vice versa ... I did not notice the difference in the result. Mix the mass from top to bottom; we do not knead the dough - do not twist with a spoon! Literally 5-7 stirrings and you're done. The mass hardens very quickly, thanks to sugar syrup- work faster. We spread the finished mass on a form covered with cling film.

8. We send it to the refrigerator for a couple of hours so that it completely freezes. finished product cut and serve. Having tried such a sweet at least once, you will forever be disappointed in the store product of the same name and begin to cook it yourself. And by the way, peanut halva prepared in exactly the same way. Good luck to all!

Sincerely, Julia.