Halva recipe. Homemade sugar-free halva: simple recipes

Halva is an oriental delicacy familiar to everyone since childhood, which is made from sugar, molasses, honey, nuts or seeds. Halva is sunflower, peanut and tahini (from sesame), although any nuts are suitable for this delicious dessert - almonds, hazelnuts, cashews, pistachios, pine nuts and walnuts. For the first time, halvah began to be made in Iran in the 5th century BC, and until now in many eastern countries this dish is prepared only by confectioners of special qualification - kandalatchi. In industrial methods for preparing halva, licorice or marshmallow root, soap root or egg white are also used - the so-called foaming agents, which give the halva a layered texture and friability.

In recipes for homemade halva, you can find butter, flour, milk, cornstarch, eggs, cereals, dried fruits and even potatoes. For taste and aroma, cocoa, chocolate, vanilla and various spices are added to halva. In the East they say: “No matter how much you say “halva”, it will not become sweeter in your mouth”, so it's time to move from words to deeds. Today we will learn how to cook halva at home and master several homemade halva recipes.

How to cook sunflower halva at home

Sunflower halva in our country is considered a classic, although in fact real halva has always been walnut, just because of the high cost of nuts, they began to be replaced with sunflower seeds. Gradually, everyone got used to halva from seeds, so nut sweets turned into only variations of sunflower halva.

Fry ½ kg of peeled seeds in a dry frying pan, then grind them thoroughly in a blender or food processor. In the same pan, saute 1½ cups of flour until creamy, mix it with the seeds and grind the mass again in a blender - it should turn out smooth, homogeneous and tender.

Make sugar syrup from 70-80 ml of water and 1 cup of sugar. Do not make the fire too strong - keep it on medium until boiling, then twist the burner to a minimum. Boil the syrup should be about 5 minutes, while not forgetting to remove the resulting foam. Carefully pour 150 ml of sunflower oil into the hot syrup, stir well and add the seeds ground with flour to the mass. Transfer the dish to greased molds or a large dish and refrigerate for at least 4 hours. You can also place the halva under the press so that it hardens faster. Before serving, cut the dessert into pieces, and let your loved ones enjoy the noble sweetness.

Pistachio halva at home

Try to cook this unusual, but very tasty halva, which your household has probably not tried yet. Soak 1½ cups of peeled pistachios in boiling water for half an hour, then drain the water and chop the nuts in a blender with 2 tbsp. l. milk to small crumbs.

Add ½ cup of sugar to the halva and stir the nut mass well again. Melt 5 tsp in a pan. butter or ghee, reducing the heat to a minimum, and then fry the halva in oil, stirring constantly for 15 minutes. The peanut butter should be reduced and thickened, then it should be laid out in a greased form. Cut the cooled pistachio halva into pieces and try it - you will definitely like the delicate aroma and spicy taste of this oriental delicacy!

How to make homemade chocolate peanut halva

Pieces of finished halva can be dipped in melted chocolate, rolled in coconut, sesame, nuts or poppy seeds. Children like to cut out different shapes with cookie cutters or make balls. Make halva more often, because it is easy to prepare, and it is stored for a long time, moreover, it is very tasty, healthy and original! Such a dessert will come in handy for any, even a festive tea party. And with tea from the company, such a holiday will be remembered even more by your guests. Leaf tea has a delicate excellent taste and fresh aroma, it gives strength and gives a great mood! Teas do not contain artificial flavors and additives. Happy tea drinking!

A favorite delicacy of all times and peoples - this is how you can safely call halva (translated from Arabic - “sweetness”). The recipe for a delicious dessert was invented in ancient Persia, around the 5th century BC. e. The culinary specialists of that time, for the delight of their kings, prepared tahini halva from sesame seeds. In a short period of time, sweetness has won fans throughout the Middle East. For many centuries, Persian confectioners did not reveal the secret of how to make halvah at home, surprising connoisseurs of the delicacy with an abundance of varieties and varieties.

Halva today

Today, almost everyone knows how to cook walnut halva at home. There are three main types of this sweet: sesame (tahini), peanut and nut. But all sorts of variations with the addition of various components are not ruled out. Such, for example, as cocoa, candied fruits, chocolate, raisins, and much more.

Peanut halva

How to make peanut halva at home:

Peanuts - 150 grams.
Vegetable oil - 60 milliliters.
Sugar - 80 grams.
Water - 150 milliliters.
Flour - 100 grams.
Vanillin - 15 grams.

Cooking:

1. Fry the flour in a pan until a beige shade.
2. Fry peanuts without adding oil. After it should be cleaned from the husk and grind in a blender or coffee grinder.
3. Pour the resulting peanut crumbs into the toasted flour and mix until a homogeneous mass is formed.
4. Boil water with sugar. Add and heat over low heat for about 4 minutes.
5. Mix the sugar syrup with the butter and pour everything into the peanut mixture.
6. Mix well and place in a mold.
7. Cool and let it brew for about 1 hour. After that, you can start using halvah. You can learn how to make halva at home from old cookbooks.

Nut halva

How to make walnut halva at home step by step? You need to prepare the following ingredients:

1. Starch (corn) - 1 teaspoon.
2. Walnuts - 250 grams.
3. Cinnamon - 0.5 tablespoon.
4. Butter - 120 grams.
5. Sugar - 250 grams.
6. Milk - 450 milliliters.

Cooking:

1. Fry the flour in a pan until a beige shade.
2. Dissolve sugar in milk and boil, stirring constantly, pour water with starch into it.
3. Finely chop the nuts and fry in butter until dark brown.
4. Pour the toasted nuts into a container with milk mass, mix and pack tightly.
5. Put in the oven and bake at a low temperature for about 30 minutes.
6. Pack the prepared mass into molds and sprinkle with cinnamon on top. Can be consumed warm or cold.

Are you still wondering how to make halva at home? The recipe is completely uncomplicated.

Nut halva with semolina

You will need the following products:

1. Semolina - 0.7 cups.
2. Butter - 250 grams.
3. Water - 210 milliliters.
4. Sugar - 110 grams.
5. - 20 grams.
6. Cashew - 20 grams.
7. Cardamom - a quarter of a teaspoon.
8. Powdered sugar - 1 teaspoon.

Cooking:

1. Pour water into a small saucepan and bring it to a boil, this will take about 3-4 minutes.
2. Pour semolina into the pan, add melted butter and fry over medium heat.
3. Mix thoroughly with a spatula.
4. Fry the mass until golden brown. It will take somewhere around 8-11 minutes.
5. Reduce the heat to a minimum, gradually add boiled water. Remember to stir constantly to avoid lumps.
6. Increase the heat to medium and simmer until all the water has been absorbed. Then add sugar and cardamom powder.
7. Stir until the sugar dissolves and the mass becomes a semi-solid consistency. Then add finely chopped almonds and cashews.
8. Put in a mold and refrigerate for a couple of hours.
9. Sprinkle with powdered sugar, and semolina halva is ready for use.

Adviсe: you can replace water with milk to improve the taste of halva, make it softer. When replacing the recipe remains exactly the same. Dissolve 4-5 grams of saffron in 2 tablespoons of milk, let it steep for 5 minutes and add it to the mixture in step 5.

Tahini halva

How to do at home? Prepare the following ingredients:

1. Sesame light - 1.5 cups.
2. Coconut flakes - 100 grams.
3. Cocoa - 2 tablespoons.
4. Vanilla - 12 grams.
5. Honey - 3 teaspoons.

Cooking:

1. Using a blender, grind the coconut and sesame seeds into flour (you can use a coffee grinder).
2. Add vanilla sugar and cocoa, mix thoroughly.
3. Add honey to the resulting mixture and knead the mixture well with a fork.
4. Cover the surface of the mold with plastic wrap and carefully place the resulting mass into it. Firmly pack the halvah with a spoon or mortar.
5. Before use, cool the halva in the refrigerator for 2 hours.

After that, it can be cut into slices and served with coffee or tea. The finished dessert can be stored in the refrigerator for one month.

Traditional halva

How to make halva at home? You will need:

1. Walnuts - 2.5 kilograms.
2. Molasses - 1 liter.
3. Eggs - 7-12 pieces.

Cooking:

1. Molasses is heated on fire for about 7 minutes, then removed and allowed to cool. Then they heat it again and let it cool again, this should be done until the molasses thickens.
2. After it thickens, cool and add proteins there. We mix. This will not be easy to do, as the molasses will be hard, like cement mortar. You need to stir with a wooden (rather strong) spoon.
3. The main secret of the dish. When adding yolks to molasses, all people who are present should laugh. Then the molasses will be white and the dish will have a beautiful golden color (sounds like a joke, but it's verified).
4. After stirring, heat the mixture again, let it cool, and repeat the cycle as many times as necessary so that the molasses becomes light golden.
5. If it is not light enough, you can add a few yolks again. So, if everything worked out, and the mixture became light, you can proceed to the next step.
6. Spread some of the hot mixture evenly on the bottom of the tray. We lay a layer of walnuts on top so that it completely covers the molasses. We press the whole thing with our hands so that it sticks. Top evenly put the rest of the molasses, pressing it to the nuts.

The dish looks very rich and beautiful. Now you know how to make halva at home. Bon appetit!

The benefits of halva

Halva is very fortified, it includes:

A high content of vitamin E, which can prevent heart attacks, myocardial infarction and diseases of the cardiovascular system.
. B vitamins improve digestion, help the absorption of proteins, fats and carbohydrates, improve vision, skin and hair condition.
. Vitamin D is needed by the body for strong bones. Magnesium is good for the nervous system and helps with muscle growth. Sunflower halva is indicated for people with liver diseases.

Halva prepared with one's own hands is more tender, fragrant and tasty, besides it is very useful for our body.

For the recipe you will need:

• milk - 2.5 cup
• sugar - 1.5 cup
• butter - 200g
• semolina - 1 cup
• seedless raisins - 1.5 tsp
• orange peel - 2 tsp
• orange - 1 pc.

Pour milk into a saucepan and bring to a boil. At this time, pour sugar into another saucepan and melt it over low heat, stirring constantly with a wooden spatula so as not to burn. Once the melted sugar turns light brown, reduce the heat to low and very slowly pour the hot milk into the hot caramel. Then mix the crystallized sugar and again put the pan on a slow fire for 5-10 minutes, so that the sugar dissolves. Then pour the washed raisins and orange zest into the milk, pour in the orange juice and mix.

In the meantime, melt the butter in a clean saucepan, add semolina to it and fry it for 15 minutes, stirring regularly, until the grains turn golden brown. After that, reduce the heat to a minimum and slowly pour in the caramelized milk, mix so that there are no lumps, close the lid tightly and simmer for a few more minutes until the cereal absorbs all the liquid.

Stir the finished halva several times so that it loosens, put on a dish and serve hot.

Recipe 2: Homemade halva from seeds, but without sugar

Perhaps halva is the most famous oriental sweet. It is prepared from various nuts and seeds, most often from sunflower seeds. In Russia, sunflower halva has long been loved and revered, and for good reason, because this delicacy is very useful! True, factory halva is made with a large amount of sugar, which significantly reduces its useful properties. It would be much better to cook halva at home - without sugar at all! Just do not think that homemade halva will turn out savory. Not at all! Instead of sugar, raisins will come out in homemade halvah. Sunflower halva, prepared at home, retains all the benefits, taste and aroma of seeds and raisins. Such sweetness has a high nutritional value and is a natural biologically active food supplement. It contains a large amount of protein, vitamins, macro- and microelements, as well as carbohydrates.

To prepare halva, you will need a food processor or blender - powerful enough to grind the seeds.

• 1 cup shelled sunflower seeds
• ¾ cup raisins
• 2-3 tablespoons of unrefined sunflower oil. Precisely Unrefined! It will give the halva an additional aroma and taste.

Grind the seeds with a blender at maximum speed. The finer the seeds are ground, the richer the taste of halva will be.

Add raisins to the seeds, continue to grind everything together. We mix.

Add oil, mix again. Scroll with a blender for about a minute.

We mix the homemade halva, take it out and form it with our hands into the shape of the desired shape. You can cover the silicone mold with cling film, put the halva there, tamp it with your hands, and then carefully remove it along with the film. We remove the film - we get a beautiful curly halva.
As you can see, everything is simple.

Halva 3: Homemade halva from seeds, flour, sugar

Halva is a very tasty delicacy, but also very healthy. It helps our body to heal and rejuvenate. It improves digestion and blood circulation. But this dessert is very high-calorie, remember that. Preparing this dish at home is not very difficult.

Ingredients:

• Sunflower seeds peeled - 200 grams
• Sugar - 50 Grams
• Flour - 150 Grams
• Vegetable oil - 50 milliliters
• Vanilla sugar - to taste
• Water - 50 milliliters

1. Peeled seeds will need to be washed and drained. Put the seeds in a heated frying pan without oil and lightly fry. Grind the seeds through a meat grinder, blender or coffee grinder.

2. Reheat the pan. Now let's fry the flour. Pour flour into a dry frying pan and fry until golden brown. Remember to constantly stir the flour. Mix flour with seeds and again pass through a blender or meat grinder.

3. Now you need to prepare the syrup. In a separate bowl, mix water and sugar. If you want a sweeter halva, you can increase the amount of sugar up to 100 g. Place a bowl of sugar water on the fire. Wait for the sugar to dissolve completely and boil the mixture for a few minutes. Pour the syrup into the seeds. Add vegetable oil and vanilla sugar to the mass. Again, mix everything thoroughly.

4. Transfer the finished halva to the mold. Cover it with foil or parchment and place oppression on top. Put the halva in the refrigerator for 10 hours. The halva is ready. Take it out of the refrigerator and cut into small pieces.

Recipe 4: Laddu homemade pea halva

Ingredients:

• 1 full glass of split peas
• 180 g butter
• 2/3 cup powdered sugar
• 1 st. teaspoon walnut (coarsely chopped)
• 1 st. lies. almonds (coarsely chopped)
• 1 st. lies. coconut flakes
• Cashew for decoration.

Grind peas in a coffee grinder into flour, get 1 1/3 tbsp. flour.
Melt butter in a non-stick skillet over low heat. Add pea flour (or pea + wheat) and fry it for 20 minutes, stirring all the time. At first, the mass will be more crumbly, and then it will become more liquid. Gradually, during the frying process, the pea flour will begin to spread a nutty flavor.
Add crushed nuts (walnuts, almonds, coconut) and fry for another 2 minutes.
REMOVE FROM THE FIRE! add powdered sugar, mix thoroughly. At first, the mass will become thick and crumbly again, but when the sugar bud dissolves, the hot mixture will again become liquid.
Transfer the mixture to a sheet of baking paper, from the cooling mass with a spatula or knife, form a rectangle. Arrange the cashew halves, press lightly. The cooled halva (it can still be slightly warm) is carefully cut into squares, so that each square has a cashew nut.

Recipe 5: Homemade semolina and walnut halva

• 80 gr rast. oils
  100 gr. semolina
  200-300 gr. walnuts
  200 gr sugar
  300 gr water
• almond essence for an amateur
  sugar vanillin
  peeled seeds
• chopped walnuts for sprinkling

Cook sugar syrup from water and sugar in a separate bowl over low heat until the syrup thickens a little.
In another bowl, pour vegetable oil, chopped or chopped walnuts and semolina. Fry all the ingredients together for 3-4 minutes, constantly stirring with a wooden spatula. Then gradually pour sugar syrup (or honey) into a mixture of semolina and nuts. And cook over low heat, stirring, until the whole mass thickens and lags behind the walls of the cauldron, for 10-15 minutes. Add almond essence to taste and mix well. Leave to cool in the form.
Invert onto a serving platter and sprinkle generously with chopped walnuts.
A delicious lean hearty dessert for walnut lovers.

Recipe 6: Homemade sesame paste halva

• Tahini (sesame paste) - 2 tablespoons
• Honey - 2 tablespoons
• Any nuts - 50 gr
• starch - to taste

Homemade halva, what is remarkable, is that you can fantasize in its preparation. I want to tell you a culinary recipe for making homemade halva with sesame paste.

First you need to mix sesame paste with liquid honey, the resulting mixture must be well beaten. After that, it should thicken. After grinding the nuts and add to the mixture. Do not grind the nuts too finely, they will become oily. If ground finely, then add starch to them. Knead a dough-like mass. From it you need to form a brick, which is placed in the refrigerator for the night. In the morning, cut the halva into small pieces with a buttered knife. Form balls out of them, which roll in nut crumbs. You can use any nuts you like.

You can make halva with the addition of dried fruits, chocolate, coconut flakes. Dried fruits can even be soaked in alcohol. After that, grind and roll the balls of homemade halva with them. You will get not only a dessert for tea, but also healthy food for every day for you and your children. Enjoy. Enjoy your meal!

Recipe 7: Raw Halva

Raw foodists eat not only fruits and vegetables, sometimes they regale on all sorts of sweets. Raw food sweets are extraordinary! The main thing is that they are useful, because there are no suspicious additives.

- peeled seeds 1 cup
- dates ½ cup
- raisins ½ cup

Sort and wash the seeds. Dry in a colander or over low heat in the oven until the moisture evaporates.

Soak dates and raisins in warm water for 30 minutes. Rinse in cold water. Remove the pit from the dates. Squeeze out the moisture from the raisins. Grind the seeds in a blender as finely as possible. Then grind the dates separately. Mix all ingredients in a separate bowl.

Form halva as you like, I made such sweets. And sprinkled with sesame seeds on top.

Put in the refrigerator for an hour.

Eat with pleasure!
You need to store such halva in the refrigerator for no more than two days, so I don’t do much.

You can experiment with the ingredients: add more dates or honey, nuts, dried apricots in pieces. Try roasting the seeds (but then it will no longer be a raw food recipe).
In any case, it turns out very tasty!

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

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

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

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

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

Ingredients for halva

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

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

Halva recipe

Easy sunflower halva recipe

What is necessary:

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

How to cook:

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

Peanut sweetness

What is necessary:

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

How to cook:

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

Milk pistachio halva

What is necessary:

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

How to cook:

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

Halva with cognac

What is necessary:

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

How to do:

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

Halva from peanuts

What is necessary:

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

How to cook:

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

Oriental sweets such as Turkish delight, nougat and baklava are very popular far beyond the countries where they were invented. But, one of the most popular desserts of oriental sweet cuisine is, of course, halva. Initially, it was prepared from sugar and seeds. Later, the halva recipe began to change depending on the region where it was produced. To date, more than 100 types of this sweet are known. In this article we will talk about the most popular of them.

Halva is not only tasty, but also a healthy product. Moreover, the useful qualities of halva were known 2.5 thousand years ago. According to legend, this sweet was invented on the territory of modern Iran. The ingredients were kneaded and then the pulling technology was used. It was thanks to her that the halva turned out so tender and melting in the mouth.

The benefits of halva lies in a large amount of high-quality vegetable fats. And as you know, unlike fats of animal origin, they do not contain "harmful" cholesterol. Linolenic and linoleic acids, which are part of the vegetable fats of halva, are able to resist atherosclerosis.

In addition to vegetable fat, halva can be considered a source of valuable protein and dietary fiber. But, the most important and valuable quality of halvah is the presence of tocopherol in this product. This compound is able to restore metabolic processes in the body and enhance reproductive function.

In addition, this "sweet medicine" can help with depression, insomnia and digestive disorders. Not so long ago, American scientists found that halva made from sunflower seeds can reduce the risk of cancer of the intestines, lungs, ovaries and mammary glands.

Sesame halva, due to its composition, will help strengthen the immune system and improve eyesight. And since sesame is one of the best sources of calcium, halva based on it will help reduce the risk of problems with bone tissue in the body.

Halva is also good for the skin. This sweet product will help to normalize metabolic processes in the body and reduce acne skin lesions. Moreover, for this purpose it is not at all necessary to eat halva. From this dessert you can make nourishing masks. To do this, halva is mixed with egg yolk or sour cream.

Useful halva and nursing mothers. It will enrich breast milk with vitamins and minerals that the baby needs. In addition to improving the quality of milk, halva can also increase its quantity.

Of course, like every sweet product, with excessive use of halva, this dessert can harm the body. This delicious product has a fairly high calorie content. Therefore, it can cause excess weight and even diabetes. In addition, for some people, halva can cause allergic reactions.

Milk halva recipe at home

Milk halva

The taste of halva depends not only on the selected ingredients, but also on the sequence in which they are mixed. This statement is especially true for the milk halva recipe. Preparing this dessert is very simple, but we do not recommend breaking the procedure.

1. Melt the butter in a frying pan
2. Fry flour over low heat until creamy.
3. Separately bring the milk and sugar to a boil.
4. Pour it into the flour in a thin stream
5. Stirring, boil the mass for another 15 minutes
6. Remove from stove and wait until mixture cools to room temperature.
7. We form balls and roll them in powdered sugar, ground nuts, coconut or cookies
8. We put it in the refrigerator for 6-8 hours

Halva from flour butter and sugar recipe

Halva from sugar and flour

This halva recipe is very popular in Dagestan. Although it is prepared with only three ingredients, the preparation of this dessert will take you a lot of time. But the result is worth it.

1. Bring melted butter to a boil in a pan.
2. Add flour in small batches and stir.
3. It is desirable to pour flour in portions. When one portion is mixed, you can fill up the second, etc.
4. Boil the flour over low heat until it turns creamy.
5. This process may take up to 40 minutes.
6. We add powdered sugar in portions and cook halva for another 3.5 minutes
7. We spread the mass in a low form and decorate with candied fruit, walnuts or other products
8. Let the halva cool and cut into portions

Homemade halva from sunflower seeds: recipe

Halva from seeds

The most popular halvah in our country is sunflower. Unlike eastern countries, it is not made by hand, but is produced using special industrial units. But, at home, such halva can be made with your own hands. Often, this method of cooking halva allows you to make it tastier and healthier.

1. We roast peeled sunflower seeds in a pan without oil
2. On a low heat, bring them to a golden brown color.
3. Try not to overcook the seeds, otherwise the halva will have unnecessary bitterness in taste.
4. We let the seeds cool down, and fry the flour in the same pan
5. Using a meat grinder, we make a porridge-like mixture from seeds
6. To do this, we pass seeds through it 2-3 times.
7. Pour flour into the ground seeds and add vegetable oil for bonding
8. Add medium pieces of walnuts to the finished mass.
9. We mix sugar and water, let it boil and cook for about 5 minutes over low heat.
10. Pour the syrup into the mixture and mix
11. We lay out the future halva on a form covered with foil and ram
12. If it is possible to put halva under pressure, then it will be even better.
13. Cool the mass for 2-3 hours in the refrigerator and cut into portions

Eastern halva: recipe

Eastern halva

One well-known oriental proverb says: “No matter how much you say “halva”, your mouth will not become sweeter.” Real oriental halva is not only very sweet, but also tasty. Of course, making such a dessert at home is very difficult. It is believed that real oriental halva is prepared from ground sesame seeds.

1. Roast the peeled sesame seeds in a hot dry frying pan.
2. Then we pass them through a meat grinder twice.
3. We prepare sugar syrup with their sugar and water, to which we then add vanillin
4. Then we introduce sesame seeds into the syrup and boil to a viscous consistency.
5. Grease a low form (you can use a regular tray) with oil
6. We spread the prepared mass into it and roll it out with a rolling pin
7. Cool and cut into portions

This halva is best eaten with green tea or coffee.

Azerbaijani halva recipe

Azerbaijani halva

In different regions of Azerbaijan, halva is prepared from different ingredients. Somewhere they add saffron, and somewhere walnuts. Azerbaijani halva, which includes rose water, enjoys a very original taste. But, the classic halva recipe from this sunny country is as follows:

1. Melt butter in a cast iron skillet
2. As soon as the oil is heated to the desired temperature, it is necessary to pour flour into it.
3. Stir with a wooden spoon and bring the mass to a golden color.
4. Pour granulated sugar with boiling water, mix and pour into the pan
5. Stir and add nuts (to taste)
6. Spread hot halva on pita bread and roll up
7. Cool to room temperature and drink with tea

Turkish halva recipe

Turkish halva

Türkiye is considered a paradise for the sweet tooth. There are a lot of sweet desserts in this country. Halva in this country is called "helva". Traditional Turkish halva is prepared using semolina. It is very easy to cook it.

1. Pour semolina and pistachios into a small saucepan
2. Over medium heat, bring the mass to a light pink color and remove from heat.
3. Separately, heat the milk and add butter to it.
4. Add sugar while stirring and bring to a boil.
5. We fall asleep semolina with pistachios and boil until the milk evaporates
6. Remove from heat, cover the pan with a towel and wait 25 minutes.
7. The mass can be stirred periodically
8. Can be served both warm and chilled

Sesame halva recipe

Tahini halva

Above, we have already talked about how to cook halva from sesame seeds. This recipe also uses honey. If you eat this dessert in small quantities, then it can even be considered a healthy product.

1. In a coffee grinder (in several passes), grind sesame seeds
2. We also grind coffee beans and coconut flakes.
3. Mix the ingredients ground in a coffee grinder and add honey
4. Using a wooden mortar (as for grinding mashed potatoes), grind the mass
5. Put the finished mass into a plastic mold and tamp
6. We put the form for 3 hours in the refrigerator, and then cut into pieces

To enhance the taste, cocoa butter, carob, cocoa powder, melted chocolate and other ingredients can be included in this dessert.

Peanut halva recipe

Peanut halva

Peanut halva is considered the healthiest of all varieties of this dessert. It is less caloric than other types of halva. And at the same time, it contains many useful compounds, vitamins and minerals. One of the most beneficial substances in peanut halvah is resveratol. It is an antioxidant that reduces the risk of cardiovascular disease.

1. Pour the flour into a dry frying pan and fry
2. Grind roasted peanuts and mix it with flour
3. Pour water into a saucepan and add sugar
4. Cook the syrup for about 5 minutes and add vegetable oil
5. We introduce the finished syrup in a thin stream into the nut-flour mass
6. Mix the future halva until smooth
7. We cover the form with food paper and lay the finished mass
8. We ram it and put it in the refrigerator for 2 hours

Halva without sugar: recipe

Sugarless

The simplest sugar-free halva is prepared by grinding the seeds in a blender and mixing them with honey. In this case, he acts as a sweetener and fixer for this dessert. But, this recipe can be complicated. We will replace the seeds in it with sesame seeds and add cinnamon and vanilla for taste.

1. Grind the seeds into flour using a coffee grinder.
2. We add honey and cinnamon to the flour
3. Knead until smooth
4. We add ground seeds to the finished “dough” and mix again
5. We give the finished mass a shape, roll it in seeds or sesame seeds
6. We put it in the refrigerator and wait a couple of hours

Halva on fructose: recipe

On fructose

Halva on fructose can be seen on the shelves of the healthy products department. It can be used in diabetes. Fructose in this case replaces sugar. Diabetic halva can also be prepared at home. It is very easy to do this.

1. Fry the flour until golden brown, add the crushed seeds and fry for another 5 minutes
2. In a saucepan, dissolve fructose in water and cook the syrup
3. When the contents of the pan boil, reduce the heat and boil the syrup until viscous.
4. Add vegetable oil to the syrup, increase the heat and bring to a boil.
5. Pour the finished syrup into a mixture of flour and seeds and mix until smooth.
6. We cover the form with parchment and lay out the mass
7. Tamp and let cool completely

Indian carrot halva

Indian halva

Halva is also popular in India. There are a lot of recipes for this sweet in this country. Most often it is prepared from semolina with the addition of milk syrup, dried fruits and nuts. The resulting dessert is more like a sweet pudding. But, there are other options for halva. In the northern Indian states, vegetable halva with carrots, pumpkin and sweet potato is very popular. But, we will not go into the details of cooking vegetable halva. Let's make a carrot cake.

1. Peel and chop the carrots with a fine grater
2. We send the ghee to the pan and fry the carrots in it
3. Pour milk, mix and add sugar
4. Once again, knead everything and cook until the mass becomes thick.
5. When the mass becomes thick (but does not reach the final condition), add cashews to it
6. Then we add the steamed raisins and stir, cook for another 5 minutes
7. Serve in bowls cooled but warm.

How is lean halva made?

Lenten halva

During Lent, you can eat jam, honey, marmalade and halva. Moreover, halva is not only allowed, but also useful (see above). Do not forget about the great taste of this dessert.

1. To prepare lean halva, you need ready-made sesame paste
2. If it is not available, then this product can be prepared by mixing sesame seeds ground into flour with vegetable oil (4: 1)
3. Mixing sesame paste with liquid honey
4. The best way to do this is in a blender.
5. Grind any nuts (not much) and mix with the rest of the ingredients
6. For density, starch can be added to the mass
7. We form a "brick" and leave overnight in the refrigerator
8. In the morning, cut the halva into pieces, roll them into balls and roll them in nut crumbs.

Instead of nut crumbs, you can use cookies, chocolate, dried fruits.

Raw halva: recipe

Raw halva

Halva is one of the favorite delicacies of raw foodists. Such a dessert is prepared only from healthy products that are not subjected to heat treatment. This means that more useful compounds remain in raw food halvah.

1. Soak raisins and dates in warm water
2. Seeds are sorted, washed and dried over low heat in the oven
3. Remove when excess moisture is gone.
4. Drain the water from the dates and remove the pits.
5. Grind dry seeds in a blender
6. Separately chop the dates, and then mix the ingredients
7. We form balls from the resulting mass and sprinkle them with sesame seeds
8. We put it in the refrigerator for 1.5 hours

Also, honey, dried apricots, nuts and other products that are not subject to heat treatment can be added to raw halva.

Semolina halva: recipe

From semolina

Semolina halva is dense and homogeneous. It is best to use semolina for this purpose, which is marked with the letter "T". What does "solid" mean? Of course, you can cook halva from “soft” semolina. But, it is less suitable for this purpose.

1. Pour water into the pan (2 teaspoons) and add two teaspoons of sugar, a cinnamon stick and a peel of one orange
2. Boil the syrup for about 5 minutes
3. When it thickens, add two teaspoons of orange juice to it.
4. Boil the syrup for a couple more minutes and remove from the stove.
5. In a frying pan with olive oil, fry the semolina until golden brown.
6. Add chopped cinnamon and almond pieces
7. Fry for 2 minutes and pour in the syrup
8. The cinnamon stick must first be removed
9. Mix the mass and transfer to the form
10. Let it cool, put it on a dish and decorate with jam, ground cinnamon or orange zest

Greek cornmeal halva

Corn flour halva

Halva is also very popular in Greece. There is no single recipe for this sweet in Greek. In various regions of this country, they prepare halva according to their original recipes. Semolina, starch, chopped nuts and dried fruits can be used as a base. One of the varieties of such a dessert from Greece is prepared using cornmeal.

1. Melt the butter and add the sifted cornmeal to it
2. Stirring with a wooden spatula, cook for 30 minutes over low heat.
3. We remove the boiler from the stove and pour the mass with pre-melted honey
4. Mix and spread the halvah on a greased cutting board
5. We form a cake 3 cm thick and cut into pieces
6. Insert a peanut or half a walnut into the middle of each piece

Halva calories

Calories per 100 grams of product:

• Sunflower halva - 523 kcal
• Sesame halva - 516 kcal
• Peanut halva - 502 kcal
• Semolina halva - 201 kcal

How to store halva and how much?

If the halva is tasty, then there are no problems with its storage. They just have time to eat it long before the moment when its expiration date expires. Homemade halva should not be cooked in large quantities. If they do not have time to eat it in 2-3 days, its edges will become weathered, and it will not be so tasty.

It is best to store halva in the refrigerator wrapped in a plastic bag or placed in an airtight food container. You can also use a glass jar with a lid to store this dessert.

Irina. From time to time I buy halva in chocolate. But, you need to try to make this dessert at home. After all, there is nothing complicated, it turns out.

Victoria. And in Bangladesh, halva is made from chickpeas. True, it turns out not as tasty as from seeds. I would say this is a separate dessert. And he may also have the right to life.

Video. How to cook homemade halva?