Pumpkin halva from Tatyana Litvinova recipe. Halva from pumpkin

Yesterday I saw this recipe in one of the TV programs. The girl was preparing halvah from pumpkin. Agree, well, a very unusual dessert. She said that she tried this oriental sweet in Oman.
I had everything I needed to prepare this dessert in the refrigerator and I went to the kitchen. To be honest, this dessert didn’t remind me of halva, it most likely reminded me of pudding, but it tasted excellent! Soft, tender, moderately sweet, while the dessert perfectly kept its shape. So I absolutely did not feel sorry for the time spent. And this pumpkin dessert should appeal to children more than regular pumpkin porridge).
So, the peeled pumpkin needs to be grated on the smallest grater. I decided to simplify my task and just crushed the pumpkin in a food processor.

Then you need to squeeze out excess liquid from the pumpkin.
Then add milk, yolks and a pinch of salt to the pumpkin.

Pour semolina, mix everything thoroughly.

Melt the butter in a frying pan.

Put the pumpkin mass and start frying over low heat, stirring constantly. Be careful not to burn!

Roast for 15 minutes to evaporate excess moisture.

Chop the peanuts with a knife.

Transfer the finished mass to a bowl and add chopped peanuts (or any other nuts), orange zest (I added lemon), honey and vanilla sugar.

The form must be lined with cling film, and then lay out the pumpkin mass.

Send the dessert to the refrigerator for 2-3 hours.
Cut the finished dessert into pieces.
Bon appetit!

The cooking time is indicated without taking into account the curing of the dessert in the refrigerator.

Cooking time: PT00H30M 30 min.

Autumn is already in full swing, which means that the pumpkin has already ripened. I just love pumpkin, because you can cook first, second courses, casseroles, pastries, compotes and even from it. Recently I learned about such a dish as pumpkin halva. When I first heard about this delicacy, I could not believe how halva can be made from pumpkin.

Purely out of curiosity, I decided to cook pumpkin halva in a slow cooker. Even during preparation, I did not believe in the positive outcome of my experiment. As a result, after a short period of time, my pumpkin halva in the slow cooker was ready. Her taste is simply divine. Pumpkin halva had an amazing taste and aroma. The halvah itself just melted in your mouth. I made it four times in one week. Each time I slightly changed the recipe, adding different nuts and dried fruits. But most of all I liked it with dates. Although, you can also experiment with your favorite dried fruits and nuts by finding your own delicious halva recipe.

Ingredients for pumpkin pie

Fresh pumpkin - 300 grams
Honey - 2 tablespoons
Semolina - 50 grams
Milk - 6 tablespoons
Egg - 1 piece
Dates - 7 pieces
Vegetable oil - for lubrication

Let's start preparing our unusual pumpkin halva. Fresh pumpkin is ideal for making halvah. But if you only have a frozen vegetable, you can use that too. We rub fresh pumpkin on a fine grater.

Squeeze the pumpkin with your hands to get rid of excess juice and put it in a saucepan.

At the very end, we add milk and put one chicken egg. Mix all ingredients well. On the multicooker, set the "Baking" mode. Set the time to about 20-30 minutes. Stirring occasionally, we will need to wait until the mixture thickens.

Already in a thick pumpkin mixture, we put honey and dates. Dates will first need to be pitted. Optionally, you can add about 50 grams of any roasted and chopped nuts. Cook the mixture on the "Baking" mode for another 10 minutes.

We take the form for halva. In my recipe, I used a regular plastic container. We cover the form with cling film. Lubricate the cling film with vegetable oil. Pour our pumpkin mixture into the mold. Let it cool down at room temperature first, then put it in the refrigerator. Usually, it takes 3-4 hours.

We cut the cooled halva into pieces. You can eat. Bon appetit!

Halva can be considered a sweet calling card of the countries of the Middle East. Most often, we are accustomed to halva made from seeds or nuts. And I suggest you try the most useful halva, which is based on the vitamin orange beauty - pumpkin. This dessert can be served to a child for breakfast or an afternoon snack, because pumpkin halva under its sweet name hides many more vitamins and other benefits.

The number of servings is 6 servings.

Ingredients:

Pumpkin - 400 g (pulp).
Semolina - 100 g.
Egg yolk - 2 pcs.
Milk - 100 ml.
Walnuts - 50 g.
Almonds - 50 g.
Orange peel - 1 tbsp. l.
Raisins - 20 g.
Butter - 1 tbsp. l.
Salt - 1 pinch (s).
Honey - 2 tbsp. l.

Preparation: 1.
Grate the peeled pumpkin on the smallest grater (in the common people, such a grater is also called "Garlic". Add a pinch of salt to enhance the taste of the pumpkin. 2.
After separating the yolks from the proteins, add only the yolks to the pumpkin gruel. 3.
Add 100 grams of semolina so that the consistency of the finished halva is dense and well cut.

4. Pour also milk, mix everything with a spoon. 5.
Heat up a frying pan by adding a tablespoon of butter to it.
Transfer the pumpkin mass to the pan and fry it for 15 minutes to evaporate excess moisture, and also give time to cook the pumpkin and semolina. Eggs will thicken the mass during heat treatment, therefore, you need to constantly stir the pumpkin puree so that it does not burn to the pan.
When stirring, you will notice that a film forms on the bottom of the pan, you need to constantly pry it off with a spatula and mix it into the mass so that the structure of the halva is homogeneous. The color of the pumpkin puree will turn yellow as it cooks, and it will become noticeably drier. 6.
Grind the nuts into fine crumbs in a blender or on a fine grate / nozzle in a meat grinder. You can use any nuts that you and your children love: almonds, walnuts, peanuts, hazelnuts.

7. Transfer the roasted pumpkin mixture to a bowl, add the crushed nuts, orange zest and raisins.
Raisins can be taken both light and dark (naturally, pitted. If desired, raisins can be soaked in warm water, but then dried well on napkins.
In halva, instead of raisins, you can add dried cherries, cranberries - it will also be very tasty.

Mix everything together. As you stir, the mass will cool. You need to wait until the temperature drops to 40 degrees - then you can pour honey. Do not add honey to a hot mixture so that it does not lose its beneficial properties.
If you or your loved ones are allergic to honey, you can use other sweeteners in the recipe, such as sugar, sugar syrup, maple syrup, or stevia.

8. when the mass in the bowl has cooled down enough and its temperature has become no more than 40 degrees, add 2-2.5 tablespoons of honey. Adjust the sweetness of halva, focusing on your preferences. You may need all 3 tables. Spoons of honey.

The mass in the bowl should be sticky, viscous and it should be difficult to mix it. Now it's time to get in shape. 9.
It is best to use a square or rectangular shape, so then it will be more convenient to cut the halva into squares. But you can also choose a round shape of dishes.
I used a glass square shape. Now it needs to be tightened with cling film, so that later it is easy to remove the halva from the container.

There is a little trick on how to easily cover the form with a film so that there are no voids and irregularities. Moisten the mold with water, place the cling film, and then press down the cling film with a kitchen towel. Run the cloth over the mold several times so that the film fits snugly around all corners of the glass container.
10. Transfer the sweet pumpkin mass into a mold, tamp well, trim the edges. Place the form in the refrigerator for about 3 hours (you can also overnight. To prevent the top of the halva from drying out, cover the form with cling film. 11.
After the refrigerator, the halva will keep its shape well and easily separate from the film.
Transfer to a cutting board and cut into squares using a sharp knife. When cutting halva, do not press on it with a knife blade, so as not to damage the integrity of the pieces. It is better to cut the halva with sawing movements. 12. Store pumpkin halva in the refrigerator for 4-5 days. The container in which the sweetness lies is best covered with a lid. Author and photo Yulia Akhanova.

Grate the peeled pumpkin on the very finest grater (in the common people, such a grater is also called "garlic"). Add a pinch of salt to enhance the flavor of the pumpkin.

After separating the yolks from the proteins, add only the yolks to the pumpkin gruel.

Add 100 grams of semolina so that the consistency of the finished halva is dense and well cut.

Pour in the milk as well, mix everything with a spoon.

Heat up a frying pan by adding a tablespoon of butter to it.
Transfer the pumpkin mass to the pan and fry it for 15 minutes to evaporate excess moisture, and also give time to cook the pumpkin and semolina. Eggs will thicken the mass during heat treatment, therefore, you need to constantly stir the pumpkin puree so that it does not burn to the pan.

When stirring, you will notice that a film forms on the bottom of the pan, you need to constantly pry it off with a spatula and mix it into the mass so that the structure of the halva is homogeneous. The color of the pumpkin puree will turn yellow as it cooks, and it will become noticeably drier.

Grind the nuts into fine crumbs in a blender or on a fine grate / nozzle in a meat grinder. You can use any nuts that you and your children love: almonds, walnuts, peanuts, hazelnuts.

Transfer the toasted pumpkin mixture to a bowl, add the crushed nuts, orange zest and raisins.
Raisins can be taken both light and dark (naturally, pitted). If desired, raisins can be soaked in warm water, but then dried well on napkins.
Instead of raisins, you can add dried cherries and cranberries to halva - it will also be very tasty.

When the mass in the bowl has cooled down enough and its temperature has become no more than 40 degrees, add 2-2.5 tablespoons of honey. Adjust the sweetness of halva, focusing on your preferences. You may need all 3 tables. spoons of honey.

The mass in the bowl should be sticky, viscous and it should be difficult to mix it. Now it's time to get in shape.

It is best to use a square or rectangular shape, so then it will be more convenient to cut the halva into squares. But you can also choose a round shape of dishes.
I used a glass square shape. Now it needs to be tightened with cling film, so that later it is easy to remove the halva from the container.

Halva can be considered a sweet calling card of the Middle East. Most often, we are accustomed to halva made from seeds or nuts. And I suggest you try the most useful halva, which is based on the vitamin orange beauty - pumpkin. This dessert can be served to a child for breakfast or an afternoon snack, because pumpkin halva under its sweet name hides many more vitamins and other benefits.

Pumpkin - 400 gr. (pulp)
semolina - 100 g
egg yolk - 2 pcs.
milk - 100 ml.
walnuts - 50 gr.
almonds - 50 gr.
orange peel - 1 tbsp.
raisins - 20 gr.
butter - 1 tbsp.
salt - 1 pinch
honey - 2 tbsp

1. Grate the pumpkin peeled from the skin on the very finest grater (in the common people, such a grater is also called "garlic"). Add a pinch of salt to enhance the flavor of the pumpkin

2. After separating the yolks from the proteins, add only the yolks to the pumpkin gruel.

3. Add 100 grams of semolina so that the consistency of the finished halva is dense and well cut.

4. Pour in milk as well, mix everything with a spoon.

5. Preheat the pan by adding a tablespoon of butter to it.
Transfer the pumpkin mass to the pan and fry it for 15 minutes to evaporate excess moisture, and also give time to cook the pumpkin and semolina. Eggs will thicken the mass during heat treatment, therefore, you need to constantly stir the pumpkin puree so that it does not burn to the pan.
When stirring, you will notice that a film forms on the bottom of the pan, you need to constantly pry it off with a spatula and mix it into the mass so that the structure of the halva is homogeneous. The color of the pumpkin puree will turn yellow as it cooks, and it will become noticeably drier.

6. Grind the nuts into fine crumbs in a blender or on a fine grate / attachment in a meat grinder. You can use any nuts that you and your children love: almonds, walnuts, peanuts, hazelnuts.

7. Transfer the roasted pumpkin mixture to a bowl, add the crushed nuts, orange zest and raisins.
Raisins can be taken both light and dark (of course, pitted). If desired, raisins can be soaked in warm water, but then dried well on napkins.
Instead of raisins, you can add dried cherries and cranberries to halva - it will also be very tasty.
Mix everything together. As you stir, the mass will cool. You need to wait until the temperature drops to 40 degrees - then you can pour honey. Do not add honey to a hot mixture so that it does not lose its beneficial properties.
If you or your loved ones are allergic to honey, you can use other sweeteners in the recipe, such as sugar, sugar syrup, maple syrup, or stevia.

8. When the mass in the bowl has cooled down enough and its temperature has become no more than 40 degrees, add 2-2.5 tablespoons of honey. Adjust the sweetness of halva, focusing on your preferences. You may need all 3 tables. spoons of honey
The mass in the bowl should be sticky, viscous and it should be difficult to mix it. Now it's time to get in shape.

9. It is best to use a square or rectangular shape, so then it will be more convenient to cut the halva into squares. But you can also choose a round shape of dishes.
I used a glass square mold. Now it needs to be tightened with cling film, so that later it is easy to remove the halva from the container.
There is a little trick on how to easily cover the form with a film so that there are no voids and irregularities. Moisten the mold with water, lay the film, and then press the film down with a kitchen towel. Pass the cloth over the mold several times so that the film fits snugly against all corners of the glass container.

10. Transfer the sweet pumpkin mass into a mold, tamp well, trim the edges. Place the mold in the refrigerator for about 3 hours (or overnight). To prevent the top of the halva from drying out, cover the form with cling film.

11. After the refrigerator, the halva will keep its shape well and easily separate from the film.
Transfer to a cutting board and cut into squares using a sharp knife. When cutting halva, do not press on it with a knife blade, so as not to damage the integrity of the pieces. It is better to cut the halva with sawing movements.

12. Store pumpkin halva in the refrigerator for 4-5 days. The container in which the sweetness lies is best covered with a lid.

Bon appetit!