Uzbek halva with cocoa. Halva Uzbek - “Natural!! delicious!! sugarless!! Is it possible for lactating halva

Travelers took it with pleasure with them on long journeys, they simply needed it. Firstly, halvah is very high in calories, quickly satisfies hunger, in addition, a very small piece was enough for the traveler for a whole week, and secondly, it is able not to deteriorate for a long time. In Persia, this dessert was generally endowed with magical properties. Halva was first brought to Russia in the era of the Crusades. Our knights were very interested in the amazing delicacy that the Eastern Saracens dabbled in (http://ru.wikipedia.org/wiki/Saracens). The confectioners who made halva were called kandalatchi. The profession of kandalatchi and today stands apart from other cooking professions, and all because the manufacture of halva requires not only special training, but also the necessary skills. Unfortunately, today halvah is made by hand only in three countries: Iran, Afghanistan and Turkey. Of course, the halva created by the kandalatches of the mentioned countries is the best in terms of taste and quality. How do real masters prepare this dessert?

Halva production

Let's see what halva is made of? It all starts with seeds. Usually they are dried with hot air. According to an old recipe, peeled seeds must be roasted, and only on a cast-iron brazier. Only then will the seeds have a golden crust and a unique smell. It is important to constantly stir the seeds, if they burn, the halva will be bitter. During frying, almost all moisture is evaporated from sunflower seeds. But the amount of useful oils does not decrease. In order for the grains to grind well, the amount of moisture in them should be no more than 2%. Each seed is half oil. Candalatchi send the roasted seeds to an excouter, which carefully grinds the kernels, turning them into a protein mass. The oily paste made from crushed seeds is called halvin. This is the basis of an old recipe. The paste is ground several times until it becomes liquid, like condensed milk. Then, following an old recipe, the craftsmen add a little vanilla. Next, prepare the caramel. First, a syrup is made from water, sugar and molasses. Ready sugar syrup should be thick and viscous. To turn the sweet mass into caramel, a decoction of the soap root is added to it. The roots of this Mediterranean plant contain substances - saponins, which, when shaken, form a thick white foam. To prepare halvah, a decoction of soapwort is mixed with sugar syrup and shaken into a stable foam. The result is a snow-white caramel. Then the magic begins. Caramel is combined with halvin. Both mixing ingredients are very liquid. How does the dessert become hard and crumbly? This is where the magic lies. Future halva is kneaded with oars, as was done in the East many centuries ago. The trick is to gently pull out the strands of caramel while kneading. One thread can stretch up to 10 meters. Only with such thorough kneading will the halvah turn out to be airy and fibrous. If the mass was stirred by a mixer, it would break the fragile caramel threads, making the dessert crumbly like sand. That is, if mechanisms are used in the manufacture of halva, a real, proper delicacy will never work. After kneading, the halva is completely ready. Now it can be packaged in boxes. Chocolate halva is also kneaded by hand. It is important not to overdo it here, otherwise the sweetness will turn out not to be airy, but hard.

How to choose the right halva

In our country now, unfortunately, halva is not made by hand. And in the industrial production of halva, the quality suffers greatly, halva quickly releases fat to the surface and goes rancid, or, conversely, it cracks and crumbles. In addition, our producers, as you know, sin by adding all sorts of components to it: flavors, sweeteners and thickeners, replacing natural sugar and honey with them. These substances are completely not provided for by old recipes and, of course, worsen the taste of the product and its structure. Therefore, when buying, you must definitely read the composition of halva. The package should only list seeds or nuts, sugar or honey, a foaming agent (soap or licorice root), molasses and vanillin. Halva should have a layered fibrous structure, not crumble and be moderately moist. Well, if the packaging is transparent, then the buyer will be able to see what quality the product is offered to him. If drops of fat are visible inside the package, it means that either the technological process or the storage conditions of the halva were violated. It happens that halva literally floats with a puddle of fat and its traces remain on the store shelf. This is generally unacceptable.

White caramel icicles, which can be seen on the break of halva, also speak of its low quality and violation of the technological process. If you can clearly see a dark coating on a piece of halva, then its shelf life is almost over. The shelf life of a loose treat is a little over two months. If it is glazed with chocolate or packed using vacuum technology, then this period can be extended to six months. Also, halva should not contain particles of seed husks or even nuts. This can only speak of the low quality of the product, which is also unsafe to give to children.

Properties and benefits of halva

Halva, it turns out, has not only a wonderful taste that melts in your mouth, but also wonderful beneficial properties that carry real value. To begin with, it must be said that a good halva contains only natural ingredients, so it can be safely given to children.

Why is halva useful?

It contains a large amount of vegetable fats. But not only them. Halva is rich in fatty acids, proteins and dietary fiber. It contains a significant content of minerals necessary for a person: these are potassium, and zinc, and copper, and iron, as well as phosphorus, calcium and magnesium. This healthy dessert has anti-aging properties. All the benefits of halva come down to the benefits of the products from which it is made. After all, seeds or nuts do not lose their properties when dried and crushed. Halva, containing several components, only multiplies these properties.

The main benefit of any natural halva is the polyunsaturated fatty acids of plant origin contained in it. These are substances such as linoleic, linolenic, oleic and other valuable acids. It also contains a lot of protein, which contains useful proteins and amino acids. And, of course, vitamins and minerals that this product is rich in. In general, depending on what raw materials halva is made of, its useful properties will change. We will talk about this in more detail when we consider its various varieties.

The use of halva

Is it possible for breastfeeding halvah?

Of course, breastfeeding mothers are very strict about their diet. And rightly so, because what they eat should not harm the newborn baby. But, if the question arises whether halva can be given to a nursing mother, then the answer to it will most likely be positive.

A young mother, of course, wants something sweet and tasty, but much is not allowed, for example, it is not recommended to consume chocolate. But halva, made from natural products, may well be an acceptable product for feeding. Many mothers eat it from the very first days after the birth of the baby. In some eastern countries, halva is even indicated for breastfeeding.

Let's remember what halva is made of? The main ingredient is nuts or seeds. Both are non-allergenic and should not cause harm. In any case, if there is a choice between a cake, candy or halva, then it is better to give preference to halva.

On the other hand, due to the high calorie content of the product, its use can adversely affect digestion. It is important to know here that if the sweetness is poorly digested by the mother, then it will certainly cause an undesirable reaction in the child, for example, bloating.

Therefore, you need to follow the golden rule of all nursing mothers. Halva, like any other product, should be introduced gradually, starting with a small piece. If the child did not react very well to sunflower halva, then you can try another one, for example, peanut or tahini. Fortunately, there are more than a dozen varieties of halva and there are plenty to choose from. The main thing is to monitor the naturalness of the composition and the expiration date. Over time, it will be possible to choose for yourself the manufacturer whose product is well suited for both mother and child. It’s great if the mother has time to make this choice before the birth. To do this, you just need to eat a small piece of halva on an empty stomach, if it does not cause any pain or heaviness, then during feeding it, most likely, can be eaten without fear.

Is halva harmful?

Halva can carry not only benefits, but also harm. The harm of halva is primarily in its calorie content and increased sweetness. The high sugar content immediately makes it an unacceptable product for people with diabetes. The high calorie content of halva creates serious restrictions in its use for overweight people. It may be contraindicated for those who have a tendency to allergies. Since this is a fatty product, it should not be consumed in large quantities by those who have problems with the pancreas or liver.

Due to the high calorie content of this dessert, nutritionists recommend consuming no more than 30 g of treats per day. The next aspect is the properties of the products underlying the halva. Sunflower seeds can accumulate such a harmless substance as cadmium over time. Therefore, it is better to use only fresh halvah, since a product that has lain for a long time can be harmful. Peanut halvah may contain the dangerous poison aflatoxin, so it is best to refrain from offering it to children. In addition, unscrupulous manufacturers can add substances containing genetically modified organisms to tahini or sesame halvah, which, most likely, is not useful for humans.

Types of halva

• Sunflower halva. The most popular halva in our country is, of course, sunflower halva. We all know her since childhood and are loved by many. It is made from sunflower seeds. Its color should be about the same as the peeled seeds themselves. The benefits of sunflower halva are obvious. Its use can improve blood circulation, have a positive effect on the state of digestion in general, improve the functioning of the nervous system due to the rich content of B vitamins. Vitamins of this group can suppress depression and fight insomnia, they help even with such unpleasant ailments as acne and dandruff. Halva in sufficient quantities contains another vitamin useful for humans - vitamin D. Its content helps the body absorb calcium, we can say that it is simply necessary for this. What is calcium for our body? These are strong bones and teeth, nails and hair. Vitamin E contained in the dessert helps the body to stop the aging process. The benefit of sunflower halva lies in the fact that the seeds themselves are an excellent means of preventing such a formidable disease as myocardial infarction. Sunflower seeds are also able to have a beneficial effect on the normal functioning of the biliary tract and liver. They have another remarkable property - they are able to restrain the development of tumor processes in various organs such as the intestines, mammary glands, lungs, ovaries and human skin.
• Peanut halva. As the name implies, this is halva, which is obtained from peanuts. It differs in color from sunflower and should have a creamy hue. Peanuts are no less useful for the human body than sunflower seeds. The main advantage of peanuts is that they are incredibly rich in vitamin B9 or, as it is also called, folic acid. This vitamin is especially necessary for pregnant women, but not only for them. Among the advantages of folic acid is the ability to renew human cells, thereby slowing down the aging process. Other vitamins and microelements that make up peanuts make our nervous system work better, correct attention, and strengthen memory. Its beneficial effect on the body can not be overestimated, peanuts improve the functioning of the liver, heart and the entire cardiovascular system as a whole. It also removes free radicals well and inhibits the development of tumors.
• Sesame or tahini halva. In Turkey, halva is made from sesame seeds. It is called sesame or tahini halva. This halva is also called Turkish halva, since it comes from this country and it is there that it is made best. Sesame halva is much lighter than sunflower halva, it has a light gray hue, in addition, it is endowed with a slightly bitter aftertaste. Sesame is another storehouse of vitamins and minerals. Most of all it contains vitamin A, and this is vision, beautiful skin and the state of our immunity in general. Sesame is rich in zinc. This substance is necessary to have healthy hair and nails. Another valuable trace element is iron, which has a beneficial effect on the composition of the blood. Phosphorus in sesame improves brain function. Sesame seeds contribute to the normal functioning of the respiratory system, they also have anti-carcinogenic properties. They also have another, more recently discovered advantage. They are able to regulate oxygen metabolism, which helps cell renewal and enables the body to better recover from stress and stress. Sesame is also able to fight the effects of the negative effects of alcohol on the body and lower cholesterol levels.
• Nut halva. Not only peanut kernels are used as raw materials for the manufacture of nut halva. Other nuts are often taken as a basis, such as cashews, walnuts, almonds, pistachios. Nuts are extremely rich in various vitamins, especially such as A, E and vitamins of almost the entire group B. Nuts contain sufficient amounts of phosphorus and iron, calcium and potassium. Nuts should be consumed by the elderly to prevent the occurrence of senile dementia. They can also reduce the risk of a heart attack.

Such a variety of halva as pistachio is rarely found in stores, however, this does not detract from its taste and useful substances contained in it. It will help people recovering their strength after suffering illnesses, it is also indicated for problems with the liver and heart. Pistachios have another magical property. Known for their ability to act as an aphrodisiac. Sometimes you can find a mention of the Azov halva. However, this kind of halva does not exist. Speaking like this, they usually mean the products of the Azov confectionery factory.

Halva is not difficult to make at home. All the ingredients that make up halva are available to most of us. It is enough to follow the recipe and, most importantly, the production technology. Then you can get yourself a delicate homemade halva with a wonderful delicate taste and unsurpassed aroma.

Kitchens have long been valued all over the world. Oriental recipes are famous for their naturalness and simple set of products. You will not find any exquisite troubles in the recipes and cooking processes of such dishes. Many Uzbek dishes have long been on Russian tables: plov, lagman, manti, samsa, fried dumplings and much more. But Uzbek sweets are especially popular. Recipes with photos can be found in our article.

Assortment of Uzbekistan sweets

The reception of guests in Russia and Uzbekistan, as well as the schedule by which dishes appear on the festive table, are slightly different. If in Russia we first eat the first hot dishes, then salads and only then sweets, then in Uzbekistan the opposite is true. Here guests are greeted with tea and Uzbek sweets, and then hot dishes, salads and snacks are served.

The range of oriental sweets is quite extensive. But mainly on the tables in Uzbekistan there are always dishes made from nuts, homemade sweets, halva, dried fruits and sweet cakes. But first things first.

Parvarda

As we have already said, homemade sweets are a favorite delicacy in the East. Parvarda - Uzbek sweets, reminiscent of our usual caramel. In shape, they resemble pads, most often white in color (since special flour dressing is used).

Ingredients:

• one glass of sugar;
• two glasses of water;
• half a glass of flour;
• one lemon.

Cooking process

Parvarda and other delicacies are national Uzbek sweets. The recipes for this dish are known to all oriental men. If the Russian cuisine is dominated by a woman, then here, on the contrary, desserts and meat are always prepared by men.

So, to prepare these homemade sweets, you need to take a large saucepan, preferably with a non-stick coating. Pour a glass of sugar there and add water in the amount indicated in the recipe. Prepare regular sugar syrup. Gradually bring the syrup to a boil, stir occasionally, wait for the sugar to completely disappear from sight. Then you can squeeze the lemon juice through a sieve.

A very important aspect of making these sweets is not to overcook the syrup. It should be viscous in consistency, in color - reminiscent of refined sunflower oil. It remains only to cool the caramel.

This is done with a bowl of cold water and butter. How? Very simple. First, pour ice water into one bowl, grease the other with butter and pour hot caramel into it. We put one dish in another and begin to interfere. Thanks to the oil, the mass will not stick to the walls of the dishes, and due to the temperature difference, the caramel will cool down quickly, which is what we are trying to achieve.

When the consistency resembles pliable plasticine, you can proceed to the following manipulations. Sprinkle some flour on a cutting board. Roll a lump out of our "plasticine" and make a small hole inside. Parvarda - an unusual form of Uzbek sweets. The photo confirms this. But how do you get this shape? We explain.

When you have made a ring inside, you need to stretch the caramel dough so that a figure eight is formed. Then we repeat the manipulations, each time we make eights and mix them together. As a rule, this is done at least twenty times.

As a result, you should get sweet noodles. It must be cut into square pieces-pillows and sprinkled on top with a small amount of flour. After four to six hours, the sweetness is ready.

Halva

Halva is another dish of Uzbek cuisine, which is universally loved by those with a sweet tooth. The ingredients that are used in cooking are very simple and affordable.

Necessary:

• 120 grams of flour.
• Half a liter of milk.
• Ghee - 125 grams.
• 200 gr. Sahara.
• Two tables. spoons of sesame seeds.
• Half a glass of shelled walnuts.

Cooking process

To prepare such Uzbek sweets for tea, you must first prepare the flour for work. We spread it on a wide flat frying pan and heat it up with the addition. When it acquires a pleasant brown tint, you can proceed to further mixing the ingredients.

While your flour is fried, take and mix milk and sugar in a separate bowl. When the flour is ready, the sugar will have time to completely dissolve. Add the flour mixture in a thin stream. We mix. The mass should stand on fire for about fifteen minutes.

Then take the pan off the heat. Let the mass cool down a bit. When it is already cool enough, you can start forming balls. As a rule, halva is made in the form of large briquettes. If you are making for yourself, and not for a large festive table, then you can (for ease of consumption) form small balls.

Each such ball of halva should be thoroughly dipped in a topping consisting of crushed walnuts and sesame seeds. We serve the dish on the table. Brew green tea and enjoy.

Pashmak

Required products:

• One kilogram of granulated sugar.
• Butter - 50 grams.
• Juice of half a lemon or one teaspoon of citric acid.
• Glass of water.

Cooking process

As you can see, again we use the simplest and most affordable set of products to prepare national Uzbek sweets. Pashmak is a sugar halva, which is not only very sweet and loved by children, but also useful, helping in the treatment of diseases of the bronchi and the entire respiratory system.

Like many other sweets, pashmak is prepared on the basis of sugar syrup (caramel). We mix sugar and water, boil the syrup to a caramel consistency. Then pour the liquid caramel mass onto a baking sheet or cutting board and stretch it until white threads appear.

At this time, you should already have flour on the stove. Fry the flour, as in the previous recipe, until brown. Then the caramel mass should be dipped in flour and again stretched into the thinnest threads. From the finished caramel noodles we make small sausages and cut them into cubes.

Nishalda

But not all dishes of this cuisine are prepared in minutes. Sometimes you have to make every effort and patience to cook traditional Uzbek sweets. We will provide photos with names, we will try to describe the cooking process as carefully as possible, but whether you undertake such an experiment is up to you.

If you decide to spend your time, then let's start cooking another sweet Uzbek dish. Nishalda looks like very thick white sour cream. The basis of this recipe will be egg whites and sugar syrup.

Required set of products:

• 3 kg of sugar.
• 2.5 liters of water.
• 8 eggs.
• 7 teaspoons of citric acid.
• Three roots of etmak.

Cooking process

Let's make a small digression and talk about what an etmak root is. Let's say right away that without it, it's not even worth starting to cook nishalda, as they say, it contains all the salt.

So, etmak is what many people call it. He is a tumbleweed, he is also the root of the paniculata. Somewhere in Tashkent there will be absolutely no problems with the purchase of such a product, it is sold at any bazaar, and it is inexpensive. But here in Russia it is not so easy to find an etmak. What to do? What to replace?

Approximately the same amount of substances contained in etmak is found in licorice root or licorice root. You can replace the root with gelatin or agar-agar. But the beneficial properties that this dessert has due to the content of etmak will, unfortunately, be lost when replaced with other products.

Let's get started. If you still found the roots of etmak, then grind them and fill them with water. We put on a slow fire and cook for about two hours. If this ingredient is not present, then we brew licorice root (it is sold in any pharmacy) and insist it for about an hour.

During this time, you will need to work with proteins. Proteins need to be whipped for a long time. If you have helpers, then ask them to be in charge of proteins while you cook sugar syrup.

Sugar syrup is made according to the traditional recipe (we described it a little higher). When the syrup is almost ready, add citric acid to it. Cook for a couple more minutes and remove from heat.

We turn to mixing the finished ingredients. While the process of whipping the proteins is in progress, add syrup to them in a thin stream, then a decoction of the root. The mass should be quite thick and incredibly white. It is stored in the refrigerator. Served with cakes and just for tea.

Brushwood

This dish is considered festive. But in Russia, such Uzbek sweets are great for an afternoon snack, for breakfast, and just for tea gatherings. Experienced housewives advise cooking brushwood using butter and good fat milk.

Ingredients:

• Two eggs.
• 4 tbsp. spoons of sugar.
• 100 grams of milk.
• 50 grams of butter.
• Two glasses of flour.
• Vegetable oil - a glass.

Cooking process

Look at the list of products. This is what Uzbek cuisine is famous for. The recipes for sweets here consist of such simple and understandable components that even the hostess who hardly touches the preparation of complex dishes can find them in her refrigerator.

So, mix flour and eggs. In a separate bowl, dissolve the sugar in the butter. It can be preheated in a water bath or in a microwave oven. Pour the creamy mass into the dough and mix well.

Many housewives believe that good brushwood is best made from puff pastry. But not Uzbek sweets. The recipes here are simple, easy and do not require any special culinary delights. The dough for brushwood is made quickly and easily, as you can see.

When the dough is well mixed, form a ball out of it. Roll out quite thinly and cut into squares or rectangles. In the center of each geometric figure, we make an incision and stretch the tip of the dough through the resulting hole.

Now it remains only to fry the brushwood until crisp in vegetable oil. You can sprinkle it with powdered sugar before serving, or you can simply serve it with jam, sweet berry syrup, jam, etc.

Sherbets

Sherbets are also popular Uzbek sweets. Recipes are based on the use of berry or fruit decoctions. Delicious sherbets are made from pomegranate and grape, apricot and strawberry, lemon and cherry juices.

For cooking you will need:

• One glass of sugar.
• Two glasses of water.
• One kilogram of your chosen fruits or berries.

Cooking process

Cooking sherbet according to the Uzbek recipe is very simple. You will need to boil the sugar syrup. How this is done, we have already described more than once above. Everything according to the standard recipe.

Squeezed fruit or berry juice is added to the hot syrup. Let it cool slightly and pour into molds or glasses. The national sweet dish of Uzbekistan is ready.

Halva in dietetics

The oriental symbol of the sweetness of life refers to those foods that can and should be eaten with various diets. And this is contrary to stereotypes that in the regimen of treatment or weight loss, everything sweet should be excluded. After all, halva does not contain much sugar. Some of its varieties have a honey or fructose base. And varieties such as gluten-free, bean or carrot have earned a reputation as diet foods.

The composition of halva contains the same amount of protein compounds as in meat products. Vegetable protein is also necessary for a person to build a muscular system, like an animal. Therefore, halva is recommended for nutrition of athletes, people of an active lifestyle.

Contraindications

The reasons limiting the consumption of halva are the following diseases and body reactions:

1. diabetes;
2. liver disease;
3. pancreatitis;
4. obesity;
5. atopic dermatitis and individual intolerance to the components of the composition of halva.

• The maximum daily serving is 30 grams. The exception is special diets, for example, ways to lose weight on halva and kefir, on green tea, etc.
• The ideal reception time is the first half of the day.
• Dessert should not be washed down with a sweet drink.
• Children under 6 years of age should be offered the product with caution.

Those who "sit" on a diet should take into account the ratio of the calorie content of the food that is included in a single meal. And if for dessert it is planned to eat a piece of halva - classic or dietary, then the main part of lunch (breakfast) should be low-calorie.

Composition, types of calories and BJU

There are a lot of varieties of halva: modern food technologies allow us to improve the classic recipe and improve taste properties. But the basis of the product is made up of such unchanged components as nuts, seeds, flour. And depending on the base, there are three main types: classic halva from sunflower seeds, walnut and tahini (from sesame seeds).

Sunflower or Classic

The most common is sunflower halva, the composition of the product includes a pasty mass of seeds, caramel from molasses or sugar. Its calorie content is expressed as an average of 500/550 kcal per 100 gram portion of halva. 50% here is occupied by carbohydrates that provoke an energy surge, and the remaining 50% is distributed between vegetable proteins and unsaturated fats, which do not harm the level of cholesterol in the blood.

The nutritional advantages of sunflower halva are undeniable: it is rich in vitamins B2, E, PP. Also, the beneficial properties of sweets are due to the presence of iron, potassium, copper, calcium, phosphorus and a sufficient amount of dietary fiber and maltose. And it goes well with additional ingredients - chocolate, candied fruits, coconut flakes and other flavors.

Walnut or Peanut

A characteristic feature of this kind of favorite dessert is that it can be based on various nuts (almonds, cashews, hazelnuts, etc.) or a mixture of them. Peanuts, although they belong to the legume family, are also considered a valuable raw material for nut halva. It makes a delicious product with great dietary benefits over the classic version. So, peanut halvah has a lower calorie content: the indicator does not reach 500 kcal. And the vitamin composition remains at the same level. Periodic consumption of peanut treats (20 grams per day) is an excellent prevention of osteoporosis and memory impairment.

In the same row, pistachio halva is popular, the composition of which includes flour, milk caramel and the kernels of your favorite nuts. A rarer option is when a pistachio dessert is made from delicate nut paste. It is classified as an aphrodisiac product and is recommended to the table on romantic dates.

Tahini or Sesame

Sesame halva is a sweet typical of Central Asian cuisine. It is based on whole sesame seeds or their middle part - in this case it is called tahini. The vitamin and mineral composition does not suffer from these factors: in both cases, the product is saturated with vitamins of groups F and E, zinc, manganese, calcium, and magnesium.

Calorie content is expressed as the number 470 kcal per serving of 100 grams. It is noteworthy that this variety has the highest content of serotonin - the main natural antidepressant, the hormone of joy. The concentration of ascorbic acid in this product is another nutritional benefit that makes sesame dessert recommended for cancer prevention.

How to choose halva?

So that the taste of your favorite dessert does not disappoint, but brings true gastronomic pleasure and undoubted benefits to the body, you need to take note of a few tips:

1. When buying, give preference to a product that you can consider. Deaf packaging, for all its colorfulness and attractiveness, can hide a poor-quality confectionery product.
2. Assessing the "appearance" of the dessert, pay attention to the uniformity of the mass. It should exfoliate, crumble easily, but not crumble from light pressure. And no extra elements on the surface - grains, sugar drops, husks, etc.
3. In halva, the composition excludes a dark color. Usually a darkened mass indicates the expiration of the expiration date.
4. If the seller allows you to try the sweetness (in a specialized department, in the market), then the selection criterion is the taste: moderately sweet, without bitterness. Also, a quality product literally melts in your mouth, and does not stick to your teeth.

Any variety of fresh treats is useful for hematopoiesis and the digestive tract. The naturalness of the components, folic acid in the composition make it possible to include halva in the diet of pregnant women and the list of "beauty products".

Uzbek halva recipe

Ingredients:

• premium flour - 3 tbsp. spoons;
• melted - 25 g;
• milk - 2 tbsp.;
• water;
• white sugar - 0.5 tbsp.

Cooking

Melt the melted butter in a deep bowl, add the sifted flour and mix. Brown the mixture until it turns brown. After that, pour in a little water and stir again so that there are no lumps. Boil milk separately, throw sugar into it and wait for complete dissolution. Then we combine milk syrup with toasted flour and boil over low heat until thickened. We put the finished Uzbek white halva into molds greased with oil and carefully tamp. When the delicacy has completely cooled, cut it into small pieces and serve.

Uzbek halva with nuts

Ingredients:

• - 200 g;
• sesame - 100 g;
• flour - 250 g;
• butter - 110 g;
• vanillin.

For syrup:

• sugar - 250 g;
• salo;
• water - 400 ml.

Cooking

First, let's prepare the syrup: boil water in a saucepan and pour the required amount of sugar. Cook the mixture over medium heat until thick.

Roast the sesame seeds lightly and set aside. Brown the flour in a frying pan, pre-greased with lamb fat. We skip all the nuts several times through a meat grinder. After that, mix the flour with sugar syrup and nuts. We transfer the resulting mass to an enamel bowl and cook the Uzbek halva, constantly stirring, over medium heat. After 25 minutes, we shift the delicacy into a mold and sprinkle sesame seeds on top. We tighten the halvah with a film, lightly press down on top and close the form with a tight lid.

Uzbek halva with pistachios

Ingredients:

Cooking

So, we take a cast-iron pan, pour milk and pour chopped pistachios. Then throw in sugar and ghee. Mix everything thoroughly and bring to a boil over medium heat. After that, reduce the flame and boil the mass, stirring occasionally with a spoon. When there is almost no milk left, remove the dishes from the stove and put the halva into a prepared container. After complete solidification, cut the delicacy into rhombuses and decorate with a nut. You can optionally sprinkle halvah with sesame seeds, fine powdered sugar or chopped walnuts.

The history of halva began in the fifth century BC. Just imagine how many centuries this sweetness came to us! Iran is considered the birthplace of halva, but when it appeared in Russia is not known for certain. There are many varieties of this delicacy. Incredibly tasty Samarkand halva. We will consider her recipes today.

Halva of any kind is useful for us, which is directly related to the component composition of the product. First, it is quickly and easily digested and absorbed. Secondly, this sweet contains a lot of vegetable fats. And thirdly, it is rich in proteins, amino acids and minerals. We can say that in one small piece of halva there is half of the periodic table!

If we talk specifically about Samarkand halva, then, first of all, it is worth noting that it is prepared on the basis of pistachios. And they are rich in fiber, which improves bowel function, and also removes toxins and toxins from the body. Such halva contributes to the breakdown of cholesterol plaques and the preservation of the elasticity and softness of the vascular walls.

Attention! Samarkand halva accelerates the recovery process after serious illnesses.

But the beneficial properties of oriental sweetness do not end there. So, halvah has the following effect on our body:

• activates the activity of the brain;
• improves reproductive function;
• acts as a prevention of atherosclerosis;
• replenishes the energy reserves of the body;
• activates the protective function of our body;
• increases resistance to infectious diseases.

But halva practically does not harm us. The main thing is to eat it in a reasonable amount. So, experts advise to consume no more than 30 g of this sweetness per day.

Samarkand halva is contraindicated in the development of such ailments:

• allergies;
• diathesis;
• periodontal disease and caries;
• pancreatitis;
• diabetes mellitus;
• obesity;
• the formation of stones in the bladder, as well as the kidneys.

On a note! If you have any chronic ailments, you should consult a specialist before using halva!

Classic oriental sweet recipe

Samarkand halva prepared at home will become natural and healthy. As already mentioned, it contains pistachios, and the technology for making sweets is simple.

Compound:

• 400 ml of milk;
• 300 g of granulated sugar;
• 2 tbsp. l. melted butter;
• 0.2 kg pistachios.

Advice! You can complement the taste of halva with sesame seeds and walnuts.

Cooking:

1. Pour milk into a cast iron container.
2. Chop pistachios and add to milk.
3. Let's introduce granulated sugar and melted butter.
4. Stir, without being lazy, the resulting mixture and bring to a boil at the middle level of the burner.
5. Reduce the heat, boil the mixture, stirring it.
6. As soon as you see that the milk has practically boiled down, turn off the burner.
7. We take the form and pour the blank of halva into it.
8. When the delicacy hardens, cut it into pieces of any shape. Ready!

Attention! Samarkand halva has a fairly high energy value. Its calorie content per 100 g of product is almost 300 Kcal.

Samarkand halva has different cooking methods. The recipe at home with sesame seeds is quite simple, and as a result you get a truly royal delicacy!

Compound:

• 50 ml refined sunflower oil;
• 0.2 kg of sesame seeds;
• 100 ml filtered water;
• 1 st. sifted wheat flour;
• 150 g sugar.

Cooking:

Uzbek dessert

Another variety of oriental sweets is halva with walnuts. This dessert will be loved by all your household!

Compound:

• 130 g melted butter;
• 130 g of sifted flour;
• 500 ml of milk;
• 0.2 kg of granulated sugar;
• 0.5 st. peeled walnuts;
• 2 tbsp. l. sesame seeds.

Cooking:

On a note! Sprinkling halva with sesame seeds, you multiply the beneficial properties of sweetness. The Japanese have proven that sesame helps slow down the aging process and rejuvenates the body.