Halva is one of the favorite oriental delicacies; everyone loves it - both adults and children. This is perhaps one of those pleasant edible exceptions that is not only tasty, but, just as importantly, healthy. Halva is a real storehouse of useful microelements.
Today on store shelves you can see not only the familiar peanut, sunflower or sesame halva, but also sweets made from carrots, semolina, flour and, believe me, the composition can be much more original. However, the most delicious and healthy halva is still the one that is made at home, from quality products and with care for your loved ones.
Today we will share with you some interesting recipes for making halva at home. We guarantee that if you prepare this oriental sweetness yourself, your household will simply lick their fingers.
Sunflower seed halva
Before telling you the recipes, I would like to talk about the beneficial properties of sunflower seeds. It turns out that the seeds, beloved by many, contain a lot of vitamin E (which protects against premature aging and heart attacks), large amounts of vitamins B and D, and magnesium. In addition, sunflower seeds are considered an excellent preventative against diseases of the cardiovascular system, they help with diseases of the liver and biliary tract, and also reduce the risk of cancer. We think the above is more than enough to make you prepare halva at home.
Sunflower halva - Recipe 1
We will need:
- 3 cups sunflower seeds,
- 2 cups of flour,
- 100 gr. Sahara,
- 200 ml. water,
- 100 ml. vegetable oil,
- vanillin.
Cooking method:
Sunflower seeds must be fried in a dry frying pan.
After this, you need to pass them through a meat grinder several times.
Fry the flour, stirring constantly, until golden brown in a dry frying pan.
Prepare syrup from the specified amount of water and sugar. Add vanilla. Add vegetable oil.
Add sunflower seeds and flour to the syrup. Mix well.
Place the resulting mixture in a mold pre-greased with vegetable oil or lined with baking parchment.
After this, put the mixture in the refrigerator for several hours to harden.
Sunflower halva - Recipe 2
We will need:
- 150 gr. sunflower seeds,
- 40 gr. Sahara,
- 30-40 gr. unrefined sunflower vegetable oil,
- 25-30 gr. condensed milk
Cooking method:
Fry the seeds well in a dry frying pan over low heat.
Pass the toasted seeds through a meat grinder several times or grind them in a blender.
Add sugar, vegetable oil, and condensed milk to the resulting mass. Mix everything well.
Place the resulting mass on cheesecloth.
We put it under a press and put everything in the refrigerator for several hours.
Nut halva
Walnut halva contains vitamins A, E and B and can enrich your body with potassium, calcium, phosphorus and iron. In addition, nuts can protect you from a sudden heart attack. The most common type of nut halva is peanut halva, which helps improve memory and attention, and also ensures the healthy functioning of the nervous system, heart, liver and other important internal organs.
There is also pistachio halva, which is an excellent aphrodisiac, and a sweet made from walnuts.
Peanut halwa recipe
We will need:
- 2 cups roasted peanuts,
- 1 cup of sugar,
- 1.5 cups flour,
- 1/3 glass of water,
- vanillin.
Cooking method:
Grind the peanuts through a meat grinder, blender or coffee grinder.
Fry the flour in a dry frying pan until golden brown.
Pour sugar into a saucepan, add water (according to the proportion). Let it boil.
Mix crushed peanuts, flour, vanillin and add vegetable oil. Mix well.
Add syrup. Mix everything thoroughly.
Pour the resulting mass into the mold and let cool.
Walnut halva recipe
We will need:
- 150 gr. shelled walnuts,
- 100 gr. butter,
- 200 gr. Sahara,
- 400 ml. milk,
- 15 gr. corn starch.
Cooking method:
Pour the milk into a saucepan, add sugar and bring the mixture to a boil.
Add corn starch diluted in cold milk (in a ratio of 1:5) to the syrup and bring to a boil again, stirring constantly to avoid the formation of lumps.
Walnut kernels must be cut in half and fried in butter until dark brown in color.
After this, the nuts should be transferred to a saucepan, poured with the prepared milk syrup and tightly closed with a lid. It is necessary to heat the mass for another 20-30 minutes.
Walnut halva is served hot.
As you can see, halva can be easily prepared at home. Don’t forget and don’t be afraid to get creative and create your own halva recipes at home and share them in the comments! Bon appetit!
A delicacy such as halva can be prepared at home from ordinary sunflower seeds. At the same time, it will be very healthy, without sugar, but very tasty and sweet! The recipe for this halva was sent by Anastasia Bordeianu (asika):
The recipe came up somehow on its own as a healthier alternative to store-bought halva.
This homemade halva is simply a storehouse of vitamins and contains no sugar at all! It is perfect for a holiday table, or just as an everyday sweet, as well as for those who are fasting.
It takes time to prepare, but the results are worth it! Try it and get a boost of sunny summer. Be healthy!
Halva at home
Composition of sunflower halva:
1 kg bread pan
- 550 g sunflower seeds, peeled
- 130-150 g of thick honey (preferably not aromatic, i.e. buckwheat, linden will not work)
- 4 tbsp. tablespoons sunflower oil with flavor (not refined)
- 70 g brown raisins (or any other sour, preferably not cloyingly sweet)
Homemade halva recipe:
- First, prepare the raisins in advance. Remove cuttings (if any), rinse well and soak briefly in cold water to soften it. Drain the water and leave the raisins to dry. We don't need excess moisture in halva.
Raisin
- Meanwhile, prepare the base for homemade halva. Carefully sort out the peeled sunflower seeds (sometimes they contain debris, and the seeds themselves are sometimes partially shelled).
Sunflower seeds for halva
- Fry the seeds in a dry frying pan, stirring frequently to ensure they cook evenly. A characteristic smell should appear, but the main thing is not to overdo it.
Advice: If you are preparing a whole portion, as per the recipe, then it is better to put not all the seeds into the pan at once, but in parts. This way they will cook better.
Roasted sunflower seeds
- Cool the seeds. Set aside some of them for filling the halva. For my taste, 50 grams is enough. I like the seeds to be sprinkled here and there and not to be too many, but to feel the homogeneity of the halva.
- Now let's start the magic! Sunflower seeds must be turned into almost flour. I do this with a coffee grinder. I have it very powerful and copes with this task just fine. Of course, you have to make more than one pass, but it’s worth it.
Sunflower “flour”
- Now all we have to do is combine the seed flour, honey and sunflower oil and bring the mixture until smooth. I already do this using a blender. Here you need to be patient and take your time, because... We use thick honey, it takes time for it to be evenly distributed throughout the halva mass. I advise you to take honey without a pronounced smell, otherwise it will overwhelm the taste of halva. I always use floral and it turns out great!
Add honey
Note: The amount of honey and sunflower oil can be easily varied. It all depends on what consistency you want the final product to be. After experimenting, I came to exactly this “tasty” ratio. The halva turns out to be whole, homogeneous, at the same time tender and not dry, and holds its shape well when cut. Do not forget that after standing in the refrigerator, the halva will become denser due to honey.
Base for homemade halva
- When the halva mass is ready, add raisins and a handful of reserved seeds. Mix everything well (hands are easiest).
- Cover the mold with cling film, this will make it easier to remove the halva from the mold. Place our homemade halva in the mold and compact the mixture well.
Compact the sunflower halva
- Cover the halva tightly with cling film and refrigerate until set.
Put it in the refrigerator
Our healthy homemade halva is ready! Carefully remove the film from the mold, unwrap it and cut the halva into cubes.
Homemade halva is ready
Experiment with the halva recipe using different fillings, and you will see that each time it turns out with its own “zest”. You can use other nuts and dried fruits. You can also prepare halva by adding carob to the mixture. Its taste is very rich.
Homemade seed halva
Bon appetit!
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Julia author of the recipe
Halva is the sweet hallmark of Middle Eastern cuisine. This delicacy is known to everyone without exception. This dessert comes in several types and can be prepared using the seeds of Pancake week crops, flour, nuts and even vegetables. There is a huge variety of recipes for this dish.
Although sweetness is very healthy, its calorie content is quite high - approximately 520-530 kcal, depending on the variety, so you should not abuse it.
The recipes below with photos will tell you step by step how homemade halva is made in several variations.
Sunflower seed halva
This dish is very high in calories due to the fats, proteins and vegetable fiber that are included in its composition, but in small quantities it is very good for your health.
Product composition:
- Wheat flour – 200 g;
- Boiled water – 125 ml;
- Granulated sugar – 125 g;
- Sunflower seeds – 400g;
- Refined sunflower oil – 125 ml (you can take unrefined for a stronger aroma of seeds in the finished dessert).
Recipe for halva from seeds:
- Fry the peeled seeds in a dry frying pan until golden brown, remembering to stir constantly. Pour them into a bowl and let cool;
- In the same frying pan we repeat this process with flour, it is also fried until golden;
- Grind the seeds in a coffee grinder and mix with flour;
- Then prepare sugar syrup. Pour water into a saucepan and put it on the flame, add sugar. Stir and cook until slightly thickened. Add butter and syrup to the crushed mass;
- Mix thoroughly, place in molds and place in the freezer for 5 hours;
- Next, remove the molds and our food is ready for tea drinking.
Sunflower halva will give you energy for the whole day and the unique taste of fried seeds.
Indian carrot recipe
Indian halva includes original amazing combinations that are made on the basis of khoya. This is specially dried cottage cheese called “ricotta” with milk powder and butter with various additives. We will look at a recipe for Indian carrot halwa, which contains nutmeg and double cardamom.
Ingredients:
- Walnuts – 9 pieces;
- Cardamom beans – 10 pieces;
- Khoya – 90 g;
- Carrots - half a kilo;
- Sugar – 400 g;
- Cardamom – 10 g;
- Ground nutmeg - a pinch (as a substitute - 4 small spoons of cinnamon).
Cooking diagram:
- The homemade halva recipe starts with peeling the carrots. Next, grate it on a fine grater. But the grater should not be very fine so that the carrots do not turn into puree;
- Simmer the vegetable in a dry frying pan to remove excess moisture;
- Add granulated sugar to the dried carrots;
- Clean the cardamom seeds;
- Add all the spices (cardamom powder and grains, ground nutmeg) to the sweet carrot mixture, mix everything thoroughly;
- After the sugar has completely dissolved, add the khoya you prepared yourself;
- On a small flame, knead the Indian delicacy until smooth, place into portioned molds;
We use walnut halves as decoration. Serve with milk or tea.
Turkish version with walnuts and flour
The flour halva recipe is very popular in Turkey. It is based on wheat flour fried in oil. The result is a fatty and high-calorie dish that should not be overused often. It is advisable to eat it in the morning, and it will give you strength and vigor for the whole day.
Components:
- Sugar – 100 g;
- Walnuts – 5-7 pieces;
- Milk and water - 1/4 cup each;
- Wheat flour - 0.5 cups;
- Butter – 60-65 g.
Cooking process:
- First you need to prepare sweet milk syrup. Mix milk and water in a deep container, add granulated sugar. Place the dishes over high heat and bring the contents to a boil, stirring. Then reduce the heat and boil the syrup for another 5-6 minutes. Remove the container from the stove;
- We need a thick-bottomed frying pan that is placed over low flame. Add butter to it and melt;
- Add chopped peeled walnuts and wheat flour to the frying pan;
- Fry the flour until nicely browned. At first everything will be like one big lump, which will break up into small lumps. Eventually the flour will become like fine greasy crumbs;
- Remove the pan from the flame and add milk syrup to it in small batches. Stir the mixture until smooth;
- Using a tablespoon, we form our product into cakes and decorate with nuts.
Turkish halva is served both warm and cold.
Uzbek recipe with pistachios
Samarkand halva is a fairly famous variety of this delicacy. These instructions will help you prepare an unusual and tasty dish that your household will definitely enjoy.
You will need:
- Glass of water;
- Half a glass of sugar;
- Peeled pistachios – 1.5 cups;
- Vanillin – half a teaspoon;
- Milk and melted butter (or butter) - 2 tablespoons each;
Pistachio Uzbek halva is made as follows:
- Place the pistachios in a wide bowl, pour boiling water over them and leave for half an hour. Then transfer to a sieve or colander to get rid of excess water;
- Next, put the pistachios in a food processor or mixer, add milk and grind everything to a paste consistency;
- Add granulated sugar here and mix again;
- Place a deep non-stick frying pan over low heat and melt the butter in it, add the pistachio mixture and fry for 15 minutes until the paste thickens. Don't forget to stir regularly;
- Place the finished dish on an oiled tray or baking sheet, level it on top and sides, and let it cool.
We cut the hardened delicacy into small portion squares, put it in a beautiful bowl and put it on the table.
Semolina halva
This sweetness will especially appeal to little children who do not like semolina porridge. The dessert is not only tasty, but also very healthy.
Before considering the recipe for semolina halva, pay attention to the choice of the cereal itself. Coarsely ground products are best. This is indicated by the letter “T” marking on the packaging.
You need to prepare:
- Water – 3 glasses;
- Olive oil – half a glass;
- Unrefined sugar – 2 cups;
- Semolina - a glass;
- Chopped sweet almonds - a quarter cup;
- Walnut (kernels) – 1/8 cup;
- Ground cinnamon - 1/8 teaspoon.
Cooking at home:
- Place the semolina and ground almonds in a dry saucepan, put it on gas and fry a little until the cereal acquires a light brown tint;
- Combine olive oil and brown sugar and add to saucepan. Set the flame to low and constantly stir the mixture until it becomes thick;
- Transfer the sweet mixture into a beautiful bowl (you can use a baking dish) and place it in the refrigerator for at least a couple of hours to harden;
- Transfer the frozen dish to a large plate and sprinkle a mixture of crushed walnuts and cinnamon on top.
Serve this beautiful delicacy to the table, cut it into portions and enjoy its delicate taste.
Tahini halva made from sesame and flour
It is made from sesame seeds and is very healthy. The recipe can be supplemented with cocoa or coconut flakes, and pieces of nuts or fruit can be used for the filling.
You will need:
- Sesame seeds and premium wheat flour - a glass each;
- Milk – 70 ml;
- Granulated sugar – 120 g (can be replaced with honey);
- Vanilla sugar – teaspoon (optional);
- Vegetable oil – 3 tablespoons.
Sesame halva is prepared as follows:
- Pour sesame seeds into a frying pan and dry until they acquire a golden color, stirring constantly;
- Transfer the roasted grains to a blender bowl;
- Add flour to the same frying pan and fry until light yellow. Don't forget to stir so it doesn't burn;
- Pour the milk into a saucepan, add sugar and stir. Bring the mixture to a boil, reduce the flame level and cook the contents of the saucepan for a couple of minutes with constant stirring, then remove from the gas;
- Combine ground sesame seeds and fried flour, add vegetable oil and warm milk syrup;
- Mix the ingredients until smooth and transfer the mixture into any convenient container with food paper on the bottom;
- We press the halva with our hands, giving it the desired shape, then let it cool and dry slightly.
Cut the finished dessert into pieces and serve with unsweetened green or black tea, milk or coffee.
Video: Recipe for halva made from flour
Prelude: No matter how much you say “halva”, your mouth will not become sweeter (eastern proverb).
I think it's time to start putting words into action.
First - about halva, as such - what is it?
Everyone loves halva. This famous sweetness is an indispensable attribute of the childhood of any Russian.
Usually halva in our minds is associated with sweetened ground sunflower seeds. But it is not so. This dessert is an oriental sweet (from Arabic halwa - حَلاوة - “sweetness”), which is made from sugar, seeds and (or) nuts, and sometimes from fruits and roots. Halva can be different - from oilseeds, from nuts (walnuts, pistachios, cashews, almonds, peanuts, sesame), and even from wheat and vegetables.
The three main components of any halva are a protein mass (most often a paste of oil seeds or nuts), a caramel mass (sugar, molasses) or honey, and sometimes a foaming agent (not used in homemade halva recipes).
Is it possible to prepare halva at home?
It’s very possible and quite simple at the same time. Below are several recipes for making this delicacy - from sunflower seeds, peanuts and walnuts.
Homemade halva
Sunflower seed halva
The most “native” taste and color of dessert for Russians. Try making it at home.
Ingredients:
- Sunflower seeds - 2-3 cups;
- Wheat flour - 1.5-2 cups;
- Sugar - 1-1.5 cups;
- Sunflower oil - half a glass;
- Good water.
Preparation:
Grind the seeds in a coffee grinder together with the husk to a paste-powder state. It is not advisable to do this with a blender - it will ruin the blades. At worst, if you don’t have a coffee grinder at home, you can use a meat grinder.
Prepare the syrup - add sugar to water, put it on the stove and boil until the taste of raw water disappears. Don't forget to remove the foam periodically. Remove the syrup from the stove and add butter to it.
Add flour to the seed paste and mix. You can once again turn the resulting mass through a meat grinder so that the future halva is airy. 
Add the paste to the syrup, stir and place in some form that allows you to use pressure pressing.
We put the halva in the refrigerator to harden, put pressure on top.
And, - where is my big spoon?
Peanut halva
To prepare peanut halva you will need the following ingredients:
- Roasted peanuts - 2 cups;
- Flour - 1.5 cups;
- Sugar - 1 glass;
- Vanillin - 1 sachet.
Preparation:
Grind the peanuts in a coffee grinder, food processor, electric meat grinder, or grind through a meat grinder 3-4 times.
Fry the flour in a frying pan until golden brown. Mix with roasted peanuts (twisted) until evenly colored, pour a glass of oil into it all and mix well.
Pour sugar into an aluminum pan and pour a glass of water, put on fire and let it boil. Be careful not to burn.
Pour the sugar syrup into the prepared mixture and stir as quickly as possible.
Let cool.
Let's enjoy the taste.
Walnut halva
For walnut halva we will need:
- Peeled walnuts - 150 gr.;
- Milk - 400 gr.;
- Butter - 100 gr.;
- Sugar - 200 gr.;
- Corn starch - 15 gr.
Preparation:
Add corn starch diluted in cold milk (in a ratio of 1:5) to the hot milk syrup and, stirring, bring to a boil.
Fry walnut kernels cut in half in oil until dark brown in color, then transfer to a saucepan, pour in the prepared mixture and close tightly with a lid. Wrap the edges of the lid with a towel and heat the mixture for another 25-30 minutes. After this, remove the lid, mix well, pour the mixture onto a dish and sprinkle with crushed cinnamon.
Serve nut halva hot.
As you can see, different recipes can vary significantly. Some of them contain milk and starch, while others do not.
Honey, butter, vanillin, egg, wheat flour and even noodles are often added to halva. Cinnamon and sometimes hemp are added to some types of halva. Therefore, at your request, you can add certain ingredients to any of the proposed recipes and, accordingly, vary the taste of halva until you find one that is “yours.”
As mentioned above, instead of sunflower seeds or peanuts, you can use hazelnuts, pistachios and other types of nuts known to us. In any case, the halva will turn out very tasty.
When using honey in the halva recipe, it must be heated. You can check the readiness as follows: pour a drop of honey into cold water - if the drop thickens, then the honey is ready. After this, the honey needs to be removed from the heat, pour the nut mass into it, and mix. While the halva is hot, quickly place it in a pre-greased bowl.
If desired, the nuts can be crushed, but you can leave them large.
Now plunge into the world of heavenly taste!
Interesting Facts: an asteroid was named after halva, which was discovered in 1903 by the American R. Dugan, a passionate fan of this delicacy. The asteroid was named that way - Halva. It has a diameter of almost 16 km.
If this astronomical object consisted of halva, humanity could enjoy the delicious dessert for many centuries, taking a bite from the heavenly miracle!
What is halva made from? Probably, not everyone has thought about the answer to this question. What for? And so very tasty! And if it’s tasty, then there’s no need to rack your brains over the problem of what the halva is made of. And still…
It is difficult to say what halva consists of. This product can have many preparation options, but two components of traditional halva remain unchanged: nuts, crushed to a paste, and sugar. And then everything is simple: sunflower halva is made from sesame, from sesame, peanut halva is made from peanuts, and so on. All of the listed options differ from each other not only in taste, but also in fat content, satiety, and even benefits for our body. Yes, halva is indeed very useful. Let's leave aside the difficult chewing and the huge amount of calories (by the way, the latter cannot be considered an absolute disadvantage, because halva fats are vegetable, which means they are easily digestible and well processed by the body). Another undoubted advantage of halva is ease of storage. Indeed, the delicacy does not need either cold or sealed packaging. However, I personally haven’t been able to store halva for a long time - somehow it quickly disappears from the cupboard. And you?
If you understand well what halva is made from, you can understand why it is so useful. For example, sunflower halva has the beneficial properties of sunflower - which means it contains a lot of vitamins B1 and F1. Namely, these vitamins have a beneficial effect on both a person’s appearance and the condition of his blood vessels. In general, those who consume sunflower halva receive a boost of vitality, energy and protect blood vessels from all of the above, it helps get rid of migraines, is good for preventing the development of osteoporosis and even helps fight the development of intestinal cancer. And peanut halva makes our cells renew themselves faster - which means we look younger and fresher. The thing is that cold-pressed oil is used to make the delicacy - and it is also known as a medicinal product. It would be nice, you see, to get a prescription for halva treatment, wouldn’t it?
After analyzing what halva is made from, scientists came to the conclusion that it can be called the most unsweetened delicacy. The sugar content in halva is only 30%, while traditional sweets and cakes contain about 80% sugar. Halva is even recommended for older people, as it contains a lot of elements that are beneficial for the body. But it is not recommended to overdo it in consuming sweets - especially for those who easily gain weight. In addition to sugar, halva contains high-calorie proteins and fats, which makes it 2 times more calorie than jam.
And now a surprise for researchers, for whom it is not enough to understand what halva is made from, but they definitely need to try the new recipe themselves. This and, of course, it differs significantly from the Iranian (traditional) one, but it is good in taste and easy to prepare at home. So, first prepare the syrup from half a glass of water and one and a half glasses of sugar over low heat. Lightly dry two glasses of flour in a frying pan, add 300 g of melted butter and salt. Can be used as a The resulting mass should be fried over a fire until dark in color (slightly reddish). The mixture must be stirred all the time - otherwise the ingredients will burn on the pan. Yes, by the way, it is best to use Teflon utensils and a wooden spoon. When the flour takes on a dark shade, you need to pour the prepared syrup into it. Everything also needs to be stirred, and when all the components are combined, you need to stir the mass for another three minutes and immediately place it on plates. Sprinkle with cinnamon and treat to all your loved ones.
