Halva , being a primordially oriental delicacy, migrated to our lands and was firmly entrenched at the beginning of the 20th century, and first appeared in the fifth century BC in Iran …
It was from the shackles, the so-called masters who know how to make halva in Iran, that we adopted the production technology of this masterpiece of confectionery craftsmanship. Today, there are hundreds of types of halva, many recipes and methods for its preparation, however, manual production of halva has survived only in Iran, and this is the best halva in the world.
The main components from which halva is made look quite simple:
- Caramel mass (sugar, molasses or honey)
- Protein mass (seeds or nuts)
- Foaming agent (licorice root, soap root, or egg yolk)
As a caramel mass in production, as a rule, sugar with molasses is used, and honey is used only in home recipes. A foaming agent is added to the caramel mass to give halva its layered fibrous structure. In addition to the main ones, other components are sometimes added, which play the role of flavors, dyes and flavoring additives.
It seemed that the manufacturing technology should look unpretentious, but everything is not so simple here. The order of combining various ingredients is not only an art, but often a secret of technologists, influencing the taste of halva and its appearance.
It is far from all the same, mix the protein mass into the caramel one, or vice versa – add the caramel mass into the protein one. Thorough mixing of the masses and then continuous stretching in a hot state before the halva hardens is also the most important operation in the production of halva.
After hardening, halva, with the condition that it is prepared without breaking the technology, is a light, airy delicacy – after all, the finest sugar crystals rubbed into the protein mass crunch and quickly melt in the mouth, while in not properly whipped halva, sugar freezes in pieces.
This is the first sign that there are much less nuts or seeds than sugar, while a good halva should be the opposite. The protein component is the basis of halva and any violation of proportions leads to a distortion of the true taste.
Takhinny halva (sesame) is produced in the Balkans, as well as in the countries of the former USSR. Raw materials for her are made from sesame seeds.
Sunflower halva is our product, because it is rarely found in other countries. As the name implies, sunflower seeds are used as raw materials.
Hazelnut halva – production is different, as before, in basis – this time it is peanuts. Although there are other differences – sugar is replaced by honey, the foam unit is not connected. It can also be prepared on the basis of other nuts.
Carrot version – made on the basis of carrots, the recipe is patented by the Indians, but you can also cook it.
Without this dish, it will not be possible to study the cooking traditions of many peoples of the East. It is included in popular expressions, sayings and proverbs. But under the name “halva” not everyone represents the sweetness we are used to.
Egyptians, for example, are stunned to learn that halva is a dessert. But she undoubtedly shows up as one of the classic dishes known to mankind. There are even special chefs who cook exclusively halva. For a long time it was either served in a special dish or sold by weight. Today, there are even “vacuum halva” on sale – vacuum-processed bars.
Halva can also be prepared at home. You can familiarize yourself with the recipes for making halva from semolina, nuts, and carrots! If you want to make a pleasant surprise for your household, then halva is just an ideal option. It is great for drinking tea at home, as well as for satisfying the need for something sweet.
Takhinna halva is mainly made from sesame cream. This product is obtained by careful processing of sesame seeds. Halva takhinaya has an amazing feature, thanks to which it is appreciated by amateurs – a slight bitter aftertaste. Due to the fact that sesame contains a huge amount of useful minerals, those people for whom halva tahinaya is a favorite delicacy are guaranteed excellent health and the same well-being.
People who suffer from diseases of the cardiovascular system need tahini halva most of all. It is thanks to her that you increase the chances of recovery, as well as reduce the likelihood of cancer and heart disease. Thanks to vitamins, which are found in large quantities in sesame, tahini halva promotes the development of vision, improves the functioning of the nervous system, strengthens the immune system, and soothes asthma.
Sunflower halvah is popular in Ukraine, Russia and Belarus. This is due to the fact that this type of halva is made from sunflower seeds, which grows in most cases in these countries. Sunflower halva is high in calories, so you shouldn’t get carried away if you want to keep your figure.
As for cooking, sunflower halva is not difficult to prepare. You can easily prepare this delicacy yourself at home. Some people wonder why sunflower halva has different colors from different manufacturers.
This is due to the fact that the seeds are roasted in different degrees, dyes and syrups also have a variety of colors. Taken together, all this gives the color to halva. It is best if the sunflower halva you purchased is not packaged, but weighed out. So you can see for yourself what state it is in.
The composition of halva can be varied. Naturally, it depends on the type of sweetness. If the halva contains peeled sunflower seeds, then you can always distinguish this halva by color. As for takhinna, this kind of halva contains sesame seeds.
Naturally, this is the lightest halva of all produced. You can always find out what the composition of halva from other manufacturers is on the packaging, or ask the seller in the store. However, halva of any kind always contains sweet syrup, foaming agent and various flavors.
Sesame halva is of two types – hard and soft. It all depends on the consistency. If we talk about soft halva, then it contains sesame seeds, sugar syrup and beaten egg whites. Sesame halva of hard type: it is based on a special processing of caramel. It is pulled out many times until it turns white.
Peanut halva contains a lot of folic acid, the source of which is peanuts, on the basis of which such halva is produced. If you at least periodically consume such a delicacy, you will be able to preserve youth and health for a long time. Peanut halva is prepared according to the same principle as all other types of this sweet.
Making halva , as a rule, does not take much time, effort and money. If you are a good housewife, you can cook halva, of any type, without any problems and efforts. If you do not know what to choose, then look through the culinary books.
Turkish halva is quite popular in the world and is the most delicious delicacy. However, in the homeland of this sweets, they are very surprised when they hear that halva for us is just a dessert. Turkish halva is prepared according to old recipes, is sold only in portions and costs a decent amount.
The properties of halva are quite diverse. But as for the fundamental, these properties of halva can be listed on the fingers. With the wrong ratios of ingredients, halva is covered with drops of water, if it is expired, it has a smooth, like a polished surface.
It is not uncommon to find sesame halva containing whole or crushed peanuts. This is a combined halva, which is not limited only to this combination – you can find sunflower halva with pieces of almonds, walnut halva with candied fruits, etc.
Halva can be bought by weight and in the form of bars. Halvic bars are often found glazed with chocolate – a perfect combination of two completely different flavors. In addition, the glaze envelops the halva, which makes it a juicy true halva longer.
In addition to excellent taste and nutritional qualities, halva has a unique biological value, rejuvenates and heals the body, has a positive effect on the state of the nervous system, improves blood circulation and digestion. After all, halva contains ingredients that are sources of protein, sodium, potassium, calcium, copper, magnesium, iron, zinc, phosphorus and food acids.
For example, kuzhut seeds used to make takhinna halva are rich in vitamins A, E, B1 and B2. Vitamin A is necessary for a person for growth and good vision, vitamin E protects against cardiovascular diseases, cancer, infertility, vitamin B1 stimulates the functioning of the nervous system, muscles and muscles of the cardiovascular system, improves memory, and vitamin B2 – improves well-being, reduces risk colds, helps with asthma.
Sesame halva is rich in protein; vitamins C, E and F, amino acids, calcium and other useful substances that reduce the level of fat in the blood and activate the brain, prevent cardiovascular diseases and reduce the risk of developing cancer.
Sunflower halva properties
The beneficial properties of sunflower halva have been known for a long time. It contains vitamins B1 (it is responsible for the normalization of the nervous system, heart, improves the digestion of carbohydrates, normalizes the acidity of gastric juice, increases the body’s resistance to infections) and F1 (this vitamin prevents the formation of cholesterol deposits in the arteries, ensures healthy hair and skin, prevents the development of heart disease).
Peanut halva also contains vitamins E, B2, B6, PP and D and such essential trace elements as magnesium, phosphorus, potassium, and iron.
The usefulness of the finished product is determined by the usefulness of its constituent ingredients, as well as by the individual case.
Suppose someone needs to increase the content of vitamin F1 in the body, then it is better for him to choose sunflower halva, someone needs a source of protein-protein – sesame halva can help with this, and for someone, on the contrary, sunflower halva will be contraindicated due to an allergic reaction, for example, to pollen of Asteraceae.
As with any high-fat food, halva should be eaten in moderation.
Today there are many recipes for making halva , according to which you can easily cook it at home .
Basically, for the manufacture of halva, a meat grinder, coffee grinder or even a food processor is used, in which sunflower seeds or nuts are crushed. Those. nothing complicated.
Almost everyone has a meat grinder. All ingredients can be found easily at any store. The most common halva from sunflower seeds, peanuts, walnuts. Below are the recipes for making these types of halva.
Sunflower seed halva
– 2 cups of seeds;
– 1.5 cups flour;
– 1 cup of sugar;
– 1/3 glass of water;
– 150 g of sunflower oil.
We wash and fry the seeds, turn them 2 times through a meat grinder along with the husk. Separately, in an enamel bowl without fat, heat the flour red-hot (you need to stir it all the time). We mix flour with seeds, after which we turn everything through a meat grinder a couple of times.
Prepare the syrup : pour all the sugar with water, bring to a boil over high heat, remove the foam and cook until the taste of raw water disappears.
After that, remove the syrup from the heat, pour in sunflower oil, shake it, add ground seeds, stir quickly and transfer to a mold.
Put in the refrigerator to harden under a press.
The taste is amazing, the husk is not felt at all!
To prepare halva from peanuts, you will need the following ingredients:
– 2 cups of roasted peanuts;
– 1 cup of sugar;
– 1.5 cups flour;
– 1/3 glass of water;
– 1 bag of vanillin.
Grind peanuts in a coffee grinder, food processor, electric meat grinder or scroll through a meat grinder 3-4 times.
Fry flour in a pan until golden brown. Mix with roasted peanuts (twisted) until evenly colored, pour a glass of oil into all this and mix well.
Pour sugar into an aluminum pan and pour a glass of water, put on fire, let it boil. Make sure not to burn. Then pour into the prepared mixture and stir even faster. Let cool.
– 150 g of shelled walnuts;
– 100 g of butter;
– 200 g of sugar;
– 400 g of milk;
– 15 g of corn starch.
Add cornstarch diluted in cold milk (in a ratio of 1: 5) to hot milk syrup and bring to a boil, stirring occasionally. Fry the walnut kernels cut in half in oil until a dark brown color appears, and then transfer to a saucepan, pour the prepared mass and close the lid tightly.
Wrap the edges of the lid with a towel and heat the mass for another 25-30 minutes. After that, remove the lid, mix well, pour the mixture onto a dish and sprinkle with crushed cinnamon. Serve hot walnut halva.
As you can see, the recipes are slightly different. Some of them contain milk, starch, while others do not. Sometimes honey, butter, vanillin, egg, wheat flour and even noodles are added to halva.
In some types of halva, cinnamon and sometimes hemp are added. Therefore, at your request, you can add certain components to any of the proposed recipes and, accordingly, change the taste of halva. Try it, experiment. This way you can choose the taste that suits you best.
Instead of sunflower or peanut seeds, you can use hazelnuts, pistachios and other types of nuts we know. In any case, the halva will turn out to be very tasty.
When using honey, it must be warmed up. You can check the readiness as follows: pour a drop of honey into cold water – if the drop thickens, then the honey is ready. Then the honey must be removed from the heat, add nuts to it, mix.
While the halva is hot, quickly put in a dish, previously oiled. If desired, the nuts can be crushed or left large.