Uzbek sweets: recipes. What halva is made of, the benefits and harm to the body and the best recipes for oriental delicacies Takhinnaya or Sesame

By chance, when buying vegetables, my eyes fell on the sets of oriental sweets. I bought it not in a store, but in a small market. On the label - Tashkent halva.

It is presented in three types: creamy, chocolate and pistachio.

I was surprised by the large amount of crushed and whole nuts: cashews, almonds and seeds. Of course I took it. One package costs 100 rubles. Weight: 400 grams. I hadn’t tried such halva before and didn’t even know that there was one. And where, if not on the airek, you can find information that this is halva-kos. Found on the Internet

Kos-halva Halva is a national traditional dessert of Central Asia. In the East, there are numerous varieties of this sweet product, which are distinguished by an extraordinary taste and are of great benefit to the body. It should be noted that translated from Arabic halva and so it is translated - "sweetness".

The composition is natural. No chemistry was found. But this is in the syllable halva. I don’t think pistachio did without dyes. The packaging, however, leaves much to be desired. But I think that it is generally sold for weights. This has already been invented by the sellers-owners of the outlet. But well done. We did everything right.

And now about the taste of creamy halva. You can definitely say that this is a heavenly pleasure. Very light, sweet, but not cloying. It has nothing in common with ordinary sunflower or peanut halva, which, by the way, I do not like at all. Feels like a cross between sherbet, nougat and white chocolate. In consistency, it is neither hard nor loose, it does not crumble. We did not regret the nuts - there are a huge number of them: crushed cashews, crushed and whole almonds, seeds.

The calorie content, of course, is a problem: 380 kcal per 100 grams. But I will not deny myself this delicacy. Twice a day, 20 grams, so I will eat.

I am always happy to discover new tastes. Eastern cuisine continues to fall in love with itself. This sweetness has now settled in my kitchen for a long time. But it was creamy, chocolate and pistachio that we didn't like.

Uzbek halva recipe

Ingredients:

• high-quality flour - 3 tbsp. spoons;
• ghee - 25 g;
• milk - 2 tbsp.;
• water;
• white sugar - 0.5 tbsp.

Preparation

Dissolve the ghee in a deep bowl, add the sifted flour and mix. Brown the mixture until it becomes brownish. 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 combine milk syrup with toasted flour and boil over low heat until thickened. Put the finished Uzbek white halva into molds greased with butter and carefully tamp it. When the delicacy has completely cooled down, cut it into small pieces and serve.

Uzbek halva with nuts

Ingredients:

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

For syrup:

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

Preparation

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

Lightly fry the sesame seeds and cool. Brown the flour in a frying pan, greased with lamb fat in advance. We pass 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 enameled dishes and cook the Uzbek halva, stirring constantly, over medium heat. After 25 minutes, put the treat into a mold and sprinkle with sesame seeds on top. We tighten the halva with a film, lightly press down on top and close the form with a tight lid.

Uzbek halva with pistachios

Ingredients:

Preparation

So, take a cast iron pan, pour milk and add chopped pistachios. Then we throw in sugar and ghee. Mix everything thoroughly and bring to a boil over medium heat. After that, we 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 in a prepared container. After complete hardening, cut the delicacy into rhombuses and decorate with a nut. You can sprinkle halva with sesame seeds, powdered sugar, or chopped walnuts if you wish.

Having familiarized yourself with what halva is made of, you will be able to expand your knowledge of creating your favorite delicacy and learn about the impressive beneficial properties of the product. Eastern sweetness, especially if you make it yourself, will be a worthy dessert for a cozy homemade tea party.

How is halva useful?

Halva, whose benefits and harms to the body are due to the elements and vitamins contained in the base component, can become not only a delicious dessert for those with a sweet tooth, but also a dish that has a beneficial effect on the body as a whole.

1. Sunflower sweets are a source of B vitamins, due to which they have a beneficial effect on the nervous and cardiovascular system. The content of all kinds of proteins, dietary fiber, vitamins E, D is highly valued in the product.
2. Nut or peanut halva, in addition to its high content of vitamins PP, D, B2 and B6, is a source of folic acid, promotes the regeneration of body cells and rejuvenation.
3. Sesame and tahini halva are an excellent antioxidant and a source of many vitamins and elements, which together help slow down the growth of cancer cells and prevent their formation. Consuming sweets, it will be possible to strengthen the body, fill it with energy.
4. Any kind of halva is contraindicated in diabetes mellitus, exacerbations of diseases of the gastrointestinal tract, obesity.

What is halva made of?

Halva, the composition of which may vary depending on which product is taken as the basis for making sweets, is prepared from natural products. With the right technology and without the addition of preservatives, the oriental delicacy is excellently stored for up to two months.

1. Peeled sunflower seeds, nuts or sesame seeds are used as a base component to create a dessert.
2. Another constant component used to make halva is sugar, honey or caramel.
3. To give the delicacy base the desired texture and color, soap root extract is added to it.

Sunflower halva

Homemade halva will undoubtedly turn out to be tastier and healthier than purchased counterparts. It does not contain preservatives often added to an industrial product, all kinds of stabilizers and other harmful impurities. The composition of homemade sunflower halva is extremely simple and accessible to everyone.

Ingredients:

• peeled sunflower seeds - 0.5 kg;
• flour - 0.5 cups;
• sugar - 1 glass;
• water - 75 ml;
• oil - 150 ml.

Preparation

1. The seeds are fried in a dry frying pan until they are creamy.
2. Transfer the seeds to a blender container and grind until tender mashed potatoes.
3. Saute flour in the same frying pan until creamy, pour it over the crushed seeds and punch again with a blender.
4. Caramel-colored syrup is boiled from water and sugar.
5. Pour oil into the caramel in a thin stream, then stir in a mixture of seeds and flour.
6. Transfer the mass into a mold, allow to cool and freeze in the refrigerator.

Takhinny halva - what is it made of?

Halva, the recipe of which will be described below, is prepared from peeled sesame seeds, which are pre-soaked in boiling water for at least two hours. For final cleaning, the seeds are washed in a saline solution, so that the shell settles to the bottom, and the kernels float to the surface, after which they are collected, washed and fried. It will be possible to avoid such a process, which is difficult to carry out at home, by using ready-made tahini paste.

Ingredients:

• tahini pasta - 4.5 tbsp. spoons;
• honey - 3 tbsp. spoons.

Preparation

1. Combine honey and tahini paste, mix.
2. Transfer the mass into a mold, send it to the refrigerator for several hours.
3. After it hardens, it is cut into portions, sprinkled with sesame seeds, nuts if desired.

Indian halva

The following recommendations are for those wishing to know how to make halva according to the Indian recipe. This technology differs from any usual oriental one and is performed with semolina or with the addition of grated carrots, boiled with milk to a homogeneous pasty mass. In addition to nutmeg, sweets are often seasoned with cardamom and other spices.

Ingredients:

• semolina - 250 g;
• milk - 750 ml;
• sugar - 300 g;
• butter - 200 g;
• raisins - 70 g;
• orange peel - 2 tsp;
• orange juice - 3 tbsp spoons;
• nutmeg - 0.5 tsp;
• walnuts or cashews to taste.

Preparation

1. In a container with a thick bottom, melt sugar and pour in a little boiling milk.
2. Warm up the mixture until the crystals dissolve, add zest and orange juice, raisins and nutmeg.
3. Semolina is fried in oil for 15 minutes, transferred to milk mixture.
4. Let the mass be allowed on low heat, stirring, until moisture is absorbed, removed from heat, allowed to cool slightly.

Uzbek halva - recipe

Further, about what Uzbek housewives make halva from. The basic component in this case is flour, which is initially sautéed in ghee, and then brewed with milk and heated until thick and plastic. As a breading for the balls formed from the resulting mass, sesame seeds or chopped nuts can be used.

Ingredients:

• flour - 130 g;
• milk - 500 ml;
• sugar - 200 g;
• ghee - 130 g;

• walnuts and toasted sesame seeds.

Preparation

1. Warm up ghee in a saucepan, add flour, sauté until creamy.
2. Milk is heated to a boil, adding sugar, poured into a bowl of flour, stirring.
3. Allow the mass for 15 minutes, allow to cool slightly, roll the balls.
4. Sprinkle or dipped in sesame seeds or nuts before serving.

Sesame halva

Those with a sweet tooth will appreciate oriental halva made from sesame seeds. The recipe can be performed without adding cocoa, replacing it with a portion of flour or milk powder. The final result will depend entirely on the degree of grinding of the sesame seeds and on whether the beans were roasted before use.

Ingredients:

• sesame seeds - 300 g;
• powdered milk - 200 g;
• sugar - 100 g;
• butter - 200 g;
• cocoa - 2 tbsp. spoons.

Preparation

1. Sesame is optionally dried and slightly browned in a dry frying pan, after which it is ground in a coffee grinder or blender.
2. Melt butter, add sesame mass, heat, stirring, cool.
3. Combine milk, sugar and cocoa in a bowl, add sesame seeds with butter, mix, transfer to a mold and tamp.
4. Once frozen in the refrigerator, it will be ready for tasting.

Turkish halva

Homemade halva, the recipe for which will be presented next, is one of the most popular desserts in Turkish cuisine. A sweets are prepared from semolina with the addition of Turkish mastic, which will give the dish a characteristic spicy taste and aroma. It is impossible to replace the additive with anything, if one was not available, it is better to prepare a delicacy without her participation.

Ingredients:

• semolina - 500 g;
• milk - 1 l;
• sugar - 500 g;
• butter and margarine - 130 g each;
• Turkish mastic - 3 pcs.;
• pine nuts - 70 g.

Preparation

1. Melt butter and margarine, add semolina and nuts, fry for 30-40 minutes until pinkish.
2. Milk is boiled with sugar and mastic added, poured into semolina with nuts, heated for a couple of minutes, stirring.
3. Leave the sweet under the lid for 40 minutes, then serve with cinnamon, ice cream or pistachio flour.

Halva in chocolate

A true delight for those with a sweet tooth or those with special respect for chocolate, will be chocolate halva or sweets cooked in chocolate glaze. In this case, the basis of the dessert is peanuts fried until the aroma appears, which can be replaced if desired with other nuts or seeds.

Ingredients:

• peanuts - 300 g;
• cocoa butter - 50 g;
• honey - 50 g;
• sugar - 40 g;
• chocolate - 150 g.

Preparation

1. Peanuts are fried, ground in a blender, honey, oil are added, mixed and laid out in molds.
2. The workpieces are sent to the refrigerator until they solidify.
3. Melt chocolate, dip halva in it, let it freeze on parchment in the cold.

Peanut halva

Like any, the peanut treat is incredibly tasty, satisfying and nutritious. Before use, nuts must be fried in a dry frying pan or in the oven, after which they are peeled from the husk, which can impart unwanted bitterness to the delicacy. Vanilla sugar can be substituted with vanilla or other additive of your choice.

Ingredients:

• peanuts - 2 cups;
• sugar - 200 g;
• flour - 250 g;
• water - 1/3 cup;
• vanilla sugar - 1 packet;
• butter - 1 glass.

Preparation

1. The flour is sautéed until creamy in a dry frying pan.
2. Grind peanuts in a blender, mix with flour, butter and vanilla.
3. Boil water with sugar, pour caramel syrup to peanuts with flour, stir, transfer to a mold with parchment, leave under a press to solidify.

Samarkand halva - recipe

The following recipe will help you find out what the Samarkand halva is made of. The main ingredients in this case are walnuts or any other nuts and toasted flour. If desired, the composition is supplemented with sesame seeds or other components to enhance the taste, fill it with a new aroma and piquancy.

Ingredients:

• walnuts - 250 g;
• sugar - 250 g;
• water - 2 glasses;
• flour - 250 g;
• sesame seeds and butter - 100 g each;
• vanilla sugar - 1 packet.

Preparation

1. Syrup of medium thickness is boiled from water and sugar, boiling it for 7-8 minutes, stirring.
2. Allow the mass to cool slightly, after which chopped nuts, sesame seeds, butter, vanillin and sautéed flour are added.
3. Boil the base until thickened, transfer to a mold with parchment.
4. Ready-made Samarkand halva is cut into portions and served with tea.

Halva made of flour

Even just flour will make a delicious delicacy that you can pamper yourself and your family with a cup of tea. The dessert is complemented with oven-dried walnuts or any other nuts, which are mixed into the base or sprinkled with sweets on top. For flavor, you can add a little vanilla to the composition.

Ingredients:

• icing sugar - 300 g;
• ghee - 180 g;
• flour - 0.5 kg;
• nuts to taste.

Preparation

1. Warm up the oil, add flour in portions, fry until a nutty taste.
2. Stir in the icing sugar, heat a little more and transfer to a mold with parchment, adding nuts.
3. The still warm flour halva is cut into portions and served to the table.

Pistachio halva

Do-it-yourself halva made from pistachios turns out to be incredibly appetizing and refined. Pleasant nutty taste and unusual color of the dessert will satisfy the needs of every fastidious eater with a sweet tooth. Before serving, the dessert is well cooled in the refrigerator and only then cut into portions.

Halva in dietetics

The eastern symbol of the sweetness of life refers to those products that can and should be eaten with various diets. And this is contrary to stereotypes that in the treatment or weight loss regimen, 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 like gluten-free, legume, or carrot have earned a reputation as a dietary supplement.

Halva contains the same amount of protein compounds as in meat products. Plant protein is also necessary for a person to build a muscular system, just like animal protein. Therefore, halva is recommended for the 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 halva composition.

• The maximum daily portion is 30 grams. The exception is special diets, for example, methods of losing weight on halva and kefir, on green tea, etc.
• The ideal appointment time is the first half of the day.
• Dessert should not be washed down with a sweet drink.
• Products should be offered with caution to children under 6 years of age.

Those who are "sitting" on a diet should take into account the ratio of the calorie content of food, which is included in a one-time meal. And if for dessert it is conceived to eat a piece of halva - classical or dietary, then the main part of the lunch (breakfast) should be low-calorie.

Composition, types of calorie content and BZHU

There are a lot of halva varieties: modern food technologies make it possible to improve the classic recipe and improve the taste. But the base of the product is made up of such unchanging components as nuts, seeds, flour. And depending on the basis, there are three main types: classic halva from sunflower seeds, nut 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 made from molasses or sugar. Its calorie content is expressed by an average of 500/550 kcal per serving of halva in 100 grams. 50% is occupied by carbohydrates, provoking an energy surge, and the remaining 50% is distributed between plant proteins and unsaturated fats, which do not harm the level of cholesterol in the blood.

The nutritional benefits of sunflower halva are undeniable: it is rich in vitamins B2, E, PP. Also, the beneficial properties of sweetness 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 and other flavoring fillers.

Nut 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 halva 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.

Halva with pistachios is popular in the same row, the composition of which includes flour, milk caramel and kernels of your favorite nuts. A rarer option when pistachio dessert is made from delicate nut butter. It is classified as an aphrodisiac food and is recommended for romantic dates.

Takhini or Sesame

Sesame halva is a sweetness 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, magnesium.

Caloric content is expressed as 470 kcal per 100 gram serving. 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 benefit to the body, you need to take note of a few tips:

1. When buying, give preference to a product that can be considered. Blind packaging, for all its colorfulness and attractiveness, can hide a poor-quality confectionery product.
2. When evaluating 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 unnecessary elements on the surface - grains, sugar drops, husks, etc.
3. In halva, the composition excludes a dark color. Usually a darkened mass indicates an expiration date.
4. If the seller allows you to taste the sweetness (in a specialized department, on the market), then the selection criterion is taste: moderately sweet, without bitterness. Also, a quality product literally melts in your mouth and does not stick to your teeth.

Any sort of fresh delicacy is useful for blood formation and the digestive tract. The naturalness of the components, folic acid in the composition allow to include halva in the diet of pregnant women and the list of "beauty products".

Hello everyone who dropped by !!

Who doesn't like to eat something tasty? It is unlikely that there will be such))) For me, the word "tasty" is associated with the word "sweet". I am ready to wrap up chocolates and cakes all day ... if I allowed myself this)) Unfortunately, my figure will not thank me for such a mockery, and all these sweets are not useful. It can be difficult to find some kind of tasty treat, so that it also has an adequate composition.

As an alternative to candy, I sometimes buy nuts or dried fruit at a local convenience store. On my last trip there, I came across a novelty - Uzbek halva... Taste - chocolate-creamy with pistachios. Naturally, I could not pass by))) So what is this delicacy? Let's figure it out now!

Where did you buy it? At the local shop of oriental sweets. Alternatively, on the site you can find many types of Uzbek halva with delivery in Russia.

What is the price? 65 UAH / 142 rubles for 500gr.

Package

I bought half-packaged halva, 500g each. It was a tightly closed transparent plastic container, which made me very happy - the product did not weather on the showcase, dust did not settle on it, or worse.

At the top of the container was a label informing me that there was really Uzbek halva in front of me, as well as the composition of the product.

What's in the line-up?

The composition impressed me very much even when I bought it:

Cream, water, honey, pine nut oil, almonds, cashews, pistachios, sunflower seeds, chocolate.

Halva is made from completely natural ingredients. And you noticed? - there is not even sugar in the composition !! Weight Watchers will understand my delight))

Consistency, smell

In terms of consistency, the pieces of halva are quite dense, the sunflower halva we are used to is looser and more crumbly. When breaking, the plasticity of the mass is felt, which is a bit like plasticine.

Halva perfectly keeps its shape, when breaking a piece we get two halves, while there are practically no small crumbs (remember what would happen to our usual halva, if you try to break it - all hands, the whole table, and if you were not at all lucky, then the floor would be in crumbs). This property of Uzbek halva made me very happy, you can safely eat it with your hands and not worry about the cleanliness of your hands and surrounding objects.

Smell I would call it creamy chocolate with hints of honey and nuts. An interesting mix, without one pronounced note.

Colour. As you can see, halva is two-tone. The dairy part has a creamy hue, the chocolate part is chocolatey.

Trying ..

When I first read the composition and saw honey there, I was afraid that it would be very much felt in halva. And I really do not like this, I do not like this product at all, although I understand that it is very useful. But no ... to my happiness, honey is not felt at all. Thanks to him, there is a pleasant sweetness in halva, but there is no characteristic aftertaste.

What else is there in the taste of Uzbek halva, besides sweetness? Creamy chocolate notes are felt, and pistachios are also clearly felt - they can be seen with the naked eye, they are finely detailed and densely distributed over the halva.

On top of the pieces of halva are nuts - cashews or almonds, they also add their own notes to the overall taste.

By the way, about the nuts on top))) When I opened the box with halva for the first time, I immediately saw THEM - nuts !!! And involuntarily, a hand reached out to them in order to knock them out of a piece of halva and eat it)) But it was not there - as it turned out, the nuts are not whole there, but only their small pieces. For decor, so to speak. Bummer comrades)))

For comparison, I can say that Uzbek halva vaguely resembles sweet iris that was sold in my childhood - not sticky butterscotch candy, but a brown iris in the form of tiles. Only Uzbek halva is less sweet, it still contains a mixture of delicious nuts and healthy pine nut oil with honey.

Perfect as a pleasant dessert for tea, especially in the current cool weather outside the window!

☆☆☆ Draw conclusions ☆☆☆

Uzbek milk chocolate halva has the following advantages:

• natural ingredients with no sugar in the composition
• original pleasant taste
• acceptable price

Disadvantages - you can eat a lot))) very tasty.

Bon appetit to everyone !!

And for lovers of interesting sweet desserts, I suggest looking into a couple of my reviews:

• about Turkish Halva tahini (sesame) with cocoa
• o Pishmaniye (or Thread-like halva) - an unusual and tasty Turkish sweet.