Kos-Halva Tashkent creamy - “And how to stop now? Eastern sweetness: kos-halva ". Halva - calorie content, types, composition and nutritional value Ingredients for cooking

Kitchens have long been appreciated all over the world. Oriental recipes are famous for their naturalness and simple range of products. You will not find any sophisticated problems in the recipe and cooking processes of such dishes. Many Uzbekistan have long been on Russian tables: pilaf, 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 sweets in Uzbekistan

Reception of guests in Russia and Uzbekistan, as well as the schedule according to 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 assortment of oriental sweets is quite extensive. But mainly on the tables in Uzbekistan there are always nut dishes, homemade sweets, halva, dried fruits and sweet flat cakes. But first things first.

Parvarda

As we have already said, homemade homemade sweets are a favorite delicacy in the East. Parvarda - Uzbek sweets, reminiscent of our usual caramel. In shape, they resemble pads, in color they are most often white (since special flour sprinkles are 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 Eastern men. If the Russian cuisine is mainly dominated by a woman, then here, on the contrary, men always prepare desserts and meat.

So, to make these homemade candies, you need to take a large saucepan, preferably one with a non-stick coating. Pour a glass of sugar there and add water in the amount indicated in the recipe. Cooking 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 candies is not to overcook the syrup. It should be viscous in consistency, in color - to resemble refined sunflower oil. All that remains is 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 start stirring. Thanks to the oil, the mass will not stick to the walls of the dishes, and due to the temperature difference, the caramel will quickly cool down, which is what we are trying to achieve.

When the consistency resembles malleable 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 is an unusual form of Uzbek sweets. The photo confirms this. But how is this form achieved? Explaining.

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

You should end up with sweet noodles. It must be cut into square pillow pieces and sprinkled with a little flour on top. After four to six hours, the sweetness is ready.

Halva

Halva is another dish of Uzbek cuisine that is loved by sweet tooths all over the world. The ingredients used in the preparation are very simple and affordable.

Necessary:

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

Cooking process

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

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

Then remove the pan from the heat. Let the mass cool slightly. 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 convenience of consumption) form small balls.

Each such ball of halva should be dipped well in a dressing consisting of crushed walnuts and sesame seeds. We serve the dish on the table. We 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). 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 stretched again into the finest threads. We make small sausages from the finished caramel noodles and cut them into cubes.

Nishalda

But not all dishes of this cuisine are prepared in a matter of minutes. Sometimes you have to make every effort and patience to prepare traditional Uzbek sweets. We will provide a photo with the names, we will try to describe the cooking process as thoroughly as possible, but whether you take up 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 a very thick white sour cream. This recipe will be based on 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 the etmaka root is. Let's say right away that it's not even worth starting to cook a nishalda without it, it, as they say, contains all the salt.

So etmak is what many call it. He is tumbleweed, he is the root of the clavicle paniculata. Somewhere in Tashkent, there will be no problems at all with the purchase of such a product, at any bazaar it is sold, and it is inexpensive. But 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. 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 find etmak roots, then grind them and fill them with water. We put on low heat 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. Whisk the whites for a long time. If you have helpers, ask them to be in charge of the proteins while you cook the sugar syrup.

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

Let's move on to mixing the finished ingredients. While the process of whipping the proteins is going on, add syrup to them in a thin stream, then the decoction of the root. The mass should turn out to be quite thick and incredibly white. It is stored in the refrigerator. Served with tortillas and just tea.

Brushwood

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

Ingredients:

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

Cooking process

Take a 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 a hostess who hardly touches on the preparation of complex dishes can find them in her refrigerator.

So, we 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 brushwood dough 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 shape we make an incision and stretch the tip of the dough through the resulting hole.

Now all that remains is 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. The recipes are based on the use of berry or fruit decoctions. Delicious sorbets 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 fruit or berries.

Cooking process

Making sherbet according to the Uzbek recipe is very simple. You will need to boil the sugar syrup. We have already described above how this is done. All according to the standard recipe.

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

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. They 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 for myself. 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.

how can you cook Uzbek white halva

  1. Halva in Greek
    For the recipe you need:
    - sugar - 4 cups
    - water - 4 glasses
    - (or creamy) - 1 glass
    - large semolina - 2 cups
    - peeled almonds - 1/2 cup
    - - taste
    Pour water into the sugar and boil for about 10 minutes or until the syrup thickens. Bring the oil to a boil, gradually add the semolina and stir until browned. Then pour the syrup into the semolina in a trickle, continuing to stir until the mixture thickens. Halve the almonds, add to the semolina mixture, stir and remove from heat. Transfer halva to a mold and leave to cool. When halva has cooled, remove from the mold, put on a dish and sprinkle.

    For the recipe you need:
    - lump sugar - 400g
    - - 1/2 tsp
    - water - 1/2 cup
    - egg (squirrels) - 3 pcs.
    - icing sugar - 200g
    - roasted hazelnuts or walnuts - 1.5 cups.
    Akalva - festive white halva with nuts - a symbol of joy, hope and rebirth. It is eaten at the festive table, on birthdays and weddings, at friendly meetings. It is believed that halva brings joy and well-being, akalva is given to children, friends, dear guests, presented as a sign of gratitude and special respect, and important undertakings are celebrated with it.
    Boil sugar syrup, cool until warm, add acid. Stir the whites whipped into the syrup and cook in a copper bowl over low heat, stirring continuously for 2.5 - 3.0 hours. When the mass thickens so much that cooled on a fork will bounce off when tapped with a finger, add the nuts. Put on a board on icing sugar, cool, cut the sausages as thick as a finger, cut into 6-7 cm pieces and wrap in wax paper. You can also make small thick cakes - kulche. Store closed in a cool dry place.
    The complexity of the preparation is justified by the excellent taste. Well-prepared aqua is snow-white, fragile, breaks into pieces when dropped on a marble board, and can be stored for more than a month.

    Halva pistachio
    For the recipe you need:
    - pistachio nuts (peeled) - 1.5 cups
    - water - 1 glass
    - milk - 2 tbsp. l.
    - sugar - 1/2 cup
    - butter or ghee-5 tsp.
    - vanilla essence - a few drops.

    Add a drop of vanilla essence and stir, then place in a prepared baking sheet and flatten. Leave to cool completely, then cut into 20 squares with a saw.
    This halva can be kept in the refrigerator for 2-3 weeks.

  2. Peanut halva

    Fry the nuts, peel and scroll through the fine grate of the meat grinder twice. Fry flour in a pan until golden brown, mix with nuts and mix thoroughly. Pour sugar into a saucepan, add water and boil the syrup. Pour it into the nuts and beat quickly. Allow to cool.

    2 cups roasted peanuts, 1 cup sugar, 1 cup flour, # 189; glasses of water

  3. We prepare the following halva:

    HALVA PISTASHKOVAYA,

    1.5 cups peeled pistachio nuts; 1 cup boiling water; 2 tbsp. spoons of milk; 0.5 cups of sugar; 4.5 teaspoons of butter or ghee; a few drops of vanilla essence.
    Place the pistachios in a wide bowl, cover with boiling water and leave to soak for 30 minutes. Coat an 18x18 square shape with oil.
    Drain the pistachios thoroughly and place in a mixer or food processor with metal attachments. Add milk and grind to a fine crumb. Add sugar and stir. Preheat a deep non-stick skillet, add butter and melt over low heat. Add the nut butter and cook for about 15 minutes, stirring constantly, until thickened.
    Add a drop of vanilla essence and stir, then place in a prepared baking sheet and flatten. Leave to cool completely, then cut into 20 squares with a saw.
    Bon Appetit!

  4. HALVA WITH UZBEKSKI MILK
    Ingredients:
    3 tbsp. tablespoons of flour, 1 tbsp. a spoonful of ghee, 2 cups of milk, 1/2 cup of sugar.
    Preparation
    Dissolve the ghee in a deep frying pan, then add the sifted flour, mix thoroughly and fry until the flour turns brown.
    Then add a little water and stir again so that there are no lumps.
    Boil milk, put sugar in it and stir until it is completely dissolved. Then combine milk syrup with fried flour and cook over low heat until the mixture thickens.
    Put the finished halva in oiled molds and tamp. When halva has cooled, cut it into portions and serve.

Halva is not only tasty, but also healthy, and cooked on your own, it is also completely natural.

Cooking process:

  1. Melt butter in a wide skillet, add flour. Fry the flour, stirring constantly, until light brown or reddish in color.
  2. Separately combine milk and sugar, put on the stove, stirring constantly, bring to a boil.
  3. Pour milk into a pan with fried flour in a thin stream, mix thoroughly.
  4. Pre-fry the sesame seeds in a dry frying pan and add to the milk mixture, leave a little sesame seeds for dusting.
  5. Finely chop the walnuts in a blend and add them to the rest of the ingredients.
  6. Mix everything and cook over low heat for 15-20 minutes.
  7. Prepare a form, preferably metal, put cling film on the bottom, grease it with oil and sprinkle with sesame seeds on top.
  8. Pour halva on top and sprinkle with sesame seeds again. Wrap the film, press the halva tightly with a lid.

Leave the halva in the refrigerator on the bottom shelf for 2-3 hours and then enjoy the finished dessert.

Peanut halva recipe

Products:

  • Peanuts - 300 gr.
  • Vegetable oil - 120 ml.
  • Sugar - 200 gr.
  • Flour -150 gr.
  • Water - 200 ml.
  • Vanillin - 15 gr.

Cooking process:

  1. Pour flour into a dry hot frying pan and fry until golden brown for 2-3 minutes, transfer the flour to a dry bowl.
  2. Grind roasted and peeled peanuts in a blender until crumbly, add to flour.
  3. Separately, pour sugar into a container and pour in a little water, put on the stove. Boil the syrup, stirring constantly, over medium heat. After boiling, add vanillin and simmer for another 2 minutes.
  4. Pour the syrup into a bowl with a mixture of flour and peanuts, add vegetable oil there. Mix everything thoroughly until a homogeneous, friable mass.
  5. Prepare the form, grease it with oil and lay out the halva, level and press down with something heavy.
  6. Refrigerate for 1.5-2 hours

Halva can be cut into pieces, shaped into different shapes, or made into balls.

Optionally, you can dip the finished halva in melted chocolate or sprinkle with coconut. Halva is a healthy sweetness, especially since it is easy to prepare and it is stored for a long time, so make dessert more often and enjoy a pleasant tea party.

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. We put the finished Uzbek white halva into molds greased with oil 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.

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