Peanut halva. Homemade halva with peanuts

Halva has long ceased to be a traditional oriental dish. Boiled sugar syrup with a mass of sunflower seeds is one of the main popular types of halva in Russia and the CIS countries.

However, sunflower halva is not alone, this sweet delicacy is prepared from a variety of products, but they have one quality in common - they are very sweet. Let's try to understand the benefits and harms of halva, what are its types and how much is best to use?

Where did she come from and what is she like?

The rights to this sweetness are disputed by several countries of the East. This can be explained by the fact that the delicacy had such a taste that it instantly gained immense popularity. It is traditionally believed that it was first brewed in Persia (modern Iran). And during the Greco-Persian wars, her recipes began to diverge around the world. And in Iran, it is still cooked by kandalatchi, representatives of the ancient culinary specialization in sweets. As a rule, these are family productions, where recipes have been preserved for centuries.

There are different options for halva:

alvitsa,
braid - halva,
tahini.

There is a recipe from milk and vegetables, as well as from bean and wheat flour. It depends on the preferences of different peoples, many of them still prepare the sweet by hand.

In the Russian Federation, preference is given to sunflower, peanut and sesame, or mixed options with various fillers.

They produce a delicacy at confectionery factories, hand-made halva is almost never found, although in the markets from sellers from the south you can find small batches from a private manufacturer made by hand.

Consider the two most popular types: sunflower and peanut.

Composition, calorie content of sunflower halva

Sunflower halva is prepared on the basis of sunflower seeds. Ground seeds are mixed with caramelized sugar mass and foaming agent, it can be egg white or extracts of special plants.

proteins 13 g
fats 30 g
carbohydrates 50 g
water 4 g
fiber 0.6 g

Vitamins: F, D, E, A, PP, H, B 1, B 2, B 5, B 6, B 9, B 12.

Trace elements:

Phosphorus,
Iron,
Potassium,
Magnesium,
Sodium.

Calorie content 520 kcal per 100 grams.

Despite the high calorie content, the benefits of halva are explained by the benefits of sunflower seeds. . Halva has a high fat content, although the product does not contain a single gram of cholesterol. The content of polyunsaturated fatty acids, vitamin E, D and F contributes to the functioning of:

The East is a delicate matter, and oriental sweets are also extraordinarily tasty, nutritious and healthy. One of the most popular and favorite delicacies that came to us from the east is halva. This sweet is made as follows: a thick caramelized sugar syrup is whipped into foam and crushed (ground into powder) sunflower or sesame seeds, peanuts are added to it, vanillin, raisins, cocoa powder, candied fruits, almond kernels, peanuts are used as additives in halva , hazelnuts. So it turns out many types of halva, each of which has a peculiar original taste and a lot of useful substances.

The useful properties of halvah are easy to explain: the base (nuts, seeds), from which it is made during processing, does not lose its useful properties, and if there are several components in halvah, then the beneficial properties are accumulated. The benefits of halvah also depend on the presence of third-party components in the product. Today, many manufacturers, in order to get a product that is cheaper in cost and has a longer shelf life, add dyes, preservatives, emulsifiers and other chemical ingredients to halvah. If we compare halva made without impurities, then its benefits are undoubtedly greater than the benefits of halva with chemicals.

Depending on the product from which halva is made, its beneficial properties may vary. In the bulk, halva contains fat (polyunsaturated fatty acids of plant origin, such as: linoleic, linolenic, oleic, etc.), protein (valuable and necessary amino acids and proteins), vitamins and minerals.

sunflower halva. Made from sunflower seeds, rich in vitamins B1 and F, very useful for of cardio-vascular system, cleanses the blood of cholesterol plaques, stabilizes acidity in the digestive tract. Special the benefits of halva for nursing mothers, after using this product, the quality of milk improves significantly and its volume increases.

Peanut halva. Made from peanuts, do not forget that the health benefits of peanuts are extremely huge. This nut, like halva, is a source of folic acid (vitamin B9), which is very useful for the human body, and especially necessary for pregnant women. Folic acid promotes cell renewal, prolongs youth. Other vitamins that make up halva from peanuts also have a beneficial effect on the body, remove free radicals, stimulate the heart, and reduce the risk of developing cardiovascular diseases and cancer.

Sesame halva (tahini). The basis for its manufacture is sesame. from sesame is very extensive, rich in various vitamins, micro and macro elements, this halva has a beneficial effect on the organs of the respiratory system, on the musculoskeletal system, and has high anticarcinogenic properties.

Other types of halva are much less common with us, but it’s still worth mentioning about them. Pistachio halva is an unusually tasty product that retains all the beneficial properties of pistachios. Almond halva is considered the lowest calorie halva.

Along with useful properties, there is also harm to halva. First, this product is unusually sweet. Halva is harmful for diabetics, as well as people suffering from obesity, allergies, diseases of the digestive tract (pancreatitis, liver disease). The second "minus" of this product is its high calorie content, from 500 to 700 calories per 100 g of product. The optimal dose that brings benefits, and not harm, is 20-30 g of a sweet treat.

Halva harm lies also in the negative aspects of the base products. For example, cadmium accumulates in sunflower seeds over time, so stale, standing halva can harm the body. In the composition of tahini halva, many manufacturers put sweeteners that contain GMOs, and the use of products with such components is extremely harmful both for a particular person and for humanity as a whole.

Halva - benefit and harm

Appetizing aroma, unusual grayish-green color and amazing delicate taste - this is why the whole world fell in love with halva so much. Initially, this delicacy was invented in Iran, and from there it spread throughout the world. Nowadays, it would be difficult to find a country in which this unusual Arabic sweet has not been heard. From this article, you will learn whether sunflower halva is useful, whether it has contraindications and how it can be used for weight loss.

How is halva prepared?

Making halva is quite simple: first, choose the main ingredient - it can be seeds, nuts, sesame seeds. This component is heavily crushed and fried, after which it is mixed with caramel - sugar paste. The result is a tender, airy, crumbling halva, with a characteristic oily smell and a light gray-green tint. However, the last two indicators are typical for sunflower halva, from seeds. When it is made from sesame or nuts, the color and smell change, but its most delicate structure remains unchanged.

The benefits of halva for the body

Halva is a rare sweet, which consists mainly of natural ingredients and retains a lot of useful substances. So, for example, ordinary seed halva contains vitamins E, PP, B1 and B2, as well as minerals such as magnesium, potassium, sodium, phosphorus, calcium and copper. While you are enjoying this Arabic sweet, it enriches your body with the lion's share of useful substances! Thanks to this, you can simply eat halva to your heart's content and watch your health improve:

strengthens the central nervous system;
improves the functioning of the cardiovascular system;
improves the body's ability to absorb carbohydrates, which positively affects the gastrointestinal tract;
increased secretion of gastric juice;
the immune defense of the body is activated and resistance to infections increases;
vessel walls are cleared of cholesterol plaques;
blood circulation is normalized;
hair and nails are strengthened;
the state of the reproductive system improves (especially in women).

Do not forget that every medal has two sides, so halva is both beneficial and harmful - but only if it is used excessively or contrary to contraindications.

Is halva good for weight loss?

Absolutely all types of halvah have a calorie content of about 500 units. The most common type, from sunflower seeds, has an energy value of 516 kcal.

Unlike cakes and pastries that have a similar calorie content, this product has a lot of useful substances. For every 100 g of halva, there are 11.6 g of the most valuable vegetable protein, 29.7 g of vegetable fats useful for the body and 54 g of carbohydrates - they are mainly represented by sugars, which give halva an amazing sweet taste.

Due to the high calorie content, halvah has both benefits and harms in matters of weight loss. On the one hand, it enhances exchange processes, helps the body absorb carbohydrates and expend energy more actively. On the other hand, it itself carries too much energy (calories). Therefore, it is only allowed to be eaten by those who are not obese or too large quantity overweight. It is better to use it in the morning. And with a strict diet, halva is contraindicated.

What is harmful halva?

Halva is a very heavy product, it contains a lot of fats and carbohydrates. Because of this, it can not be consumed much and often. In addition, the delicacy is prohibited for those who suffer from diabetes, pancreatitis and obesity. In any of these cases, it is better to refuse such a treat so as not to provoke a deterioration in the condition.

Why is halva useful?

In ancient Rus' and in modern Russia, people have always loved oriental sweets. Halva is one of the most popular sweet products in our country. Europeans a few centuries ago learned about the existence of this delicacy. After some time, halva came to us, becoming the favorite sweet of a large number of people. Everything is clear with the taste of halva, but is it useful?

AT composition of halva contains a large amount of vitamins and minerals. In addition, it contains immunoboosting acids.
Halva is means of preventing diseases of the cardiovascular system. Can significantly improve the condition of hair, nails and skin.
The composition of the halva includes phospholipids that prevent the aging process in the human body.
Halva is an extremely nutritious delicacy, but also high in calories. There are more than five hundred kcal per 100 grams of the product!
There is just great amount varieties of halva. Each country has at least one recipe for making halvah in its own way. In this article, we will analyze the benefits of the most common types of halva.

The benefits of different types of halva

What is useful sunflower halva?

In sunflower halva observed unique vitamin composition, which will help regulate the work of the heart, restore the functioning of the nervous system.
Sunflower halva is capable of stabilize gastric acidity, which is the prevention of stomach ulcers.
The halva contains lots of natural preservatives, which allows for a long time to keep all the useful substances.
Sunflower halva contains such vitamins like B1, B2, F1, PP.
Sunflower halva, according to the content of useful substances in it, is considered the most useful of all existing ones.
Sunflower halva is recommended to use as it helps to restore strength.
Sunflower halva is useful to use in various diseases of the joints.

What is useful sesame halva?

Sesame halva has refined, refined taste.
Regular consumption of sesame halva can restore and regulate the respiratory system of the human body.
Sesame halva has a positive influence on the human musculoskeletal system.
Sesame halva is capable of prevent bowel cancer if you don't use it occasionally.
Sesame halva contains a large amount of calcium and antioxidants that prevent the aging process.
In addition, sesame halva contains such useful substances as vitamins B1, B2, C, E, Fas well as protein and amino acids.
Minerals contained in sesame halva - calcium, zinc, phosphorus, manganese.
Sesame halva is capable of prevent headaches.
Halva made from sesame is able to cope with such troubles as cold and apathy.

What is useful peanut halva?

Peanut halva - richest source of folic acid, which is especially useful and necessary at the stages of pregnancy planning and early pregnancy.
Peanut halva contributes accelerating the process of cell renewal thereby prolonging youth.
Peanut halva - excellent prophylactic against various kinds of tumors and heart diseases.
The composition of peanut halva includes the following vitamins - B1, B2, B6, PP and D.
Peanut halva contains the following minerals - magnesium, potassium, phosphorus, iron.
Peanut halva is capable of improve brain activity, improve memory.
Halva made from peanuts is capable of reduce blood cholesterol levels thereby preventing clogging of blood vessels with cholesterol plaques.
Regular consumption of peanut halva protects against many viral diseases.
Frequent consumption of peanut halva contributes to increase potency!

What is useful pistachio halva?

Enough a rare type of halva, n in our country, if you wish, you can find it on the windows of supermarkets. Very tasty kind of halva.
pistachio halva extremely rich in the following trace elements- manganese, copper, magnesium, phosphorus, potassium.
The content of some vitamins in pistachio halva is simply huge - such as B vitamins, especially vitamin B6 (the content of this vitamin in pistachio halva is several times higher than the content of this vitamin in beef liver!).
Pistachio halva contains antioxidants that regulate the aging process in the human body.

What is useful almond halva?

This kind of halva has incredibly pleasant aroma and very tasty!
Almond halva contains very large amount of vitamin E.
Under the condition of regular use of almond halva, the amount of cholesterol in the blood decreases.
Useful trace elements contained in almond halva are potassium and magnesium.

Halva harm

From the use of halva as such, there will be no harm. There are simply some circumstances that must be considered when using this oriental sweet.

Halva has long been considered one of the most delicious confectionery. Only chocolate can compare in popularity with it. In the East, halva is considered a national product. The product is traditionally served to guests as an exquisite dessert. It is worth noting that many songs in oriental folklore are dedicated to this type of sweets.

What is sunflower halva

To date, there are a huge number of recipes according to which this exquisite confectionery product is prepared. The main highlights of the product are its additives. However, the fundamental composition of sunflower halvah is always standard. The main ingredients are molasses and sugar. Oilseeds may vary. In the case of ordinary halva, sunflower is used.

A quality product is always characterized by friability. This effect is achieved by carefully whipping sugar and molasses until caramel foam. The structure of the mass becomes fibrous and layered. At the next stage, roasted ground seeds enriched with vegetable oils are added to the airy foam. At the final stage, the sweet mass is pressed.

Composition of peanut halva

The method of production of this type of delicacy is quite simple. The composition of halva peanut is similar to sesame. The only difference is the use of ground nuts. First, the sugar is whipped until a homogeneous foam is obtained. Then you need to let the mass lie down a little in a cool room. After that, ground peanuts are added to the foam. An alternative is to use tahini paste instead of nuts as the base product. In this case, the product is much softer and more tender.

At home, the composition of halva can be changed. Instead of sugar, honey and sweeteners are allowed. You can use regular walnuts instead of peanuts. To obtain caramel foam, it is better to use a powerful blender or coffee grinder. The nuts can be lightly toasted before mixing. This will give the product an additional aftertaste.

Chemical composition

Such a confectionery product as halva has a very high nutritional value. The delicacy is enriched with many microcomponents, including starch, ash and disaccharides. It is noteworthy that the proportion of water here is only 2%.

In addition, the chemical composition of sunflower halva contains a huge amount of vitamin E, riboflavin and thiamine. It also contains a considerable percentage of the niacin equivalent, which is so important for the human digestive system.

The composition of halvah of any kind is rich in many mineral elements. The largest percentage belongs to phosphorus, potassium, magnesium and calcium. There is a high content of sodium and iron.

Product calorie content

The energy value of sunflower halva varies within 516 kcal per 100 g. The indicator depends on the method of manufacture and the quality of primary raw materials. As a rule, a product made at home is much more nutritious than a product made in the food industry. The composition of sunflower halva is enriched with carbohydrates. Their share is about 54%. Fats occupy 30%, the rest is given to proteins.

Oddly enough, the energy value of peanut halva is slightly less than that of sunflower. It does not exceed 502 kcal. The situation will change if walnuts are used instead of peanuts. Then the energy component of the product can reach up to 580 kcal per 100 g. Carbohydrates in peanut halvah are about 50%, fats - up to 34%, the rest is proteins.

The product based on sesame is considered the most dietary.

Basic Additives

In wide production, the composition of halva is often diluted with special foaming agents. Thanks to them, the mass is much more magnificent, it literally melts in your mouth. These additives include marshmallow or licorice roots. It should be noted right away that both plants have beneficial properties for the body.

Often, egg white is added to the composition of halva. So manufacturers simultaneously fasten the mass and enrich it with important amino acids.

To obtain new tastes and aromas, various fillers are often used. The main thing is that they are natural, since synthetic ones are extremely dangerous for the body. The best option is vanilla or chocolate. Raisins, dried apricots, whole peanuts, fruit pieces, etc. are used as flavoring additives.

At home, you can make the filling from fresh berries, walnuts, chopped chocolate and other spicy and sweet foods.

The composition of halva according to GOST

Any confectionery product has its own specific quality requirements, which are controlled by special government authorities. Careful surveillance of food helps protect consumers from dangerous and harmful products.

The chemical composition of sunflower halva according to GOST should not include more than 20% of reducing substances. The proportion of fat can vary up to 34%. The critical level of ash is more than 2%. The standards for the content of toxic elements have also been established. Halva should not contain more than 30 mg of zinc, 15 mg of copper, 1 mg of lead, 0.3 mg of arsenic, 0.1 mg of cadmium, and over 0.01 mg of mercury.

High-quality halva has no foreign smell and taste. Acceptable colors are yellowish, gray and cream. In the case of the addition of cocoa products, the product may have a brown tint. The consistency should be layered, fibrous, in rare cases - porous (if indicated on the package). The surface of the halva is wavy or even, without damage and graying. Foreign matter is prohibited. The surface should only be glazed.

The shelf life of the product cannot exceed 45-60 days.

What is useful and harmful halva

The absence of flour components in the composition makes this oriental delicacy not only satisfying, but also a very healthy product. The foundation of halvah are seeds or nuts. As you know, they are rich in vegetable fats and vitamins. In the manufacture of halvah, most of the useful microcomponents are preserved, while the harmful ones are split.

After heat treatment, fats and proteins are absorbed much faster. Moreover, the former go to replenish energy, while the latter generate new amino acids, which are so necessary for the formation of body tissues. In the case of peanut halva, the human body is enriched with a large amount of fiber. It contributes to the normalization of digestion, bowel function, reduces cholesterol levels.

Only artificial additives can have a negative effect on the body. Also, do not forget that halva is a rather high-calorie product, so it is contraindicated for consumption in large quantities, especially for pregnant women and diabetics, people with obesity.

Hello dear friends! Do you love halva? Have you tried peanut halvah? My husband is a fan of this very peanut halva, and here the other day he decided to show his culinary skills, he bought peanuts himself and decided to make his favorite halva out of it.

For some reason, he does not really respect simple sunflower halva, namely, he loves peanut halva. In our city, it disappeared from sale by weight, it is sold in supermarkets in tiny briquettes, for one tooth, but it costs decently, so he decided to start home-made peanut halva to meet family needs).

I am completely indifferent to any halva, I can eat once a year if I want to, but for me this is an unimportant product, I am a fruit eater, if there is no fruit, then that's it, for me it's flour).

Of course, the husband did not take the recipe out of his head, he went online and found the recipe there, but we changed it together, to our liking, because it seemed to us that the proposed amount of some ingredients simply went off scale and simply ruined the product.

Ingredients for making peanut halvah

Peanuts - 2 cups

Sugar - 3/4 cup

Vegetable oil - 0.5 cups

flour - 0.5 cups

Water - 1/3 cup

Peanut halva recipe with photo

So the first thing we need to do is roast the peanuts, although it is quite possible to buy ready-made ones, but the husband himself wanted to do everything. We fry it in a dry frying pan, stirring constantly, I won’t tell you the exact time for frying, but after tasting the peanuts, you yourself will understand whether it is ready or not.

Now you need to remove all the husks from the peanuts, in this matter I helped my husband, alone it is very long and boring, but together it is faster. While the husks were being removed, we ate so much that we didn’t want anything else), while the kids ran and helped, it’s good that we fried a little more than we needed for the halva recipe.

When we have shelled everything, we need to pass the peanuts through a meat grinder, and then use a blender for better grinding, although we were not able to achieve perfect grinding, tiny grains still came across, maybe it depends on the blender, I don’t know.

Now we fry half a glass of flour in a dry frying pan, by the way, here is one of those components that we decided to cut down, according to the recipe found by my husband, it would be necessary to add 1.5 cups, but then it will no longer be peanut halva, but some kind of flour, so we decided to take only half a glass of flour. Fry until slightly golden, stirring constantly.

After the flour has acquired the color we need, mix it with peanuts, which we have already ground in a blender, add half a glass of vegetable oil to this mixture, always odorless, mix very well until a homogeneous consistency. We also reduced the vegetable oil in the recipe, since it was proposed to pour a whole glass of it, but the peanut itself releases oil, it would just turn out very greasy and oily.

Now we need to prepare the syrup. To do this, pour 1/3 cup of water into a saucepan, pour 3/4 cup of sugar and put on medium heat, let the mixture boil, cook for 5 minutes after boiling.

How to accurately check the readiness of the syrup. Pour into cups very cold water, and drop a drop of syrup into it, if the drop turns into a ball and it can be crushed like plasticine, then the syrup is ready, but I learned to determine readiness by eye, because for my baking, I often cook such syrup.

Pour our syrup into the peanut and flour mixture and stir quickly. Now we need to find a form where we will put our peanut halva. We didn’t find anything we needed, because my husband so spontaneously began to cook it all that he even forgot to think where he would put the resulting mixture, we just put it in a deep ceramic bowl, crushed it with a spoon on top and put it in the refrigerator for a couple of hours.

My husband made this halva in the evening, so immediately after cooking, I went to bathe the children and put them to bed, and my husband could not fall asleep until he tried what happened.

It turned out very well, I didn’t see any differences compared to the store, maybe homemade is even tastier, I’m not a connoisseur of this product, but my husband liked it, he already ate almost all of it. Indeed, in homemade peanut halva there are no additives, we know what they put there.

So if you want to try this peanut halva recipe, I think you will be satisfied with the result, as well as my husband, especially since we modernized the recipe and made it tastier, because it has more peanuts and less of everything else.

By the way, peanuts contain amino acid proteins that have a beneficial effect on the overall tone of our body; in terms of protein content, peanuts are equal to meat. Peanuts are very useful for the cardiovascular system. The use of peanuts normalizes blood pressure, and also reduces the level of cholesterol in the blood.

P.S. Filmed a snowstorm a few days ago from the window of our apartment. I love to watch such weather from the window), look at you too! The quality is not very good, shooting at night, and not on the camera, but on the fotik

And literally three days ago we made snowmen with children, walked in the morning. They broke them again, as soon as we moved away a little, but who we didn’t see, we already saw on our way back, my daughter was so upset, here’s another reason to buy your own house, no one will break snowmen))). And by the evening of the same day, it began to rain and all the snow had practically melted, such a changeable weather we have.

With respect and love, Elena Kurbatova.

Take these products: peeled sunflower seeds, peanuts, water, sunflower oil, honey, sugar.

The first step is to prepare the peanuts and seeds. Pour the peanuts into the pan and, stirring constantly, dry well over low heat. Ready nuts are cooled and peeled.

For halva, you can use a whole nut or break it into halves. I think you can even grind a little finer, it's up to your taste.

Pour the seeds into a frying pan and dry them in the same way over low heat.

Hot seeds are placed in a blender bowl and crushed to the state of the smallest crumb.

At this stage, I have tried two methods. The first time I crushed to a paste, when the seeds began to release oil, and the mass became well moist. The second time I crushed to fine dry crumbs, slightly wet. In the first case, the halva turned out to be very wet. I liked the second option better.

In a suitable saucepan, heat honey, water, sugar and sunflower oil. Stirring constantly, bring to a boil over low heat. Boil for 2-3 minutes and turn off the fire.

This is how a crumb of seeds should turn out.

Add prepared peanuts and mix well with a spatula.

Pour in the hot syrup and stir quickly with a spoon or spatula. All seeds should be soaked in syrup.

Halva of industrial production contains synthetic emulsifiers, preservatives and dyes, which sometimes even causes allergies and disrupts metabolism. That's why homemade nut halvah will be a hundred times healthier than store bought! And the taste and aroma of homemade halva cannot be compared with anything!

Ingredients for Peanut Halva Recipe

Roasted peanuts - 180 g
Refined vegetable oil - 50 ml
Sugar - ¼ cup or to taste
Drinking water - 100 ml
Wheat flour - 3 tablespoons

How to cook dessert at home, photo recipe step by step

1. To prepare peanut halva, we need products: peanuts, sugar, vegetable oil, flour, water.

2. Pour the flour into a clean, dry frying pan and put it on the stove, turning on medium heat.

3. Fry it, stirring and kneading it periodically so that it acquires a light caramel shade.

4. Pour peanuts into another dry frying pan and lightly ignite it. Usually it is sold fried, but if you bought it raw, then fry it until the husk begins to peel off from the grain.

5. Peel the kernels from the husk. Although if you wish, you can leave it a little, so there will be a more pronounced aroma and taste of the product. Place the peanuts in a grinder or food processor fitted with a cutting blade attachment.

6. Let's break the peanuts to the state of small crumbs. The longer you beat it, the more it will release its own oil, which will positively affect the quality of the finished product.

7. Pour the fried flour to the peanut mixture and scroll it with a grinder so that the products are distributed throughout the mass.

8. Pour sugar into drinking water and put the liquid to boil on the stove. Reduce the water over low heat, about 5 minutes until a light caramel color is formed.

9. Pour vegetable oil into the liquid and heat for 1 minute.

10. Pour the caramel-butter syrup into a container with peanuts and mix everything well again. We will get a thick mass.

11. Let's decompose the future halva into molds from which it will be convenient to extract it, for example, into silicone ones. We will compact it well and send it to harden in the refrigerator for 1-2 hours.

If you use one large form, then first cover it with cling film, it will help you get the finished halva without damage.

12. After half an hour, you can take out a treat and serve it to the table.

Enjoy your meal!