Peanut halva. How to make peanut halva - recipe with photo of preparation at home Homemade peanut halva

Learn how to prepare natural, healthy and nutritious halva with peanuts and honey at home, and spoil your loved ones with a delicious delicacy.
Recipe contents:

Halva is a famous oriental dessert that contains seeds, nuts, honey, molasses with sugar, syrup, and sometimes sweet additives such as chocolate, vanilla, etc. in addition, it is based on oilseeds, vegetables and flour. In this review, we will look at how to prepare peanut halwa with honey. This is a favorite delicacy of children and adults. Today, halva will not surprise anyone, but several centuries ago it was in short supply, and the recipe was kept in the strictest confidence. But today they have already learned how to do it at home on their own. How to prepare peanut halwa at home, we will talk below. It's very simple and doesn't take long to complete. In just an hour you will delight the kids with a delicious and healthy dessert. It contains vitamins and minerals. Peanuts fill you with energy, give you strength, and improve your mood. Peanut halva is a complete replacement for chocolate candies.

I note that peanut halva is in many ways similar to sesame and sunflower halva, both in taste and in preparation technology. Therefore, take this recipe as a basis, because... You can use it to prepare other types of halva. This recipe includes natural honey, but if you are allergic to bee products, replace it with regular sugar.

• Calorie content per 100 g - 497 kcal.
• Number of servings - 400 g
• Cooking time - 30 minutes

Ingredients:

• Peanuts - 300 g
• Honey - 100 g
• Vegetable oil - 50 ml
• Water - 50 ml
• Flour - 100 g
• Sugar - 50 tbsp

Step-by-step preparation of halva with peanuts and honey, recipe with photo:

We wash the seeds and fry, stirring continuously, until fully cooked in a frying pan.

Separately, fry the flour in a dry frying pan until it browns - don’t forget to stir, otherwise it will burn!

Pass the fried sunflower seeds through a meat grinder twice, add pre-fried flour to them.

Grind the seeds mixed with flour in a meat grinder one more time.

Dissolve the sugar in the water, and then bring it to a boil over high heat until foam appears, then reduce the heat and simmer the syrup for 5 minutes.

Then pour sunflower oil into it (necessarily odorless!) and bring it to a boil again, but do not boil.

Pour the syrup over the ground seeds, stirring quickly with a spoon.

Place the halva in molds lined with parchment. When the sunflower halva has cooled, place the molds in the refrigerator for at least 4-6 hours.

Homemade halva prepared according to this recipe can be stored for several days.

Peanut halwa recipe

The oriental delicacy halva has been loved by many since childhood. You can prepare it yourself, using products available to everyone. Peanut lovers can enjoy this delicious peanut halwa!

Preparation

We dilute starch in milk in a ratio of 1:5.

Dissolve sugar in hot milk, add diluted starch and bring to a boil, stirring constantly.

Cut the walnut kernels and fry them in oil. When they acquire a golden-brown hue, they need to be transferred to a deep saucepan, poured with the resulting milk syrup and the lid tightly closed.

To better seal the edges of the lid, wrap it with a towel and cook the mixture over low heat for half an hour.

Then mix everything, pour it into a dish and, if desired, sprinkle with cinnamon.

Halva at home turns out surprisingly tasty.

Bon appetit!

Peanut halwa recipe or how to make peanut halwa at home.

Halva(Arabic حَلاوة‎‎) is an oriental dessert made from sugar, nuts or seeds; the word is used to describe several types of confectionery. One type of halva is based on ground oil seeds. Another type is based on wheat flour or vegetables.

Halva based on oilseeds and nuts

Three main components of halva of this type are protein mass(oil seed or nut paste), caramel mass(sugar, molasses) or honey, as well foaming agent. In industrial production in Russia, sugar and molasses are used, and honey is used only in home recipes. A foaming agent is added to the caramel mass to give the halva its layered fibrous structure. The foaming agents most often used are licorice root and soap root (thorn root), marshmallow root and egg white can also be used. Other components that play the role of flavorings, dyes and flavoring additives are sometimes added to halva: vanilla, cocoa powder, chocolate, pistachios.

Tahini halva

Sesame (tahini) halva with pistachios

Sesame (tahini) halva is common in the Balkans, the Middle East, other parts of the Mediterranean region, as well as in the former USSR. The protein mass for this halva is prepared from ground sesame seeds.

Sunflower halva

Sunflower halva

In Eastern Europe (Russia, Ukraine, Belarus) sunflower halva is common. Its main component, instead of sesame paste, is ground sunflower seeds. Sunflower halva is significantly darker than tahini.

Peanut halva is made similarly to sesame halva, but from crushed peanuts. There is also a combined tahini-peanut halva. Homemade recipes are based on honey and do not include a foaming agent.

Nut halva

The basis of nut halva can be various types of nuts: almonds, cashews, walnuts, pistachios, peanuts.

Ingredients for my halva:

• 2 cups shelled peanuts
• 1 cup sugar
• 1.5 cups flour
• 1/3 cup water
• 1 packet vanilla sugar
• 1 cup oil

Heat the flour carefully in a frying pan over low heat until the color changes. My experiments: replaced 1/4 with rye.

Fry the peanuts in a frying pan and chop. If your peanuts are unshelled, you can simmer them in the oven and then they can be easily peeled. Add flour.

Add a glass of vegetable oil and vanillin. For me - no oil at all... losing weight Mix everything well. Place sugar in a small saucepan. Fill with water. Mix. Place on the fire and, stirring constantly, bring to a boil. Then pour into the peanut mixture and stir.

Let cool. Put the mixture in a mold, lay paper on top, put it under pressure and put it in the refrigerator. This time my halva turned out to be denser than sunflower halva. It’s also delicious, how can peanuts not be tasty? I treated my friends again and set my sights on the next recipe for oriental sweets...

Photo of peanut halva

Enjoy your viewing and memories...

The article used material from Wikipedia.

Oriental delicacies can leave few people indifferent. One of their most famous varieties is halva. It appeared in Iran before the beginning of our era and spread throughout the East. The name of this dessert appears in many fairy tales, sayings, sayings of Eastern sages, and evokes associations with something incredibly tasty. In our country, this delicacy is not in short supply, but halva prepared at home differs significantly from store-bought in taste, appearance, and beneficial properties. Despite the fact that in the East special confectioners are engaged in the production of halva, an ordinary housewife can easily cope with this task if she carefully follows the instructions accompanying the chosen recipe.

Cooking features

The technology for preparing homemade halva may vary slightly depending on the chosen recipe, but in general terms it looks like this: chopped nuts and seeds are fried separately, syrup, caramel or a similar sweet mixture is prepared separately, after which both parts of the dessert are combined, laid out in molds and are cooling down. In industrial production, a foaming agent is added to the composition (licorice extract, soap root, egg whites), thanks to which the halva is stratified, but when making a dessert at home, they often do without the listed components.

• From the description it is clear that the process of preparing homemade halva is not very complicated, but it still has a number of features that you should be aware of.
• Before use, seeds or nuts are well cleaned and dried in a dry frying pan. They are then crushed and fried again in a frying pan, often with flour. Oil is not used at these stages of dessert preparation, although it may be added later.
• You can grind seeds and nuts using a blender, meat grinder or coffee grinder. Experienced housewives are inclined to the latter option, but if you are preparing a large amount of halva, it is advisable to use a meat grinder.
• The basis for making halva can be any nuts or seeds. Sunflower seeds and peanuts are most often used as they are the cheapest, but no one forbids you to prepare a dessert from walnuts, hazelnuts, almonds, pistachios, and sesame seeds. Instead of sugar syrup, you can use a mixture prepared on the basis of condensed milk and honey. Cocoa and chocolate are often added to it.
• To prepare halva, it is better to use unrefined vegetable oil, then the dessert will be more flavorful and healthier.
• The molds are filled with halva while it is warm, after which it is cooled by pressing it with a press. Often the cargo is cans and bottles filled with water.

Usually halva is served cold or at room temperature, cut into pieces, but there are dessert options that are usually served hot. The serving method is usually indicated in the recipe itself.

Sunflower halva with flour and sugar syrup

• sunflower seeds (hulled) – 0.3 kg;
• wheat flour – 0.3 kg;
• water – 0.2 l;
• sunflower oil – 100 ml;
• sugar – 100 ml;
• vanillin – 2 g.

Video recipe for the occasion:

Cooking method:

• Fry the sunflower seeds for 3-5 minutes in a dry frying pan, making sure to stir them with a spatula.
• Pass the seeds through a meat grinder twice.
• In a dry frying pan (can be the same one in which the seeds were fried), fry the flour until a caramel color appears, add the seeds to it, stir. Wait a minute and remove from heat.
• Mix the flour and seeds with a blender, grinding them again.
• Boil water, add sugar to it. Cook until the sugar is completely dissolved and a couple of minutes after that.
• Remove the syrup from the heat, mix it with butter, add vanillin.
• In small portions, stirring well each time, add the mixture of seeds and flour into the syrup. Mix thoroughly so that the paste has a uniform consistency.
• Place in a mold that you can grease with oil beforehand. Cover with a plate and place a weight on top.
• Place in the refrigerator for 3-4 hours.

Before serving, the halva must be removed from the mold and cut into convenient pieces.

Sunflower halva with condensed milk

• peeled sunflower seeds – 150 g;
• sugar – 40 g;
• sunflower oil – 40 ml;
• condensed milk – 30 g.

Cooking method:

• Dry the sunflower seeds in a frying pan and grind them using a blender or coffee grinder.
• In a separate container, mash the butter, sugar and condensed milk until smooth.
• Combine the sweet mass with crushed sunflower seeds and mix everything as best as possible.
• Wrap the prepared mass in gauze and place it under a press.

The dessert will be ready to eat no earlier than in 3 hours, but it would be better to leave it in the refrigerator overnight. Before serving, the delicacy is usually cut into small pieces.

Compound:

• peanuts – 0.4 kg;
• water – 60 ml;
• sugar – 0.2 kg;
• wheat flour – 0.3 kg;
• vanilla sugar – 10 g.

Cooking method:

• Fry the peanuts in a dry frying pan for 7 minutes, then turn them through a meat grinder several times.
• Fry the flour in a dry frying pan until caramelized.
• Combine flour with peanut crumbs.
• In a small container, combine water, regular sugar and vanilla. Simmer this mixture over low heat, stirring until the crystals are completely dissolved.
• Combine all components, turning them into a homogeneous mass.
• Place the resulting mass in the mold and keep it under pressure for 3-4 hours.

When combining the ingredients, you can add several uncrushed nuts to the halva; they will look good when cut when you serve the delicacy to the table.

Chocolate peanut halva

• peanuts – 0.42 kg;
• rye flour – 0.32 kg;
• vanilla sugar – 10 g;
• dark chocolate – 90 g;
• vegetable oil – 0.2 l;
• sugar – 0.2 kg;
• water – 100 ml.

Cooking method:

• Dry the peanuts in a frying pan and grind them in any convenient way to the consistency of dust.
• Fry the rye flour in a dry frying pan for 5–10 minutes. Mix with chopped nuts.
• Make syrup from water and sugar, including vanilla.
• Melt the chocolate separately and mix it with vegetable oil.
• Add syrup to chocolate and mix thoroughly.
• Add peanuts and flour to the resulting mixture, stir until a homogeneous consistency is obtained.
• Divide the halva into small molds and cool.

If you used small molds (for muffins or similar), then before serving, just remove the dessert from them; it is not necessary to cut it.

Unusual walnut halva

• walnut kernels – 150 g;
• butter – 100 g;
• sugar – 0.2 kg;
• milk – 0.4 l;
• corn starch – 15 g.

Cooking method:

• Warm the milk. Pour sugar into it, cook until it dissolves to the last grain.
• While stirring the milk, add starch into it. Cook for 10 minutes. If lumps form, press the milk mixture through a sieve.
• Melt the butter in a frying pan, first cutting it into small pieces of arbitrary shape.
• Crush the nuts by rolling a rolling pin over them.
• Add the nuts to a frying pan with oil and fry them until brown.
• Mix the resulting nut mass with the milk mixture.
• Place the mixture in a heavy-bottomed saucepan or cauldron and cover with a heavy lid.
• Place on low heat and simmer for 25–30 minutes.

Walnut halva prepared according to this recipe is served hot.

Oatmeal halva with honey

• peeled sunflower seeds – 0.2 kg;
• oatmeal – 90 g;
• honey – 60 ml;
• vegetable oil – 40 ml;
• water – 60 ml.

Cooking method:

• Toast the oatmeal in a dry frying pan until it begins to give off a nutty aroma.
• Transfer the oatmeal into a bowl and mix it with vegetable oil.
• Toast the sunflower seeds in a dry frying pan for 5 minutes. Grind them to flour.
• Combine the oat mixture with the crushed seeds and mix well.
• Combine honey with water and heat, stirring until the sweet product is completely dissolved. Try not to bring the mixture to a boil so that the honey retains maximum beneficial properties.
• Pour the honey syrup into the container with the remaining ingredients and mix thoroughly.
• Cool the dessert under pressure, cut into cubes or diamonds.

Halva prepared according to this recipe is high in calories, but healthy. If you care about your health, but don’t mind occasionally enjoying something sweet, it’s better for you to prepare halva according to the recipe given.

Halva is a traditional oriental delicacy that is also popular among Europeans. Our compatriots also love this dessert. Homemade halva is tastier and healthier than store-bought halva. Even an inexperienced cook can prepare it if he carefully follows the recommendations in the recipe.