Halva salad. How to turn halvah into a new delicacy? glaze ingredients

Halva is a favorite and familiar delicacy from childhood, the taste of which is simply impossible to confuse with anything else. True fans of this dessert admit that there is nothing better than eating a piece of halva in the evening with a glass of cold milk. But did you know that you can also cook all sorts of goodies with it? For example, it can be an incredibly delicious latte with halva, a cupcake, cookies ... It is halva cookies that we offer you to cook.

The recipe for this cookie is surprisingly simple and based on the classic shortbread cookie. In this case, halva acts as a fat component, and also gives its own unique taste to the finished baking. And thanks to the fat content of halva, the cookies are incredibly crumbly, melting, crispy and tender at the same time.

And even those who like the aroma of halva, but who do not like its too sweet, cloying taste, will also like this recipe: no sugar is added to the composition of the cookies - and it turns out to be slightly sweet thanks to the sweeteners already contained in the halva.

If you are a desperate sweet tooth, then feel free to add powdered sugar to the dough, and adjust its amount to your liking.

Ingredients

• 200 grams white wheat flour
• 100 grams of butter
• 100 grams of sunflower halva
• 1 egg
• 1 teaspoon baking powder for dough
• a pinch of salt

Cooking

Take the butter out of the fridge a couple of hours before making the cookies to soften it up a bit. If you do not have this time, then soften the butter by slightly melting it with a microwave oven.

Beat the butter with a mixer until creamy and fluffy.

Then add the egg to the oil. It must also be at room temperature, otherwise the mass will curl up.

After whipping the butter with the egg, add the crumbled halva to the base.

Beat the mass again until smooth.

Now gradually add flour mixed with baking powder and a pinch of salt.

The dough should be soft enough to be easy to roll into balls.

Separate the dough with a teaspoon and roll into balls. Flatten the balls slightly and place them on a baking sheet lined with parchment paper.

Cookies with halva should be baked at a temperature of 200 degrees for 15-20 minutes until golden brown.

Recipe 1: semolina halva with caramel

Milk - 2.5 cups sugar - 1.5 cup butter - 200g semolina - 1 cup pitted raisins - 1.5 tsp orange zest - 2 tsp orange - 1 pc.

Pour milk into a saucepan and bring to a boil. At this time, pour sugar into another saucepan and melt it over low heat, stirring constantly with a wooden spatula so as not to burn. Once the melted sugar turns light brown, reduce the heat to low and very slowly pour the hot milk into the hot caramel. Then mix the crystallized sugar and again put the pan on a slow fire for 5-10 minutes, so that the sugar dissolves. Then pour the washed raisins and orange zest into the milk, pour in the orange juice and mix.
In the meantime, melt the butter in a clean saucepan, add semolina to it and fry it for 15 minutes, stirring regularly, until the grains turn golden brown. After that, reduce the heat to a minimum and slowly pour in the caramelized milk, mix so that there are no lumps, close the lid tightly and simmer for a few more minutes until the cereal absorbs all the liquid.
Stir the finished halva several times so that it loosens, put on a dish and serve hot.

Recipe 2: Homemade halva from seeds, but without sugar

Perhaps halva is the most famous oriental sweet. It is prepared from various nuts and seeds, most often from sunflower seeds. In Russia, sunflower halva has long been loved and revered, and for good reason, because this delicacy is very useful! True, factory halva is made with a large amount of sugar, which significantly reduces its useful properties. It would be much better to cook halva at home - completely without sugar! Just do not think that homemade halva will turn out savory. Not at all! Instead of sugar, raisins will come out in homemade halvah. Sunflower halva, prepared at home, retains all the benefits, taste and aroma of seeds and raisins. Such sweetness has a high nutritional value and is a natural biologically active food supplement. It contains a large amount of protein, vitamins, macro- and microelements, as well as carbohydrates.
To prepare halva, you will need a food processor or blender - powerful enough to grind the seeds.


1 cup shelled sunflower seeds, ¾ cup raisins, 2-3 tablespoons unrefined sunflower oil. Precisely Unrefined! It will give the halva an additional aroma and taste.
Grind the seeds with a blender at maximum speed. The finer the seeds are ground, the richer the taste of halva will be.
Add raisins to the seeds, continue to grind everything together. We mix.
Add oil, mix again. Scroll with a blender for about a minute.
We mix the homemade halva, take it out and form it with our hands into the shape of the desired shape. You can cover the silicone mold with cling film, put the halva there, tamp it with your hands, and then carefully remove it along with the film. We remove the film - we get a beautiful curly halva.
As you can see, everything is simple.

Halva 3: Homemade halva from seeds, flour, sugar

Halva is a very tasty delicacy, but also very healthy. It helps our body to heal and rejuvenate. It improves digestion and blood circulation. But this dessert is very high-calorie, remember that.

Peeled sunflower seeds - 200 grams Sugar - 50 grams Flour - 150 grams Vegetable oil - 50 milliliters Vanilla sugar - to taste Water - 50 milliliters

1. Peeled seeds will need to be washed and drained. Put the seeds in a heated frying pan without oil and lightly fry. Grind the seeds through a meat grinder, blender or coffee grinder.

2. Reheat the pan. Now let's fry the flour. Pour flour into a dry frying pan and fry until golden brown. Remember to constantly stir the flour. Mix flour with seeds and again pass through a blender or meat grinder.

3. Now you need to prepare the syrup. In a separate bowl, mix water and sugar. If you want a sweeter halva, you can increase the amount of sugar up to 100 g. Place a bowl of sugar water on the fire. Wait for the sugar to dissolve completely and boil the mixture for a few minutes. Pour the syrup into the seeds. Add vegetable oil and vanilla sugar to the mass. Again, mix everything thoroughly.

4. Transfer the finished halva to the mold. Cover it with foil or parchment and place oppression on top. Put the halva in the refrigerator for 10 hours. The halva is ready. Take it out of the refrigerator and cut into small pieces.

Recipe 4: Laddu homemade pea halva

1 full cup shelled peas 180 g butter 2/3 cup powdered sugar 1 tbsp. a spoonful of walnuts (coarsely crushed) 1 tbsp. lies. almonds (coarse) 1 tbsp. lies. coconut flakes Cashews for garnish

Grind peas in a coffee grinder into flour, get 1 1/3 tbsp. flour.
Melt butter in a non-stick skillet over low heat. Add pea flour (or pea + wheat) and fry it for 20 minutes, stirring all the time. At first, the mass will be more crumbly, and then it will become more liquid. Gradually, during the frying process, the pea flour will begin to spread a nutty flavor.
Add crushed nuts (walnuts, almonds, coconut) and fry for another 2 minutes.
REMOVE FROM THE FIRE! add powdered sugar, mix thoroughly. At first, the mass will become thick and crumbly again, but when the sugar bud dissolves, the hot mixture will again become liquid.
Transfer the mixture to a sheet of baking paper, from the cooling mass with a spatula or knife, form a rectangle. Arrange the cashew halves, press lightly. The cooled halva (it can still be slightly warm) is carefully cut into squares, so that each square has a cashew nut.

Recipe 5: Homemade semolina and walnut halva

80 gr rast. oils
100 gr. semolina
200-300 gr. walnuts
200 gr sugar
300 g of water almond essence for an amateur
sugar vanillin
shelled seeds for sprinkling crushed walnuts

Cook sugar syrup from water and sugar in a separate bowl over low heat until the syrup thickens a little.
In another bowl, pour vegetable oil, chopped or chopped walnuts and semolina. Fry all the ingredients together for 3-4 minutes, constantly stirring with a wooden spatula. Then gradually pour sugar syrup (or honey) into a mixture of semolina and nuts. And cook over low heat, stirring, until the whole mass thickens and lags behind the walls of the cauldron, for 10-15 minutes. Add almond essence to taste and mix well. Leave to cool in the form.
Invert onto a serving platter and sprinkle generously with chopped walnuts.
A delicious lean hearty dessert for walnut lovers.

Recipe 6: Homemade sesame paste halva

Tahini (sesame paste) - 2 tbsp. Honey - 2 tbsp. Any nuts - 50 gr Starch - to taste

Homemade halva, what is remarkable, is that you can fantasize in its preparation. I want to tell you a culinary recipe for making homemade halva with sesame paste.
First you need to mix sesame paste with liquid honey, the resulting mixture must be well beaten. After that, it should thicken. After grinding the nuts and add to the mixture. Do not grind the nuts too finely, they will become oily. If ground finely, then add starch to them. Knead a dough-like mass. From it you need to form a brick, which is placed in the refrigerator for the night. In the morning, cut the halva into small pieces with a buttered knife. Form balls out of them, which roll in nut crumbs. You can use any nuts you like.
You can make halva with the addition of dried fruits, chocolate, coconut flakes. Dried fruits can even be soaked in alcohol. After that, grind and roll the balls of homemade halva with them. You will get not only a dessert for tea, but also healthy food for every day for you and your children. Enjoy. Enjoy your meal!

Recipe 7: Raw Halva

Raw foodists eat not only fruits and vegetables, sometimes they regale on all sorts of sweets. Raw food sweets are extraordinary! The main thing is that they are useful, because there are no suspicious additives.

- peeled seeds 1 cup
- 1/2 cup dates
- 1/2 cup raisins

Sort and wash the seeds. Dry in a colander or over low heat in the oven until the moisture evaporates.
Soak dates and raisins in warm water for 30 minutes. Rinse in cold water. Remove the pit from the dates. Squeeze out the moisture from the raisins. Grind the seeds in a blender as finely as possible. Then grind the dates separately. Mix all ingredients in a separate bowl.
Form halva as you like, I made such sweets. And sprinkled with sesame seeds on top.
Put in the refrigerator for an hour.
Eat with pleasure!
You need to store such halva in the refrigerator for no more than two days, so I don’t do much.

You can experiment with the ingredients: add more dates or honey, nuts, dried apricots in pieces. Try roasting the seeds (but then it will no longer be a raw food recipe).
In any case, it turns out very tasty!
Happy tea!

Halva desserts sound strange and unusual, but by adding such a delicacy to your homemade cookbook, you can broaden your horizons and really surprise your guests. In this material you will see a simple and pleasant recipe for halva pie.

To prepare an original treat, you will need ingredients such as:

• 1 glass of flour;
• 1 cup of sugar;
• 100 grams of halva;
• 3 whole eggs;
• Half a cup of roasted peanuts;
• 1 pack of vanillin;
• 0.5 teaspoon of soda quenched with vinegar;
• A little vegetable oil.

The undoubted advantage of this recipe is that it does not require much time and significant financial costs. As a rule, in household use there is everything except nuts and halva. The cooking process is also not particularly difficult.

First of all, we have to find a deep bowl in which we beat the eggs with sugar. You can beat at least with a whisk, at least with a mixer, here it’s how you feel more comfortable. A deep bowl is needed so that when using a mixer, you do not splatter everything around. If you don’t have such a problem, then you don’t need to worry about the depth of the dishes.

Vanillin is added to the workpiece, the mass is again whipped until completely dissolved. The next step is to add half a teaspoon of baking soda with vinegar. Next, a glass of flour is poured into the mass. The mass is stirred until homogeneous.

In another bowl, beat the halva and peanuts. Pour half of the dough onto a well-oiled form, fill it with our filling of halva and nuts on top, and then pour the dough on top.

Such an unusual cake is baked at a temperature of 180-200 degrees for thirty minutes.

Dish decoration

The pie can be served whole or already cut. We suggest cutting it into portions and decorating beautifully.

Melted white chocolate can be a good serving option (a bar of chocolate + a package of heavy cream are melted in a water bath and stirred until thickened). Pour over each of the pieces and sprinkle with cinnamon on top.

Another original and easy way to serve is caramel topping and a few coffee beans. For such a dessert from halva, you can prepare a delicious drink with halva.

Such an unusual drink can be tasted both cold and slightly warm. It is extremely easy to prepare and is ideal for the halva pie proposed above.

For cooking you will need:

• 50 grams of peanut halva;
• Packing of cream of average fat content;
• 130 milliliters of strong brewed coffee;
• 10 ml maple syrup or any other syrup of your choice.

Let's make coffee first. It is best to strain the thick so that the drink is softer and more palatable. Syrup is added to hot coffee, after which the mass is slightly cooled.

In parallel, cream and halva are thoroughly whipped in a blender until smooth. Then strained coffee with cream is added there, and such a “cocktail” is whipped again.

The resulting dense liquid is poured into glasses, sprinkled with cinnamon, decorated with a cinnamon stick and tubules. If desired, you can also make a cap of whipped cream and decorate it with grated mint or some kind of syrup.

Here are some unusual halva desserts that can be quickly and easily prepared at home. The undoubted advantage of both dishes is that they can be pampered not only by adults, but also by small children.

Video recipe for making a pie with halva

A long time ago in Moscow there were two restaurants at restaurants that I loved very much and used them from time to time. One was at the Prague restaurant at the corner of the then Kalininsky Prospekt and Arbat Street, the other was at the Budapest restaurant in the Kuznetsky Most area. The one that was in Budapest (more for baking) was closer and more convenient for me, I used it a little more often. The cakes there were memorable: alas, fatty, but tasty Wenceslas, in which whipped cream was mixed with crispy caramel; unusual, I don't remember its name, with fruits and jelly; square cake Slavyanka, with a subtle taste of halva ...

I loved Slavyanka very much and even got a recipe somewhere. But it only got to the point once: I made this cake for a bachelor party that my future husband was hosting. The cake was a success, not a crumb remained. True, we must pay tribute to my caring then-not-yet-husband, he nevertheless saved for me a tiny piece, literally for one bite, just so that I would know what I had done. Oh, it was very tasty! But since then I have not made this cake - the memories are not pleasant. Do not think what - I'm talking about the process of making a cake. The fact is that the dough for it is baked on baking paper. But in those days, not just baking paper, ordinary paper was not to be found. But it was possible to get tracing paper - the paper used by draftsmen and which could be found in any design bureau (of course, if there were acquaintances in these very bureaus). Housewives who had such an opportunity often used it instead of baking paper. This is how I did it. But ... the biscuit stuck to this very tracing paper. I peeled it off, peeled off, centimeter by centimeter, very carefully so as not to damage the cake. Cinderella work. Exhausted. That's why I threw this recipe out of my head. Although my husband and his friends “remembered” that cake for a long time. In the sense that he was good. And then my notebook with recipes caught my eye, which I started back in my student days. Someone, perhaps, remembers, there were such notebooks in a box with an oilcloth cover worth 44 kopecks called "common notebook". It was in such a common red-brown notebook that I put my recipes. Some are handwritten, some are typewritten, cut and pasted, some are clippings from newspapers and magazines. I began to leaf through this notebook: how many forgotten wonderful recipes are in it! And suddenly I came across a Slavyanka cake. And then my husband's birthday is coming. In general, I risked repeating a forgotten recipe. Of course, nothing stuck to the current paper. This cake was a pleasure to make. Pretty simple. Well, there is nothing to say about the taste - the forgotten taste of Slavyanka from cooking at the Budapest restaurant. A forgotten and resurrected taste from my youth...

Ingredients

For the biscuit:

• 150 g flour
• 150 g sugar
• 6 eggs

For cream:

• 280 g butter
• 170 g sweetened condensed milk
• 80 g halva (preferably tahini, not sunflower)
• 10 g powdered sugar
• 1 yolk
• ½ tsp vanilla extract or 1 tsp. vanilla sugar (optional)

Cooking

• Turn on the oven to warm up to 200 degrees. For the dough, beat the egg and sugar. Add flour and stir. Put the dough on a baking sheet lined with baking paper. Smooth it out and spread it all over the pan. Bake the cake for about 12-15 minutes until golden brown. Cool without removing from paper. Separate the biscuit carefully from the paper. Trim the edges into a rectangle shape. Crumble the scraps in a blender or finely chop with a knife.
• Cut the biscuit into 3 equal parts, for this you can use a ruler. To get a long and narrow cake, which is then easily cut into separate portioned cakes, cut across the baking sheet. Beat butter for cream, add yolk, halva, condensed milk to it. Sprinkle powdered sugar, vanilla. Beat everything with a mixer.
• Fold the cakes in a pile and coat with cream. Spread the cake also on the sides and top. Level the surface with a knife or spatula. Sprinkle crumbs on top and sides. Put the biscuit cake "Slavyanka" with halva for a day so that it is well soaked.

You have a piece of halva lying around at home, but you don’t know what to do with it? Make a cupcake, cake, mannik or coffee with it. See the article for the recipe.

Oh, this halva, a delicacy loved by many! Halva is hearty, tasty, fragrant - a wonderful dessert for tea or a snack. Halva is different:

• with nuts
• with seeds
• with vegetables
• with fruits

Whatever the halva, almost everyone loves it!

Coffee with halva - latte: recipe

The original drink recipe is coffee with the addition of halva. You probably haven't tried this yet. The recipe is interesting for its simplicity of preparation and unusual taste.

Ingredients:

• freshly brewed coffee - 200 ml
• fat milk - 220 ml
• halva - 70 g
• sugar or honey - to taste

Cooking:

• Milk (150 ml) beat together with 60 g of halva with a blender
• Pour the liquid mass into a Turk or saucepan, bring to a boil, while continuing to stir with a spoon or whisk
• Remaining milk (70 ml) froth in a blender or French press
• Pour coffee into a mug, add a sweetener to taste, then pour the mass of heated milk with halva, foam on top
• If desired, latte can be sprinkled with the previously left halva or grated chocolate

Latte with halva - a pleasant warming drink

Take note! Such coffee can be prepared not only with cow's milk, but also with almond or soy milk. The nutty taste of milk goes well with the taste of halva seeds.

Bird's milk cake with halva: recipe

Traditional cake Bird's milk is prepared with everything:

• agar-agar
• lemon cream
• milk chocolate
• bitter chocolate
• fruits
• berries

And with halva, you can also make a bird's milk cake.

Dough Ingredients:

• wheat flour - 180 g
• sugar - 120 g
• butter soft butter - 113 g
• eggs - 1 piece or 40 g
• vanillin - 1 g

Soufflé Ingredients:

• food gelatin - 23 g
• sugar - 350 g
• water - 160 g
• butter soft butter - 200 g
• halva - 60 g
• lemon juice - 30 g
• salt - 3 g
• egg white - 50 g

Glaze Ingredients:

• dark chocolate without nuts - 100 g
• vegetable oil - 25 g

Test preparation:

• Sift the flour so that it does not lie in lumps.
• Beat the eggs into the softened butter in advance, add sugar, beat the mass with a mixer or blender
• After the egg-butter mixture with sugar becomes very fluffy, gradually add flour and mix
• Ready to roll well with a rolling pin and put in a greased (buttered) mold
• Bake 12 minutes at 220 degrees
• Cut the cooled shortbread dough into 2 identical cakes

Soufflé preparation:

• Pour gelatin with cool water for 12 minutes
• Now you need to prepare the "cream": for this you need to beat the butter with condensed milk, gradually adding the latter in a stream
• In the "cream" add finely chopped halva and lemon juice
• For syrup, you need to pour sugar into the water, start cooking until the sugar is completely dissolved, then bring the sweet mixture to a boil and cook for about 5-7 minutes
• Cool the proteins in the refrigerator, then beat them with the addition of citric acid or lemon juice until a strong fluffy foam
• Pour sugar syrup into the protein mass in a thin stream, without ceasing to beat everything. This is necessary so that the protein does not fall off. The mass should become as viscous as caramel
• Melt the gelatin in a saucepan, microwave or in a water bath, add 1-2 tablespoons of the previously obtained caramel, mix
• Add all the gelatin to the caramel, mix
• Add "cream" with halva there, mix

Glaze preparation:

• Melt chocolate any way you like
• Mix it with vegetable oil so that there is no delamination

Cake preparation:

• Pour the first layer into a cheesecake tin.
• Put the soufflé on the cake, cover with another cake on top
• If the soufflé is still left, put it on top
• Remove the cake to cool and set in the refrigerator
• Once the soufflé has hardened, drizzle with glaze and put back in the fridge.

Cake Bird's milk with halva can be decorated with flowers from cream or mastic

Cake Slavyanka with halva: recipe according to GOST

Slavyanka cake consists of several biscuit cakes, generously smeared with cream and sprinkled with biscuit crumbs.

The most important thing in such cakes is to properly bake the biscuit itself. The cream is prepared very simply, usually there are no problems with it.

Dough Ingredients:

• wheat flour - 180 g
• sugar - 180 g
• eggs - 5 pcs., or 200 g

Cream Ingredients:

• butter soft - 250 g
• condensed milk with sugar - 200 g
• powdered sugar - 10 g
• halva - 100 g
• yolk - 1 pc., or 20 g

Test preparation:

• Sift the flour through a fine sieve so that there are no lumps or impurities.
• Separate the whites from the yolks. Make sure that the yolks do not get into the whites, otherwise the whites will not whip
• Add half the sugar to the yolks and beat until the yolks are milky white.
• Proteins begin to beat with a mixer, adding half of the remaining sugar. After a couple of minutes, add the remaining sugar. Beat until firm peaks
• Pour the whites to the yolks, gently mix from the bottom up with a spatula, without changing direction (left to right or right to left)
• Now immediately pour all the flour into the egg mixture, also gently mixing with a spatula. This procedure must be carried out quickly and carefully so as not to tighten the flour.
• Pour the dough into the mold, after lubricating it with oil, bake until cooked at a temperature of 200 degrees. Ready biscuit or not check with a toothpick. If it is dry, the biscuit is ready.
• After baking, remove the biscuit from the mold, let it cool completely and cut into 2 layers of the same thickness.
• Cut the sides of both layers and grate into crumbs

Cream preparation:

• Beat good quality soft butter with a mixer until it begins to increase in size.
• After that, add powdered sugar, crushed halva into crumbs, the yolk gradually, pour in the condensed milk with sugar in a thin stream, without ceasing to beat

Cake preparation:

• Lubricate each cake with cream, connect them together
• Apply the cream on the top layer, sides, spread evenly
• Sprinkle top with biscuit crumbs
• Place in the fridge to let the cream harden and the biscuit soak in the cream and become slightly damp.

Cake with halva Slavyanka

How to make cream with halva for a cake

Cream with halva has a special aroma. It's slightly fatter than regular buttercream, but also more delicious.

Such a cream is suitable both for a layer of cakes and pastries, and for decorating them. It keeps its shape well, subject to temperature conditions, does not flow. With it, you can easily create roses, turrets, patterns on the cake.

Ingredients:

• butter soft butter - 300 g
• powdered sugar - 300 g (you may need a little more, or a little less)
• halva - 70 g
• condensed milk with sugar - 100 g
• vanillin - 1 g

Cooking:

• Pass halva through a meat grinder, finely chop with a knife or grind in a blender
• Beat the butter with a mixer until it doubles in volume.
• Then gradually add the powdered sugar, beating constantly.
• Next, add condensed milk in several stages, while not ceasing to beat
• The next step is to add crushed halva and vanilla, beat for the last time

Cream with halva for a layer of Medovik cake

Halva boilies: recipe

Boilies are not a dish, they are bait for fish, mainly for carps. But you can cook it from halva and semolina. If you are a great fishing lover, take note of this recipe!

Ingredients:

• halva - 120 g
• egg - 40 g or 1 pc.
• semolina - 75 g
• cornmeal - 80 g
• poppy - optional

Cooking:

• Grind halva into crumbs using a blender, kitchen knife, food processor or meat grinder
• Beat the egg lightly so that the yolk mixes with the protein into a more or less homogeneous mass.
• Combine flour, semolina, halva and egg, knead the dough
• You can add poppy seeds directly to the finished dough
• Now cut the dough into several identical pieces, roll each piece into a tube, cut into small pieces and roll each piece into a ball
• Now these balls need to be welded. To do this, place them in a colander or a metal sieve, and lower the sieve into boiling water. Cook no more than 5 minutes
• Take out the boilies and dry them on a towel
• Store in the freezer

Moldavian halva roll: recipe

Roll in Moldavian is called vertuta. Usually it is cooked with cottage cheese, cheese (brynza), potatoes, greens. But even with a sweet filling, the vertut diverges with a bang!

Dough Ingredients:

• wheat flour - 350 g
• egg - 2 pcs. or 80 g
• melted butter - 20 g
• water - 120 g
• vegetable oil - 20 g

Filling Ingredients:

• halva - 300-400 g
• sour cream - 100 g

Test preparation:

• Sift the flour from impurities on the table, form a slide, make a hole in it and drive in an egg and water with vegetable oil
• Knead the elastic dough, constantly stretching it and greasing it with melted butter.

Filling preparation:

• Grind halva with sour cream or beat in a blender

Roll preparation:

• Put the stuffing on the dough spread with your hands, wrap it like a strudel in a roll. The dough can tear, so you need to do this very carefully.
• Roll the roll into a spiral, brush with egg and put in a mold or on a baking sheet greased with butter
• Bake until ready in the oven

Recipe for cookies with halva

Crumbly shortcrust pastry with halva is a great find for housewives. The pleasant texture of the dough is emphasized by the consistency of halva, its unique aroma.

Ingredients:

• flour - 220 g
• soft butter - 150 g
• halva - 150 g
• salt - 1 tsp
• baking powder - 1 tsp
• eggs - 1 pc. or 40 g

Cooking:

• Beat soft butter at room temperature with a blender or mixer until airy.
• Add the egg to the butter, beat again until the mass becomes homogeneous.
• Then add halva, crushed to a crumb state, to the butter-egg mixture, knead
• Now add the sifted flour, knead the elastic dough
• Shape into balls and bake for less than 20 minutes in the oven

round cookies with halva

Important! You can not knead the shortbread dough for a long time, otherwise the butter may melt and the cookies will delaminate or not work at all.

Pie with halva, recipe

This cake is perfect for a festive table or a modest home dinner. Experienced housewives will prepare such a pie at the level of intuition, because the recipe is extremely simple.

Dough Ingredients:

• premium wheat flour - 310 g
• sugar 120 g
• butter - 200 g
• yeast - 20 g
• eggs - 20 g
• baking powder - 1 tsp
• salt - 1 tsp
• sour cream - 100 g

Filling Ingredients:

• halva - 300 g
• honey - 100 g
• high-fat cream (the fattest) - 150 g
• nuts (almonds, walnuts or peanuts) - 120 g
• egg - 20 g
• corn starch - 5-7 g

Test preparation:

• Make sweet warm water, add yeast there. Leave out for 15-20 minutes
• Mix all wet ingredients separately, dry ingredients separately.
• Add yeast diluted in water to liquid, mix
• Now gradually add the dry mixture (flour, sugar, salt, baking powder), carefully knead the elastic dough. The dough will be elastic if you did everything in the right sequence.
• Set the dough aside for 15-20 minutes, during which time you can prepare the filling
• Preheat oven to 200 degrees
• Roll out the dough into 2 layers, put the first layer on a greased baking sheet, top with the filling and the second layer. Pinch the edges, brush with egg or sugar water, put in the oven for 25 minutes

Filling preparation:

• Mix halva with honey, grind to crumbs
• Add nuts, cream, eggs, starch crushed in advance, mix
• You can add sugar if you think the filling is not very sweet

pie with halva in the oven

How to cook buns with halva?

For those who are tired of buns with marzipan, chocolate, lemon and raisins, there is a recipe for very tender halva buns. Do not be lazy and be sure to cook this dish to please guests, family and work colleagues.

Dough Ingredients:

• flour - 250 g
• eggs - 80 g or 2 pcs.
• soft butter - 180 g
• sugar - 100 g
• baking powder 1 tsp
• salt - 1 tsp
• milk, if the dough is dry

Filling Ingredients:

• halva - 250 g
• fat cream - 100 g
• honey - 70 g
• spices (cinnamon, cloves, cardamom, vanillin) - optional
• nuts - optional

Filling preparation:

• Halva cut, put in a blender, all other ingredients are there, mix
• If low sugar, sweeten

Cooking buns:

• Mix all liquid ingredients with a mixer or blender with a special nozzle, add salt, sugar, beat again until the sugar is completely dissolved
• Now, separately in a bowl, mix the baking powder and flour, sift, pour in portions to the liquid ingredients
• Knead the dough very well, at the end it should turn out to be homogeneous, soft, without lumps of unmixed flour.
• Now roll out the dough on a table dusted with flour in a thin layer, it is desirable that the rolled out dough has the shape of a rectangle.
• Now spread the filling of halva, honey, cream and other ingredients on the whole dough, roll up
• Cut the roll into pieces
• Brush each piece with the egg mixture and place on a baking sheet.
• Bake until ready

Cupcake with halva: recipe

Cake with halva is an alternative for any cupcake for tea. It turns out sweet, but not cloying. Even beginners can handle the recipe

Ingredients:

• wheat flour - 180 g
• eggs - 120 g or 3 pcs.
• sugar - 100 g
• fat sour cream - 100 g
• refined sunflower oil - 100 g
• cocoa powder - 30 g
• salt - 3-4 g
• halva - 120-150 g

Cooking:

• Beat eggs with sugar and salt
• Pour sour cream, refined vegetable oil into the egg mixture, beat with a mixer or blender
• Mix cocoa powder and flour, sift through a fine sieve
• Pour the flour mixture into the egg, while constantly stirring.
• Now cut the halva into small pieces, combine with the dough, mix
• Pour the dough into a form covered with parchment or simply greased with oil and sprinkled with flour.
• Bake like a regular cake until cooked at 200-220 degrees

Attention! It is best to cook such a cake in a form without a middle, because the center may not be baked. You can also add nuts, seeds, dried fruits along with halva.

Mannik with halva: recipe

Such a mannik will fall in love with those who give a clear preference for the sweets of the east. An unusual combination of semolina, cocoa and halva will also appeal to children who love chocolate.

Ingredients:

• wheat flour - 175 g
• sugar - 180 g
• semolina - 100 g (or a glass)
• eggs - 120 g or 3 pcs.
• kefir, fermented baked milk or curdled milk - 300 g
• cocoa - 60-80 g
• high-quality butter - 150 g
• soda - 1 tsp
• halva - 150 g

Cooking:

• Soak the semolina in kefir (curdled milk, ryazhenka) for half an hour or until the semolina is completely swollen
• Mix eggs with sugar until the latter is completely dissolved and beat with a bender
• Add butter to the egg-sugar mixture, beat. The oil will not dissolve, it will be grains, lumps. This is fine
• Pour cocoa into semolina, mix, then add soda
• Add the semolina mixture to the egg mixture, beat
• Sift flour through a fine sieve
• Pour flour into liquid ingredients in portions, mix
• Now you need to chop the halva with a kitchen knife and add it to the almost ready dough
• Pour the dough into the form in which the mannik will be baked.
• Bake at 200 degrees until cooked

Vareniki with halva, recipe

Such tender, juicy, literally melting in your mouth dumplings with halva. This recipe is not very popular, usually people are surprised when they hear about its existence, but this dish is delicious! If your family is no longer surprised by anything - prepare such dumplings for them!

Ingredients:

• ready-made dough for dumplings - 500 g
• halva - 200 g

Cooking:

• Roll out the dough into a thin layer
• Using notches or molds, cut out circles from it.
• Put a piece of halva in each circle, pinch the edges
• You need to cook such dumplings for only a couple of minutes after boiling exactly until the moment until the dough is boiled well

Take note! Vareniki with halva can be sprinkled with powdered sugar when serving, and not very sweet syrup can be used as a sauce, or you can prepare mint or nut sauce yourself.

the most tender dumplings with halva - you must try it!

Millet porridge with halva recipe

Millet porridge is an old Russian dish. There has long been a recipe for making millet porridge with halva. Have you tried this amazing recipe yet? Not? Then read on and try it!

Ingredients:

• millet groats - 250 g
• sugar - 70 g
• milk - 300 g
• water - 300 g
• salt - 1 tsp
• halva - 90 g
• vanilla or cinnamon - to taste

Cooking:

• Rinse the millet under running cold water at least 7 times
• Put water to boil
• Pour pure millet into boiling salted water, bring to a boil again
• As soon as half of the water has evaporated, and the millet has increased by about 1.5 times, pour in the milk
• Cook millet porridge almost until cooked
• While millet is cooking, finely chop the halva
• 5 minutes before the porridge is ready, add spices, halva and sugar to it, boil it, turn it off and let it brew under the covers (upret) for at least half an hour. During this time, spices and halva will dissolve their aroma and soak the porridge with it.

millet porridge with halva for breakfast - a boost of energy

A long time ago in Moscow there were two restaurants at restaurants that I loved very much and used them from time to time. One was at the Prague restaurant on the corner of the then Kalininsky Prospekt and Arbat Street, the other was at the Budapest restaurant in the Kuznetsky Most area. The one that was in Budapest (more for baking) was closer and more convenient for me, I used it a little more often. The cakes there were memorable: alas, fatty, but tasty Wenceslas, in which whipped cream was mixed with crispy caramel; unusual, I don't remember its name, with fruits and jelly; square cake Slavyanka, with a subtle taste of halva ...

I loved Slavyanka very much and even got a recipe somewhere. But it only got to the point once: I made this cake for a bachelor party that my future husband was hosting. The cake was a success, not a crumb remained. True, we must pay tribute to my caring then-not-yet-husband, he nevertheless saved for me a tiny piece, literally for one bite, just so that I would know what I had done. Oh, it was very tasty!

But since then I haven’t made this cake - the memories are not pleasant. Do not think what - I'm talking about the process of making a cake. The fact is that the dough for it is baked on baking paper. But in those days, not just baking paper, ordinary paper was not to be found. But it was possible to get tracing paper - the paper used by draftsmen and which could be found in any design bureau (of course, if there were acquaintances in these same bureaus). Housewives who had such an opportunity often used it instead of baking paper. This is how I did it.

But ... the biscuit stuck to this very tracing paper. I peeled it off, peeled off, centimeter by centimeter, very carefully so as not to damage the cake. Cinderella work. Exhausted. That's why I threw this recipe out of my head. Although my husband and his friends “remembered” that cake for a long time. In the sense that he was good.

And then my notebook with recipes caught my eye, which I started back in my student days. Someone, perhaps, remembers, there were such notebooks in a box with an oilcloth cover worth 44 kopecks called "common notebook". It was in such a common red-brown notebook that I put my recipes. Some are handwritten, some are typed, cut and pasted, some are clippings from newspapers and magazines. I began to leaf through this notebook: how many forgotten wonderful recipes are in it! And suddenly I came across a Slavyanka cake. And then my husband's birthday is coming. In general, I risked repeating a forgotten recipe.

Of course, nothing stuck to the current paper. This cake was a pleasure to make. Pretty simple. Well, there is nothing to say about the taste - the forgotten taste of Slavyanka from the culinary at the Budapest restaurant. A forgotten and resurrected taste from my youth...

Cake Slavyanka

Ingredients

For the biscuit:

• 150 g flour
• 150 g sugar
• 6 eggs

For cream:

• 280 g butter
• 170 g sweetened condensed milk
• 80 g halva (preferably tahini, not sunflower)
• 10 g powdered sugar
• 1 yolk
• ½ tsp vanilla extract or 1 tsp. vanilla sugar (optional)

Cooking

Preheat oven to 200 C (400 F).

Prepare dough.

Beat eggs and sugar until light foam. Add flour, mix quickly. Do not knead for a long time, otherwise the dough will be tough.

On a baking sheet (I have 29x42 cm) put baking paper. Pour the dough into the middle and smooth it with a knife or spatula over the entire baking sheet.

Bake for approximately 12-15 minutes. The biscuit is ready when it begins to lightly golden.

Cool down on paper.

Carefully separate the biscuit from the paper. Trim the edges to make an even rectangle. Cut the rectangle into three pieces. I cut across the baking sheet to get a long, narrow cake that looks nice and cuts nicely into brownies. For accuracy and convenience, you can use a ruler.

Grind the trimmings in a food processor into crumbs (or cut very finely with a knife).

Layer cakes with cream. Cover the cake with cream on top and sides. Smooth with a knife or spatula. Sprinkle crumbs on top and sides.

Let it soak (preferably at least a day).

For cream: beat butter, add halva, condensed milk, egg yolk, powdered sugar, vanilla. Whisk.

You have a piece of halva lying around at home, but you don’t know what to do with it? Make a cupcake, cake, mannik or coffee with it. See the article for the recipe.

Oh, this halva, a delicacy loved by many! Halva is hearty, tasty, fragrant - a wonderful dessert for tea or a snack. Halva is different:

• with nuts
• with seeds
• with vegetables
• with fruits

Whatever the halva, almost everyone loves it!

Coffee with halva - latte: recipe

The original drink recipe is coffee with the addition of halva. You probably haven't tried this yet. The recipe is interesting for its simplicity of preparation and unusual taste.

Ingredients:

• freshly brewed coffee - 200 ml
• full fat milk - 220 ml
• halva - 70 g
• sugar or honey - to taste

Cooking:

• Milk (150 ml) beat together with 60 g of halva with a blender
• Pour the liquid mass into a Turk or saucepan, bring to a boil, while continuing to stir with a spoon or whisk
• Remaining milk (70 ml) froth in a blender or French press
• Pour coffee into a mug, add a sweetener to taste, then pour a mass of heated milk with halva, foam on top
• If desired, latte can be sprinkled with the previously left halva or grated chocolate

Take note! Such coffee can be prepared not only with cow's milk, but also with almond or soy milk. The nutty taste of milk goes well with the taste of halva seeds.

Bird's milk cake with halva: recipe

Traditional cake Bird's milk is prepared with everything:

• agar-agar
• lemon cream
• milk chocolate
• bitter chocolate
• fruits
• berries

And with halva, you can also make a bird's milk cake.

Dough Ingredients:

• wheat flour - 180 g
• sugar - 120 g
• butter soft butter - 113 g
• eggs - 1 pc or 40 g
• vanillin - 1 g

Soufflé Ingredients:

• food gelatin - 23 g
• sugar - 350 g
• water - 160 g
• soft butter - 200 g
• halva - 60 g
• lemon juice - 30 g
• salt - 3 g
• egg white - 50 g

Glaze Ingredients:

• dark chocolate without nuts - 100 g
• vegetable oil - 25 g

Test preparation:

• Sift the flour so that it does not lie in lumps.
• Beat the eggs into the softened butter in advance, add sugar, beat the mass with a mixer or blender
• After the egg-butter mixture with sugar becomes very fluffy, gradually add flour and mix
• Ready to roll well with a rolling pin and put in a greased (buttered) mold
• Bake 12 minutes at 220 degrees
• Cut the cooled shortbread dough into 2 identical cakes

Soufflé preparation:

• Pour gelatin with cool water for 12 minutes
• Now you need to prepare the "cream": for this you need to beat the butter with condensed milk, gradually adding the latter in a stream
• In the "cream" add finely chopped halva and lemon juice
• For syrup, you need to pour sugar into the water, start cooking until the sugar is completely dissolved, then bring the sweet mixture to a boil and cook for about 5-7 minutes
• Cool the proteins in the refrigerator, then beat them with the addition of citric acid or lemon juice until a strong fluffy foam
• Pour sugar syrup into the protein mass in a thin stream, without ceasing to beat everything. This is necessary so that the protein does not fall off. The mass should become as viscous as caramel
• Melt the gelatin in a saucepan, microwave or in a water bath, add 1-2 tablespoons of the previously obtained caramel, mix
• Add all the gelatin to the caramel, mix
• Add "cream" with halva there, mix

Glaze preparation:

• Melt chocolate any way you like
• Mix it with vegetable oil so that there is no delamination

Cake preparation:

• Pour the first layer into a cheesecake tin.
• Put the soufflé on the cake, cover with another cake on top
• If the soufflé is still left, put it on top
• Remove the cake to cool and set in the refrigerator
• Once the soufflé has hardened, drizzle with glaze and put back in the fridge.

Cake Slavyanka with halva: recipe according to GOST

Slavyanka cake consists of several biscuit cakes, generously smeared with cream and sprinkled with biscuit crumbs.

The most important thing in such cakes is to properly bake the biscuit itself. The cream is prepared very simply, usually there are no problems with it.

Dough Ingredients:

• wheat flour - 180 g
• sugar - 180 g
• eggs - 5 pcs., or 200 g

Cream Ingredients:

• soft butter - 250 g
• condensed milk with sugar - 200 g
• powdered sugar - 10 g
• halva - 100 g
• yolk - 1 pc., or 20 g

Test preparation:

• Sift the flour through a fine sieve so that there are no lumps or impurities.
• Separate the whites from the yolks. Make sure that the yolks do not get into the whites, otherwise the whites will not whip
• Add half the sugar to the yolks and beat until the yolks are milky white.
• Proteins begin to beat with a mixer, adding half of the remaining sugar. After a couple of minutes, add the remaining sugar. Beat until firm peaks
• Pour the whites to the yolks, gently mix from the bottom up with a spatula, without changing direction (left to right or right to left)
• Now immediately pour all the flour into the egg mixture, also gently mixing with a spatula. This procedure must be carried out quickly and carefully so as not to tighten the flour.
• Pour the dough into the mold, after lubricating it with oil, bake until cooked at a temperature of 200 degrees. Ready biscuit or not check with a toothpick. If it is dry, the biscuit is ready.
• After baking, remove the biscuit from the mold, let it cool completely and cut into 2 layers of the same thickness.
• Cut the sides of both layers and grate into crumbs

Cream preparation:

• Beat good quality soft butter with a mixer until it begins to increase in size.
• After that, add powdered sugar, crushed halva into crumbs, the yolk gradually, pour in the condensed milk with sugar in a thin stream, without ceasing to beat

Cake preparation:

• Lubricate each cake with cream, connect them together
• Apply the cream on the top layer, sides, spread evenly
• Sprinkle top with biscuit crumbs
• Place in the fridge to let the cream harden and the biscuit soak in the cream and become slightly damp.

How to make cream with halva for a cake

Cream with halva has a special aroma. It's slightly fatter than regular buttercream, but also more delicious.

Such a cream is suitable both for a layer of cakes and pastries, and for decorating them. It keeps its shape well, subject to temperature conditions, does not flow. With it, you can easily create roses, turrets, patterns on the cake.

Ingredients:

• butter soft butter - 300 g
• powdered sugar - 300 g (you may need a little more, or a little less)
• halva - 70 g
• condensed milk with sugar - 100 g
• vanillin - 1 g

Cooking:

• Pass halva through a meat grinder, finely chop with a knife or grind in a blender
• Beat the butter with a mixer until it doubles in volume.
• Then gradually add the powdered sugar, beating constantly.
• Next, add condensed milk in several stages, while not ceasing to beat
• The next step is to add crushed halva and vanilla, beat for the last time

Halva boilies: recipe

Boilies are not a dish, they are bait for fish, mainly for carps. But you can cook it from halva and semolina. If you are a great fishing lover, take note of this recipe!

Ingredients:

• halva - 120 g
• egg - 40 g or 1 pc.
• semolina - 75 g
• cornmeal - 80 g
• poppy - optional

Cooking:

• Grind halva into crumbs using a blender, kitchen knife, food processor or meat grinder
• Beat the egg lightly so that the yolk mixes with the protein into a more or less homogeneous mass.
• Combine flour, semolina, halva and egg, knead the dough
• You can add poppy seeds directly to the finished dough
• Now cut the dough into several identical pieces, roll each piece into a tube, cut into small pieces and roll each piece into a ball
• Now these balls need to be welded. To do this, place them in a colander or a metal sieve, and lower the sieve into boiling water. Cook no more than 5 minutes
• Take out the boilies and dry them on a towel
• Store in the freezer

Moldavian halva roll: recipe

Roll in Moldavian is called vertuta. Usually it is cooked with cottage cheese, cheese (brynza), potatoes, greens. But even with a sweet filling, the vertut diverges with a bang!

Dough Ingredients:

• wheat flour - 350 g
• egg - 2 pcs. or 80 g
• melted butter - 20 g
• water - 120 g
• vegetable oil - 20 g

Filling Ingredients:

• halva - 300-400 g
• sour cream - 100 g

Test preparation:

• Sift the flour from impurities on the table, form a slide, make a hole in it and drive in an egg and water with vegetable oil
• Knead the elastic dough, constantly stretching it and greasing it with melted butter.

Filling preparation:

• Grind halva with sour cream or beat in a blender

Roll preparation:

• Put the stuffing on the dough spread with your hands, wrap it like a strudel in a roll. The dough can tear, so you need to do this very carefully.
• Roll the roll into a spiral, brush with egg and put in a mold or on a baking sheet greased with butter
• Bake until ready in the oven

Recipe for cookies with halva

Crumbly shortcrust pastry with halva is a great find for housewives. The pleasant texture of the dough is emphasized by the consistency of halva, its unique aroma.

Ingredients:

• flour - 220 g
• soft butter - 150 g
• halva - 150 g
• salt - 1 tsp
• baking powder - 1 tsp
• eggs - 1 pc. or 40 g

Cooking:

• Beat soft butter at room temperature with a blender or mixer until airy.
• Add the egg to the butter, beat again until the mass becomes homogeneous.
• Then add halva, crushed to a crumb state, to the butter-egg mixture, knead
• Now add the sifted flour, knead the elastic dough
• Shape into balls and bake for less than 20 minutes in the oven

Important! You can not knead the shortbread dough for a long time, otherwise the butter may melt and the cookies will delaminate or not work at all.

Pie with halva, recipe

This cake is perfect for a festive table or a modest home dinner. Experienced housewives will prepare such a pie at the level of intuition, because the recipe is extremely simple.

Dough Ingredients:

• wheat flour of the highest grade - 310 g
• sugar 120 g
• butter - 200 g
• yeast - 20 g
• eggs - 20 g
• baking powder - 1 tsp
• salt - 1 tsp
• sour cream - 100 g

Filling Ingredients:

• halva - 300 g
• honey - 100 g
• high-fat cream (the fattest) - 150 g
• nuts (almonds, walnuts or peanuts) - 120 g
• egg - 20 g
• corn starch - 5-7 g

Test preparation:

• Make sweet warm water, add yeast there. Leave out for 15-20 minutes
• Mix all wet ingredients separately, dry ingredients separately.
• Add yeast diluted in water to liquid, mix
• Now gradually add the dry mixture (flour, sugar, salt, baking powder), carefully knead the elastic dough. The dough will be elastic if you did everything in the right sequence.
• Set the dough aside for 15-20 minutes, during which time you can prepare the filling
• Preheat oven to 200 degrees
• Roll out the dough into 2 layers, put the first layer on a greased baking sheet, top with the filling and the second layer. Pinch the edges, brush with egg or sugar water, put in the oven for 25 minutes

Filling preparation:

• Mix halva with honey, grind to crumbs
• Add nuts, cream, eggs, starch crushed in advance, mix
• You can add sugar if you think the filling is not very sweet

How to cook buns with halva?

For those who are tired of buns with marzipan, chocolate, lemon and raisins, there is a recipe for very tender halva buns. Do not be lazy and be sure to cook this dish to please guests, family and work colleagues.

Dough Ingredients:

• flour - 250 g
• eggs - 80 g or 2 pcs.
• soft butter - 180 g
• sugar - 100 g
• baking powder 1 tsp
• salt - 1 tsp
• milk, if the dough is dry

Filling Ingredients:

• halva - 250 g
• fat cream - 100 g
• honey - 70 g
• spices (cinnamon, cloves, cardamom, vanillin) - optional
• nuts - optional

Filling preparation:

• Halva cut, put in a blender, all other ingredients are there, mix
• If low sugar, sweeten

Cooking buns:

• Mix all liquid ingredients with a mixer or blender with a special nozzle, add salt, sugar, beat again until the sugar is completely dissolved
• Now, separately in a bowl, mix the baking powder and flour, sift, pour in portions to the liquid ingredients
• Knead the dough very well, at the end it should turn out to be homogeneous, soft, without lumps of unmixed flour.
• Now roll out the dough on a table dusted with flour in a thin layer, it is desirable that the rolled out dough has the shape of a rectangle.
• Now spread the filling of halva, honey, cream and other ingredients on the whole dough, roll up
• Cut the roll into pieces
• Brush each piece with the egg mixture and place on a baking sheet.
• Bake until ready

Cupcake with halva: recipe

Cupcake with halva is an alternative for any cupcake for tea. It turns out sweet, but not cloying. Even beginners can handle the recipe

Ingredients:

• wheat flour - 180 g
• eggs - 120 g or 3 pcs.
• sugar - 100 g
• fat sour cream - 100 g
• refined sunflower oil - 100 g
• cocoa powder - 30 g
• salt - 3-4 g
• halva - 120-150 g

Cooking:

• Beat eggs with sugar and salt
• Pour sour cream, refined vegetable oil into the egg mixture, beat with a mixer or blender
• Mix cocoa powder and flour, sift through a fine sieve
• Pour the flour mixture into the egg, while constantly stirring.
• Now cut the halva into small pieces, combine with the dough, mix
• Pour the dough into a form covered with parchment or simply greased with oil and sprinkled with flour.
• Bake like a regular cake until cooked at 200-220 degrees

Attention! It is best to cook such a cake in a form without a middle, because the center may not be baked. You can also add nuts, seeds, dried fruits along with halva.

Mannik with halva: recipe

Such a mannik will fall in love with those who give a clear preference for the sweets of the east. An unusual combination of semolina, cocoa and halva will also appeal to children who love chocolate.

Ingredients:

• wheat flour - 175 g
• sugar - 180 g
• semolina - 100 g (or a glass)
• eggs - 120 g or 3 pcs.
• kefir, fermented baked milk or curdled milk - 300 g
• cocoa - 60-80 g
• high-quality butter - 150 g
• soda - 1 tsp
• halva - 150 g

Cooking:

• Soak the semolina in kefir (curdled milk, ryazhenka) for half an hour or until the semolina is completely swollen
• Mix eggs with sugar until the latter is completely dissolved and beat with a bender
• Add butter to the egg-sugar mixture, beat. The oil will not dissolve, it will be grains, lumps. This is fine
• Pour cocoa into semolina, mix, then add soda
• Add the semolina mixture to the egg mixture, beat
• Sift flour through a fine sieve
• Pour flour into liquid ingredients in portions, mix
• Now you need to chop the halva with a kitchen knife and add it to the almost ready dough
• Pour the dough into the form in which the mannik will be baked.
• Bake at 200 degrees until cooked

Vareniki with halva, recipe

Such tender, juicy, literally melting in your mouth dumplings with halva. This recipe is not very popular, usually people are surprised when they hear about its existence, but this dish is delicious! If your family is no longer surprised by anything, prepare such dumplings for them!

Ingredients:

• ready-made dough for dumplings - 500 g
• halva - 200 g

Cooking:

• Roll out the dough into a thin layer
• Using notches or molds, cut out circles from it.
• Put a piece of halva in each circle, pinch the edges
• You need to cook such dumplings for only a couple of minutes after boiling exactly until the moment until the dough is boiled well

Take note! Vareniki with halva can be sprinkled with powdered sugar when serving, and not very sweet syrup can be used as a sauce, or you can prepare mint or nut sauce yourself.

Millet porridge with halva recipe

Millet porridge is an old Russian dish. There has long been a recipe for making millet porridge with halva. Have you tried this amazing recipe yet? Not? Then read on and try it!

Ingredients:

• millet groats - 250 g
• sugar - 70 g
• milk - 300 g
• water - 300 g
• salt - 1 tsp
• halva - 90 g
• vanilla or cinnamon - to taste

Cooking:

• Rinse the millet under running cold water at least 7 times
• Put water to boil
• Pour pure millet into boiling salted water, bring to a boil again
• As soon as half of the water has evaporated, and the millet has increased by about 1.5 times, pour in the milk
• Cook millet porridge almost until cooked
• While millet is cooking, finely chop the halva
• 5 minutes before the porridge is ready, add spices, halva and sugar to it, boil it, turn it off and let it brew under the covers (upret) for at least half an hour. During this time, spices and halva will dissolve their aroma and soak the porridge with it.

Video: DELICIOUS CAKE WITH HALVA IN THE MULTI COOKER, BAKING IN THE MULTI COOKER #RECIPES FOR THE MULTI COOKER