Uzbek halva. Samarkand halva: homemade recipes

Hello everyone who stopped by!!

Who doesn't love to eat something delicious? It is unlikely that there will be such people))) For me, the word “delicious” is associated with the word “sweet”. I’m ready to stuff myself with chocolates and cakes all day long... if I only allowed myself to)) Unfortunately, my figure won’t thank me for such a mockery, and all these sweets are not healthy. It can be difficult to find something tasty that also has an adequate composition.

As an alternative to candy, I sometimes buy nuts or dried fruit from a local grocery store. On my last trip there, I came across a new product - Uzbek halva. Taste - chocolate and cream with pistachios. Naturally, I couldn’t pass by))) So what kind of delicacy is this? Let's figure it out now!

Where did you buy it? At a local oriental sweets shop. As an alternative, on the website you can find many types of Uzbek halva with delivery throughout Russia.

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

Package

I purchased halva in packaged form, 500g. It was a tightly closed transparent plastic container, which made me very happy - the product did not become weathered in the display case, dust did not settle on it, or worse.

On top of the container there was a label informing me that this was indeed Uzbek halva, and also indicated the composition of the product.

What's in it?

I was very impressed with the composition even when I bought it:

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

Halva is made from completely natural ingredients. And did you notice? - it doesn’t even contain sugar!! Girls who watch their figure will understand my delight))

Consistency, smell

The consistency of the halva pieces is quite dense; the sunflower halva we are used to is looser and more crumbly. When broken, you feel the plasticity of the mass, which is a bit like plasticine.

The halva holds its shape perfectly; when you break a piece, you get two halves, and there are practically no small crumbs (remember what would happen to our ordinary halva, if you tried to break it - all your hands, the whole table, and if you were really unlucky, then the floor would be in crumbs). This property of Uzbek halva made me very happy; you can safely eat it with your hands and not worry about the cleanliness of your hands and surrounding objects.

Smell I would say creamy chocolate with notes of honey and nuts. This is an interesting mix, without one distinct note.

Color. As you can see, the halva is two-color. The milk part has a creamy tint, the chocolate part has a chocolate tint.

Let's try..

When I first read the ingredients and saw honey there, I was afraid that it would be very noticeable in the halva. But I really don’t like it, I don’t like this product at all, although I understand that it is very useful. But no... fortunately for me, the honey is not felt at all. Thanks to him, the halva has a pleasant sweetness, but there is no characteristic aftertaste.

What else is there in the taste of Uzbek halva, besides sweetness? You can feel the creamy chocolate notes, and you can also clearly smell the pistachios - they can be seen with the naked eye, they are finely detailed and densely distributed throughout the halva.

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

By the way, about the nuts on top))) When I first opened the box of halva, I immediately saw THEM - nuts!!! And involuntarily the hand reached out to them with the goal of digging them out of a piece of halva and eating them)) But that was not the case - as it turned out, the nuts there were not whole, but only small pieces. For decoration, so to speak. Bummer comrades)))

For comparison, I can say that Uzbek halva vaguely reminiscent of sweet toffee, which was sold in my childhood - not viscous toffee-candies, but such brown toffee in the form of tiles. Only Uzbek halva is less sweet, it also contains a mixture of delicious nuts and healthy cedar oil with honey.

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

☆☆☆ Let's draw conclusions ☆☆☆

Uzbek milk chocolate halva has the following advantages:

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

Disadvantages - you can eat a lot))) it’s very tasty.

Bon appetit everyone!!

And for lovers of interesting sweet desserts, I suggest you take a look at a couple more of my reviews:

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

The history of halva began in the fifth century BC. Just imagine how many centuries this sweetness has come to us! Iran is considered the birthplace of halva, but when it appeared in Russia is not known for certain. There are many varieties of this delicacy. Samarkand halva is incredibly tasty. We will look at its recipes today.

Halva of any kind is useful for us, which is directly related to the component composition of the product. Firstly, it is quickly and easily digested and absorbed. Secondly, this sweetness contains a lot of vegetable fats. And thirdly, it is rich in proteins, amino acids and minerals. We can say that in one small piece of halva there is half of the periodic table!

If we talk specifically about Samarkand halva, then, first of all, it is worth noting that it is prepared on the basis of pistachios. And they are rich in fiber, which improves intestinal function and also removes toxins and waste from the body. This halva helps break down cholesterol plaques and maintain the elasticity and softness of vascular walls.

Attention! Samarkand halva speeds up the recovery process after serious illnesses.

But the beneficial properties of oriental sweets do not end there. So, halva has the following effects on our body:

• activates brain activity;
• improves reproductive function;
• acts as a prevention of atherosclerosis;
• replenishes the body's energy reserves;
• activates the protective function of our body;
• increases resistance to infectious diseases.

But halva practically does not harm us. The main thing is to eat it in reasonable quantities. So, experts advise consuming no more than 30 g of this sweetness per day.

Samarkand halva is contraindicated in the development of the following ailments:

• allergies;
• diathesis;
• periodontal disease and caries;
• pancreatitis;
• diabetes mellitus;
• obesity;
• formation of stones in the bladder and kidneys.

Note! If you have any chronic illnesses, you should consult a specialist before consuming halva!

Classic recipe for oriental sweets

Samarkand halva prepared at home will be natural and healthy. Its composition, as already mentioned, includes pistachios, and the technology for making the sweet is simple.

Compound:

• 400 ml milk;
• 300 g granulated sugar;
• 2 tbsp. l. ghee;
• 0.2 kg pistachios.

Advice! You can complement the taste of halva with sesame seeds and walnuts.

Preparation:

1. Pour milk into a cast iron container.
2. Chop the pistachios and add to the milk.
3. Add granulated sugar and melted butter.
4. Stir the resulting mixture without being lazy and bring to a boil on a medium burner.
5. Reduce the heat and simmer the mixture, stirring it.
6. As soon as you see that the milk has almost boiled down, turn off the burner.
7. Take a mold and pour the halva mixture into it.
8. When the delicacy hardens, cut it into pieces of any shape. Ready!

Attention! Samarkand halva has quite a high energy value. Its calorie content per 100 g of product is almost 300 Kcal.

Samarkand halva has different methods of preparation. The recipe at home with sesame seeds is quite simple, and as a result you will get a truly royal delicacy!

Compound:

• 50 ml refined sunflower oil;
• 0.2 kg sesame seeds;
• 100 ml filtered water;
• 1 tbsp. sifted wheat flour;
• 150 g sugar.

Preparation:

Uzbek dessert

Another type of oriental sweet is halva with walnuts. Everyone in your household will love this dessert!

Compound:

• 130 g ghee;
• 130 g sifted flour;
• 500 ml milk;
• 0.2 kg granulated sugar;
• 0.5 tbsp. peeled walnuts;
• 2 tbsp. l. sesame seeds.

Preparation:

Note! By sprinkling halva with sesame seeds, you increase the beneficial properties of the sweetness. The Japanese have proven that sesame helps slow down the aging process and rejuvenates the body.

Halva in dietetics

The Eastern symbol of the sweetness of life refers to those foods that can and should be eaten with various diets. And this is contrary to stereotypes that in a treatment or weight loss regime, all sweets should be excluded. After all, halva does not contain much sugar. Some of its varieties have a honey or fructose base. And varieties such as gluten-free, bean or carrot have earned a reputation as dietary products.

Halva contains the same amount of protein compounds as in meat products. Plant protein is also necessary for humans to build the muscular system, just like animal protein. Therefore, halva is recommended for nutrition of athletes and people with an active lifestyle.

Contraindications

The reasons that limit the consumption of halva are the following diseases and body reactions:

1. diabetes mellitus;
2. liver diseases;
3. pancreatitis;
4. obesity;
5. atopic dermatitis and individual intolerance to the components of halva.

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

Those who are on a diet should take into account the calorie content of the food included in a single meal. And if for dessert you plan to eat a piece of halva - classic or dietary, then the main part of lunch (breakfast) should be low-calorie.

Composition, types of calorie content and BZHU

There are many varieties of halva: modern food technologies make it possible to improve the classic recipe and improve its taste. But the base of the product consists of such constant components as nuts, seeds, flour. And depending on the base, there are three main types: classic halva made from sunflower seeds, nut halva and tahini halva (from sesame seeds).

Sunflower or Classic

The most common is sunflower halva; the product composition includes a paste-like mass of seeds, caramel made from molasses or sugar. Its calorie content is expressed by an average of 500/550 kcal per 100 gram serving of halva. 50% here is occupied by carbohydrates, which provoke an energy surge, and the remaining 50% is distributed between vegetable proteins and unsaturated fats, which do not harm the level of cholesterol in the blood.

The nutritional benefits of sunflower halva are undeniable: it is rich in vitamins B2, E, PP. Also, the beneficial properties of sweets are due to the presence of iron, potassium, copper, calcium, phosphorus and a sufficient amount of dietary fiber and maltose. And it goes well with additional ingredients - chocolate, candied fruits, coconut flakes and other flavorings.

Nut or Peanut

A characteristic feature of this type of favorite dessert is that it can be based on various nuts (almonds, cashews, hazelnuts, etc.) or a mixture of them. Peanuts, although they belong to the legume family, are also considered a valuable raw material for nut halva. It produces a delicious product with great dietary advantages over the classic version. So, peanut halva has a lower calorie content: the indicator does not reach 500 kcal. And the vitamin composition remains at the same level. Periodic consumption of peanut treats (20 grams per day) is an excellent prevention of osteoporosis and memory impairment.

In the same series, halva with pistachios is popular, the composition of which includes flour, milk caramel and kernels of your favorite nuts. A rarer option is when pistachio dessert is made from delicate nut paste. It is classified as an aphrodisiac product and is recommended on romantic dates.

Tahini or Sesame

Sesame halva is a typical sweet for Central Asian cuisine. Its basis is made up of whole sesame seeds or their middle part - in this case it is called tahini. The vitamin and mineral composition does not suffer from these factors: in both cases, the product is saturated with vitamins F and E, zinc, manganese, calcium, and magnesium.

Calorie content is expressed as 470 kcal per 100 gram serving. It is noteworthy that this variety has the highest content of serotonin - the main natural antidepressant, the hormone of joy. The concentration of ascorbic acid in this product is another nutritional advantage that allows us to recommend sesame dessert for cancer prevention.

How to choose halva?

To ensure that the taste of your favorite dessert does not disappoint, but brings true gastronomic pleasure and undoubted benefits to the body, you need to take note of a few tips:

1. When purchasing, give preference to a product that you can consider. Blind packaging, for all its colorfulness and attractiveness, can hide a low-quality confectionery product.
2. When assessing the “appearance” of the dessert, pay attention to the uniformity of the mass. It should flake, crumble easily, but not crumble under light pressure. And no unnecessary elements on the surface - grains, sugar drops, husks, etc.
3. The composition of halva excludes the dark color. Usually, a darkened mass indicates the expiration of its shelf life.
4. If the seller allows you to try sweetness (in a specialized department, at the market), then the selection criterion is taste: moderately sweet, without bitterness. Also, a high-quality product literally melts in your mouth and does not stick to your teeth.

Any type of fresh delicacy is useful for hematopoiesis and gastrointestinal function. The naturalness of the components and folic acid in the composition make it possible to include halva in the diet of pregnant women and the list of “beauty products”.

how to prepare Uzbek white halva

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

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

   Pistachio halva
   For the recipe you will need:
   - pistachio nuts (shelled) - 1.5 cups
   - water - 1 glass
   - milk - 2 tbsp. l.
   - sugar - 1/2 cup
   - butter or ghee - 5 tsp.
   - vanilla essence - a few drops.
   
   Add a drop of vanilla essence and stir, then place on the prepared baking sheet and smooth out. Leave to cool completely, then cut into 20 squares with a saw blade.
   This halva can be stored in the refrigerator for 2-3 weeks.

2. Peanut halva

   Fry the nuts, peel and grind through a fine grinder twice. Fry the flour in a frying pan until golden brown, mix with nuts and mix thoroughly. Pour sugar into a saucepan, add water and cook syrup. Pour it into the nuts and beat quickly. Let cool.

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

3. We prepare the following halva:

   PISTACHI HALVA,

   1.5 cups peeled pistachio nuts; 1 glass of boiling water; 2 tbsp. spoons of milk; 0.5 cups sugar; 4.5 teaspoons butter or ghee; a few drops of vanilla essence.
   Place the pistachios in a wide bowl, pour boiling water over them and leave to soak for 30 minutes. Grease an 18x18 square pan.
   Thoroughly drain the pistachios and place in a mixer or food processor fitted with the metal blades. Add milk and grind to a fine crumble. Add sugar and stir. Heat a deep non-stick frying pan, add butter and melt over low heat. Add the nut butter and cook for about 15 minutes, stirring constantly, until thickened.
   Add a splash of vanilla essence and stir, then place on the prepared baking sheet and smooth out. Leave to cool completely, then cut into 20 squares with a saw blade.
   Bon appetit!

4. HALVA WITH MILK IN UZBEK STYLE
   Ingredients:
   3 tbsp. spoons of flour, 1 tbsp. spoon of ghee, 2 cups of milk, 1/2 cup of sugar.
   Preparation
   Dissolve the melted butter in a deep frying pan, then add the sifted flour, mix thoroughly and fry until the flour turns brown.
   After this, add a little water and stir again so that there are no lumps.
   Boil milk, add sugar and stir until it is completely dissolved. Then combine the milk syrup with the fried flour and cook over low heat until the mass thickens.
   Place the finished halva in greased molds and compact. When the halva has cooled, cut it into portions and serve.

Halva is not only tasty, but also healthy, and when prepared independently, it is also completely natural.

Cooking process:

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

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

Peanut halwa recipe

Products:

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

Cooking process:

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

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

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