How to make halva in Indian

We are used to that halva is made from ground sunflower seeds, sesame seeds, sugar or honey. Different in India. Halva is made here in a completely different way - most often from toasted semolina with the addition of milk syrup, sugar, nuts and dried fruits.

Indian halva more like crumbly sweet pudding. It is best eaten hot. It is sold in shops with sweets, it costs from 10-20 rupees (about 6-12 rubles) per 100 grams. The Indians pronounce its name as "halava".

Halva is loved both in the north and in the south. In the north, they can often offer vegetable halva for dessert or even as a snack - it is made from carrots, pumpkin or sweet potatoes. Grated vegetables are boiled in cream or milk until thickened. And fruit halva is very sweet, it is eaten with baked goods. And in Kozhikode in Kerala in the south of India they make halva by special recipe, it is called Kozhikkodan Halwa. It is made from maida (grade wheat flour), ghee, coconut, cashews, pineapple, etc. Karutha aluva made from rice is also popular in the south. This halva is almost black.

Sooji halwa- halva from semolina,
Sooji gajar halwa- from semolina with carrots,
Sooji besan halwa- from semolina and chickpea flour,
Gajar Halwa- carrot,
Aate ka Halwa - wheat halva,
Kaju Halwa - cashew nut
Badam ka halwa- almond.

Make halva simply, all the ingredients for many types of halva are familiar to us. You need to choose quality butter. It is better to use light brown unrefined sugar, which is available in many supermarkets, both in Russian packaging and imported (Denmark, Great Britain). In India, they put more sugar than in the above recipe. It takes about half an hour to cook.

Halva from semolina with raisins

2 3/4 cups (650 ml) milk
1 1/2 cups (300 g) sugar
1/2 tsp nutmeg,
1/4 cup (35 g) raisins
1 cup (200 g) butter (better ghee)
1 1/2 cups (225 g) semolina
2 tsp orange peel or
1/4 cup woodland or walnuts or other additives (see below)
juice of one lemon

1) Slowly melt the sugar in a cast iron, cauldron or thick-walled saucepan over low heat, stirring constantly so as not to burn. If there is no iron pot, see another option below.
2) Turns light brown - reduce heat and slowly pour in hot (!) Milk. Sugar crystallizes.
3) Leave to dissolve over low heat.
4) Melt butter in a frying pan (saucepan), fry in it semolina for 15 minutes, stirring regularly, until slightly brown.
5) Add raisins, zest and juice (or nuts) to caramelized milk.
6) Pour this mixture into the semolina.
7) Stir once or twice: break up the lumps, then simmer for a few minutes under a lid to absorb the liquid.
8) Stir a few times to loosen it up.
9) It is best to eat halva hot. It can be heated by holding the saucepan in a large bowl of hot water... In this case, it must be kneaded, it will become more airy.

Another variant- if there is no cast iron or thick-walled pan. Immediately pour hot milk with sugar or water with sugar and spices into the semolina.

Tested additives: vanilla, cinnamon, cardamom, saffron, nutmeg, various toasted nuts, fresh fruits, especially plums, apricots and peaches. All this should be added not at the last moment, but to cook a little together.

Carrot halva

900 g fresh carrots,
3/4 cup (150g) butter
2 cups (500ml) milk
3/4 cup (150g) sugar
3 tbsp. spoons of raisins,
3 tbsp. tablespoons of almonds (or cashews), sliced ​​and lightly fried,
1/2 teaspoon ground cardamom

1) Grate the carrots on a fine grater and fry for 10 minutes in melted butter over medium heat, stirring frequently.
2) Add milk, sugar, raisins, almonds. Cook for another 20-30 minutes, until it turns into homogeneous mass.
3) Cool, make a layer 2.5 cm thick, sprinkle with cardamom. Cut into pieces and serve as a dessert.

Today we have sweets from India. Halva in Indian cuisine is not only the set of products to which we are accustomed (seeds, nuts, butter, sugar, honey), but also completely original combinations, for example, prepared on the basis of khoi (specially dried cottage cheese (ricotta) with milk powder) and oil) with various additives.

We will have Indian carrot halva with double cardamom and nutmeg. Cook together!

A simple recipe for Indian halva Indian cuisine step by step with a photo. Easy to cook at home in 20 min. Contains only 290 calories.

• Preparation time: 20 min
• Cooking time: 20 minutes
• Calorie count: 290 kcal
• Servings: 6 servings
• Occasion: Dessert, snack, breakfast

• Complexity: Simple recipe
• National cuisine: Indian kitchen
• Type of dish: Desserts and pastries

Ingredients for six servings

• Cardamom 10 g
• Cardamom beans 10 pcs.
• Khoya 90 g
• Carrots 500 g
• Ground nutmeg 1 pinch
• Walnuts 9 pcs.
• Sugar 400 g

Step by step cooking

1. We will need for Indian carrot halva following products: ready-made or home-cooked khoya, carrots, sugar, spices (cardamom and nutmeg, where nutmeg can be substituted for 4 teaspoons of cinnamon), nuts.
2. Grate the peeled carrots on a fine grater (but not the finest, so that it is not puree).
3. Stew the grated carrots in a dry frying pan to get rid of excess moisture.
4. Add sugar to the dried carrots.
5. Peel the cardamom seeds.
6. Add all the spices (cardamom beans, cardamom powder (2 tsp) and ground nutmeg) to the sweet carrot mass. We constantly mix the halva.
7. When the sugar is completely dissolved, add 3 full tablespoons of the khoi we made ourselves.
8. We knead on small fire Indian halva until completely homogeneous.
9. Our Indian halva is ready! We lay it out in portions.
10. And decorate with halves of walnuts. Serve with tea or milk. Enjoy your gastronomic experience!

Gili kichri, a dish of rice, peas and spinach -

it popular dish from rice, vegetables and peas is cooked for about an hour. It is hearty and goes well for lunch. He is loved both in Calcutta and in the south of India. They cook like almost everyone indian dishes, immediately before a meal or 1-2 hours before it. Gili kichri can be served with vegetable salad, for example, with cucumber tomato wright.

How to make gili kichri
1.5 cups medium to long grain rice
1 ¼ cup mung dal or regular peas,
¼ cups ghee or butter,
3 bay leaves,
1 tablespoon finely chopped fresh ginger
2 carnations,
2 teaspoons of salt
1 teaspoon turmeric
¼ teaspoon grated nutmeg,
225 g finely chopped fresh spinach,
3 finely chopped tomatoes.

Dal - this is how any legumes are called in India: peas, beans, lentils. Mung-dal is known in Russia as "mash". They are small green beans with a small white stripe in the middle. The simultaneous consumption of rice and legumes helps to better absorb useful material from both products.

For soups, sauces and other dishes, it is best to take peeled mung-dal, which is pale yellow in color. You can buy it in Indian goods stores. In St. Petersburg, for example, you can find it in the Himalaya store on 1st Sovetskaya Street. It costs from 70 rubles per package (400-500 g).

Spinach can be used frozen, preferably whole.

1) Rinse the dal and rice, leave in water for one hour, dry.
2) Fry Bay leaf, ginger and cloves in heated ghee or butter in a cauldron or thick-walled saucepan, add rice and dal.
3) Fry, stirring occasionally, for 8-10 minutes until the oil is absorbed.
4) Pour water 5 cm above the rice with dal, add salt, turmeric, nutmeg, stir and bring to a boil. If you use other types of legumes - the cooking time may increase, then it is better to cook them separately until almost cooked, and then cook them along with the rice.
5) Close the lid tightly and cook over medium or low heat for about 30 minutes, gradually reducing the heat. Add a little water if necessary.
6) Then add the chopped spinach and tomatoes, stir gently and close the lid. Cook for about 15 minutes more. At the same time, the kichri must remain moist. At the end of cooking, stir until the finished kichri sticks to the bottom of the pan.

Panir shaq - steamed spinach with cheese -

In the south of India, steamed spinach with cheese is very popular. It is usually served with wheat cakes and rice, and sometimes as an independent dish.

It is quite simple to prepare it, almost all the ingredients can be bought in Russia. The dish is prepared just before the meal and served hot. It takes 20-30 minutes to cook.

Classic recipe paneer shaka

450 g fresh spinach without stems (can be replaced with frozen),
1 tablespoon ghee
2 teaspoons ground coriander
½ teaspoon turmeric
¼ teaspoon ground hot red pepper,
1/2 teaspoon garam masala (spice mix)
2 pinches of asafoetida (you can do without it),
3 tablespoons of water
2/3 cup sour cream (optional)
225g paneer (good Adyghe cheese),
1 teaspoon salt
½ teaspoon sugar

Usually asafoetida and garam masala, a special mixture of spices, are used for this dish. If not, then you can add curry, but then reduce the amount of red pepper and and turmeric.

There are two types of frozen spinach on sale: whole, rolled into balls, and chopped - in portions or in a solid frozen sheet. Take the whole one.

Rinse the spinach, drain and chop. Heat the ghee in a saucepan over medium heat, fry the ground spices for a few seconds. Add spinach and simmer over low heat until soft - about 10 minutes. Put sour cream or cream, with them the taste is softer, and the Adyghe cheese, cut into cubes, salt, sugar, stir and cook for about five minutes on low heat.

You can fry the cheese with spices first. It is advisable to choose the Adyghe cheese, which does not crumble, but to the pan correct cheese and should not stick. Then add the frozen spinach and, a little later, the cream. The picture shows Adyghe cheese slightly fried.

Raita - Indian Yogurt Salad -

Raita, a salad with yogurt, is a very common dish in India. In the summer, it is served for lunch almost every day. Eaten with spicy food - it contrasts well with hot and spicy dishes, helps to extinguish the "fire in the mouth". This dish is quite simple to make.

The name "raita" comes from the word "paradise" - the seeds of black mustard (in Russia, this spice can be bought in Indian stores and markets). In Gujarat, every such salad is necessarily made with black mustard seeds, but in northern India it is customary to add Indian cumin, fried without oil and crushed to the raits.

Yoghurt must be taken either at home (see the recipe "How Yoghurt is Made in India"), or store-bought, which is sold under the names "katyk" and "matsoni" (produced by "Chistaya Liniya"). An obligatory component of the right is fresh herbs... In India, cilantro is most commonly used in this dish, but other herbs can also be used.

Khira Wright
Grated cucumbers in mint yogurt

½ teaspoon of cumin seeds (cumin),
2 medium cucumbers
1 ¼ cup of yogurt
½ teaspoon salt
¼ teaspoon ground red pepper

2 tbsp. tablespoons of sesame or other vegetable oil
Fresh mint

1. Grate cucumbers, salt, leave for 10-20 minutes, then squeeze out excess juice.
2. Grate or chop the radish (you can do it without radishes).
3. Finely chop the herbs (cilantro, parsley, dill, etc.). You can also add fresh mint.
4. Pour yogurt or a mixture of yogurt and sour cream into a bowl, add red pepper, beat with a fork until smooth. Add cucumbers and radishes, stir.
5. In a small skillet or ladle, heat vegetable oil over medium heat. Fry black mustard seeds in 2 tablespoons of vegetable oil. Fry until they stop cracking and turn gray.
6. Pour the oil along with the fried seeds into the yoghurt and cucumber mixture and stir.
7. Refrigerate for 1.5-2 hours. During this time, it is well saturated with spices. Eat chilled.

Kakri Wright
Cucumber salad with yogurt

½ tsp cumin seeds,
2 medium cucumbers
1 ¼ cup of yogurt
½ tsp garamasala,
½ tsp salt,
¼ tsp ground black pepper

1. Grate cucumbers coarsely, salt, leave for 10 minutes, then squeeze out excess juice.
2. Grate or finely chop the radish. Chop greens (cilantro, parsley, dill and Beijing salad).
3. Fry the cumin in a dry skillet.
4. Mix yogurt with herbs and spices, stir well.
5. Add cucumbers and radishes, stir.
6. Refrigerate for 1.5-2 hours.

Tamatar Wright
Tomatoes seasoned with yogurt

Another popular Wright in India is with tomatoes. Better to use sturdy tomatoes or remove seeds. You can take small tomatoes, cut them into quarters. From greens, it is better to take fresh cilantro leaves, basil or dill.

2 cups yogurt, or a mixture of 1 ½ cups yogurt and 1/3 cup sour cream.
¾ teaspoon salt
1 pinch of white or black pepper
3-4 strong, medium-sized tomatoes
1 tbsp. a spoonful of vegetable oil (sesame or others.)
1 teaspoon black mustard seeds
1/3 pod (or to taste) green hot peppers, seeded and thinly sliced
Cilantro, basil, or dill for garnish

1. Pour in yoghurt (or a mixture of yoghurt and sour cream), add salt and pepper. Beat with a fork until smooth.
2. Peel the tomatoes and cut into 1.5 cm cubes. Dip into yogurt without stirring.
3. Refrigerate for several hours (or continue without refrigeration).
4. Heat oil in a skillet or bowl. In hot, but not steaming oil, throw mustard seeds and green hot peppers... When the mustard seeds begin to crack and turn gray, pour the seasoning into the salad and stir gently. After pouring the oil, serve immediately. Decorate with a sprig of greenery.

Lassi - a drink made from dairy products -

Yogurt can be used to make namkin lassi and mithi lassi, salty and sweet lassi, India's most popular refreshing dairy drinks. In fact, it is yogurt diluted with water with additives.

The consistency of lassi resembles milkshake, but much less high in calories. The simplest lassi is made from yogurt, sugar and crushed ice.

The photo shows a banana lassi. It can be done at any time of the year, but it is especially good in warm seasons. It is better to first beat the bananas to chop them as much as possible, and then add water, yogurt and honey, and beat again. Can be made with ripe mango, strawberry, raspberry. Very tasty! It is recommended to first dissolve sugar or honey in a small amount of warm water.

Mithi lassi
(sweet yoghurt drink)

4 cups yogurt
3 cups of cold water
6 tbsp. tablespoons of sugar or 5 tbsp. l. honey,
2 teaspoon rose water
¼ teaspoon of ground cardamom,
Crushed ice (optional).
You can add a pinch of nutmeg.

Beat everything until frothy, serve chilled. Instead of rose water, you can add 3 tablespoons. lemon juice, 3 tablespoons flavored syrup, 1/2 cup mashed cherries, ripe bananas, or ripe mangoes.

Namkin lassi
(salty yogurt drink)

1 teaspoon cumin seeds, toasted and ground.
4 cups yogurt
3 cups of water
3 tablespoons lemon juice
2 teaspoons of salt (it is worth reducing, in our opinion, this is a lot)
Crushed ice (optional)
You can add mint.

Mix all ingredients except cumin in a mixer. Pour the mixture into glasses, sprinkle with a pinch of chopped cumin on top. Serve chilled or at room temperature. If done with mint, mix in a blender until the mint leaves turn into a paste (about 30 seconds). You can garnish a glass of mint yogurt with a mint leaf.

Lassi is good for breakfast or in the morning, not recommended in the evening. Yogurt can be made at home (see detailed recipe How yogurt is made in India). You can also use store products that are sold under the names yogurt or katyk (produced by Chistaya Liniya) or Bulgarian yogurt. You can also buy yogurt in some cities at the markets, for example, in St. Petersburg - at Kuznechny.

By the way: yogurt, about half diluted with water, is ayran or tan in the Caucasian tradition. Perhaps the lassi will come out of the store ayran or tan, but we have not tried it.

How yogurt is made in India -

In India homemade yogurt- dahi - eaten as often as cereals, vegetables and legumes. It is made from whole milk, sometimes even cream and sourdough. If you dilute yogurt with water, you get lassi - a light fermented milk drink that quenches your thirst well.

Yoghurt is also used for cooking nutritious salads- wright. Yogurt or lassi, not water, is served in India with spicy dishes - it is able to extinguish a fire in the mouth.

Sometimes you can hear that kefir is eaten in India, but this is not so. Yogurt and kefir - fundamentally different drinks... Are eating dairy products either in the morning or at lunchtime, but not in the evening, and even more so at night. Yogurt and salads with it are best consumed in the warm season, while in winter, when the fire of digestion is intensified, the number of milk dishes is increased in the diet.

Classic yogurt recipe:

Milk. It is best made from home or state farm milk. Store-bought milk is fine too, but use pasteurized milk instead of sterilized milk.

Leaven. You can buy ready-made yogurt (katyk) from the Chistaya Liniya firm, there is also yogurt on the market, for example, in St. Petersburg - on Kuznechny. You can use Bulgarian yoghurt sold in Finland. It is believed that the culture improves over the years where it is fermented continuously for many years. Yogurt for sourdough should be fresh and sweetish; if you ferment milk with sour yogurt, the resulting yogurt will also be sour.

1) Boil milk, you can even darken it for thickness.
2) Pour into a glass jar or dish in which you will prepare yogurt. Cool to a temperature where the finger suffers for a while (count to 15).
3) Put the starter culture - 2 tablespoons on a half liter jar, stir.
4) Wrap up. The temperature should be 30-43 degrees. If the house is cool, you can put it near the battery (but not on it) or in the oven. Try not to move the saucepan!
5) After 5-6 hours, check whether the milk is curdled, that is, whether it has become dense and thick. If not curtailed, keep checking. The maximum time is 12 hours.
6) As soon as the milk curdles, put it in the refrigerator, otherwise the bacteria will continue to work. Try not to shake the finished yogurt.
7) It is better to eat yogurt within 3 days, the maximum storage time is 4-5 days.

If you ferment early, when the milk is still hot, or if you forget to get it on time, it can curdle. Then instead of yogurt, you will have to make pies. If you ferment milk that is too cold, it can be liquid. Now there are yogurt makers on sale that control the temperature themselves. In fermented yogurt, when it begins to thicken, you can add berries and pieces of fruit. Sometimes it is tinted with a piece of beet.

By the way, yogurt is made this way not only in India, but also in other countries, for example, in Greece, Bulgaria and the Middle East. Matsoni (Georgian), matsun (Armenian), katyk (Central Asian), yourt (Turkish), lyaban zabaadin (Arabic), sour milk (Bulgarian), yaurti (Greek) etc. - all these are the names of yoghurt, that is, a product fermented with the culture of the Bulgarian bacillus. For example, in the Stavropol Territory it is called "sourdough", but the recipe completely coincides with yogurt.

The difference from curdled milk: it is obtained from unboiled sour milk, while yogurt is made from boiled milk, but the sourdough is still the same - Bulgarian stick.
But yogurt differs sharply from kefir both in taste and in the culture itself and the effect on the body. Yogurt has a huge distribution area in the world, unlike kefir, which is eaten in the Caucasus, and now in Russia.

Since yogurt is fermented milk, it has the same nutritional value... It is rich in calcium, proteins, fats, carbohydrates, phosphorus, vitamins A, D and a complex of vitamins of group B. Yogurt promotes the growth of E. coli, thereby improving digestion and destroying harmful bacteria that cause many intestinal diseases. The lactose in yoghurt helps the body to digest the calcium and phosphorus it contains, and the yoghurt itself is absorbed faster than milk. In one hour, the body digests yogurt by 91 percent, while milk by 32 percent.

Halva in Indian -

We are used to the fact that halva is made from ground sunflower seeds, sesame seeds, sugar or honey. Different in India. Halva is made here in a completely different way - most often from toasted semolina with the addition of milk syrup, sugar, nuts and dried fruits.

Indian halva is more like crumbly sweet pudding. It is best eaten hot. It is sold in shops with sweets, it costs from 10-20 rupees (about 6-12 rubles) per 100 grams. The Indians pronounce its name as "halava".

Halva is loved both in the north and in the south. In the north, they can often offer vegetable halva for dessert or even as a snack - it is made from carrots, pumpkin or sweet potatoes. Grated vegetables are boiled in cream or milk until thickened. And fruit halva is very sweet, it is eaten with baked goods. And in Kozhikode in Kerala in the south of India, halva is made according to a special recipe, it is called Kozhikkodan Halwa. It is made from maida (a variety of wheat flour), ghee, coconut, cashews, pineapple, etc. Karutha aluva made from rice is also popular in the south. This halva is almost black.

Sooji Halwa - semolina halva,
Sooji gajar Halwa - from semolina with carrots,
Sooji besan Halwa - made from semolina and chickpea flour,
Gajar Halwa - carrot
Aate ka Halwa - wheat halva,
Kaju Halwa - cashew nut
Badam ka Halwa - almond.

It is easy to make halva, all the ingredients for many types of halva are familiar to us. You need to choose quality butter. It is better to use light brown unrefined sugar, which is available in many supermarkets, both in Russian packaging and imported (Denmark, Great Britain). In India, they put more sugar than in the above recipe. It takes about half an hour to cook.

Halva from semolina with raisins

2 3/4 cups (650 ml) milk
1 1/2 cups (300 g) sugar
1/2 tsp nutmeg
1/4 cup (35 g) raisins
1 cup (200 g) butter (better ghee)
1 1/2 cups (225 g) semolina
2 teaspoons orange peel or
1/4 cup hazelnuts, walnuts, or other additives (see below)
juice of one lemon

1) Slowly melt the sugar in a cast iron, cauldron or thick-walled saucepan over low heat, stirring constantly so as not to burn. If there is no iron pot, see another option below.
2) Turns light brown - reduce heat and slowly pour in hot (!) Milk. Sugar crystallizes.
3) Leave to dissolve over low heat.
4) Melt the butter in a frying pan (saucepan), fry the semolina in it for 15 minutes, stirring regularly, until slightly brown.
5) Add raisins, zest and juice (or nuts) to caramelized milk.
6) Pour this mixture into the semolina.
7) Stir once or twice: break up the lumps, then simmer for a few minutes under a lid to absorb the liquid.
8) Stir a few times to loosen it up.
9) It is best to eat halva hot. It can be warmed up by keeping a saucepan in a large bowl of hot water. At the same time, it must be kneaded, it will become more airy.

Another option is if there is no cast iron or thick-walled pan. Immediately pour hot milk with sugar or water with sugar and spices into the semolina.

Proven additives: vanilla, cinnamon, cardamom, saffron, nutmeg, various toasted nuts, fresh fruits, especially plums, apricots and peaches. All this should be added not at the last moment, but to cook a little together.

Carrot halva

900 g fresh carrots,
3/4 cup (150g) butter
2 cups (500ml) milk
3/4 cup (150g) sugar
3 tbsp. spoons of raisins,
3 tbsp. tablespoons of almonds (or cashews), sliced ​​and lightly fried,
1/2 teaspoon ground cardamom

1) Grate the carrots on a fine grater and fry for 10 minutes in melted butter over medium heat, stirring frequently.
2) Add milk, sugar, raisins, almonds. Cook for another 20-30 minutes, until it turns into a homogeneous mass.
3) Cool, make a layer 2.5 cm thick, sprinkle with cardamom. Cut into pieces and serve as a dessert.

Also see How to find halva in Egypt

Carrot halva made from Russian products looks like real Indian.

Semolina halva is best eaten hot. But you can mold balls from it and decorate with half a cashew nut or almond.

Compiled by Elena Kogutovskaya, Elvi Usmanova, photo by Elena Kogutovskaya
A source -

Having familiarized yourself with what halva is made of, you will be able to expand your knowledge of creating your favorite delicacy and learn about impressive useful properties product. Eastern sweetness, especially if you cook it yourself, it will become a worthy dessert for a cozy homemade tea party.

How is halva useful?

Halva, whose benefits and harms to the body are due to the elements and vitamins contained in the base component, can become not only a delicious dessert for those with a sweet tooth, but also a dish that has a beneficial effect on the body as a whole.

1. Sunflower sweets are a source of B vitamins, due to which they have a beneficial effect on the nervous and cardiovascular system. The content of all kinds of proteins is highly valued in the product, dietary fiber, vitamins E, D.
2. Nut or peanut halva, in addition to its high content of vitamins PP, D, B2 and B6, is a source of folic acid, promotes the regeneration of body cells and rejuvenation.
3. Sesame and tahini halva are an excellent antioxidant and a source of many vitamins and elements, which together help slow down the growth of cancer cells and prevent their formation. Consuming sweets, it will be possible to strengthen the body, fill it with energy.
4. Any kind of halva is contraindicated in diabetes mellitus, exacerbations of diseases of the gastrointestinal tract, obesity.

What is halva made of?

Halva, the composition of which may vary depending on which product is taken as the basis for making sweets, is prepared from natural products. With the right technology and without the addition of preservatives, the oriental delicacy is excellently stored for up to two months.

1. Peeled sunflower seeds, nuts or sesame seeds are used as a base component to create a dessert.
2. Another constant component used to make halva is sugar, honey or caramel.
3. To give the delicacy base the desired texture and color, soap root extract is added to it.

Sunflower halva

Homemade halva will undoubtedly turn out to be tastier and healthier than purchased counterparts. It does not contain preservatives often added to an industrial product, all kinds of stabilizers and other harmful impurities. Composition sunflower halva homemade extremely simple and accessible to everyone.

Ingredients:

• peeled sunflower seeds - 0.5 kg;
• flour - 0.5 cups;
• sugar - 1 glass;
• water - 75 ml;
• oil - 150 ml.

Preparation

1. The seeds are fried in a dry frying pan until they are creamy.
2. Transfer the seeds to a blender container and grind until tender puree.
3. Saute flour in the same frying pan until creamy, pour it over the crushed seeds and punch again with a blender.
4. Caramel-colored syrup is boiled from water and sugar.
5. Pour oil into the caramel in a thin stream, and then stir in a mixture of seeds and flour.
6. Transfer the mass into a mold, allow to cool and freeze in the refrigerator.

Takhinny halva - what is it made of?

Halva, the recipe of which will be described below, is prepared from peeled sesame seeds, which are pre-soaked in boiling water for at least two hours. For final cleaning, the seeds are washed in a saline solution, so that the shell settles to the bottom, and the kernels float to the surface, after which they are collected, washed and fried. It will be possible to avoid such a process, which is difficult to carry out at home, by using ready-made tahini paste.

Ingredients:

• tahini pasta - 4.5 tbsp. spoons;
• honey - 3 tbsp. spoons.

Preparation

1. Combine honey and tahini paste, mix.
2. Transfer the mass into a mold, send it to the refrigerator for several hours.
3. After it hardens, it is cut into portions, sprinkled with sesame seeds, nuts if desired.

Indian halva

The following recommendations are for those wishing to know how to make halva according to the Indian recipe. This technology differs from any usual oriental one and is performed with semolina or with the addition of grated carrots, boiled with milk to a homogeneous pasty mass. In addition to nutmeg, sweets are often seasoned with cardamom and other spices.

Ingredients:

• semolina - 250 g;
• milk - 750 ml;
• sugar - 300 g;
• butter - 200 g;
• raisins - 70 g;
• orange peel - 2 tsp;
• orange juice - 3 tbsp spoons;
• nutmeg - 0.5 tsp;
• walnuts or cashews to taste.

Preparation

1. In a container with a thick bottom, melt sugar and pour in a little boiling milk.
2. Warm up the mixture until the crystals dissolve, add zest and orange juice, raisins and nutmeg.
3. Semolina is fried in oil for 15 minutes, transferred to milk mixture.
4. Let the mass be allowed on low heat, stirring, until moisture is absorbed, removed from heat, allowed to cool slightly.

Uzbek halva - recipe

Further, about what Uzbek housewives make halva from. Basic component in this case, it is flour, which is initially sautéed in ghee, and then brewed with milk and warmed up to thickening and plasticity. As a breading for the balls formed from the resulting mass, sesame seeds or chopped nuts can be used.

Ingredients:

• flour - 130 g;
• milk - 500 ml;
• sugar - 200 g;
• ghee - 130 g;

• walnuts and toasted sesame seeds.

Preparation

1. Warm up ghee in a saucepan, add flour, sauté until creamy.
2. Milk is heated to a boil, adding sugar, poured into a bowl of flour, stirring.
3. Allow the mass for 15 minutes, allow it to cool slightly, roll the balls.
4. Sprinkle or dipped in sesame seeds or nuts before serving.

Sesame halva

Those with a sweet tooth will appreciate oriental halva made from sesame seeds. The recipe can be performed without adding cocoa, replacing it with a portion of flour or milk powder. The final result will depend entirely on the degree of grinding of the sesame seeds and on whether the beans were roasted before use.

Ingredients:

• sesame seeds - 300 g;
• powdered milk - 200 g;
• sugar - 100 g;
• butter - 200 g;
• cocoa - 2 tbsp. spoons.

Preparation

1. Sesame is optionally dried and slightly browned in a dry frying pan, after which it is ground in a coffee grinder or blender.
2. Melt butter, add sesame mass, heat, stirring, cool.
3. Combine milk, sugar and cocoa in a bowl, add sesame seeds with butter, mix, transfer to a mold and tamp.
4. Once frozen in the refrigerator, it will be ready for tasting.

Turkish halva

Homemade halva, the recipe for which will be presented next, is one of the most popular desserts in Turkish cuisine. A semolina sweets are being prepared with the addition of Turkish mastic, which will give the dish a characteristic spicy taste and aroma. It is impossible to replace the additive with anything, if one was not available, it is better to prepare a delicacy without her participation.

Ingredients:

• semolina - 500 g;
• milk - 1 l;
• sugar - 500 g;
• butter and margarine - 130 g each;
• Turkish mastic - 3 pcs.;
• pine nuts - 70 g.

Preparation

1. Melt butter and margarine, add semolina and nuts, fry for 30-40 minutes until pinkish.
2. Milk is boiled with sugar and mastic added, poured into semolina with nuts, heated for a couple of minutes, stirring.
3. Leave the sweet under the lid for 40 minutes, then serve with cinnamon, ice cream or pistachio flour.

Halva in chocolate

A true delight for those with a sweet tooth or those who have special respect for chocolate will be chocolate halva or sweets cooked in chocolate glaze... In this case, the basis of the dessert is peanuts fried until the aroma appears, which can be replaced if desired with other nuts or seeds.

Ingredients:

• peanuts - 300 g;
• cocoa butter - 50 g;
• honey - 50 g;
• sugar - 40 g;
• chocolate - 150 g.

Preparation

1. Peanuts are fried, ground in a blender, honey, oil are added, mixed and laid out in molds.
2. The workpieces are sent to the refrigerator until they solidify.
3. Melt chocolate, dip halva in it, let it freeze on parchment in the cold.

Peanut halva

Like any, the peanut treat is incredibly tasty, satisfying and nutritious. Before use, nuts must be fried in a dry frying pan or in the oven, after which they are peeled from the husk, which can impart unwanted bitterness to the delicacy. Vanilla sugar can be replaced with vanilla or other additive of your choice.

Ingredients:

• peanuts - 2 cups;
• sugar - 200 g;
• flour - 250 g;
• water - 1/3 cup;
• vanilla sugar - 1 packet;
• butter - 1 glass.

Preparation

1. The flour is sautéed until creamy in a dry frying pan.
2. Grind peanuts in a blender, mix with flour, butter and vanilla.
3. Boil water with sugar, pour in caramel syrup to peanuts with flour, stir, transfer to a mold with parchment, leave under a press to solidify.

Samarkand halva - recipe

The following recipe will help you find out what the Samarkand halva is made of. The main ingredients in this case are walnuts or any other nuts and toasted flour. If desired, the composition is supplemented with sesame seeds or other components to enhance the taste, fill it with a new aroma and piquancy.

Ingredients:

• walnuts - 250 g;
• sugar - 250 g;
• water - 2 glasses;
• flour - 250 g;
• sesame seeds and butter - 100 g each;
• vanilla sugar - 1 packet.

Preparation

1. Syrup of medium thickness is boiled from water and sugar, boiling it for 7-8 minutes, stirring.
2. Allow the mass to cool slightly, after which chopped nuts, sesame seeds, butter, vanillin and sautéed flour are added.
3. Boil the base until thickened, transfer to a mold with parchment.
4. Ready-made Samarkand halva is cut into portions and served with tea.

Halva made of flour

Even just flour will turn out delicious treat, which you can pamper yourself and your family with a cup of tea. The dessert is complemented with oven-dried walnuts or any other nuts, which are mixed into the base or sprinkled with sweets on top. For flavor, you can add a little vanilla to the composition.

Ingredients:

• icing sugar - 300 g;
• ghee - 180 g;
• flour - 0.5 kg;
• nuts to taste.

Preparation

1. Warm up the oil, add flour in portions, fry until a nutty taste.
2. Stir in icing sugar, warm up a little more and transfer to a mold with parchment, adding nuts.
3. The still warm flour halva is cut into portions and served to the table.

Pistachio halva

Do-it-yourself halva made from pistachios turns out to be incredibly appetizing and refined. Pleasant nutty taste and unusual color of the dessert will satisfy the needs of every fastidious eater with a sweet tooth. Before serving, the dessert is well cooled in the refrigerator and only then cut into portions.

While in Russia only a couple of types of halva are known, in India halva is prepared from almost everything that can be found in the house. Even potatoes.
Indian carrot halva is different from our idea of ​​it. But still, it's a sweet vegetarian and healthy dessert... I think it's worth trying Indian halva at least once.
Ingredients:
- 2 small carrots,
- a glass of milk,
- a quarter glass of sugar,
- 4-5 tbsp. coconut flakes,
- 3 pieces of carnation,
- cinnamon,
- raisin,
- almonds.

Recipe with photo step by step:

The specified amount of ingredients is enough for 5 small portions of halva.




We put a saucepan with milk and sugar on the fire. Add cloves and cinnamon there.
Three carrots on the finest grater and add it when the milk boils and begins to rise. Cook, stirring constantly, for about 5 minutes.




Then we take out the cloves, add the washed raisins and crushed almonds. Pouring in coconut flakes... The mass will become thick. Continue stirring for about 5 minutes.




When almost all the milk has evaporated, remove from heat and add a little more coconut to make the halva thicker.






We spread the warm halva in the molds, press down to fill them well.




Serve warm or cold. Can be garnished with whole almonds and served for a festive