Home Vegetables Indian semolina halva. What halva is made of, benefits and harms to the body and the best recipes for oriental delicacies. Uzbek halva - recipe

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Indian semolina halva. What halva is made of, benefits and harms to the body and the best recipes for oriental delicacies. Uzbek halva - recipe

While only a couple of types of halva are known in Russia, in India halva is prepared from almost everything that can be found in the house. Even from potatoes.
Indian carrot halva is different from our idea of it. But still, it is 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 cup of sugar
- 4-5 tablespoons coconut flakes,
- 3 pieces of cloves,
- cinnamon,
- raisin,
- almonds.

Recipe with photo step by step:

The indicated amount of ingredients is enough for 5 small servings of halva.

We put a saucepan with milk and sugar on the fire. Add cloves and cinnamon to it.
Three carrots on the smallest 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. Pour in the shredded coconut. The mass will become thick. Continue stirring for about 5 more 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 into molds, press down to fill them well.

Serve warm or cold. You can decorate with whole almonds and serve for a festive

is one of my all-time favorite desserts that combines cardamom, raisins and cashews and does not contain any flour. I really love Indian food! And I often cook it (and this has almost nothing to do with the fact that my husband is from India :).

Since childhood, I have been in love with spices, their unusual aromas and beneficial properties. And Indian dishes are always filled with them, you can say to the brim!

And it will be made of their vegetables! I know it's hard to wrap my head around. When my Janu persuaded me to try this halva, I refused for a long time, but then I finally gave up! And I realized how much I was losing all this time! Now Indian Halva with Carrot is one of my favorite desserts!

And I started to cook it at home, because I attacked the sale of organic carrots and bought as many as 5 kg!

So it occurred to me not only to eat it just like that (which is very useful for hormones), to make salads with it, but also to finally try to make a real Indian dessert with my little changes! For example, I used coconut milk, not cow's milk. Also, instead of the traditional Indian ghee, I made halva with coconut oil. And finally, since I don’t eat plain sugar, I replaced it with maple syrup.

Halva was a success (sorry for indiscretion) that I had to cook it twice in a week.

I want to make a reservation right away that Indian halva is not the one we are used to (Turkish from seeds), its consistency is also completely different, soft. But that shouldn't stop you and I highly recommend you give it a try!

Carrot as in principle, any other vegetable is rich in vitamins, minerals and antioxidants and cells.

Cardamom called the "Queen of spices". By the way, it is considered one of the most expensive spices (first saffron, then vanilla and then cardamom). This spice is widely used in Ayurveda and traditional Chinese medicine. Contains a large amount of minerals. Famous for its anti-carcinogenic properties (especially intestinal cancer), antibacterial, essential for a healthy heart and blood vessels, gums.

5.0 from 2 reviews

Preparation time

Cooking time

1 hour 10 minutes

Total time

1 hour 20 minutes

Recipe Type: Dessert

Cuisine: Indian

Servings: 4

Ingredients

Carrots, fresh, medium, grated on a coarse grater - 5
Milk, coconut/cow unpasteurized - 3 cups
Coconut oil / ghee / butter - 2 tablespoons
Green cardamom powder/seeds crushed - ¼ teaspoon
Sweetener, maple syrup/honey - ¼ cup
Raisins - ¼ cup
Cashews, raw and pre-soaked and dried - ¼ cup
Vanilla - 1 teaspoon
Saffron - a pinch
Salt, Himalayan / sea - a pinch

Having become acquainted with what halva is made of, you will be able to expand your knowledge in the matter of creating your favorite delicacy and learn about the impressive beneficial properties of the product. Oriental sweetness, especially if you cook it with your own hands, will become a worthy dessert for a cozy home tea party.

Why is halva useful?

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

Sunflower sweetness is a source of B vitamins, thanks to which it has a beneficial effect on the nervous and cardiovascular systems. The content of all kinds of proteins, dietary fiber, vitamins E, D is highly valued in the product.
Walnut or peanut halva, in addition to the high content of vitamins PP, D, B2 and B6, is a source of folic acid, promotes cell regeneration and rejuvenation.
Sesame and tahini halva is an excellent antioxidant and a source of many vitamins and elements that together help slow down the growth of cancer cells and prevent their formation. By using sweetness, it will be possible to strengthen the body, fill it with energy.
Any kind of halva is contraindicated in diabetes mellitus, exacerbations of diseases of the gastrointestinal tract, and obesity.

What is halva made of?

Halva, the composition of which may vary depending on which product is taken as the basis for the preparation of 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.

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

sunflower halva

Homemade halva will undoubtedly turn out tastier and healthier than purchased counterparts. It does not contain preservatives, various stabilizers and other harmful impurities that are often added to the industrial product. The composition of home-made sunflower halva is extremely simple and accessible to everyone.

Ingredients:

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

Cooking

The seeds are roasted in a dry frying pan until creamy.
Transfer the seeds to a blender and grind to a soft puree.
The flour is sautéed in the same pan until creamy, poured into the crushed seeds and pierced again with a blender.
Caramel-colored syrup is made from water and sugar.
Oil is poured into the caramel in a thin stream, after which the mixture of seeds and flour is mixed in.
Pour the mass into a mold, allow to cool and freeze in the refrigerator.

Tahini halva - what are they 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 the final cleaning, the seeds are washed in a saline solution, due to which the shell settles to the bottom, and the kernels float to the surface, after which they are collected, washed and roasted. It will be possible to avoid such a process, which is difficult to perform at home, by using ready-made tahini paste.

Ingredients:

tahini paste - 4.5 tbsp. spoons;
honey - 3 tbsp. spoons.

Cooking

Combine honey and tahini paste, mix.
We shift the mass into a mold, send it to the refrigerator for several hours.
After it hardens, it is cut into portions, optionally sprinkled with sesame seeds and nuts.

Indian halva

The following recommendations are for those who wish to learn how to make halva according to an Indian recipe. This technology differs from any usual eastern one and is performed with semolina or with the addition of grated carrots, boiled with milk to a homogeneous paste-like 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 teaspoons;
orange juice - 3 tbsp. spoons;
nutmeg - 0.5 tsp;
walnuts or cashews - to taste.

Cooking

Melt the sugar in a heavy-bottomed container and slowly pour in the boiling milk.
Warm the mixture until the crystals dissolve, add orange zest and juice, raisins and nutmeg.
Fry the semolina in oil for 15 minutes, transfer to the milk mixture.
Allow the mass over low heat, stirring until moisture is absorbed, remove from heat, allow to cool slightly.

Uzbek halva - recipe

Further about what Uzbek housewives make halva. The basic component in this case is flour, which is initially sautéed in ghee, and then brewed with milk and heated to thickness and plasticity. As a breading for balls formed from the resulting mass, you can use sesame seeds or chopped nuts.

Ingredients:

flour - 130 g;
milk - 500 ml;
sugar - 200 g;
melted butter - 130 g;

walnuts and toasted sesame seeds.

Cooking

Melted butter is heated in a saucepan, flour is added, sautéed until creamy.
Heat milk to a boil, add sugar, pour into a container with flour, stirring.
Allow the mass for 15 minutes, allow to cool slightly, roll the balls.
Before serving, it is sprinkled or dipped in sesame seeds or nuts.

sesame halva

Oriental halva made from sesame seeds will be appreciated by the sweet tooth. 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 sesame seeds and on whether the grains were fried before use.

Ingredients:

sesame - 300 g;
dry milk - 200 g;
sugar - 100 g;
butter - 200 g;
cocoa - 2 tbsp. spoons.

Cooking

Sesame seeds are dried if desired and browned a little in a dry frying pan, after which they are ground in a coffee grinder or blender.
Melt the butter, add the sesame mass, heat, stirring, cool.
Milk, sugar and cocoa are combined in a bowl, sesame seeds and butter are added, mixed, transferred to a mold and tamped.
Once chilled in the refrigerator, it will be ready for tasting.

Turkish halva

Homemade halva, the recipe of which will be presented next, is one of the most popular desserts in Turkish cuisine. Semolina sweet is prepared with the addition of Turkish mastic, which will give the dish a characteristic piquant 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.

Cooking

Melt butter and margarine, add semolina and nuts, fry for 30-40 minutes until pinkish.
Milk is boiled with the addition of sugar and mastic, poured into semolina with nuts, heated for a couple of minutes, stirring.
Leave sweetness under the lid for 40 minutes, after which it is served with cinnamon, ice cream or pistachio flour.

Halva in chocolate

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

Ingredients:

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

Cooking

Roast peanuts, grind in a blender, add honey, oil, mix and lay out in molds.
Send blanks to the refrigerator until solidified.
Melt chocolate, dip halva in it, let it freeze on parchment in the cold.

Peanut halva

Like any, a 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, which can give the delicacy unwanted bitterness. Vanilla sugar can be replaced with vanillin or another additive of your choice.

Ingredients:

peanuts - 2 cups;
sugar - 200 g;
flour - 250 g;
water - 1/3 cup;
vanilla sugar - 1 package;
oil - 1 cup.

Cooking

The flour is sautéed until creamy in a dry frying pan.
Grind peanuts in a blender, mix with flour, butter and vanilla.
Boil water with sugar, pour in caramel syrup to peanuts with flour, stir, transfer to a form with parchment, leave under pressure to harden.

Samarkand halva - recipe

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

Ingredients:

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

Cooking

Syrup of medium density is boiled from water and sugar, boiled for 7-8 minutes, stirring.
The mass is allowed to cool slightly, after which chopped nuts, sesame seeds, butter, vanillin and sautéed flour are added.
Boil the base until thickened, transfer to a form with parchment.
Ready Samarkand halva is cut into portions and served with tea.

Halva from flour

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

Ingredients:

powdered sugar - 300 g;
melted butter - 180 g;
flour - 0.5 kg;
nuts - to taste.

Cooking

Heat the oil, add flour in portions, fry until a nutty taste.
Powdered sugar is mixed in, warmed up a little more and transferred to a form with parchment, adding nuts.
Still warm flour halva is cut into portions and served at the table.

pistachio halva

Incredibly appetizing and exquisite, homemade halva from pistachios is obtained. The pleasant nutty taste and unusual color of the dessert will satisfy the needs of every picky eater with a sweet tooth. Before serving, the dessert is well cooled in the refrigerator and only then cut into portions.

How to make halva the Indian way

We're used to that halva is made from ground sunflower seeds, sesame seeds, sugar or honey. Other in India. Halva is made quite differently here - most often from fried 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, vegetable halva is often offered for dessert or even as a snack - it is made from carrots, pumpkins or sweet potatoes. Grated vegetables are boiled in cream or milk until thickened. And fruit halva is very sweet, it is eaten with pastries. And in Kozhikode in Kerala in southern India they make halva according to a special recipe, it is called Kozhikkodan Halwa. It is made from maida (a type 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- halva from semolina,
Sooji gajar Halwa- from semolina with carrots,
Sooji besan Halwa- from semolina and chickpea flour,
Gajar Halwa- carrot,
Aateka Halwa - wheat halva,
Kaju Halwa - made from cashew nuts
Badam ka Halwa- almond.

Make halva simply, all the ingredients for many types of halva are familiar to us. You need to choose good 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 (200g) butter (preferably melted ghee)
1 1/2 cups (225 g) semolina
2 teaspoons orange zest or
1/4 cup hazelnuts or walnuts, or other toppings (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 cast iron, see another option below.
2) It will turn light brown - reduce the heat and slowly pour in hot (!) Milk. The sugar will crystallize.
3) Leave to dissolve over low heat.
4) Melt the butter in a frying pan (pot), fry the semolina in it for 15 minutes, stirring regularly until it becomes slightly brown.
5) Add raisins, zest and juice (or nuts) to caramelized milk.
6) Pour this mixture into semolina.
7) Stir once or twice: break up the lumps, then cook for a few minutes on low heat under the lid to absorb the liquid.
8) Stir several times for looseness.
9) It is best to eat halva hot. It can be warmed up by holding the pan in a large bowl of hot water. At the same time, 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 semolina.

Tried Supplements: 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 (500 ml) milk
3/4 cup (150g) sugar
3 art. raisin spoons,
3 art. tablespoons almonds (or cashews), sliced and lightly toasted
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 often.
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.

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- from cashew nuts
Badam ka Halwa- almond.

Easy to make halva, all the ingredients for many types of halva are familiar to us. You need to choose good 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

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 semolina.

Tried Supplements: 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.

Elena Kogutovskaya, Elvi Usmanova