Samarkand halva. Recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Samarkand halva is an oriental delicacy that is not only sweet and tasty, but also nutritious. You can cook it with your own hands. At the same time, you can get complete confidence in the usefulness and naturalness of all components.

This type of halvah differs from the usual, well-known sunflower halvah in that walnuts and sesame seeds are used here. These components endow Samarkand halva with an interesting, delicate taste that amazes and falls in love with many of those who have tried it.

Ingredients for cooking

Samarkand halva, the recipe of which is presented below, is also called halvaitara or Uzbek halva, it is prepared quickly and not as difficult as it seems at first glance to an inexperienced hostess.

All ingredients can be bought in the store or taken at home if you have the opportunity:

• Walnuts - you will need about 200-250 g.
• Sesame - 100g
• Butter – 100g
• Wheat flour (preferably sifted) - 250g
• Vanilla sugar - one sachet.
• Granulated sugar - 250g

Also add if you like:

• Almonds – 100g
• Pistachios – 100g
• Water - two glasses

Cooking syrup

Samarkand halva is a product that consists of three main ingredients: syrup, toasted flour and nuts.

To prepare the syrup, take an enamel pan, pour two glasses of water into it and bring to a boil. Add 250 g of sugar to boiling water. In this case, the heating temperature should not exceed the average. Constantly stirring, try to prevent a stable boil. Thus, cook the syrup for 5-7 minutes. In this case, you can not let him boil more than 3 times. If done correctly, you will get a mild, medium-thick sugar syrup.

Frying flour

This procedure should be given special attention, as the flour can be easily overcooked. As a result, it will acquire a dark color and a bitter taste, which will spoil the whole halva as a whole.

Fry flour in a large clean frying pan greased with butter over low heat, stirring constantly with a special spatula.

Manipulation is necessary until the product changes its color to light brown or reddish.

Correct selection of nuts forhalva

Quality nuts in Samarkand halva are the most important factor that affects its taste and shelf life.

Sesame must be fresh, without bitterness and smell good. It is thanks to its taste and special aroma that such halvah has a distinctive taste that has conquered the East, and now Europe and Russia.

Sesame should be crushed. Although you can add it in its usual, pure form. You need to know that when sesame seeds are crushed, Samarkand halva acquires a lighter shade.

Walnuts should also be inspected for mold and odors. Next - grind them in a blender or pass through a meat grinder several times.

Mix all ingredients

In an enameled pan, which already contains a slightly cooled syrup, add nuts and toasted flour, mix all the ingredients thoroughly and put on medium heat.

Cook, stirring constantly until the halva itself begins to lag behind the walls of the pan.

The finished treat must be placed in a special form, which should be chosen, given the fact that it will be difficult to get this product, because it will harden and may crumble.

It is best to use silicone molds or, in extreme cases, a hard transparent film in which you can wrap the Samarkand halva. The form or film is smeared with oil, the delicacy is sprinkled with sesame seeds on top and bottom and left in the refrigerator for a couple of hours until it cools completely.

Samarkand halva, the recipe with a photo of which can be found in this article, is ready.

Happy cooking and bon appetit!