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Prepared by: Erich
06/11/2012 Cooking time: 40 min
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Halva is an oriental sweet, very common in the countries of the Middle East. The craftsmen who made halva were called kanda-latchi.
How to prepare “Homemade halva”
1. The peeled seeds will need to be washed and drained. Place the seeds in a heated frying pan without oil and lightly fry. Grind the seeds through a meat grinder, blender or coffee grinder.
2. Heat the pan again. Now we will fry the flour. Pour flour into a dry frying pan and fry until golden brown. Don't forget to stir the flour constantly. Mix flour with seeds and pass through a blender or meat grinder again.
3. Now you need to prepare the syrup. In a separate bowl, mix water and sugar. If you want sweeter halva, you can increase the amount of sugar to 100 g. Place the bowl with sugar water on the fire. Wait until the sugar has completely dissolved and cook the mixture for a few minutes. Pour the syrup into the seeds. Add vegetable oil and vanilla sugar to the mixture. Mix everything thoroughly again.
4. Transfer the finished halva into the mold. Cover it with foil or parchment and place pressure on top. Place the halva in the refrigerator for 10 hours. The halva is ready. Take it out of the refrigerator and cut it into small pieces.
Advice from an experienced housewife
- It is important to take the seeds and nuts used raw and briefly fry them with your own hands. Otherwise, you may end up purchasing products that are too dried and contain very little oil, which is necessary for proper structure.
- You only need to take liquid honey, otherwise it will be impossible to mix the nut crumbs evenly, which means the healthy halva will disintegrate when cutting.
- To enhance the taste characteristics of the dessert, you can include a variety of spices in its recipe. However, it is important to remember that the dish is not subject to heat treatment, so it is better to be careful with spices.
- For juiciness, it is permissible to add a few berries and/or fruits to the halva within 10 minutes. In this case, they will need to be chopped as finely as possible.
What is halva
A dense, thick sweet mass consisting of ground nuts and honey - this is halva. This is how the Arabs used to prepare it, gradually replacing honey with sugar and nuts with sunflower seeds, but the taste of the treat did not suffer from this. Today, it is precisely this kind of halva for weight loss that is in demand, having lower calorie content when compared with other types of such oriental treats. The honey ancestor of such sweetness was much healthier than the modern one, thanks to the medicinal qualities of honey.
Is it possible to get better from halva? If it is included in the daily diet, then there is a risk of gaining extra pounds. Along with it, the body is saturated with a large amount of sugar, which is harmful to the teeth and threatens the development of diabetes. There is also a halva diet, when you need to eat 200 g of sweetness per day and drink green tea, hibiscus, and water. Doctors do not recommend sticking to this type of weight loss for more than 5 days in a row.
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Recipe for Halva PP. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of "Halva PP".
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 497.8 kcal | 1684 kcal | 29.6% | 5.9% | 338 g |
| Squirrels | 13.1 g | 76 g | 17.2% | 3.5% | 580 g |
| Fats | 30.3 g | 56 g | 54.1% | 10.9% | 185 g |
| Carbohydrates | 42.5 g | 219 g | 19.4% | 3.9% | 515 g |
| Organic acids | 1 g | ~ | |||
| Alimentary fiber | 4.4 g | 20 g | 22% | 4.4% | 455 g |
| Water | 13.8 g | 2273 g | 0.6% | 0.1% | 16471 g |
| Ash | 1.322 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 4.2 mcg | 900 mcg | 0.5% | 0.1% | 21429 g |
| beta carotene | 0.025 mg | 5 mg | 0.5% | 0.1% | 20000 g |
| Vitamin B1, thiamine | 0.823 mg | 1.5 mg | 54.9% | 11% | 182 g |
| Vitamin B2, riboflavin | 0.128 mg | 1.8 mg | 7.1% | 1.4% | 1406 g |
| Vitamin B4, choline | 34.94 mg | 500 mg | 7% | 1.4% | 1431 g |
| Vitamin B5, pantothenic | 0.764 mg | 5 mg | 15.3% | 3.1% | 654 g |
| Vitamin B6, pyridoxine | 0.89 mg | 2 mg | 44.5% | 8.9% | 225 g |
| Vitamin B9, folates | 149.439 mcg | 400 mcg | 37.4% | 7.5% | 268 g |
| Vitamin C, ascorbic acid | 1.17 mg | 90 mg | 1.3% | 0.3% | 7692 g |
| Vitamin E, alpha tocopherol, TE | 20.049 mg | 15 mg | 133.7% | 26.9% | 75 g |
| Vitamin H, biotin | 0.015 mcg | 50 mcg | 333333 g | ||
| Vitamin RR, NE | 10.3512 mg | 20 mg | 51.8% | 10.4% | 193 g |
| Niacin | 5.737 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 467.84 mg | 2500 mg | 18.7% | 3.8% | 534 g |
| Calcium, Ca | 203.01 mg | 1000 mg | 20.3% | 4.1% | 493 g |
| Magnesium, Mg | 176.84 mg | 400 mg | 44.2% | 8.9% | 226 g |
| Sodium, Na | 86.29 mg | 1300 mg | 6.6% | 1.3% | 1507 g |
| Sera, S | 0.37 mg | 1000 mg | 270270 g | ||
| Phosphorus, Ph | 287.6 mg | 800 mg | 36% | 7.2% | 278 g |
| Chlorine, Cl | 6.95 mg | 2300 mg | 0.3% | 0.1% | 33094 g |
| Microelements | |||||
| Iron, Fe | 3.826 mg | 18 mg | 21.3% | 4.3% | 470 g |
| Yod, I | 0.73 mcg | 150 mcg | 0.5% | 0.1% | 20548 g |
| Cobalt, Co | 0.11 mcg | 10 mcg | 1.1% | 0.2% | 9091 g |
| Manganese, Mn | 1.2476 mg | 2 mg | 62.4% | 12.5% | 160 g |
| Copper, Cu | 21.95 mcg | 1000 mcg | 2.2% | 0.4% | 4556 g |
| Selenium, Se | 33.61 mcg | 55 mcg | 61.1% | 12.3% | 164 g |
| Fluorine, F | 36.59 mcg | 4000 mcg | 0.9% | 0.2% | 10932 g |
| Zinc, Zn | 3.2037 mg | 12 mg | 26.7% | 5.4% | 375 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 6.152 g | ~ | |||
| Mono- and disaccharides (sugars) | 37.3 g | max 100 g | |||
| Essential amino acids | 4.109 g | ~ | |||
| Arginine* | 1.132 g | ~ | |||
| Valin | 0.679 g | ~ | |||
| Histidine* | 0.332 g | ~ | |||
| Isoleucine | 0.44 g | ~ | |||
| Leucine | 0.852 g | ~ | |||
| Lysine | 0.45 g | ~ | |||
| Methionine | 0.247 g | ~ | |||
| Methionine + Cysteine | 0.501 g | ~ | |||
| Threonine | 0.561 g | ~ | |||
| Tryptophan | 0.214 g | ~ | |||
| Phenylalanine | 0.665 g | ~ | |||
| Phenylalanine+Tyrosine | 1.008 g | ~ | |||
| Nonessential amino acids | 8.321 g | ~ | |||
| Alanin | 0.544 g | ~ | |||
| Aspartic acid | 1.134 g | ~ | |||
| Glycine | 0.717 g | ~ | |||
| Glutamic acid | 2.615 g | ~ | |||
| Proline | 0.748 g | ~ | |||
| Serin | 0.502 g | ~ | |||
| Tyrosine | 0.345 g | ~ | |||
| Cysteine | 0.251 g | ~ | |||
| Sterols (sterols) | |||||
| beta sitosterol | 95.122 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 3.6 g | max 18.7 g | |||
| 16:0 Palmitinaya | 2.029 g | ~ | |||
| 18:0 Stearic | 1.332 g | ~ | |||
| 22:0 Begenovaya | 0.19 g | ~ | |||
| Monounsaturated fatty acids | 7.927 g | min 16.8 g | 47.2% | 9.5% | |
| 18:1 Oleic (omega-9) | 7.927 g | ~ | |||
| Polyunsaturated fatty acids | 20.229 g | from 11.2 to 20.6 g | 100% | 20.1% | |
| 18:2 Linolevaya | 20.166 g | ~ | |||
| Omega-6 fatty acids | 20.2 g | from 4.7 to 16.8 g | 120.2% | 24.1% |
The energy value of Halva PP is 497.8 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Is halva good for weight loss?
On the very first day of the diet, a list of prohibited foods appears and sweets are number one on it. Not all of them are equally harmful, some contain vitamins and microelements necessary for the human body, which is why nutritionists even recommend halva for dieting. It is important to choose an oriental treat without additives and control the portion size - eat no more than 30 g per day. The exception is women and men suffering from diabetes or allergies to any component of the product; such sweetness is contraindicated for them.
Quickly digested, such a dessert enriches the body with folic acid, calcium, and other vitamins and microelements that may be in short supply due to limited nutrition. The fiber contained in it quickly saturates the body, after which you don’t feel like eating for a long time. When losing weight, you should not eat a product with various additives that increase its calorie content, contributing to weight gain.
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How many calories are in halva
Thanks to the complex carbohydrates contained in sugar, the calorie content of halva is very high: about 500-523 kcal per 100 g of product. Various flavoring additives help increase the energy and nutritional value of the delicacy. Sesame and almond halva have the lowest calorie content, while sunflower halva has the highest. It has the following composition of BJU per 100 g:
- proteins: 11.6 g;
- fat: 29.7 g;
- carbohydrates: 54.0 g.
A delicious recipe for dietary halva made from bran and sunflower seeds
Halva is a favorite oriental dessert of many people who love this sweet dish for its unusual and very original taste. But, some people refuse such a wonderful dessert because it is considered very high in calories, and regular consumption can increase body weight.
True, there are recipes for dietary halva, which is prepared from bran and sunflower seeds, and you can prepare such a low-calorie sweetness at home yourself.
By the way, this oriental low-calorie delicacy, prepared at home, turns out to be very tasty, healthy and incredibly aromatic.
The recipe for homemade halva with bran and sunflower seeds is considered basic, and the composition of such a sweet dish can be slightly changed at your discretion, including some additional components, for example, small dark raisins or chopped nuts.
So, to prepare homemade halva with bran and sunflower seeds you will need the following components:
- liquid flower honey of the best quality (five tablespoons);
- peeled sunflower seeds (230 g);
- refined vegetable oil (35 ml);
- any bran (56 g).
Preparation:
- Prepare a frying pan without oil and place it on a very low heat, add the peeled sunflower seeds and fry them, stirring regularly, until an appetizing golden color. While cooking such a component, you should never leave the stove, otherwise the seeds will simply burn and need to be thrown away.
- Prepare a free container and pour a third of the roasted sunflower seeds into it, grind the remaining seeds in a blender until the finely ground flour.
- Now, in the frying pan where the seeds were previously fried, you need to pour any bran, fry them with constant stirring, and the frying process must be carried out until they acquire a very light golden hue.
- Pour whole and crushed sunflower seeds, as well as fried bran, into a large bowl, then pour in heated liquid honey and vegetable oil. Those who have an allergic reaction to honey can simply prepare a sugary sweet syrup of a similar thick consistency.
Place the sweet mass for halva with sunflower seeds and bran in a rectangular form, lined with film on the inside, then compact everything further and place the dietary halva in the refrigerator until completely solidified.
Delicious homemade halva without sugar: four best recipes!
1. HALVA FROM SUNFLOWER SEEDS
1 cup peeled sunflower seeds, ¾ cup raisins, 2-3 tablespoons unrefined sunflower oil. It will give the halva aroma and taste.
Preparation: Grind the seeds with a blender at maximum speed. Add raisins and mix. Add oil and mix again. We form the desired shape from the resulting mass with our hands or make balls. It is advisable to cover a silicone mold with cling film, place the halva there and compact it with your hands, then carefully remove it along with the film.
2. HALVA WITH FLAX SEED AND SESAME
150 g sunflower seeds, 50 g flax, 5 tbsp. sesame seeds, 5 tbsp. honey (can be replaced with dates), cinnamon.
Preparation: Grind all the seeds into flour. Mix honey with flour and cinnamon. Add the ground seeds and knead into a thick dough. If it is not sticky enough, add 2 tablespoons of water. We form the halva and sprinkle with seeds, put it in the refrigerator for a while.
3. FLAX HALVA
Flax seed – 200 g, Honey – 3 tbsp. l., Orange zest - 1 tsp., Sesame flour
Preparation: Grind flax seeds in a blender, add a little water or orange juice. Rub the zest into flaxseed flour and mix with honey. Add a little sesame flour. If the mass does not form, then add a little more honey. If desired, add pre-soaked raisins, dried apricots and prunes. We form balls and put them in the refrigerator for a while.
4. SESAME HALWA
Sesame - 2 cups, Coconut flakes - 0.5 cups, Cocoa or carob - 1 - 1.5 tbsp. spoons, Vanilla to taste and desire, Honey - 2 tablespoons (preferably thick)
Preparation. Grind coconut flakes and mix with sesame flour. Add cocoa (carob) and vanilla. Mix. Add 1 tbsp. spoon of honey and crush the mixture with a mortar. If necessary, add another spoon and continue to knead the mixture. It should turn out dense, begin to form into lumps, but not spread out - it is important not to overdo it with honey. We compact the resulting mixture tightly into any shape. Place the mold in the refrigerator for 2 hours. Then we carefully run a knife along the walls of the mold to make it easier to remove the halva. This dish can be stored for a long time.
Based on materials from vk.com
Photo materials – znaj.ua
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