Uzbek halva is an incredibly delicious treat that everyone will certainly like, and they will definitely ask you to share his cooking recipe.
The recipe for Uzbek halva
Ingredients:
- flour in / s - 3 tbsp. spoons;
- melted butter - 25 g;
- milk - 2 items;
- water;
- white sugar - 0.5 tbsp.
Preparation
In a deep bowl we spread ghee, pour the sifted flour and mix. Brush the mixture until it becomes a brownish shade. After that, pour a little water and stir again, so that there are no lumps. Milk separately boil, we throw sugar in it and wait for complete dissolution. Then we combine the milk syrup with the toasted flour and boil it on a weak fire until it thickens. We spread the prepared Uzbek white halva in oil-filled molds and carefully compact it. When the treat is completely cool, cut it into small pieces and serve it to the table.
Uzbek halva with nuts
Ingredients:
- walnuts - 200 g;
- sesame - 100 g;
- flour - 250 g;
- Butter - 110 g;
- vanillin.
For syrup:
- sugar - 250 g;
- fat;
- water 400 ml.
Preparation
First, let's prepare the syrup: boil the water in a saucepan and pour out the necessary amount of sugar. Cook the mixture over medium heat until a thick consistency.
Sesame lightly fry and cool. The flour is browned in a frying pan, greased in advance with mutton fat. All the nuts are passed several times through the meat grinder. After that, mix the flour with sugar syrup and nuts. The resulting mass is transferred to enameled dishes and cook Uzbek halva, constantly mixing, over medium heat. After 25 minutes, shift the dainty into a mold and sprinkle it with sesame seeds. We tighten the halva film, lightly press down on top and close the form with a dense lid.
Uzbek halva with pistachios
Ingredients:
- milk - 400 ml;
- sugar - 300 g;
- ghee (ghee) - 2 tbsp. spoons;
- sugar powder, sesame, walnuts - if desired;
- pistachios - 200 g.
Preparation
So, take the cast-iron pan, pour the milk and sprinkle the crushed pistachios. Then we throw sugar and ghee. All carefully mix and bring to medium boil to a boil. After that, we reduce the flame and boil the mass, periodically stirring with a spoon. When there is almost no milk left, we remove the dishes from the plate and spread the halva in a prepared container. After full hardening, cut the delicacy with rhombuses and decorate with a nut. You can, if desired, sprinkle halva with sesame seeds, sugar powder or crushed walnuts.