Print Recipe
 Georgian Halva Recipe
Unlike the more familiar Arabic version, Georgian halva is more like a shortbread than a dense nut mass. And what cookies! Tender, crumbly, crispy and melting in your mouth!
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Georgian Cuisine
Keyword Easy, For Beginners
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Georgian Cuisine
Keyword Easy, For Beginners
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Melt the butter in a saucepan. Take a bigger pot, as it will be inconvenient to mix in a small one.
    Melt the butter in a saucepan. Take a bigger pot, as it will be inconvenient to mix in a small one.
  2. Add flour, half (200 g) sugar and fry for 10-15 minutes, stirring constantly with a wooden spoon over low heat. The finished mass will become golden and crumbly.
    Add flour, half (200 g) sugar and fry for 10-15 minutes, stirring constantly with a wooden spoon over low heat. The finished mass will become golden and crumbly.
  3. In parallel, you can prepare syrup from water and the remaining 200 g of sugar. It just takes those 15 minutes that the flour is fried.
    In parallel, you can prepare syrup from water and the remaining 200 g of sugar. It just takes those 15 minutes that the flour is fried.
  4. Remove the flour mixture from the heat and add the chopped nuts. Nuts need to be pre-fried in a frying pan or, like mine, in the oven. Almonds still need to be peeled. To do this, lower it into boiling water for a couple of minutes, and then throw it on a sieve and, pressing your fingers on the rounded end of the nut, release it from the skin. Then, stirring constantly, pour in the syrup until a thick homogeneous mass is obtained.
    Remove the flour mixture from the heat and add the chopped nuts. Nuts need to be pre-fried in a frying pan or, like mine, in the oven. Almonds still need to be peeled. To do this, lower it into boiling water for a couple of minutes, and then throw it on a sieve and, pressing your fingers on the rounded end of the nut, release it from the skin. Then, stirring constantly, pour in the syrup until a thick homogeneous mass is obtained.
  5. Return the mixture back to the stove and cook on low heat for another 5-7 minutes.
    Return the mixture back to the stove and cook on low heat for another 5-7 minutes.
  6. Cool slightly, put on a baking sheet and walk through the mass with a rolling pin or with your hands to get an even layer 4-5 cm thick.
    Cool slightly, put on a baking sheet and walk through the mass with a rolling pin or with your hands to get an even layer 4-5 cm thick.
  7. Allow the halva to cool completely and cut into portions. I was cold all night. Enjoy your tea!
    Allow the halva to cool completely and cut into portions. I was cold all night. Enjoy your tea!
0 0 votes
Article Rating
       

Related posts:

Cookies “Crisp” with Halva Recipe Halva Recipe Pistachio Halva Recipe Halva Sunflower “Creamy” Recipe Cake with Cream from Halva Recipe Eggplant in Georgian Recipe Eastern Halva with Coconut Recipe Roll with Halva and Poppy Seeds Recipe Halva Recipe Halva “Nut” Recipe Chocolate Sauce with Halva Recipe The Peanut Halva in a Slow Cooker Recipe
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments