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Print Recipe
Georgian Halva Recipe
Unlike the more familiar Arabic version, Georgian halva is more of a shortbread than a dense nut mass. And what cookies! Delicate, crumbly, crispy and melting in your mouth!
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Melt the butter in a saucepan. Take a larger pot, as the small will be uncomfortable to mix.
    Melt the butter in a saucepan. Take a larger pot, as the small will be uncomfortable to mix.
  2. Add flour, half (200 g) of sugar and fry for 10-15 minutes, stirring constantly with a wooden spoon over low heat. The finished mass will be Golden and crumbly.
    Add flour, half (200 g) of sugar and fry for 10-15 minutes, stirring constantly with a wooden spoon over low heat. The finished mass will be Golden and crumbly.
  3. In parallel, you can cook the syrup from the water and the remaining 200 g of sugar. It just takes those 15 minutes that fried flour.
    In parallel, you can cook the syrup from the water and the remaining 200 g of sugar. It just takes those 15 minutes that fried flour.
  4. Remove the flour mixture from the heat and add the chopped nuts. Nuts need to be pre-fried in a pan or, like me - in the oven. With almonds still need to lift skins -. To do this, put it in 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 to release the nut from the skin. Then, stirring constantly, pour the syrup until a thick homogeneous mass.
    Remove the flour mixture from the heat and add the chopped nuts. Nuts need to be pre-fried in a pan or, like me - in the oven. With almonds still need to lift skins -. To do this, put it in 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 to release the nut from the skin.
Then, stirring constantly, pour the syrup until a thick homogeneous mass.
  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 and put on a baking sheet and walk on the mass with a rolling pin or hands to form a smooth layer 4-5 cm thick.
    Cool slightly and put on a baking sheet and walk on the mass with a rolling pin or hands to form a smooth layer 4-5 cm thick.
  7. Allow halva to cool completely and cut into portions. I've been cold all night. Enjoy your tea!
    Allow halva to cool completely and cut into portions. I've been cold all night. Enjoy your tea!

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