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!
Servings Prep Time
6 10minutes
Cook Time
45minutes
Servings Prep Time
6 10minutes
Cook Time
45minutes
Ingredients
Instructions
  1. 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.
  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.
  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.
  5. 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.
  7. Allow the halva to cool completely and cut into portions. I was cold all night. Enjoy your tea!
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