Halva! Probably one of the most popular sweets in the East! Its like and children, and adults. Delicious, aromatic treat! Translated from Arabic halva means " delicacy of nuts." Despite the fact that this is a real dessert it is also a real storehouse of useful elements for the body. Halva-a source of unique nutritional properties, it consists of sodium, calcium, iron, magnesium, calcium, phosphorus, zinc and dietary acids, as well as vitamins B1 and F1. Today I will tell you my version of the preparation of this dessert.
Fry the walnuts in a dry pan. The flames don't need to do too much and the main thing is constantly to interfere to prevent them from burning.
Still hot nuts to peel in a towel.
The hazelnuts are also fried in a frying pan and peeled. In principle it is possible to oschelachiwati but then the paste will be dark patches and a slightly more coarse texture.
Sunflower seeds also need a little warm in the pan.
Walnuts, hazelnuts and sunflower kernels separately grind in a blender.
Then mix the pre-crushed nuts and seeds, semolina, sugar and vanilla put again in a blender and mix well until smooth.
Put the mixture into a bowl and add sunflower oil.
Now gradually add condensed milk and knead thoroughly. Condensed milk can go a little more or less it all depends on the density of condensed milk and nuts. At this stage, we can adjust the degree of softness of halva. Our family love so much was the knife to cut, and some like it more soft so you can eat with a spoon.
Here's the consistency came weight.
Now let's give halva the shape of a brick.
If desired, the paste can be decorated with sesame seeds. Put our brick into shape (I use a plastic container) and well compacted. Halva put in the refrigerator and leave for a few hours, but better at night.
In the morning we get our halva. Spread out of the container.
Cut into pieces and enjoy. Here is such a wonderful dessert we came out!