Do you think that halva comes only from seeds, nuts or peanuts? Then you are deluded. This oriental sweetness can be prepared in the most unusual combinations. Today I present to you an interesting recipe for pumpkin halva.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Halva is the sweet business card of the Middle East. It was first written about in the 5th century BC. I note that it was originally intended for harem beauties, and then became a nutritious dish for warriors. It was brought to European countries by soldiers who were returning home from battles. It was then that her secret was revealed. Classically, the sweetness is prepared from nuts, oil seeds or vegetables. One of the popular additions is pumpkin, so adored in the East. Since this vegetable, firstly, is very rich in vitamin D (it accelerates growth processes), and secondly, fiber (it is remarkably absorbed even by a weakened body).
This halva recipe is an oat-pumpkin flavor with natural honey sweetness and a variable composition of nut additives. The result is such an extraordinary blend of delicious delicacies. I used coconut as a flavoring, but you can experiment endlessly here. For example, add lemon or orange zest, dried fruits, sunflower seeds, etc. Preparing dessert is simple, it turns out delicious, so be sure to take the recipe in notes and pamper your family with it.
- Caloric content per 100 g - 100 kcal.
- Servings - 700-800 g
- Cooking time - 20 minutes - cooking, 2-3 hours - cooling
Ingredients:
- Pumpkin - 400 g
- Walnuts - 150 g
- Oat flakes - 100 g
- Coconut flakes - 30 g
- Eggs - 1 pc.
- Honey - 2-3 tablespoons
- Milk - 250 ml
Cooking pumpkin halva
1. Place the oatmeal in the grinder / grinder.
2. Grind the oatmeal to a flour condition.
3. Peel the pumpkin and grate on a medium grater. If it will be difficult to clean, then put it in the microwave for 5 minutes. The skin will soften and it will be easier to cut it off.
4. Put the oat crumbs and pumpkin mixture into the pan.
5. Pour in milk (baked).
6. Beat in the egg.
7. Stir the food well and place on the stove.
8. Bring to a boil, reduce the temperature and simmer, stirring occasionally. The consistency of the mass should become viscous, the pumpkin should be soft, and the oatmeal should swell. You will spend no more than 20 minutes for the entire cooking process.
9. Taste, when ready to eat, turn off heat and add coconut with walnuts. Pre-break the kernels of the nuts into smaller pieces, and you can also burn them in a frying pan if you wish.
10. Stir and add honey. If the honey is thick and dense, that's okay. It will melt from the heat of the mass.
11. Find a convenient shape and cover it with cling film. Put in non-future sweetness and tamp tightly.
12. Send halva to the refrigerator for 2-3 hours. During this time, it will harden, take shape and hold on well.
13. Then carefully remove the halva onto a plank / plate.
14. Chop the goodies, sprinkle with coconut and help yourself. As you can see, such an incomparable delicacy as halva is prepared simply and quickly, and most importantly, you can make it out of anything. For example, replace pumpkin with carrots, walnuts with sunflower seeds, etc.
See also the video recipe on how to cook to cook pumpkin halva (All will be kind - 2013-19-11)
