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Peanut halva

Peanut halva



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Ingredients for Making Peanut Halva

  1. Peanuts (roasted and canned) 2 cups
  2. Sugar 1 cup
  3. Wheat flour 1.5 cups
  4. Pure water 1/3 cup
  5. Vanilla Sugar 1 Pack
  6. Vegetable oil 1 cup
  • Main ingredients Nuts, Flour, Sugar
  • Serving 1 serving
  • World Cuisine

Inventory:

Glass (capacity 250 milliliters), Deep bowl - 2 pieces, Fine mesh strainer, Stove, Frying pan, Wooden kitchen spatula, Blender, Stewpan, Wooden kitchen spoon, Glass, round, heat-resistant baking dish, Parchment paper, Liter can, Refrigerator , Knife, Dessert Shovel, Dessert Plate

Cooking Peanut Halva:

Step 1: prepare the flour.


First of all, take a deep bowl and sift it through a sieve with a fine mesh 1.5 cups of wheat flour. After we turn on the stove to the middle level and put the pan on it. When the container is hot, reduce the temperature of the stove to the smallest level, pour the flour into the pan, and continuously stir it with a wooden kitchen spatula, fry until tender golden cream color. This process will take no more 2 - 3 minutes. After we transfer the flour to a deep dry bowl and proceed to the next step.

Step 2: prepare the peanuts.


We send 2 cups of roasted and peeled peanuts into a dry bowl of a blender. We turn on the kitchen appliance at the highest speed and grind nuts to a state of fine crumbs for 1 - 2 minutes. You don’t need to grind peanuts for longer, the nuts will begin to secrete oil and as a result they will knock together in 1 wet lump. When they take the desired loose texture, we transfer the nut crumbs into a bowl with sifted wheat flour.

Step 3: boil the syrup.


Then we take a small stew-pan, pour 1/3 cup of pure water into it, pour in 1 cup of granulated sugar and put on a stove included in the middle level. We arm ourselves with a wooden kitchen spoon and stirring constantly, bring to a boil. After boiling, we introduce 1 packet of vanilla sugar into the stewpan, boil sugar syrup yet 1 - 2 minutes and turn off the stove.

Step 4: mix the ingredients.


Now pour the hot syrup into a bowl with flour and peanut crumbs. Pour 1 cup of vegetable oil there and mix thoroughly all the components of halva to a uniform consistency. It should be a wet, but at the same time loose mass.

Step 5: bring the dish to full readiness.


After we take any deep container, in my case this is a usual glass heat-resistant baking dish for pies. Helping ourselves with a tablespoon, we shift the finished halva into it and level the sweet mixture with clean hands so that its surface becomes smooth.

So that after hardening the pieces were perfect and do not break, we immediately cut the still soft halva, rhombuses, squares, slices, sticks or tiles of arbitrary shape and diameter. We cover the sweet mass with a sheet of parchment paper and put it under oppression, they can serve as a deep bowl of water or a can of water, set in the same bowl.

We remove the resulting structure in the refrigerator on 1 - 1.5 hours. After the right time, you can start tasting.

Step 6: serve the peanut halva.


Peanut halva served chilled or at room temperature. After infusion, it is removed from the refrigerator 15 to 20 minutes before serving and is allowed to warm slightly. Then helping themselves with a dessert spatula, halva pieces are laid out on dessert plates and served with hot brewed tea to a sweet table. This dessert does not need any additions; it tastes rather sweet, satisfying, with a pronounced, pleasant aroma of nuts, vegetable oil and a gentle hint of vanilla. Enjoy it!
Enjoy your meal!

Recipe Tips:

- Peanuts can be minced using a meat grinder or coffee grinder.

- Sometimes roasted sesame seeds and large pieces of edible nuts such as almonds, cashews, macadamia, pecans, hazelnuts or walnuts are added to the peanut mass.

- Instead of vegetable oil, you can use premium melted butter.

- If you purchased unroasted peanuts in the husk, you can darken it for 7-10 minutes in the oven, heated to 160 degrees Celsius, after this process the husk will easily move away from the kernels.