The most correct Halva recipe. Halva from the USSR

Опубликовано: 01 Январь 1970
на канале: Delicious food from Olga
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The most correct DIY Halva recipe. Halva from the USSR according to the correct recipe.
1. In a heavy-bottomed frying pan, fry the seeds, stirring frequently, for about 2 minutes.
2. Grind the hot seeds in parts in a blender into a smooth paste. If it’s dry, then add a little unrefined sunflower oil with the smell of seeds. Place pasta in a bowl.
3. Using a mixer, beat the egg white with 1 tsp. sugar into a fluffy foam.
4. Pour the remaining sugar into a saucepan with a thick bottom, after sprinkling the bottom with water. Cook over medium heat, stirring the pan and not letting the sugar burn or change color, until the temperature reaches 118–120°C, about 8 minutes.
5. With a mixer, continue to beat the egg whites in a moderately thin stream, pouring hot syrup into it.
6. Beat until the white mixture stops falling from the whisk. In 3-4 additions, add the whipped protein mass to the sunflower paste, gently stirring with a spatula from bottom to top, so that later there are no white layers in the halva.
7. Cover the mold with baking paper or film, place the halva in it and smooth it out. Place in a cool place until completely set and dry, 12–24 hours.

Ingredients:
400 g peeled, unroasted sunflower seeds
200 g sugar
white of 1 egg

#halva #cozyhostess

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