Chalva is a traditional confectionery product with a compact, fragile or slightly fibrous consistency. Most often it arises from sesame pastes (Tahini) Combined with sugar syrup or honey, although variants based on sunflower, poppy seeds, nuts or semolina are also available for sale. The classic sesame halva is from light beige to brown and is characterized by intensely sweet, nutty taste with a hint of roasted sesame. In the Middle East, Turkey or Greece, the sesame version dominates, while sunflower halva is popular in Eastern European countries. In India, however, it produces varieties prepared on the basis of groats or grated carrots boiled in milk with spices.
In industrial production, hot sugar syrup is mixed with tahini, which gives mass A characteristic fibrous structure. Traditional recipes sometimes use a small addition of the soap extract, which improves the consistency. Half is often enriched with pistachios, almonds, cocoa or vanilla flavors. The calorie content depends on the type of ingredients used, but 100 g of classic sesame halva provides an average of 460-520 kcalincluding about 30-35 g of fat, 45-55 g carbohydrates and 10-12 g protein.
Read also:
Chally, although it is a high -calorie product, also provides valuable nutrients from sesame seeds. It contains monounsaturated and polyunsaturated fatty acids, vitamin E, B vitamins, as well as minerals such as calcium, magnesium, iron and zincthat improve cardiovascular function. Sezame lignans are also important, e.g. sessamine, which has a strong antioxidant effect. Consumed in small amounts has a positive effect on the lipid profileespecially if it replaces desserts based on saturated or hardened fats. Fitosterols contained in the halva also work on lowering cholesterol, which hinder its absorption in the intestines.
It is worth remembering that not everyone can eat this delicacy without restrictions. People with diabetes and insulin resistance They should treat the chawło as a dessert consumed occasionally, Preferably after a meal rich in protein and fiber to alleviate blood sugar jumps. When allergic to sesame, this product should be completely eliminated from the diet, and in the case of cholelithiasis or acute pancreatitis, high fat content may increase the symptoms of the disease. The recommended portion for healthy people is about 20-30 g, i.e. 1-2 thin slices, consumed 2-3 times a week instead of other sweets.
Read also:
Ingredients (cake 10-12 cm):
- 300 g of Tahini sesame paste (100% sesame, no additives).
- 120-150 g of honey or 150-170 g of fine sugar + 50 ml of water (for syrup).
- 1 teaspoon vanilla extract or a pinch of cardamom (optional).
- 60 g of unsalted or almonds (optional, thickly chopped).
- A pinch of salt.
Preparation method:
- Choosing the way of sweetening: If the halva is to be prepared with honey, go straight to the next stage. If you choose sugar syrup, heat water with sugar in a saucepan until you get a clear, thickening syrup.
- Tahini preparation: Transfer the sesame paste to a bowl and mix thoroughly with a pinch of salt and the addition of vanilla or cardamom. It should have a smooth, uniform consistency.
- Combination of ingredients: Pour honey or hot syrup with a thin stream into Tahini, while mixing vigorously with a spatula or a stirrer. Stir for about 60-90 seconds, until the mass clearly thickens and begins to create characteristic fibers. Finally, add chopped nuts and mix briefly.
- Translation into a mold: Transfer the finished mass into a mold lined with baking paper. Carefully press the surface with a spoon or board to remove air bubbles and level the top.
- Cooling and cooling: Put the form on the countertop so that the mass cools down to room temperature, and then place it in the fridge for at least 4-6 hours, preferably overnight. After the concentration, remove the halva and cut into thin slices.
- Storage: Store the finished halva in a tightly closed container in the fridge for up to 10 days. The taste and aroma develop best after 24 hours after preparation.
- Ideas for modifications: Part of the sesame paste (up to 20%) can be replaced with pistachio or almond paste. For a deeper, more complex taste, one tablespoon of honey is worth replacing molasses from dates or grapes. You can also add 1-2 tablespoons of cocoa to the mass to get the chocolate version.
Source: NowowoPuje.pl
