It is believed that halva began to be prepared as early as the fifth century BC on the territory of Ancient Iran. The masters who still keep the ancient recipes of oriental delicacies are called kandalatchi - they still cook halva by hand. According to experts, the halva created by them is the best in the world.
The main types of products for making halva
The composition and manufacturing technology of this ancient dessert depend on the peculiarities of a particular national recipe, as well as the good faith of the manufacturer - after all, halva has long been made at confectionery factories. Not so long ago, sunflower and takhin halva was considered the most common in Russia, but now its completely new types are rapidly gaining popularity.
The name "halva" implies quite a few different types of confectionery products prepared according to the general technology. The finished product is classified according to the type of main raw material. The most famous types of delicacies are created on the basis of:
- oilseeds;
- wheat flour;
- vegetables (including with the addition of milk);
- cereals (semolina, corn or rice);
- cotton candy.
And also takhinny (sesame), sunflower and nut (including peanut) halva. Components such as vanilla, cocoa powder and chocolate are used as flavors in the process of making halva.
Unfortunately, now, in addition to basic products, manufacturers often adjust the halva recipe, adding various essences and thickeners to it in order to save money.
Currently, hundreds of types of halva are known; this delicacy is produced both in confectionery factories and at home according to old recipes, for example, in Iran. Regardless of this, the technology for its creation involves the use of three main components:
- protein mass (paste from oil seeds or nuts) or crushed basic raw materials (in India, for example, carrots, in Central Asia - wheat flour, etc.), on which the name of halva depends;
- caramel mass (sugar, molasses or honey);
- a foaming agent, which gives the finished product a characteristic layered fibrous structure.
Licorice or soap root is usually used as a foaming agent.
The principle of making halva is that all groups of the main components are brought to a foamy state, thoroughly mixed, and then continuously stretched, and in a hot state.
What determines the quality of halva
As a result, if the technology was followed correctly, a light and airy delicacy is obtained. Ideally, tiny sugar crystals will infiltrate into a fragrant, souffle-like mass that melts in your mouth. And vice versa, if the products were poorly prepared, and the mixture was not brought to condition, the halva may contain rather large layers of sugar, which have solidified and bound the main part. It may also be an indication that the amount of nuts was much less than what should be, whereas ideally there should be more sugar.
