Flour halva: a step-by-step recipe with butter and sugar, with photos

Halva made from flour Halva is an easy-to-make and delicious Eastern delicacy, enjoyed in many countries around the world today. In this article, we'll offer you a classic step-by-step recipe for halva made from flour and butter, complete with step-by-step photos and detailed instructions.

Flour Halva: A Classic Step-by-Step Recipe

Nutritional value per serving

1454.2 kcal

Proteins: 5.6 g
Fats: 18.4 g
Carbohydrates: 66.4 g

*Nutritional value is calculated per 100g of ingredients

Total time: 1 hour 20 minutes
Time in the kitchen: 40 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 20

Halva is one of the most ancient dishes, originating in Eastern countries as early as the 5th century BC. In Arabic, the name of this delicacy sounds like "khalyav," which translates as "sweetness."

Each region of the East considers its own special halva recipes to be traditional:

in Turkey – oilseed (from sunflower seeds or nuts);
in India - "Gajar ka" (made from carrots);
in Persia - "Pishmak" or "Dragon's Beard";
in Dagestan – made with wheat flour and ghee with the addition of honey and sesame seeds;
in Azerbaijan and Armenia – on wheat flour with water, spices and butter;
in Chechnya – based on a flour mixture (50:50 corn and wheat flour).

As you can see, Turkish, Indian, Dagestani, Armenian, Azerbaijani, Chechen, and Persian halva differ in appearance, composition, and taste. But each variety of this popular Eastern sweet is unique in its own way and worth trying at home.

Today we'll tell you how to make Dagestani flour halva. Using the simple step-by-step recipe provided on our website, you can easily prepare this traditional Eastern dish and delight your friends or family with an original dessert from Caucasian cuisine.

Dagestani flour halva – a recipe using wheat flour

Dagestani halva made from flour, butter, and sugar – a step-by-step recipe with photos

Ingredients

Servings

Flour

770 G
Melted butter

500 G
Sugar

400 G
Vanilla sugar

8 G
Sesame

100 G
Salt

1 pinch

Preparation

Step 1

Traditional halva is prepared from flour in a deep, thick-walled frying pan!

We begin preparation by heating 500 grams of ghee.

If you don't have any ghee at home, you can use regular butter, but the taste of the dish may differ.

Step 2

Once the butter is hot and completely melted, begin gradually adding the flour. Add the flour to the butter in increments of approximately 150-200 grams, stirring constantly.

Step 3

After adding the second portion of flour, add a pinch of salt and vanilla sugar.

Add each subsequent portion of flour when the previous one is completely mixed with butter into a homogeneous mass.

Step 4

Continue frying the flour for approximately 30-40 minutes, stirring constantly to prevent it from burning. The flour should be lightly golden brown, as shown in the photo.

Step 5

When the mixture is ready, add 100 grams of roasted sesame seeds and mix thoroughly again.

If desired, you can also add any crushed nuts to the halva, or skip this step altogether, since the basic classic recipe does not require any additional ingredients other than flour, sugar, and ghee (or butter).

Step 6

At the last stage, stop heating and add 100 grams of sugar to the mixture and mix thoroughly until smooth.

If desired, some of the sugar can be replaced with natural honey, which will give the dish a characteristic honey flavor.

Step 7

Transfer the still hot mixture into a deep dish and smooth it out.

Step 8

Let the flour halva cool to room temperature.

Step 9

Dagestani flour halva is ready! All that's left to do is cut it into pretty diamond shapes and pile them up (or serve it any other way).

Also, see step-by-step instructions for making delicious Azerbaijani-style halva at home:

We also suggest adding this Armenian-style flour halva recipe to your personal list of favorites. You can prepare this dish by following the step-by-step instructions in this video: