Halva - BeeaaB - SaharDiet

Name: Halva
Prep time: 25 min
Cook time: 25 min
Yield: 10
Ingredients: Wheat flour, whole-grain 2 Glass (200 gr); Butter, salted 100 gr; Oil, olive, salad or cooking 0.5 Glass (67.5 gr); Sugars, granulated 0.5 Mug (122.5 gr); Beverages, water, tap, well 200 Ml (200 gr); Spices, cardamom 4 gr; Spices, saffron 0.2 gr

Cooking time in 25 minutes

Servings 10 Person

BeeaaB Point: 15

BeeaaB

Halva is a type of Iranian dessert that helps increase energy levels, reduce fatigue and strengthen the body's immune system. But because each serving of this halwa has high total sugar, it is necessary to be used with caution in people with diabetes or at risk.

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Halva and takes into account daily calorie and macronutrient needs, including carbohydrates with a breakdown of daily carbohydrate distribution, required fiber, necessary fats categorized into polyunsaturated fats, monounsaturated fats, saturated fats, trans fats, cholesterol, essential omegas such as omega-3 and omega-6, as well as DHA, and proteins with a breakdown of essential and semi-essential amino acids, and all daily requirements for micronutrients such as vitamins and major and minor minerals in the diet of Male 51-year-old individual with a height of 187 centimeters, weight of 82.85 kilograms, and with specified aerobic physical activity in terms of time, intensity, and duration on a daily basis.

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Calories

10%

Carbohydrate

Protein

Threonine

Isoleucine

Leucine

Lysine

Valine

Tryptophan

10%

Histidine

Tyrosine + Phenylalanine

Methionine + Cysteine

Fat

18%

Essential Fatty Acids (PUFA)

Omega-3

Omega-6

MUFA

25%

SFA

23%

Cholesterol

Trans fats

17%

Fiber

Water

1% >

Total Sugar

20%

Vitamins

vitamin c

1% >

Thiamine vitamin b1

Riboflavin vitamin b2

Niacin vitamin b3

Pantothenic acid vitamin b5

Pyridoxine vitamin b6

Folate vitamin b9

Cobalamin vitamin b12

1% >

Choline

vitamin a

vitamin k

vitamin e

Minerals

Calcium

Iron

10%

Magnesium

Sodium

Zinc

Selenium

10%

Potassium

Phosphorus

Manganese

33%

Copper

In this section, nutritional values are provided for the cooked dish. For raw ingredient amounts, please refer to the cooking instructions.

The weights of ingredients may change during preparation.

required materials

Food itemValue

Wheat flour, whole-grain2 Glass (200 gr)

Butter, salted100 gr

Oil, olive, salad or cooking0.5 Glass (67.5 gr)

Sugars, granulated0.5 Mug (122.5 gr)

Beverages, water, tap, well200 Ml (200 gr)

Spices, cardamom4 gr

Spices, saffron0.2 gr

How to make syrup

First, pour water and sugar into a suitable pot and put it on low heat. Next, stir the water slowly with a wooden spoon until the sugar is completely dissolved. After the sugar is completely dissolved, add 4 grams of ground cardamom and 0.2 grams of brewed saffron. After the syrup has reached the boiling point and its consistency and concentration is appropriate, turn off the heat. You can add 2 tablespoons of rose water to the syrup if you wish.

recipe

In this step, sift the flour two to three times with a fine sieve. until completely smooth and soft. Next, place a suitable pan on a very gentle heat and pour oil and butter into it and let it heat up completely over time. While the oil is heating up and the butter is melted, put another pan on Heat and add sifted flour to it. At this stage, you should fry the flour well until its color becomes a little creamy. You must stir the flour continuously so that it does not burn because the flour will burn very quickly if it is not roasted on the heat. After the color of the flour is creamy, add the liquid oil that you had on the heat to the flour while it is hot. And mix the ingredients well until the flour becomes a paste. Next, add the hot syrup to the mixture of liquid oil and flour. Note that you should add the syrup little by little and mix the ingredients at the same time. At this stage, the halwa is almost ready, mix it a little on low heat until it releases oil and becomes shiny, then put it in the container you want. You can decorate with ingredients such as walnuts, almond slices, pistachio slices and coconut powder. If you want the color of your halva to be saffron yellow, you should not roast it too much when roasting the flour so that the color of the flour does not get too dark. The more you fry the flour, the darker the color of halva will be at the end of cooking.