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 an Iranian dessert to help increase energy levels, reduce fatigue and strengthen the immune system. But because every serving of this halva has a high sugar sugar, it is necessary to be used in people with diabetes or at risk of caution.

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.

To precisely understand how much of which food meets your or your child’s daily needs, log in

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.

Ingredients

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 the water with sugar into a suitable pot and place over medium heat. Stir gently with a wooden spoon to dissolve the sugar completely. After the sugar is completely dissolved, add 2 grams of cardamom and add 1.5 grams of saffron. Once the syrup reaches the boiling point and its consistency and concentration were appropriate, turn off the heat below. You can also add 2 tablespoons of rose water if desired.

Baking order

At this point, sift the flour two to three times with the sieve. To make it perfectly smooth and soft. Then put a suitable pan on a very gentle heat and pour the oil and butter into it and allow it to be fully heated over time. Put the heat and add the sifted flour. At this point you should saute the flour well to make it a little color. You should stir the flour constantly until it does not burn because the flour burns very quickly if it is not baked. And mix well to make the paste flour. Next, add the syrup to the mixture of liquid oil and flour. At this point, the halva is almost ready, mix it over a gentle heat to throw the oil and shine, then drag in your desired container. You can decorate with substances such as walnuts, almonds, pistachios and coconut powder. If you want your halva color to be saffron yellow, you should not overhaul too much when the flour is darkened. The more you saute the flour, the darker the color of the halva at the end of the baking.