Wednesday, February 24, 2010
In Uzbek cuisine you can find different types of "Holva"s. I love all of them. This one is soft and tender with a crunchy nuts in it. It is a little bit complicated making "Halva"s, but once you understand how to make it will be easy for you.
250 gr plain flour
150 gr butter
100 gr of nuts (any nuts you like)
150 gr sugar
75 ml water
70 ml of milk
Toast nuts until golden color, then chop them out. Set aside.
Fry flour in a pan over a medium heat stirring constantly until very light golden and until nutty smell will occurs. (In this stage put your syrup on a heat and let it boil until it is ready, this is how you check it: take one bowl of cold water and put half a tsp of syrup in to it, if it will easily turn to a soft ball in your hands then it is ready, don't over boil the syrup or your "Unli halva" will be sandy and not sticky, if you do over boiled the syrup, then add in more milk at the end). Add in melted butter and continue frying over low heat until all the flour will absorb the butter. Stir constantly. Then gradually add in syrup (you have to cool it until 90 degrees, the temperature of flour mix and syrup must be same)and stir very vigorously. Add in nuts in this stage. Stir together over very very low heat and fry for 2 min. Then take from the heat, and add in heated milk and again stir. It must be sticky. Put ready "Unli holva" in a pan folded with a food wrapper or with a foil and put in to the fridge for 2 hours.
Take out , carefully cut out diamond shapes and serve with hot tea, enjoy this Uzbek sweet:)