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Halva refers to many types of dense, sweet confections, served across the Middle East, Central Asia, South Asia, the Balkans, and the Jewish world. Halva may also be based on numerous other ingredients, including sunflower seeds, various nuts, beans, lentils, and vegetables such as carrots, pumpkins, yams, and squashes.
Did you ever heard about this? Which ingredients include this product in your country. Attach pictures if you have.
Halva is a popular confection that has many varieties and a rich history. Numerous cultures had an influence on halva as it traveled the world through the ages to make it what it is today. Although many people believe that halva originated in India, the name "halva" comes from "hulw," the Arabic word for "sweet."
Halva is part of sweet products group. It has a fibrous structure, with pleasant taste properties and high nutritional value compared to other sugar products. Besides of carbohydrates (30-35%) the halva also contains large amounts of fat (30-35%) and protide (15-20%), and its calorific power is 5100-5500 kcal / kg.
The halva can be used not only as a sugar product, but also as a complete food. Due to its high fat content and high calorific value, approaches the top products as chocolate, that exceeds in content and protein value.
After the nature of the seed is produced, halva can be:
- halva from sesame, with or without added;
- Halva from sunflower, with or without added.
The Halva is obtained from various oilseeds, but more frequently are used sesame and sunflower seeds. By roasting the core of the seeds, water content decreases and the proteins coagulates. The hulled seeds, becoming brittle, can be crushed and transformed into a smooth paste, rich in fat (63-66%) called tahini. By mixing and preparation of this tahini with halva, in proportion of about 60:40 at a temperature of 40 ° C, is obtained the halva, that is put in forms for cooling, after a technological scheme.

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