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Kyrgyz Halva

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10 min
Prep
20 min
Cook

Ingredients

  • 200 g (1 2/3 cups) plain flour
  • 150 g (10 tbsp) unsalted butter
  • 200 g (1 cup) sugar
  • 250 ml (1 cup) water
  • 50 g (1/3 cup) chopped walnuts or sunflower seeds
  • 1/2 tsp ground cardamom (optional)

Method

  1. In a small pot, dissolve the sugar in water over medium heat, then simmer for 5 minutes to make a light syrup; keep warm.
  2. In a heavy-bottomed saucepan, melt the butter over medium-low heat, then add the flour, stirring constantly.
  3. Toast the flour in the butter for 10-12 minutes, stirring continuously, until it turns a deep golden brown and smells nutty.
  4. Reduce heat to low and carefully pour in the warm sugar syrup, stirring vigorously to combine; the mixture will bubble and thicken.
  5. Stir in the chopped walnuts or sunflower seeds and cardamom if using, and cook for a further 2-3 minutes until glossy and well combined.
  6. Pour the mixture into a shallow dish and press down evenly. Let it cool completely before cutting into squares or diamonds.

Introduction: Kyrgyz halva is a dense, crumbly sweet made from toasted flour or sunflower seeds cooked with sugar syrup and butter until it forms a rich, fudgy paste.

Cultural Background: Kyrgyz halva is a dense, crumbly sweet made from toasted flour or sunflower seeds cooked with sugar syrup and butter until it forms a rich, fudgy paste. Unlike the sesame-based halva found further west, this Central Asian version leans on toasted grain or seed flour, and is a favourite homemade treat served with tea at celebrations and everyday gatherings alike.

Tips: Stir constantly while toasting the flour; it can go from golden to burnt quickly once it starts to darken.

Variations: A version using toasted sunflower seed flour in place of wheat flour is common and gives a nuttier, slightly different texture.

Storage: Store in an airtight container at room temperature for up to 2 weeks.

Reheating: Not applicable; halva is served at room temperature.

FAQs:

Q: Why did my halva turn out grainy?

A: This usually happens if the sugar syrup wasn't fully dissolved before adding, or if it was added too quickly without enough stirring.

Q: Can I make this nut-free?

A: Yes, simply omit the walnuts, or replace them with toasted sunflower or sesame seeds.

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