This sunflower seeds halva practically melts in your mouth. It tastes heavenly tender, slightly nutty and incredibly delicious. You can easily make the world favorite candy at home. A detailed Russian halva recipe with the exact quantities and step-by-step instructions can be found below.
Russian sunflower seeds halva
The oriental candy halva is also widespread in many Slavic countries. In Russia, it is mainly made from sunflower seeds.
The three main ingredients for Russian halva are therefore sunflower seed paste, sugar and a whipping or foaming agent. The last ingredient used in my recipe is an egg white.
Although you can buy sunflower seeds halva in any Russian store, it tastes much better homemade. Plus, then you know what ingredients you’re using for the recipe. It is similar with the homemade Dominosteine and marzipan potatoes.
Once you’ve tried this homemade sunflower seeds halva, you’ll definitely never want to buy any again anyway. Because it tastes incredibly soft, mildly nutty and less sweet than store bought.
Use a powerful blender
To make Russian halva, you’ll need a powerful blender, just as you would to make cashew sour cream or hummus. After all, the sunflower seeds need to be blended until a sunflower seed paste is formed.
If your blender is not too big, you can process the seeds in portions. Switch off the blender again and again and stir the mixture briefly with a spoon.
Reduce the amount of sugar?
Classic halva tastes quite sweet. This is normal, because it is a candy. It is the same with zefir.
Even if the amount of sugar in the recipe seems quite large to you, I recommend that you don’t reduce it. Because sugar not only provides the right taste, but also the right consistency of the candy.
How to serve and store?
The sunflower seeds halva, in addition to the chocolate sausage, tastes delicious with an unsweetened cup of tea. It is also perfect for snacking in between meals, instead of ordinary candies from the supermarket, just like the chocolate peanut clusters.
Keep the Russian halva in the refrigerator. To prevent it from drying out, store it in an airtight container.
This halva is
made from sunflower seeds,
without flour, without semolina and without butter,
easy to make,
more delicious than those from the supermarket,
ideal for tea, snacking or as a gift.
Sunflower seeds halva recipe
The sunflower seeds halva recipe, which you can find here at the end of the post in the recipe box, is pretty simple. You only need five ingredients to make it.
First, roast sunflower seeds in a pan, let them cool and mash them into a paste.
Boil the sugar syrup from water and sugar to about 120 °C – 122 °C. At the same time, whip egg white with a pinch of salt until stiff. Then pour the hot sugar syrup into the egg white mixture in a thin stream while continuing to beat it.
Now quickly mix the egg white sugar mixture with the sunflower seed paste, transfer the mixture into a rectangular container and let it set in the refrigerator.
How to make Russian halva: tips and tricks
Use a high-powered blender to puree the sunflower seeds.
You don’t necessarily have to blend the egg white sugar mixture and the sunflower seed paste into a homogeneous mass. The more inhomogeneous the mixture remains, the more layered and fibrous your halva will be later.
Don’t beat the egg white mixture too long after you introduce the sugar syrup, because it will set quickly. Also mix the egg white sugar mixture with the sunflower seed paste as quickly as possible.
It’s best to use a kitchen thermometer to measure the sugar syrup temperature.
You can substitute egg white with aquafaba if you want to make the candy vegan.
Store the homemade halva in the refrigerator.
Have you made Russian sunflower seeds halva using this recipe? I’m looking forward to your result, your star rating and your comment here below how it turned out and tasted.
Line a not too large, rectangular container with baking paper.
Roast sunflower seeds in a coated pan without fat over medium heat, stirring, until golden, about 10 - 15 minutes.
Immediately transfer the roasted sunflower seeds to a clean bowl and let cool.
Using a high-powered blender, puree the sunflower seeds to a spreadable mass (sunflower seed paste) and transfer to a mixing bowl.
Add sugar and water to a saucepan and bring to a boil over medium heat, stirring so that the sugar dissolves before the syrup boils.
Let the sugar syrup boil over medium heat, without stirring it, until it reaches 248 °F - 252 °F (120 °C - 122 °C). For me, it took about 5 minutes.
Beat egg white with salt in parallel to make beaten egg white.
Start beating the egg white again and immediately pour the hot sugar syrup in a thin stream.
After you have introduced the sugar syrup into the beaten egg white, beat the egg white mixture for another 1 - 2 minutes so that it becomes glossy and chewy.
Immediately add the egg white mixture to the sunflower seed paste and mix.
Put the halva mixture into the container lined with baking paper, press it down, cover it with baking paper and refrigerate it for about 2 hours.
Take the halva out of the container and cut it into pieces.
You don't necessarily have to blend the egg white sugar mixture and the sunflower seed paste into a homogeneous mass. The more inhomogeneous the mixture remains, the more layered and fibrous your halva will be later.
Don't beat the egg white mixture too long after you introduce the sugar syrup, because it will set quickly. Also mix the egg white sugar mixture with the sunflower seed paste as quickly as possible.
It's best to use a kitchen thermometer to measure the sugar syrup temperature.
Store the homemade halva in the refrigerator.
Note the detailed tips and tricks for making the sunflower seeds halva at the top of the post.
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