Homemade Sunflower Seed Halva
A light, flour-based halva made from sunflower seeds—dense and sweet for a small tea-time snack.
- Time
- 35 min
- Serving
- 326 kcal
- Ingredients
- ≈ $0.33
- Protein
- 8 g
Ingredients
- 1 Sunflower seedspack 200 g ≈ $2.00 33 g
- 2 Sugar 15 g
- 3 Wheat flour 9 g
- 4 Sunflower oil 5 ml
- 5 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Toast the sunflower1 seeds in a dry skillet for 4–5 minutes until fragrant and nutty, but not burnt.
Toast the flour in the same dry skillet for 3–4 minutes until lightly golden and creamy in color.
Pulse the seeds in a food processor until they form a fine, damp crumb.
Mix the sugar with 20 ml of water and simmer for 3–4 minutes until it turns into a light syrup.
Combine the seeds, flour, oil, salt, and syrup, then press firmly into a lined mold.
Cool for 20 minutes, then slice once the mixture has set into a firm block.
Tips
- Why it works
- Dry the seeds until fragrant to remove the raw bitterness and improve the flavor. Warm the flour to remove the raw taste and give the halva density.
- Substitutions
- Replace the sugar with honey (15 g). It will be more fragrant, but the texture will be softer. You can leave out the sunflower oil and add 1 g of vanilla sugar.
- Common mistakes
- If the mass doesn't firm up in the mold, the syrup isn't thick enough, so cook it longer. The halva will crumble.
- Storing and reheating
- Keep for 3 days in the fridge, wrapped in film. Slice just before serving. Don't freeze, it will turn crumbly.
- Serve with
- Serve with strong black tea or green tea without sugar to balance the sweetness.
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