Uzbek Halva
Uzbek halva, also called holvaitar, differs clearly from the sesame seed halva found further west, emphasizing flour toasted in butter as the base ingredient, a technique that reflects the abundance of wheat in Uzbekistan's agricultural regions. The dessert's golden color, often accentuated with saffron, makes it a visual highlight at festive tables. This dessert is a fixture at important celebrations, especially weddings and the celebration of Navruz, the Persian spring equinox holiday also adopted in Uzbekistan. Preparing halva requires patience and constant attention, since the flour can burn easily, and the final texture depends on the exact proportion between butter, flour and syrup, a balance that cooks perfect over years of practice.
Flour toasted in butter
The flour is slowly browned in melted butter, developing a toasted nutty aroma.
Boiled sugar syrup
Sugar boiled with water forms the syrup that binds the halva mass.
Chopped walnuts and almonds
Dried nuts add crunch and richness to the dense texture.
Poured into decorative molds
The warm halva is poured into molds and left to set before slicing.
Ingredients 4 servings
- 300g flour
- 250g butter
- 300g sugar
- 250ml water
- 100g chopped walnuts
- 50g chopped almonds
- 1 tsp vanilla extract
- 1/2 tsp saffron or turmeric for color
- Chopped pistachios for garnish
How to make it
- 1Melt the butter in a heavy-bottomed pan over medium heat, then add the flour, stirring constantly.
- 2Toast the flour slowly, for about 20-25 minutes, stirring continuously, until it turns a golden-brown color and develops an intense toasted nutty aroma.
- 3Separately, prepare a syrup by boiling the sugar with the water and saffron or turmeric until fully dissolved and a slightly thick consistency is reached, about 10 minutes.
- 4Gradually pour the hot syrup over the toasted flour mixture, stirring vigorously and quickly to avoid lumps forming.
- 5Add the chopped walnuts and almonds, as well as the vanilla extract, mixing well until the mixture becomes homogeneous and glossy.
- 6Immediately pour the warm mixture into a mold lined with parchment paper, leveling the surface with a spatula.
- 7Sprinkle chopped pistachios on top and let cool completely, at least 3 hours, before cutting into serving pieces.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
