Pumpkin halva recipe will be delicious. Recipe: Pumpkin halva is a very healthy dessert! Pumpkin halva with nuts and raisins
Autumn is already in full swing, which means that the pumpkin is already ripe. I just love pumpkin, because you can use it to prepare first and second courses, casseroles, baked goods, compotes and even. I recently learned about a dish called pumpkin halva. When I first heard about this delicacy, I couldn’t believe how you could make halva from pumpkin.
Purely out of curiosity, I decided to make pumpkin halva in a slow cooker. Even during preparation, I did not believe in the positive outcome of my experiment. As a result, after a short period of time, my pumpkin halva in the slow cooker was ready. Her taste was simply divine. Pumpkin halva had an amazing taste and aroma. The halva itself simply melted in your mouth. I made it four times in one week. Each time I slightly changed the recipe, adding different nuts and dried fruits. But most of all I liked it with dates. Although, you can also experiment with your favorite dried fruits and nuts, finding your own recipe for delicious halva.
Ingredients for pumpkin halva
- Fresh pumpkin – 300 grams
- Honey – 2 tablespoons
- Semolina – 50 grams
- Milk – 6 tablespoons
- Egg – 1 piece
- Dates – 7 pieces
- Vegetable oil - for lubrication
Let's start preparing our unusual pumpkin halva. Fresh pumpkin is ideal for making halva. But if you only have frozen vegetables, you can use that too. We grate fresh pumpkin on a fine grater.
Squeeze the pumpkin with your hands to get rid of excess juice and place it in the pan. 
At the very end we add milk and put one egg. Mix all ingredients well. On the multicooker, set the “Baking” mode. We set the time to approximately 20-30 minutes. Stirring occasionally, we will need to wait until the mixture thickens. 
We already add honey and dates to the thick pumpkin mixture. Dates will first need to be pitted. If you wish, you can add about 50 grams of any roasted and chopped nuts. Cook the mixture on the “Baking” mode for another 10 minutes. 
Take the form for halva. In my recipe, I used a regular plastic container. Cover the mold with cling film. Lubricate the cling film with vegetable oil. Pour our pumpkin mixture into the mold. First, let it cool room temperature, and then cool it in the refrigerator. Usually this takes 3-4 hours. 
We cut the cooled halva into pieces. You can help yourself. Bon appetit! 
Yesterday I saw this recipe on one of the TV programs. The girl was preparing pumpkin halva. Agree, this is a very unusual dessert. She said that she tried this oriental sweet in Oman.
I had everything I needed to prepare this dessert in the refrigerator and went to the kitchen. To be honest, this dessert didn’t remind me of halva, most likely it reminded me of pudding, but it tasted excellent! Soft, tender, moderately sweet, and the dessert held its shape perfectly. So I absolutely did not regret the time spent. And this pumpkin dessert should be liked by children more than the usual one. pumpkin porridge).
So, the peeled pumpkin needs to be grated on the finest grater. I decided to make it easier on myself and just puree the pumpkin in a food processor.
Then you need to squeeze out the excess liquid from the pumpkin well.
Then add milk, yolks and a pinch of salt to the pumpkin.
Pour in semolina, mix everything thoroughly.
Melt butter in a frying pan.
Add the pumpkin mixture and start frying over low heat, stirring constantly. Be careful not to burn!
You need to fry for 15 minutes to evaporate excess moisture.
Chop the peanuts with a knife.
Place the finished mixture in a bowl and add chopped peanuts (or any other nuts), orange zest (I added lemon zest), honey and vanilla sugar.
Line the mold with cling film and then lay out the pumpkin mixture.
Place the dessert in the refrigerator for 2-3 hours.
Cut the finished dessert into pieces.
Bon appetit!
Cooking times do not take into account freezing of the dessert in the refrigerator.
Cooking time: PT00H30M 30 min.
Tatyana Litvinova, judge of the show “MasterChef”, culinary expert of the programs “Everything will be good” and “Everything will be delicious!” on the STB channel, chosen for the column "Kitchen" three to site unusual dishes from pumpkin.
Tanya loves to cook while listening to music, and most often the Rolling Stones, Aerosmith, Bon Jovi, Zemfira, and Okean Elzy are heard in her kitchen. But, as she admits, the food tastes best when prepared to the songs of Adriano Celentano.
Pumpkin halva
Egg yolks 2 pcs
Semolina 100 g
Milk 100 ml
Almonds 50 g
Walnuts 50 g
Raisins 20 g
Orange (zest) 1 pc.
Butter 1 tbsp.
Honey 3 tbsp.
Salt to taste
Grate the pumpkin on the finest grater. Add yolks, semolina, milk and salt. Melt the butter in a frying pan, add the pumpkin mixture and cook until the liquid has completely evaporated.
Grind the nuts in a blender into crumbs. Add nuts, raisins and orange zest to the pumpkin mixture.
Heat and remove the mixture from the heat. When it has cooled to a temperature of 40 C, add honey and stir.
Line a glass container with cling film and lay out the halva. Place in the cold until hardened. Then cut the halva into portions and serve.
Cottage cheese and pumpkin casserole
Pumpkin 750 g
Soft cottage cheese 500 g
Yogurt 250 g
Eggs 3 pcs
Orange 1 piece
Nuts 50 g
Candied fruits 50 pcs
Sugar 6 tbsp.
Semolina 6 tbsp.
Cut fresh pumpkin into pieces, wrap in foil along with orange zest and juice and bake in an oven preheated to 200 degrees for 40 minutes.
Remove the finished pumpkin from the oven and leave until completely cool. Then puree in a blender.
Separate the whites from the yolks. Salt the whites a little and put them in the freezer for 3-4 minutes.
In a bowl, mix cottage cheese, yogurt, egg yolks, semolina, vanilla sugar and 3 tablespoons of sugar. Transfer the mixture to a blender and blend until smooth.
We take the whites out of the freezer, beat them into a stable foam, then add 3 tablespoons of sugar and beat them again and carefully (with top-down movements) mix them into the pumpkin puree.
Line the baking dish with baking paper. And randomly, to get a beautiful pattern, pour pumpkin puree and curd-yogurt mixture alternately.
Sprinkle each pumpkin-curd layer with ground nuts and candied fruits. Bake in an oven preheated to 180 degrees for 30–40 minutes.
Take it out and sprinkle it powdered sugar. You can also decorate with caramelized nuts.
Fondue in pumpkin
Small pumpkin 1 piece
Cheese mixture (minimum 3 types) 300 g
Mushrooms 150 g
Onion 1 piece
Garlic 1 clove
Cream 30% 200 ml
Nuts to taste
Puff pastry 400 g
Vegetable oil
Cumin to taste
Egg yolk for brushing the dough
Salt to taste
Pepper to taste
Cooking fondue
Cut off the thick part of the pumpkin, clean out the seeds, grease the pumpkin sunflower oil, salt, pepper and bake together with the lid in the oven until golden brown.
In a heated frying pan small quantity vegetable oil sauté finely chopped onion.
Almost immediately after the start of frying, add finely chopped champignons, chopped garlic, chili to the onions and fry until tender. At the end, add cream and add grated cheese.
Let the cheese melt slightly and transfer the cheese mixture to the pumpkin pot.
Making crispy sticks
Roll out slightly puff pastry(so as not to damage the layers). Grate the remaining part of the pumpkin on a fine grater. Add crushed nuts, mix and spread the filling in a thin layer on one part of the dough.
Cover with the second part of the dough, press lightly, cut the dough into strips 2–3 cm wide, wrap in a spiral, place on a baking sheet, grease egg yolk and sprinkle with caraway seeds.
We bake fondue and cheese sticks in an oven preheated to 180 degrees for 15 minutes
Grate the peeled pumpkin on the finest grater (in common people this grater is also called “garlic grater”). Add a pinch of salt to enhance the pumpkin flavor.
Separating the yolks from the whites, add only the yolks to the pumpkin pulp.
Add 100 grams of semolina so that the consistency of the finished halva is dense and cuts well.
Pour in the milk and mix everything with a spoon.
Heat a frying pan by adding a tablespoon of butter.
Transfer the pumpkin mixture into a frying pan and fry it for about 15 minutes to evaporate excess moisture and also give the pumpkin and semolina time to cook. The eggs will thicken the mass when heat treatment Therefore, you need to constantly stir the pumpkin puree so that it does not burn on the pan.
When stirring, you will notice that a film forms at the bottom of the pan; it must be constantly lifted with a spatula and mixed into the mass so that the structure of the halva is homogeneous. Color pumpkin puree It will turn yellow as it cooks and become noticeably drier.
Grind the nuts into fine crumbs in a blender or on a fine grid/attachment in a meat grinder. You can use any nuts that you and your children love: almonds, walnuts, peanuts, hazelnuts.
Transfer the roasted pumpkin mixture to a bowl and add the chopped nuts, orange zest and raisins.
You can take raisins either light or dark (of course, seedless). If desired, raisins can be soaked in warm water, but then dry it well on napkins.
Instead of raisins, you can add dried cherries and cranberries to the halva - it will also be very tasty.
Mix everything together. As you stir, the mass will cool. You need to wait until the temperature drops to 40 degrees - then you can pour in honey. Do not add honey to a hot mixture so that it does not lose its beneficial properties.
If you or your loved ones are allergic to honey, you can use other sweeteners in the recipe, for example, sugar, sugar syrup, maple syrup or stevia.
When the mass in the bowl has cooled down sufficiently and its temperature is no more than 40 degrees, add 2-2.5 tablespoons of honey. Adjust the sweetness of halva based on your preferences. You may need all 3 tables. spoons of honey.
The mixture in the bowl should be sticky, viscous and difficult to stir. Now it's time to put it into shape.
It is best to use a square or rectangular shape, so it will be more convenient to cut the halva into squares. But you can also choose a round shape for the dishes.
I used a glass square pan. Now you need to cover it with cling film so that you can easily remove the halva from the container.
There is a little trick to easily cover the mold with film so that there are no voids or unevenness. Wet the mold with water, lay down the film, and then press the film down with a kitchen towel. Pass the cloth over the mold several times so that the film fits tightly to all corners of the glass container.
This will be a revelation for many of you. We are all accustomed to the fact that this oriental sweetness made from sugar and nuts, compressed and usually sold in large cubes. But don’t rush to say that my dish cannot be called halva.
This recipe comes from Oman. Here I tried real halva for the first time. Frankly speaking, it is completely different from what is sold in my country. And, by the way, much more tender and tastier than ours. Halva is prepared here mainly according to ancient recipes and following old technology. It must be based on something vegetable or fruit. I was especially interested in the pumpkin halva.
The surprising thing is that their halva is a delicacy that is prepared absolutely simply from available, one might say, our products. It is not as sweet (sweetness can be adjusted to your own taste) as we are used to eating. But very useful. And all because among the ingredients used there is very rich in vitamins pumpkin.
Cooking steps:
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2) Beat the yolks and semolina into the mixture and mix. Then add a pinch of salt, pour in the milk and stir again.
Ingredients:
Pumpkin (chopped) 400 g, egg yolk 2 pcs., semolina 100 g, milk 100 ml, salt 1 pinch, nuts 50 g, butter 50 g, honey (sugar) 1 tbsp. spoon, orange zest 1 tbsp. spoon.
