HALVA LAVZ

It is made from dense sugar syrup and wheaten flour. 

For it's preparation sugar syrup is boiled to dense consistency . Caramel mass is put out on greased big tray or table with stainless steel lid and after cooling this mass is rumpled thoroughly and jointed with preliminary sifted wheaten flour.

Prepared Halva is divided into 2-3 parts, one of them is painted red or other colour.

Separated parts are rolled in layers and jointed Received double or three-layered halva is cut into pieces of different forms placed on sheet and cooled. 

Prepared Halva has dense homogeneous consistency. For aroma different infusions or essences , vanilla may be applied 

1 kg of prepared Halva - 5 glasses of granulated sugar, a glass of wheaten flour, Ѕ tea spoon of citric acid, Ѕ table spoon of grease for smearing, vanilla or essence to taste.

HALVA LAVZ WITH ALMOND

Technology of preparing is the same that for Halva Lavz only with almond's addition. It is added before 8-10 minutes of completion of caramel mass' cooking. Or pounded almond can be added at rolling on separated bars. For this the tray or table is filled by think layer of minced almond and rolled by the pin. After that is added another layer of halva and rolled again. Received 2-3 layered Halva is cut on rhombs and rectangles.

Halva Lavz can be prepared with other ingredients : minced kernels of pistachio, nuts, apricot stones.

1 kg of prepared Halva - 4 glasses of granulated sugar, a glass of wheaten flour, Ѕ glass of kernel of almond, Ѕ tea spoon of grease for smearing, vanilla or essence to taste.

HALVA RUSTA

There are two forms: soft and solid consistency. It's composition includes besides sugar, whites of eggs, soap roots, kernel of nuts, raisings and peas.

Solid Halva Rusta is made from dense caramel mass with addition of nuts' kernels or almond. It is formed on big round trays, by making rhombic incising. 

Before the final forming Halva with the tray at several minutes is held over the fire, surface of halva will given of the sugar.

Soft Halva is made by addition in churned whites of eggs the brew of soap roots and cool sugar syrup. Before forming kernel of almond raisings or peas jointed with flour are added too. It is made in rhombic or rectangle form on big trays or sheets. 

Surface of Halva becomes more solid consistency. Inside it lefts soft. 

1 kg of soft Halva - 5 glasses of granulated sugar, Ѕ tea spoon of citric acid, 5 whites of eggs, 10 gr. Of soap roots, 2 glasses of kernels of nuts and almond, raisings. 

If Halva includes pears jointed with flour, you need 1 glass of peas 1.5 glass of wheaten flour, firstly fried without grease. Solid Halva Rusta doesn't include whites of eggs. 

HALVA TERI

It is made from mixture of caramel mass, clarified mutton fat, soap roots, whites of eggs, wheaten flour.

Sugar syrup is boiled to dense constituency with 70-80 % sugar content. Received caramel mass is cooled slightly and churned up to receiving of white silk colour. After that solution of soap roots, churned up whites, are added and t mixed carefully.

Separately is prepared the mixture of fat with flour, which is jointed with caramel-protein mass and formed as bars weight 0.5 kg or products weight on 50-75 gr.

The colour of prepared Halva is yellow-gay, consistency is soft, fat. For better preservation prepared halva is covered by grease-poof paper. This halva can be cooked from dense syrup, received from mulberries, grapes, water-melon honey. 

1 kg of prepared Halva - 3 glasses of granulated sugar, Ѕ tea spoon of citric acid, 3 table spoon of mutton fat, 2 whites of eggs, 5 gr. of soap roots, a glass of wheaten flour.

HALVA SABUNI

It's composition includes sugar, inner mutton fat, wheaten flour and aromatic ingredients. Halva Sabuni is the variety of soft halva.

For the preparation of caramel mass, the sugar syrup is boiled to 90 % density. Mass is churned up by wooden spoon to appearance of white colour, mixture of clarified mutton fat with flour is added and mixed carefully.

Received mass is formed as balls by nuts size, or turned out through fabric bag with metal tip. At forming separate balls may be mixed by minced pistachio's kernels.
At cooling the surface of balls becomes solid, inside lefts soft. 
1 kg of prepared Halva - 4 glasses of granulated sugar, 3 table spoons od inner clarified mutton fat, a glass of wheaten flour, Ѕ glass of pistachio 's kernels, essence or vanilla to taste.

HALVA DONAGI

It's composition includes sugar, almond, aromatic substances. One of the particularities of preparation of this Halva is that almond is grind small in mixture with liquid caramel mass - it becomes coffee coloured 

For preparation almond's kernel are sorted carefully, scalded, peeled, dried on the air and fried slightly. The kernel is minced by hand, or mincing machine. 

Sugar syrup is boiled to caramel mass constituency with 75-80 % sugar content, cooled gently. , jointed wuth prepared almond and mixed carefully to receiving of homogeneous mass. Received substance is placed on greased tray, rolled by pin and cut in warm condition into rhombic or rectangle pieces weight on 50-75 gr.
Consistency of prepared Halva is solid, dark brown. 

1 kg of prepared Halva - 5 glasses of granulated sugar, Ѕ tea spoon of citric acid, 3 table spoon of almomd, vanilla to taste. 
This alva can be prepared from minced nuts, in such form it is called - Halva Chormagzi

HALVA HILOLI

It is made from mixture of sugar, sesame, soap roots. Particularity of this halva is concluded in that when it is ready it can be easily smashed and made in form of twined ropes.

Sugar syrup is boiled to dense constituency with 85 % sugar content. Received caramel mass is cooled slightly and stretched by the pound to receiving of white silk colour..

Prepared caramel mass is rolled on the table by the sesame seeds and is formed of cylindrical ropes diameter 1-2 sm. They are cut on sausages 8-10 sm. Sesame may be added in caramel mass after its preparation. Before Halva's forming concentrated infusions, essences may be added and coloured.
Firstly sesame is peeled and slightly fried. This Halva can be made from other ingredients : grind small kernels of nuts, almonds or peanuts.

1 kg of prepared Halva - 5 glasses of granulated sugar, 6 table spoons of sesame, Ѕ tea spoon of citric acid, 5 gr. of soap roots.