HALVA OBI-NABOT

It is made from mixture of sugar, whites of eggs, sesame oil soap roots. 
Technology of preparation of this halva includes several stages: separately cook sugar syrup, which is boiled to caramel mass consistency with 75 % sugar content. After that to the churned up caramel mass is added sesame oil and is remained on a day. 

In separate dish is made second portion of caramel mass with addition of churned up whites and solution of soap roots.
After 24 hours both portions are jointed in caramel-protein and caramel -sesame masses and mixed carefully by wooden shovel. 
Prepared Halva is very soft as the dense yogurt.

10 glasses of granulated sugar - 3 glasses of sesame oil, a table spoon of citric acid, 5 whites of eggs, 10 gr. of soap roots.

HALVA FARKAT

It is made from mixture of sugar, citric acid, soap rots. 

Sugar syrup is boiled to dense constituency with 95 % sugar content. Readiness of caramel mass is defined by receiving of tough ball. In prepared mass is added infusion of soap roots till receiving of homogeneous porous substance.

The ready product is placed in round dishes , big plates, trays. After cooling Halva becomes solid and porous. 
Halva may be filled by concentrate infusions, different essences. Colour of prepared Halva is white.

8 glasses of granulated sugar - 2 tea spoon of citric acid, 20 gr. of soap roots, aromatic substances to taste.

HALVA MULLOKAND

It is made from dense caramel mass, essences, colours.

Sugar syrup is boiled to dense caramel mass constituency with 95-98 % sugar content. Readiness od caramel mass is defined by temperature of boiling, about 127-165 C 

Prepared caramel mass is cooled slightly and stretched by the pound to receiving of white porous ropes diameter about 0.5-1 sm. During stretching of caramel mass the last is saturated by the oxygen and is created porous white silk structure. Prepared ropes are cut on pieces 5- sm., which after cooling become fragile. This Halva may be one- coloured or 2-3 coloured. 

8 glasses of granulated sugar - 2 tea spoons of citric acid, aromatic substances to taste.

HALVA SATURA

It's composition includes sugar, flour, aromatic substances. Technology of its preparation is similar to the Halva Lavz, but has more soft consistency in favor of application of more weak solution of sugar syrup.

Sugar syrup is boiled to not more than 75-80 % sugar content. Syrup is cooled and mixing added flour, after that is churned up carefully to receiving of homogeneous mass.

For forming the prepared mass is placed on greased tray or stainless steel table, rolled in thin layer and cut on pieces, weight 50-70 gr. Before this procedure aromatic substances are added. The prepared Halva Satura has homogeneous white -grey coloured consistency.

1 kg of prepared Halva - 4 glasses of granulated sugar, 0.75 glass of wheaten flour, 1/2 tea spoons of citric acid, aromatic substances to taste.

HALVA SAFETAG

It is made from sugar, flour, fat, spices.
One of the particularities is that flour is fried to light golden colour in small amount of fat, added remain fat, and prepared on separate saucepan the sugar syrup (50-60 % consistency) All substances ate mixed carefully jointed with essence and small amount of granulated sugar.

For the forming received mass is placed in greased tray or plate, rolled in thin layer and after cooling to 40-50 C cut as rhombs. Prepared Halva is dense, and on slits small sugar crystals are seen.

1 kg of prepared Halva - 2 glasses of granulated sugar, 1.5 glasses of fat (vegetable or with mutton), 2 glasses of flour, aromatic substances to taste.

HONEY HALVA WITH NUTS

Honey is heated and boiled at constant mixing to receiving of dense consistency. During boiling is added small amount of granulated sugar. Before the completion of boiling is added preliminary peeled nuts, slightly fried.

Prepared Halva is placed on firstly wet by cold water marble or wooden desk, leveled by knife and after cooling is cut on rectangles. This Halva must be dense and homogeneous with embedded nuts' kernels. Colour is dark brown.

This Halva ma be prepared from kernels of almond, pistachio or peanuts.

1 kg of honey - 1 kg of peeled nuts, Ѕ glass of sugar.

ALMOND HALVA HOSAGI 

It's composition includes sugar, citric acid, almond's kernel, aromatic substances. 

Sugar syrup with addition of citric acid is boiled to 95-98 % sugar content. Before the completion of caramel mass boiling preliminary minced almond is added and carefully mixed. Prepared mass is placed on firstly greased tray, rumpled and rolled in layer. It is cut on pieces , weight about 30-40 gr. Prepared Halva becomes solid, and has crystalline structure. 

Preliminary sorted almond is scalded, and peeled. Prepared almond is dried, fried and minced.

1 kg of prepared Halva - 4 glasses of granulated sugar, 4 glasses of kernel of almond, Ѕ tea spoon of citric acid, or 3 table spoon of sugar syrup, a table spoon of fat, or essence to taste.